Parasutterella excrementihominis Details: NCBI 487175, gram-negative or unknown [species]

| DSM 21040| JCM 15078| Parasutterella excrementihominis| Parasutterella excrementihominis Nagai et al. 2009| strain YIT 11859

1. Gut Microbiota Member:

   • Parasutterella excrementihominis is part of the normal microbial community in the human gastrointestinal tract.
   • The gut microbiota plays a crucial role in various physiological processes, including digestion, nutrient metabolism, and interactions with the host immune system.

2. Microbial Diversity:

   • The gut microbiota is highly diverse, comprising numerous bacterial species with varied functions.
   • Parasutterella excrementihominis is one of many bacteria contributing to this diversity.

3. Metabolic Activities:

   • Bacteria in the gut, including Parasutterella species, are involved in the fermentation of dietary compounds and contribute to the production of metabolites, such as short-chain fatty acids (SCFAs).

4. Role in Gut Homeostasis:

   • The gut microbiota, including Parasutterella excrementihominis, is believed to play a role in maintaining gut homeostasis and influencing overall host health.
   • Alterations in the gut microbiota composition have been associated with various health conditions.

5. Limited Pathogenicity:

   • Parasutterella species are generally considered commensal bacteria, meaning they coexist with the host without causing harm.
   • While some studies have identified Parasutterella in the context of gut dysbiosis in certain health conditions, the causal relationship and specific impacts remain to be fully elucidated.

6. Association with Diseases:

   • Parasutterella excrementihominis has been detected in studies examining the gut microbiota composition in health and disease.
   • Associations have been reported with conditions such as inflammatory bowel disease (IBD), but the nature of these associations is still under investigation.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Parasutterella excrementihominis

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	2.07			98	22021	0	12728	3390.7	1630	4763.8	0	7370	0 %ile	100 %ile
thorne	31.03			1	2	0	2	1.2	1	0.4	1	2	9.1 %ile	81.8 %ile
thryve	85.92	0	6560	28	11153	0	41147	6203.1	657	17828.4	0	14092	7 %ile	90.6 %ile
ubiome	69.07	0	4316	19	67148	0	40321	9650.4	2319	15648	0	25953	0 %ile	98.5 %ile

External Reference Ranges for Parasutterella excrementihominis

Parasutterella excrementihominis (NCBI 487175) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

Statistic by Lab Source for Parasutterella excrementihominis

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	21.875 %	0.022 %	0.005 %	7.0	32
CosmosId	71.875 %	0.338 %	0.318 %	23.0	32
custom	6.557 %	0.756 %	0.445 %	4.0	61
Microba	7.143 %	0.097 %	0.051 %	2.0	28
Microba1	100 %	0.45 %	%	1.0	1
SequentiaBiotech	41.667 %	0.365 %	0.706 %	15.0	36
Thorne	17.204 %	0 %	0 %	16.0	93
Thryve	82.599 %	0.61 %	1.661 %	1144.0	1385
uBiome	68.687 %	0.967 %	1.566 %	544.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	Leonurine	1 Studies recorded. The consensus is Increases📓, Click for details.
Antibiotics, Antivirals etc	azithromycin,(antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	florfenicol (antibiotic)s	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements	Exercise	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	enriched butter diet	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases📓, Click for details.
Drug or "Non-drug"	florfenicol	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	ethanol	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	extra virgin olive oil	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Food (excluding seasonings)	kefir	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	ku ding cha tea	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	red wine	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	whey	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Dangshen	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	fraxinus angustifolia,narrow-leafed ash	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	noni	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	oregano (origanum vulgare, oil) |	2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Slippery Elm	2 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified	Mold and Home Dampness	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	galacto-oligosaccharides (prebiotic)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	heparin	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus coagulans (probiotics)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bifidobacterium pseudocatenulatum li09,bifidobacterium catenulatum li10 (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus acidophilus (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	raw potato starch	1 Studies recorded. The consensus is Increases📓, Click for details.
Sugar and similar	sugar	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	selenium	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	vitamin a	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Parasutterella excrementihominis bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

tomato sour soup metagenome Weight: 0.3741 Swiss cheese(USA) Weight: 0.2122 Nunu, Ghana Weight: 0.09583 Ghee, Uganda Weight: 0.06108 Cider soaked Cheddar cheese(USA) Weight: 0.06012 Gappal seche, Burkina Faso Weight: 0.05896 Millet dough(Ghana) Weight: 0.05558 Kwerionik, Uganda Weight: 0.04741 Fura, Ghana Weight: 0.04451 Palm wine Weight: 0.04395 Mawe from sorghum fermented 12h, Benin Weight: 0.04322 Ogi from sorghum, Nigeria Weight: 0.0429 Obushera, Uganda Weight: 0.04252 Maize dough, Ghana Weight: 0.04214 Malaysian fermented fish sauce Weight: 0.03967 Cassava dough, Ghana Weight: 0.03942 Ogi from maize, Nigeria Weight: 0.03776 Mawe from sorghum fermented 48h, Benin Weight: 0.03253 Nono, Nigeria Weight: 0.03245 Boule d'akassa (Burkina Faso) Weight: 0.03211 Trentingrana Cheese (Italy) Weight: 0.02993 Mawe from maize fermented 48h, Benin Weight: 0.02814 Wara, Nigeria Weight: 0.02652 Fermented finger millet Weight: 0.02384 Motoho fermented 72h, South Africa Weight: 0.01958 Mawe from maize fermented 12h, Benin Weight: 0.01914 Tonton, Uganda Weight: 0.0147

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