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The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Faecalibacterium prausnitzii (species)

Suggest a missed study:
Count Frequency Min when seen 25th %ile Average Median (50%ile) Most Common Value 75th %ile/th> Max when seen Stand Dev Variance Skewness Kurtosis
753 90.9% 24.0 15798.0 61544.0 51602.0 21798.0 94399.0 337939.0 54634.0 2984872628.2 1.2 1.8

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. High: Asthma reported from 1 studies
  2. High: Crohn's Disease reported from 1 studies
  3. Low: Allergies reported from 1 studies
  4. Low: Asthma reported from 1 studies
  5. Low: Brain Trauma reported from 1 studies
  6. Low: Chronic Fatigue Syndrome reported from 1 studies
  7. Low: Crohn's Disease reported from 1 studies
  8. Low: Fibromyalgia reported from 1 studies
  9. Low: Inflammatory Bowel Disease reported from 3 studies
  10. Low: ME/CFS with IBS reported from 1 studies
  11. Low: Multiple Sclerosis reported from 1 studies
  12. Low: Sjögren syndrome reported from 1 studies
  13. Low: Type 2 Diabetes reported from 2 studies
  14. Low: Ulcerative colitis reported from 1 studies

Symptoms strongly associated

Click to see evidence of association (Citizen Science)

Most Common Symptoms loosely Associated (Citizen Science)

  1. Bottom 25% levels weakly associated with General: Fatigue
  2. Bottom 25% levels weakly associated with Post-exertional malaise: Inappropriate loss of physical and mental stamina,
  3. Bottom 25% levels weakly associated with Sleep: Unrefreshed sleep
  4. Bottom 25% levels weakly associated with General: Myalgia (pain)
  5. Bottom 25% levels weakly associated with General: Headaches
  6. Bottom 25% levels weakly associated with Neurological: Impairment of concentration
  7. Bottom 25% levels weakly associated with Neurological: Short-term memory issues
  8. Bottom 25% levels weakly associated with Neurological: Difficulty processing information (Understanding)
  9. Bottom 25% levels weakly associated with Neurological: Word-finding problems
  10. Bottom 25% levels weakly associated with Neurological - Vision: inability to focus eye/vision

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

General Substance Specific Substance Effect
Antibiotics, Antivirals etc rifaximin antibiotics Increases
arabinogalactan (gums) (prebiotic) arabinogalactan (prebiotic) Increases
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
xylan (prebiotic) Increases
bacillus probiotics bacillus coagulans (probiotics) Increases
bile supplements bile (acid/salts) Decreases
black raspberries fruit black raspberries Increases
butyrate supplements sodium butyrate Increases
chemotherapy (prescription) chemotherapy (prescription) Decreases
cocoa cacoa Increases
Diet Style dietary phytoestrogens (isoflavones) Increases
high animal protein diet Decreases
high fiber diet Increases
high processed foods diet Decreases
high sugar diet Decreases
high-fat diets Decreases
low animal protein diet Increases
low fiber diet Decreases
low fodmap diet Decreases
low processed foods diet Increases
mediterranean diet Increases
dopamine (prescription) dopamine (prescription) Increases
Drug epinephrine Increases
fasting Increases
omega-3 fatty acids Decreases
vegetarians Increases
fasting diet fasting Increases
flavonoids, polyphenols etc resveratrol (grape seed/polyphenols/red wine) Increases
flaxseed linseed(flaxseed) Decreases
fodmap diet low fodmap diet Increases
Food (excluding seasonings) apple Increases
black raspberries Increases
broad beans Increases
cacoa Increases
linseed(flaxseed) Decreases
lupin seeds (anaphylaxis risk, toxic if not prepared properly) Increases
navy bean Decreases
pectin Increases
soy Increases
wheat Increases
food additives dietary phytoestrogens (isoflavones) Increases
fruit apple Increases
black raspberries Increases
gluten free diet wheat Decreases
herb Slippery Elm Decreases
Herb or Spice glycyrrhizic acid (licorice) Decreases
triphala Decreases
high fat diet high-fat diets Decreases
high fiber diet high fiber diet Increases
inulin prebiotics chicory (prebiotic) Increases
inulin (prebiotic) Increases
jerusalem artichoke (prebiotic) Increases
liquorice herb glycyrrhizic acid (licorice) Decreases
low glycemic/sugar diet high sugar diet Increases
low fiber diet low fiber diet Decreases
low/no meat diet low processed foods diet Increases
vegetarians Increases
mediterranean diet high processed foods diet Increases
mediterranean diet Increases
Miscellaneous, food additives, and other odd items bile (acid/salts) Decreases
dopamine Increases
sodium butyrate Increases
no carbohydrate diet high animal protein diet Decreases
low animal protein diet Decreases
not classified black raspberry Increases
licorice Decreases
red wine Increases
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
fructo-oligosaccharides (prebiotic) Decreases
olive oil mediterranean diet Increases
omega 3 supplements omega-3 fatty acids Decreases
Prebiotics and similar arabinogalactan (prebiotic) Increases
arabinoxylan oligosaccharides (prebiotic) Increases
chicory (prebiotic) Increases
fructo-oligosaccharides (prebiotic) Decreases
inulin (prebiotic) Increases
jerusalem artichoke (prebiotic) Increases
resistant starch Increases
xylan (prebiotic) Increases
Probiotics bacillus coagulans (probiotics) Increases
pulse / legumes broad beans Increases
lupin seeds (anaphylaxis risk, toxic if not prepared properly) Increases
navy bean Decreases
raffinose(sugar beet) Decreases
raffinose foods bile (acid/salts) Decreases
resistant starch resistant starch Increases
resveratrol resveratrol (grape seed/polyphenols/red wine) Increases
rifamycin family antibiotic rifaximin antibiotics Increases
soy soy Increases
stress epinephrine Increases
Sugar and similar raffinose(sugar beet) Decreases
sugars pectin Increases
triphala herb mixture triphala Decreases
Vitamins, Minerals and similar iron Decreases
wheat wheat Increases
whole grains raffinose(sugar beet) Decreases

I want to know what End Products this bacteria produces


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