Details about Phascolarctobacterium: NCBI 33024

gram-negative or unknown

Other Names: Phascolarctobacterium Phascolarctobacterium Del Dot et al. 1994

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Distribution Chart and Statistics    |    End Products Produced

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?

SourcePercentagesamples
SequentiaBiotech48.7 %39
AmericanGut66.7 %18
uBiome66 %838
Thryve84.1 %477
BiomeSight92.7 %300

Desired Levels from Some Experts

Low Percentage High Percentage Source
0.0818 %4.9939 % 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
Onset: over 31 years since onset      Between 50%ile to 100%ile   1 to 438.2

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Alzheimer's disease High1
Ankylosing spondylitis High1
Atherosclerosis Low1
Crohn's Disease Low1
Depression High1
IgA nephropathy (IgAN) Low1
Inflammatory Bowel Disease Low1
Liver Cirrhosis High1
Liver Cirrhosis Low1
Multiple system atrophy (MSA) High1
Multiple system atrophy (MSA) Low1
Psoriasis High1
rheumatoid arthritis (RA),Spondyloarthritis (SpA) High1
rheumatoid arthritis (RA),Spondyloarthritis (SpA) Low1
Stress / posttraumatic stress disorder Low1
Type 1 Diabetes 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
Amino Acid and similar Alpha-Ketoglutarate 📓 Increases from 1 studies
Amino Acid and similar fumarate 📓 Decreases from 1 studies
berberine supplement berberine 📓 Increases from 4 studies
coconut products palm kernel meal 📓 Increases from 1 studies
dietary fiber Psyllium (Plantago Ovata Husk) 📓 Increases from 1 studies
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 📓 Increases from 1 studies
Food (excluding seasonings) ku ding cha tea 📓 Increases from 1 studies
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 📓 Increases from 1 studies
Food (excluding seasonings) nuts 📓 Increases from 1 studies
Food (excluding seasonings) palm kernel meal 📓 Increases from 1 studies
Food (excluding seasonings) salt (sodium chloride) 📓 Decreases from 1 studies
fumaric acid foods fumarate 📓 Decreases from 1 studies
gallic acid and tannins ku ding cha tea 📓 Increases from 1 studies
Herb or Spice ginger 📓 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 Slippery Elm 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
inulin prebiotics inulin (prebiotic) 📓 Increases from 1 studies
lactobacillus casei probiotics lactobacillus casei (probiotics) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus casei (probiotics) 📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items berberine 📓 Increases from 4 studies
not classified Burdock Root 📓 Increases from 1 studies
not classified Grapefruit seed extract 📓 Decreases from 2 studies
not classified licorice 📓 Increases from 1 studies
nuts fruit nuts 📓 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 📓 Decreases from 2 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Decreases from 2 studies
Prebiotics and similar inulin (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Decreases from 1 studies
Probiotics lactobacillus casei (probiotics) 📓 Decreases from 1 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 📓 Increases from 1 studies
pulse / legumes lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 📓 Increases from 1 studies
resistant starch resistant starch 📓 Decreases from 1 studies
salt salt (sodium chloride) 📓 Decreases from 1 studies
teas ku ding cha tea 📓 Increases 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 Phascolarctobacterium: Bacteria Interplay


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