MicrobiomePrescription : Details about Prevotella buccalis

Details about Prevotella buccalis: NCBI 28127

Other Names: ATCC 35310 Bacteroides buccalis Bacteroides buccalis Shah and Collins 1982 CCUG 15557 DSM 20616 JCM 12246 NCDO 2354 NCTC 13064 Prevotella buccalis Prevotella buccalis (Shah and Collins 1982) Shah and Collins 1990

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Does a specific lab/source detect it?
Source	Percentage	samples
SequentiaBiotech	0 %	39
AmericanGut	0 %	18
uBiome	32.014388489208635 %	834
Thryve	52.054794520547944 %	365
BiomeSight	43.16546762589928 %	139

I want to know what End Products this bacteria produces

Pyridoxine (B6)
Vitamin B2 (riboflavin)
Vitamin B9 (Folic Acid/Folate)

Possible Health Impacts

I would like to know about this bacteria's

Parent Bacteria/Taxa
general information (from DataPunk)
NCBI Technical Literature
Genome
Interactions with Other Bacteria (Citizen Science)
There are 73 interactions reported from conventional science,
This is reported in ? of 1408 samples

Source: Last Computation: 1/16/2021 9:02:00 AM

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

🔐 From Citizen Science

From Published Science

Based on Studies on PubMed
Medical Condition	Direction	PValue
Ankylosing spondylitis	High	1
Nonalcoholic Fatty Liver Disease (nafld) Nonalcoholic	High	1

I would like to know what can change the quality that I have

If I want to know that a substance also changes, then I just click on it
If I want to know which study this information comes from, then I just clink in increases or decreases

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids
General Substance	Specific Substance	Effect
Amino Acid and similar	(+)-catechin	📓 Decreases from 1 studies
Amino Acid and similar	epicatechin	📓 Decreases from 1 studies
Amino Acid and similar	l-citrulline	📓 Increases from 1 studies
barley	whole-grain barley	📓 Decreases from 1 studies
berberine supplement	berberine	📓 Increases from 1 studies
beta-glucan foods	ß-glucan	📓 Decreases from 1 studies
beta-glucan foods	whole-grain barley	📓 Decreases from 1 studies
citrulline amino acid	l-citrulline	📓 Increases from 1 studies
Diet Style	high carbohydrate diet	📓 Increases from 1 studies
Diet Style	ketogenic diet	📓 Increases from 1 studies
Diet Style	low carbohydrate diet	📓 Decreases from 1 studies
Diet Style	mediterranean diet	📓 Increases from 1 studies
dopamine (prescription)	dopamine (prescription)	📓 Decreases from 1 studies
Drug	epinephrine	📓 Increases from 1 studies
flavonoid supplements	(+)-catechin	📓 Decreases from 1 studies
flavonoid supplements	epicatechin	📓 Decreases from 1 studies
flavonoids, polyphenols etc	resveratrol (grape seed/polyphenols/red wine)	📓 Decreases from 1 studies
flaxseed	linseed(flaxseed)	📓 Increases from 1 studies
Food (excluding seasonings)	black beans	📓 Increases from 1 studies
Food (excluding seasonings)	linseed(flaxseed)	📓 Increases from 1 studies
Food (excluding seasonings)	navy bean	📓 Increases from 1 studies
Food (excluding seasonings)	whole-grain barley	📓 Decreases from 1 studies
high fat diet	ketogenic diet	📓 Increases from 1 studies
inulin prebiotics	chicory (prebiotic)	📓 Decreases from 1 studies
inulin prebiotics	inulin (prebiotic)	📓 Decreases from 1 studies
inulin prebiotics	jerusalem artichoke (prebiotic)	📓 Decreases from 1 studies
mediterranean diet	mediterranean diet	📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items	berberine	📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items	dopamine	📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items	heme	📓 Increases from 1 studies
no carbohydrate diet	high carbohydrate diet	📓 Decreases from 1 studies
no carbohydrate diet	low carbohydrate diet	📓 Decreases from 1 studies
not classified	cranberry bean flour	📓 Increases from 1 studies
not classified	red wine	📓 Increases from 1 studies
not classified	resveratrol (grape seed/polyphenols/red wine)	📓 Decreases from 1 studies
olive oil	mediterranean diet	📓 Increases from 1 studies
Prebiotics and similar	chicory (prebiotic)	📓 Decreases from 1 studies
Prebiotics and similar	inulin (prebiotic)	📓 Decreases from 1 studies
Prebiotics and similar	jerusalem artichoke (prebiotic)	📓 Decreases from 1 studies
Prebiotics and similar	resistant starch	📓 Decreases from 1 studies
Prebiotics and similar	ß-glucan	📓 Decreases from 1 studies
Probiotics	saccharomyces boulardii (probiotics)	📓 Increases from 1 studies
pulse / legumes	black beans	📓 Increases from 1 studies
pulse / legumes	navy bean	📓 Increases from 1 studies
resistant starch	resistant starch	📓 Decreases from 1 studies
resveratrol	resveratrol (grape seed/polyphenols/red wine)	📓 Decreases from 1 studies
saccharomyces probiotics	saccharomyces boulardii (probiotics)	📓 Increases from 1 studies
stress	epinephrine	📓 Increases from 1 studies
whole grains	whole-grain barley	📓 Decreases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Prevotella buccalis: Bacteria Interplay

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