Coprococcus catus Details: NCBI 116085, gram-negative or unknown [species]

| ATCC 27761| Coprococcus catus| Coprococcus catus Holdeman and Moore 1974| VPI C6-61

1. Gut Microbiota:

   • Coprococcus species are commonly found in the human gut microbiota. The gut microbiota is a complex community of microorganisms that plays a crucial role in various aspects of health, including digestion, nutrient metabolism, and immune system regulation.

2. Short-Chain Fatty Acid Production:

   • Bacteria within the Coprococcus genus, like other members of the Firmicutes phylum, are involved in the fermentation of dietary fibers. This fermentation process produces short-chain fatty acids (SCFAs), such as butyrate. SCFAs have been associated with various health benefits, including supporting gut health and influencing metabolic processes.

3. Metabolism and Nutrient Cycling:

   • Coprococcus catus and related species likely contribute to the breakdown of complex organic compounds in the gut, participating in nutrient cycling and the metabolism of dietary components.

4. Associations with Health Conditions:

   • The specific health impacts of Coprococcus catus may depend on various factors, including the context of the gut environment, the overall composition of the gut microbiota, and the individual's health status. Research on the associations between specific bacterial species and health conditions is ongoing.

5. Inflammatory Bowel Diseases (IBD):

   • Changes in the abundance or composition of certain bacterial groups in the gut, including Coprococcus, have been reported in studies related to inflammatory bowel diseases (IBD). However, the relationship between specific species like Coprococcus catus and the development or management of IBD is complex and may vary among individuals.

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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 Coprococcus catus

• 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	3.8	0	0	20	13402	0	9314	3126	1888	3157.2	0	7427	0 %ile	100 %ile
biomesight	74.06	0	1160	120	2160	0	4529	1334	830	1630.1	0	2550	8 %ile	91.2 %ile
thorne	100			744	8932	0	8694	4068.3	3873	2360.1	0	7809	0 %ile	100 %ile
thryve	93.86	18	2724	91	7285	0	7074	1823.7	1170	2679	0	3493	11.2 %ile	97.2 %ile
ubiome	0.13			0	325			325	325		325	325	0 %ile	99 %ile

External Reference Ranges for Coprococcus catus

Coprococcus catus (NCBI 116085) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	674.66	2160.4	0.0675	0.216
XenoGene	1000	7000	0.1	0.7

Statistic by Lab Source for Coprococcus catus

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	78.164 %	0.126 %	0.156 %	2316.0	2963
BiomeSightRdp	16.129 %	0.024 %	0.03 %	5.0	31
bugspeak	100 %	0.184 %	%	1.0	1
CosmosId	87.5 %	0.494 %	0.39 %	28.0	32
custom	22.951 %	0.546 %	0.251 %	14.0	61
es-xenogene	72.414 %	0.559 %	0.176 %	21.0	29
Medivere	100 %	0.073 %	0.027 %	7.0	7
Microba	3.571 %	0.121 %	%	1.0	28
SequentiaBiotech	80.556 %	0.154 %	0.177 %	29.0	36
Thorne	87.5 %	0.272 %	0.219 %	91.0	104
Thryve	93.525 %	0.177 %	0.252 %	1300.0	1390
uBiome	0.126 %	0.033 %	%	1.0	792

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	amoxicillin (antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	azithromycin,(antibiotic)s[CFS]	1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements	quercetin	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	low protein diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	mediterranean diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc	Methionine	1 Studies recorded. The consensus is Decreases📓, Click for details.
flavonoids, polyphenols etc	quebracho	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Astragalus	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	broccoli	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fat	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	gluten	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	high resistant starch	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	lard	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	palm kernel meal	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	pectin	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	potatoes	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)	walnuts	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	wheat	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	whey	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	berberine	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	fucoidan	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Moringa Oleifera	2 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	polygonatum kingianum(Orange Flower Solomon's Seal.)	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Shen Ling Bai Zhu San	1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice	Slippery Elm	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	owning pet	1 Studies recorded. The consensus is Increases📓, Click for details.
Not Classified	Nitrogen Dioxide (Urban air pollutant)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	fructo-oligosaccharides (prebiotic)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	galacto-oligosaccharides (prebiotic)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	inulin (prebiotic)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	mannooligosaccharide (prebiotic)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	Psyllium (Plantago Ovata Husk)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	resistant starch	2 Studies recorded. The consensus is Increases👶📓, Click for details.
Prebiotics and similar	xylan (prebiotic)	1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other	chemotherapy (prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus pumilus	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus subtilis (probiotics)	3 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	bifidobacterium adolescentis,(probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	candida albicans (prescription)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	clostridium butyricum (probiotics),Miya,Miyarisan	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus acidophilus (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus paracasei (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus reuteri (probiotics)	1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	lactobacillus rhamnosus gg (probiotics)	2 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics	saccharomyces boulardii (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.
Vitamins, Minerals and similar	iron	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	vitamin a	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	Vitamin B9,folic acid	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	vitamin d	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	zinc	1 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Coprococcus catus 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.

Gappal seche, Burkina Faso Weight: 0.3243 Boule d'akassa (Burkina Faso) Weight: 0.2475 Millet dough(Ghana) Weight: 0.2422 Ghee, Uganda Weight: 0.2399 Ogi from sorghum, Nigeria Weight: 0.2105 Wara, Nigeria Weight: 0.1882 Mawe from maize fermented 48h, Benin Weight: 0.1581 Fermented finger millet Weight: 0.1345 Kwerionik, Uganda Weight: 0.1121 Nono, Nigeria Weight: 0.1115 Motoho fermented 72h, South Africa Weight: 0.09299 Ogi from maize, Nigeria Weight: 0.0668 Obushera, Uganda Weight: 0.05788 Maize dough, Ghana Weight: 0.02371 Fura, Ghana Weight: 0.02289 Mawe from sorghum fermented 12h, Benin Weight: 0.02034 Chinese fish sauce Weight: 0.005093

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