Details about Barnesiella intestinihominis: NCBI 487174

Other Names: Barnesiella intestinihominis Barnesiella intestinihominis Morotomi et al. 2008 emend. Hahnke et al. 2016 Barnesiella sp. YIT 11860 DSM 21032 JCM 15079 YIT 11860

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Barnesiella intestinihominis Barnesiella intestinihominis Morotomi et al. 2008 emend. Hahnke et al. 2016 Barnesiella sp. YIT 11860 DSM 21032 JCM 15079 YIT 11860

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Does a specific lab/source detect it?

Source	Percentage	samples
SequentiaBiotech	2.5641025641025643 %	39
AmericanGut	0 %	18
uBiome	48.201438848920866 %	834
Thryve	76.43835616438356 %	365
BiomeSight	0 %	145

I want to know what End Products this bacteria produces Acetic acid Succinic acid 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 1 interactions reported from conventional science, This is reported in ? of 1414 samples

Source: All Labs Combines uBiome Thryve American Gut SequentiaBiotech BiomeSight   By Log(value) By Value (per million) By Percentage Last Computation: 1/20/2021 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

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 Condition	Direction	PValue
Colorectal Cancer	High	1
Liver Cirrhosis	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
Antibiotics, Antivirals etc	gatifloxacin (antibiotic)	👪 Decreases from 1 studies
aspirin	aspirin (acetylsalicylic acid)	👪 Increases from 1 studies
bile supplements	bile (acid/salts)	📓 Decreases from 2 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 1 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 2 studies
Herb or Spice	licorice	📓 Decreases from 2 studies
Herb or Spice	Slippery Elm	📓 Increases from 2 studies
Herb or Spice	triphala	📓 Decreases from 2 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 2 studies
nonsteroidal anti-inflammatory drug	aspirin (acetylsalicylic acid)	👪 Increases from 1 studies
not classified	cranberry polyphenols	👪 Increases from 1 studies
not classified	licorice	📓 Decreases from 2 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 2 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 intestinihominis: Bacteria Interplay

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