Details about Barnesiella: NCBI 397864

Other Names: Barnesiella Barnesiella Sakamoto et al. 2007 emend. Morotomi et al. 2008

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech12.820512820512821 %39
AmericanGut11.11111111111111 %18
uBiome52.99760191846523 %834
Thryve83.28767123287672 %365
BiomeSight0 %144

Desired Levels from Some Experts

Low Percentage High Percentage
0 %2 %

I want to know what End Products this bacteria produces

  • Acetic acid
  • ß-galactosidase (estrogen related)
  • Succinic acid
  • Vitamin B7 (biotin)

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/21/2021 9:07:00 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
Carcinoma High1
Carcinoma Low1
Colorectal Cancer High1
Crohn's Disease High1
Epilepsy High1
gallstone disease (gsd) Low1
High Blood Pressure High1
Hyperlipidemia (High Blood Fats) Low1
Liver Cirrhosis High1
Liver Cirrhosis Low2

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
Antibiotics, Antivirals etc gatifloxacin (antibiotic) 📓 Decreases from 1 studies
aspirin aspirin (acetylsalicylic acid) 📓 Increases from 2 studies
bile supplements bile (acid/salts) 📓 Decreases from 1 studies
cranberry juice, flour or raw cranberry (flour, polyphenols) 📓 Increases from 1 studies
Diet Style vegetable/fruit juice-based diets 📓 Increases from 1 studies
Drug aspirin (acetylsalicylic acid) 📓 Increases from 2 studies
Food (excluding seasonings) cranberry (flour, polyphenols) 📓 Increases from 1 studies
Food (excluding seasonings) tea 📓 Decreases from 1 studies
fruit cranberry (flour, polyphenols) 📓 Increases from 1 studies
gallic acid and tannins tea 📓 Decreases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
Herb or Spice licorice 📓 Decreases from 1 studies
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
Herb or Spice Slippery Elm 📓 Increases from 1 studies
Herb or Spice triphala 📓 Decreases from 1 studies
lactobacillus kefiri probiotics lactobacillus kefiri (NOT KEFIR) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus kefiri (NOT KEFIR) 📓 Decreases from 1 studies
low/no meat diet vegetable/fruit juice-based diets 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items bile (acid/salts) 📓 Decreases from 1 studies
nonsteroidal anti-inflammatory drug aspirin (acetylsalicylic acid) 📓 Increases from 2 studies
not classified cranberry polyphenols 📓 Increases from 1 studies
not classified Kiwifruit 📓 Increases from 1 studies
not classified licorice 📓 Decreases from 1 studies
not classified manooligosaccharides 📓 Increases from 1 studies
oligosaccharide (prebiotic) 2’-Fucosyllactose 📓 Increases from 1 studies
oligosaccharide (prebiotic) fucosyllactose (prebiotic) 📓 Increases from 1 studies
oligosaccharide (prebiotic) oligofructose (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar 2’-Fucosyllactose 📓 Increases from 1 studies
Prebiotics and similar fucosyllactose (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar oligofructose (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Probiotics lactobacillus kefiri (NOT KEFIR) 📓 Decreases from 1 studies
raffinose foods bile (acid/salts) 📓 Decreases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
Sugar and similar xylitol 📓 Increases from 1 studies
teas tea 📓 Decreases from 1 studies
xylitol sugar xylitol 📓 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 Barnesiella: Bacteria Interplay


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