NOTICE: Conditions and EndProducts computations are being adjusted this weekend. Distributions and your values may be out of sync

Details about Pseudobutyrivibrio: NCBI 46205

Other Names: Pseudobutyrivibrio Pseudobutyrivibrio van Gylswyk et al. 1996

Change Display Name to

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech69.23076923076923 %39
AmericanGut0 %18
uBiome98.6857825567503 %837
Thryve59.90453460620525 %419
BiomeSight97.68518518518519 %216

Desired Levels from Some Experts

Low Percentage High Percentage Source
0.0017 %14.84 % Kaltoft-Moltrup Normal Ranges

Ranges can vary from lab to lab because of different equipment and software being used.

Distribution Chart and Statistics

I want to know what End Products this bacteria produces

  • Bacteriocin: Lanthipeptide I
  • Butyrate

Possible Health Impacts

I would like to know about this bacteria's

🔐 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
Functional constipation / chronic idiopathic constipation High1
Psoriasis Low1
rheumatoid arthritis (RA),Spondyloarthritis (SpA) Low1
Sjögren syndrome High1
Systemic Lupus Erythematosus 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 l-glutamine 📓 Decreases from 1 studies
barley barley,oat 📓 Increases from 1 studies
beta-glucan foods barley,oat 📓 Increases from 1 studies
flavonoids, polyphenols etc quercetin,resveratrol 📓 Decreases from 1 studies
flaxseed linseed(flaxseed) 📓 Decreases from 1 studies
Food (excluding seasonings) barley,oat 📓 Increases from 1 studies
Food (excluding seasonings) linseed(flaxseed) 📓 Decreases from 1 studies
Food (excluding seasonings) tea 📓 Increases from 1 studies
Food (excluding seasonings) walnuts 📓 Increases from 1 studies
gallic acid and tannins tea 📓 Increases from 1 studies
glutamine amino acid l-glutamine 📓 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 Perilla frutescens(shiso) 📓 Increases from 1 studies
Herb or Spice Slippery Elm 📓 Decreases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
inulin prebiotics inulin (prebiotic) 📓 Increases from 1 studies
lactobacillus paracasei probiotics lactobacillus paracasei (probiotics) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus paracasei (probiotics) 📓 Decreases from 1 studies
not classified licorice 📓 Decreases from 1 studies
perilla oil Perilla frutescens(shiso) 📓 Increases from 1 studies
Prebiotics and similar inulin (prebiotic) 📓 Increases from 1 studies
Probiotics lactobacillus paracasei (probiotics) 📓 Decreases from 1 studies
Probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
quercetin supplement quercetin,resveratrol 📓 Decreases from 1 studies
resveratrol quercetin,resveratrol 📓 Decreases from 1 studies
saccharomyces probiotics saccharomyces boulardii (probiotics) 📓 Increases from 1 studies
teas tea 📓 Increases from 1 studies
walnuts nuts walnuts 📓 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 Pseudobutyrivibrio: Bacteria Interplay

Anonymous (Legacy User)