SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Acetatifactor muris Details: NCBI 879566, gram-negative or unknown [species]

| Acetatifactor muris| Acetatifactor muris Pfeiffer et al. 2013| ATCC BAA-2170| bacterium CT-m2| DSM 23669| strain CT-m2

  1. Fermentation of Dietary Fibers: Clostridium leptum is known to be involved in the fermentation of complex carbohydrates and dietary fibers in the colon. This process produces short-chain fatty acids (SCFAs), which can have positive effects on gut health.

  2. Butyrate Production: Some Clostridium species, including members of Clostridium leptum, are associated with the production of butyrate, a short-chain fatty acid. Butyrate is known to have anti-inflammatory properties and is considered beneficial for maintaining the health of the colonic epithelium.

  3. Microbial Balance: Clostridium leptum is part of the complex ecosystem of the gut microbiota. Maintaining a balance within the microbial community is crucial for overall gut health and can have implications for systemic health.

  4. Immune System Regulation: The gut microbiota, including bacteria like Clostridium leptum, plays a role in modulating the immune system. A balanced and diverse microbiome is thought to contribute to immune system homeostasis.

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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 Acetatifactor muris

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.44 10 200 0 155 45.4 25 56.1 10 200 8.3 %ile 83.3 %ile
thryve 91.25 384 44 456 0 3483 371.7 144 1587.4 0 526 11.5 %ile 90.3 %ile
ubiome 0.13 0 575 575 575 575 575 0 %ile 99 %ile

External Reference Ranges for Acetatifactor muris

Acetatifactor muris (NCBI 879566) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Acetatifactor muris
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 18.75 %   0.003 %  0.001 % 6.0 32
bugspeak 100 %   0.02 %  % 1.0 1
CosmosId 3.125 %   0.002 %  % 1.0 32
custom 5.085 %   0.004 %  0.001 % 3.0 59
Thryve 91.685 %   0.036 %  0.142 % 1268.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 0.126 %   0.058 %  % 1.0 792

Symptoms Associated with Acetatifactor muris From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Foods Containing the Acetatifactor muris 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.

Palm wine Weight: 0.008199

I would like to know what can change the quality that I have

Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Tryptophan 2 Studies recorded. The consensus is Increases👶📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice ginger 1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items Polyethylene glycol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar vitamin d 1 Studies recorded. The consensus is Decreases📓, Click for details.

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