Details about Bacteroides oleiciplenus: NCBI 626931

gram-negative or unknown

Other Names: Bacteroides oleiciplenus Bacteroides oleiciplenus Watanabe et al. 2010 DSM 22535 JCM 16102 YIT 12058

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Distribution Chart and Statistics    |    End Products Produced   |    📚 PubMed Citations

Recommended reading: Taxonomy Nightmare

Does a specific lab/source detect it?


Click on to see lab specific distribution
SourcePercentagesamples
es-xenogene 0 % 4
SequentiaBiotech 2.56 % 39
CosmosId 33.33 % 15
AmericanGut 0 % 18
custom 0 % 2
Microba 0 % 5
Medivere 50 % 2
uBiome 5.73 % 832
Thryve 0 % 600
BiomeSight 11.35 % 423

Desired Levels from Some Experts

Percentage Seen in Sample
Low Boundary High Boundary Source
0 %1.475 % 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 Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Ankylosing spondylitis Low 📚 1 citations

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) 📓 📚 Decreases 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 📓 📚 Decreases 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 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 value means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Bacteroides oleiciplenus: Bacteria Interplay


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