Details about Clostridia: NCBI 186801

gram-negative or unknown

Other Names: Clostridia Clostridia Rainey 2010

Change Display Name to


Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech100 %39
AmericanGut100 %18
uBiome99.9 %838
Thryve100 %479
BiomeSight100 %305

Desired Levels from Some Experts

Low Percentage High Percentage Source
28.3355 %72.0931 % Kaltoft-Moltrup Normal Ranges

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

Possible Health Impacts

I would like to know about this bacteria's

🔐 From Citizen Science 2.0

Citizen Science 2.0 Explorer. List is restricted to associations with a high count and a change of random occurance greater than 1 in 100.

Only the 10 most significant associations are shown
SymptomsRangeOdds
Condition: ME/CFS without IBS      Between 50%ile to 100%ile   1 to 132.9
DePaul University Fatigue Questionnaire : Walking up early in the morning (e.g. 3AM)      Between 50%ile to 100%ile   1 to 126.1
General: Myalgia (pain)      Between 33%ile to 66%ile   1 to 129114.3
Immune: Sensitivity to smell/food/medication/chemicals      Between 33%ile to 66%ile   1 to 15430
Post-exertional malaise: Post-exertional malaise      Between 33%ile to 66%ile   1 to 2104.7
Post-exertional malaise: Physically drained or sick after mild activity      Between 33%ile to 66%ile   1 to 136
Neurocognitive: Difficulty understanding things      Between 33%ile to 66%ile   1 to 114.1
Immune: Sensitivity to smell/food/medication/chemicals      Between 25%ile to 50%ile   1 to 278.4

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Acne Low1
ADHD Low1
Allergies High2
Allergies Low1
Ankylosing spondylitis Low1
Anorexia Nervosa Low1
Atherosclerosis High1
Colorectal Cancer High1
Crohn's Disease Low3
Irritable Bowel Syndrome High1
Liver Cirrhosis Low1
Multiple Sclerosis High1
Nonalcoholic Fatty Liver Disease (nafld) Nonalcoholic High1
Obesity Low1
Parkinson's Disease Low1
rheumatoid arthritis (RA),Spondyloarthritis (SpA) High1
Schizophrenia High1
Systemic Lupus Erythematosus Low1
Type 2 Diabetes High1
Type 2 Diabetes Low1
Ulcerative colitis 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
Antibiotics, Antivirals etc metronidazole (antibiotic)s 📓 Decreases from 1 studies
bacillus probiotics bacillus amyloliquefaciens (probiotic) 📓 Decreases from 1 studies
barley whole-grain barley 📓 Decreases from 1 studies
beta-glucan foods whole-grain barley 📓 Decreases from 1 studies
bifidobacterium adolescentis probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
Bifidobacterium probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
bile supplements cholic acid (bile acid) (bile acid) 📓 Increases from 1 studies
clostridium butyricum probiotics clostridium butyricum (probiotics) 📓 Increases from 2 studies
Diet Style high beef diet 📓 Increases from 1 studies
Diet Style low energy diet/ calorie restriction 📓 Decreases from 1 studies
Diet Style starch-fed 📓 Increases from 1 studies
dietary fiber non-starch polysaccharides 📓 Decreases from 1 studies
Drug high red meat 📓 Decreases from 1 studies
Drug high-fat sucrose 📓 Decreases from 1 studies
fasting diet low energy diet/ calorie restriction 📓 Decreases from 1 studies
flavonoids, polyphenols etc quercetin 📓 Increases from 1 studies
flaxseed linseed(flaxseed) 📓 Decreases from 1 studies
Food (excluding seasonings) ganoderma lucidum mycelium 📓 Decreases from 1 studies
Food (excluding seasonings) green tea 📓 Increases from 1 studies
Food (excluding seasonings) linseed(flaxseed) 📓 Decreases from 1 studies
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 📓 Decreases from 1 studies
Food (excluding seasonings) walnuts 📓 Increases from 1 studies
Food (excluding seasonings) white button mushrooms 📓 Decreases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Decreases from 1 studies
fungus ganoderma lucidum mycelium 📓 Decreases from 1 studies
fungus white button mushrooms 📓 Decreases from 1 studies
gallic acid and tannins green tea 📓 Increases from 1 studies
Herb or Spice daesiho-tang 📓 Decreases from 1 studies
Herb or Spice grape seed extract 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Decreases from 1 studies
inulin prebiotics jerusalem artichoke (prebiotic) 📓 Decreases from 1 studies
lactobacillus plantarum probiotics lactobacillus plantarum,xylooligosaccharides,(prebiotic) (probiotics) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus plantarum,xylooligosaccharides,(prebiotic) (probiotics) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus reuteri (probiotics) 📓 Increases from 2 studies
lactobacillus reuteri probiotics lactobacillus reuteri (probiotics) 📓 Increases from 2 studies
low glycemic/sugar diet sugar 📓 Increases from 1 studies
low fat diet high-fat sucrose 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items cholic acid (bile acid) (bile acid) 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items partial sleep deprivation 📓 Increases from 1 studies
nitroimidazole family antibiotics metronidazole (antibiotic)s 📓 Decreases from 1 studies
no carbohydrate diet high beef diet 📓 Increases from 1 studies
not classified clostridium butyricum (probiotics) 📓 Increases from 2 studies
not classified grape seed extract 📓 Increases from 1 studies
not classified grapes 📓 Increases from 1 studies
not classified sodium stearoyl lactylate 📓 Decreases from 1 studies
not classified Vitamin B 📓 Increases from 1 studies
not classified Vitamin E 📓 Increases from 1 studies
oligosaccharide (prebiotic) lactobacillus plantarum,xylooligosaccharides,(prebiotic) (probiotics) 📓 Decreases from 1 studies
potato starch starch-fed 📓 Increases from 1 studies
Prebiotics and similar jerusalem artichoke (prebiotic) 📓 Decreases from 1 studies
Prebiotics and similar lactobacillus plantarum,xylooligosaccharides,(prebiotic) (probiotics) 📓 Decreases from 1 studies
Probiotics bacillus amyloliquefaciens (probiotic) 📓 Decreases from 1 studies
Probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
Probiotics clostridium butyricum (probiotics) 📓 Increases from 2 studies
Probiotics lactobacillus reuteri (probiotics) 📓 Increases from 2 studies
pulse / legumes lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 📓 Decreases from 1 studies
quercetin supplement quercetin 📓 Increases from 1 studies
sleep deprivation partial sleep deprivation 📓 Increases from 1 studies
sucralose sugar sucralose 📓 Decreases from 1 studies
Sugar and similar non-starch polysaccharides 📓 Decreases from 1 studies
Sugar and similar sucralose 📓 Decreases from 1 studies
Sugar and similar sugar 📓 Decreases from 1 studies
teas green tea 📓 Increases from 1 studies
Vitamins, Minerals and similar iron 📓 Increases from 2 studies
Vitamins, Minerals and similar vitamin a 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Increases from 1 studies
whole grains whole-grain barley 📓 Decreases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Clostridia: Bacteria Interplay


Anonymous (Legacy User)