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?
SourcePercentagesamples
SequentiaBiotech48.717948717948715 %39
AmericanGut66.66666666666667 %18
uBiome65.94724220623502 %834
Thryve86.88524590163935 %366
BiomeSight92.51700680272108 %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

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

Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Alzheimer's disease High1
Ankylosing spondylitis High1
Atherosclerosis Low1
Crohn's Disease Low1
Depression High1
IgA nephropathy (IgAN) Low1
Inflammatory Bowel Disease Low1
Liver Cirrhosis High1
Liver Cirrhosis Low1
Multiple system atrophy (MSA) High1
Multiple system atrophy (MSA) Low1
Rheumatoid arthritis High1
Rheumatoid arthritis Low1
Stress / posttraumatic stress disorder Low1
Type 2 Diabetes High1
Type 2 Diabetes Low1
Ulcerative colitis Low1

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

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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