Details about Bacteroides barnesiae

Other Names: Bacteroides barnesiae Bacteroides barnesiae Lan et al. 2006 DSM 18169 JCM 13652

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech2.3255813953488373 %43
AmericanGut0 %22
uBiome0.11904761904761904 %840
Thryve91.82879377431907 %257

I want to know what End Products this bacteria produces

No information available

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. Colorectal Cancer reported from 1 studies to be High
  2. Ankylosing spondylitis reported from 1 studies to be Low
  3. Atherosclerosis 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 l-citrulline 📓 Increases from 1 studies
Amino Acid and similar polymannuronic acid 📓 Decreases from 1 studies
barley whole-grain barley 📓 Decreases from 1 studies
beta-glucan foods ß-glucan 📓 Decreases from 1 studies
beta-glucan foods whole-grain barley 📓 Decreases from 1 studies
bitter melon herb momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases 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
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Decreases 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 momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases from 1 studies
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
Herb or Spice tannic acid 📓 Increases 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
polymannuronate hydrolase supplement polymannuronic acid 📓 Decreases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Prebiotics and similar ß-glucan 📓 Decreases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharin sugar saccharin 📓 Increases from 1 studies
schisandra chinensis herb schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
sucralose sugar sucralose 📓 Decreases from 1 studies
Sugar and similar saccharin 📓 Increases from 1 studies
Sugar and similar stevia 📓 Increases from 1 studies
Sugar and similar sucralose 📓 Decreases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies
whole grains whole-grain barley 📓 Decreases from 1 studies

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