Details about Phascolarctobacterium

Other Names: Phascolarctobacterium Phascolarctobacterium Del Dot et al. 1994

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech54.0540540540541 %37
AmericanGut61.1111111111111 %18
uBiome65.5836341756919 %831
Thryve86.0215053763441 %186

I want to know what End Products this bacteria produces

  • Biotin (Vitamin B7)
  • Butyrate
  • Cobalamin (Vitamin B12)
  • Folate
  • Niacin
  • Pantothenate
  • Propionic acid
  • Pyridoxine (B6)
  • Riboflavin
  • Thiamine

Possible Health Impacts

I would like to know about this bacteria's

Source:  

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

From Published Science

  1. Alzheimer's disease reported from 1 studies to be High
  2. Ankylosing spondylitis reported from 1 studies to be High
  3. Depression reported from 1 studies to be High
  4. Atherosclerosis reported from 1 studies to be Low
  5. IgA nephropathy (IgAN) reported from 1 studies to be Low
  6. Inflammatory Bowel Disease reported from 1 studies to be Low
  7. Stress / post-traumatic stress disorder reported from 1 studies to be Low
  8. Ulcerative colitis reported from 1 studies to be Low

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
General Substance Specific Substance Effect
Amino Acid and similar Alpha-Ketoglutarate c Increases from 1 studies
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
ku ding cha tea 📓 Increases from 1 studies
lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 📓 Increases from 1 studies
nuts 📓 Increases from 1 studies
palm kernel meal 📓 Increases from 1 studies
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
ginger herb ginger 📓 Increases from 1 studies
herb Slippery Elm 📓 Increases from 1 studies
Herb or Spice ginger 📓 Increases from 1 studies
glycyrrhizic acid (licorice) 📓 Increases from 1 studies
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
liquorice herb glycyrrhizic acid (licorice) 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items berberine 📓 Increases from 4 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
inulin (prebiotic) 📓 Increases from 1 studies
resistant starch 📓 Decreases from 1 studies
Probiotics lactobacillus casei (probiotics) 📓 Decreases from 1 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 📓 Increases from 1 studies
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
triphala herb mixture triphala 📓 Increases from 1 studies

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