MicrobiomePrescription : Details about Phascolarctobacterium

Details about Phascolarctobacterium: NCBI 33024

Other Names: Phascolarctobacterium Phascolarctobacterium Del Dot et al. 1994

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Does a specific lab/source detect it?
Source	Percentage	samples
SequentiaBiotech	48.717948717948715 %	39
AmericanGut	66.66666666666667 %	18
uBiome	65.94724220623502 %	834
Thryve	86.88524590163935 %	366
BiomeSight	92.51700680272108 %	147

I want to know what End Products this bacteria produces

Butyrate
Propionic acid
Pyridoxine (B6)
SCFA Short Chain Fatty Acid
Vitamin B1 (thiamine)
Vitamin B12 (Cobalamin)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin)
Vitamin B5 (pantothenic acid/Pantothenate)
Vitamin B6 (pyridoxine)
Vitamin B7 (biotin)
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 22 interactions reported from conventional science,
This is reported in ? of 1417 samples

Source: Last Computation: 1/22/2021 9:05:00 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
Alzheimer's disease	High	1
Ankylosing spondylitis	High	1
Atherosclerosis	Low	1
Crohn's Disease	Low	1
Depression	High	1
IgA nephropathy (IgAN)	Low	1
Inflammatory Bowel Disease	Low	1
Liver Cirrhosis	High	1
Liver Cirrhosis	Low	1
Multiple system atrophy (MSA)	High	1
Multiple system atrophy (MSA)	Low	1
Rheumatoid arthritis	High	1
Rheumatoid arthritis	Low	1
Stress / posttraumatic stress disorder	Low	1
Type 2 Diabetes	High	1
Type 2 Diabetes	Low	1
Ulcerative colitis	Low	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	Alpha-Ketoglutarate	📓 Increases from 1 studies
Amino Acid and similar	fumarate	📓 Decreases from 1 studies
berberine supplement	berberine	📓 Increases from 4 studies
coconut products	palm kernel meal	📓 Increases from 1 studies
dietary fiber	Psyllium (Plantago Ovata Husk)	📓 Increases from 1 studies
Food (excluding seasonings)	cruciferous vegetables (broccoli cabbage)	📓 Increases from 1 studies
Food (excluding seasonings)	ku ding cha tea	📓 Increases from 1 studies
Food (excluding seasonings)	lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly)	📓 Increases from 1 studies
Food (excluding seasonings)	nuts	📓 Increases from 1 studies
Food (excluding seasonings)	palm kernel meal	📓 Increases from 1 studies
Food (excluding seasonings)	salt (sodium chloride)	📓 Decreases from 1 studies
fumaric acid foods	fumarate	📓 Decreases from 1 studies
gallic acid and tannins	ku ding cha tea	📓 Increases from 1 studies
Herb or Spice	ginger	📓 Increases from 1 studies
Herb or Spice	glycyrrhizic acid (licorice)	📓 Increases from 1 studies
Herb or Spice	licorice	📓 Increases from 1 studies
Herb or Spice	Slippery Elm	📓 Increases from 1 studies
Herb or Spice	triphala	📓 Increases from 1 studies
inulin prebiotics	inulin (prebiotic)	📓 Increases from 1 studies
lactobacillus casei probiotics	lactobacillus casei (probiotics)	📓 Decreases from 1 studies
lactobacillus probiotics - not specific	lactobacillus casei (probiotics)	📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items	berberine	📓 Increases from 4 studies
not classified	Burdock Root	📓 Increases from 1 studies
not classified	Grapefruit seed extract	📓 Decreases from 2 studies
not classified	licorice	📓 Increases from 1 studies
nuts fruit	nuts	📓 Increases from 1 studies
oligosaccharide (prebiotic)	fructo-oligosaccharides (prebiotic)	📓 Decreases from 2 studies
Prebiotics and similar	fructo-oligosaccharides (prebiotic)	📓 Decreases from 2 studies
Prebiotics and similar	inulin (prebiotic)	📓 Increases from 1 studies
Prebiotics and similar	resistant starch	📓 Decreases from 1 studies
Probiotics	lactobacillus casei (probiotics)	📓 Decreases from 1 studies
pulse / legumes	cruciferous vegetables (broccoli cabbage)	📓 Increases from 1 studies
pulse / legumes	lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly)	📓 Increases from 1 studies
resistant starch	resistant starch	📓 Decreases from 1 studies
salt	salt (sodium chloride)	📓 Decreases from 1 studies
teas	ku ding cha tea	📓 Increases 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 Phascolarctobacterium: Bacteria Interplay

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