Details about Bacteroides rodentium: NCBI 691816

Other Names: Bacteroides rodentium Bacteroides rodentium Kitahara et al. 2011 CCUG 59334 JCM 16496 strain ST28

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech43.58974358974359 %39
AmericanGut0 %18
uBiome1.7985611510791366 %834
Thryve91.93548387096774 %372
BiomeSight98.01324503311258 %151

I want to know what End Products this bacteria produces

No information available

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/25/2021 9:10:00 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
Ankylosing spondylitis Low1
Atherosclerosis High1
Liver Cirrhosis 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-citrulline 📓 Increases from 1 studies
citrulline amino acid l-citrulline 📓 Increases from 1 studies
Diet Style low-fat diets 📓 Increases from 1 studies
Drug high red meat 📓 Increases from 1 studies
gallic acid and tannins gallic acid (food additive) 📓 Increases from 1 studies
gallic acid and tannins tannic acid 📓 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 schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
Herb or Spice Slippery Elm 📓 Increases from 1 studies
Herb or Spice tannic acid 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Increases from 1 studies
low fat diet low-fat diets 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items gallic acid (food additive) 📓 Increases from 1 studies
not classified licorice 📓 Increases from 1 studies
not classified red wine 📓 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharin sugar saccharin 📓 Increases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
Sugar and similar saccharin 📓 Increases from 1 studies
Sugar and similar stevia 📓 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 Bacteroides rodentium: Bacteria Interplay


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