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Roseburia inulinivorans Details: NCBI 360807, gram-negative or unknown [species]

Persistent colonizing species ratio (0-100): 86.9 Literature

| butyrate-producing bacterium A2-194| butyrate-producing bacterium L1-83| DSM 16841| NCIMB 14030| Roseburia inulinivorans| Roseburia inulinivorans Duncan et al. 2006| strain A2-194

  1. Short-Chain Fatty Acid Production: Roseburia species, including Roseburia inulinivorans, contribute to the production of short-chain fatty acids (SCFAs) in the colon. SCFAs, such as butyrate, are important for maintaining the health of the colonic epithelium, providing an energy source for colonocytes, and influencing various physiological processes.

  2. Metabolic Benefits: The fermentation of dietary fibers by Roseburia inulinivorans produces SCFAs, which have been associated with metabolic benefits, including improved glucose metabolism and energy regulation. These effects may contribute to overall metabolic health.

  3. Anti-Inflammatory Properties: Butyrate, one of the main SCFAs produced by Roseburia inulinivorans, has anti-inflammatory properties and is known to play a role in modulating the immune response in the gut. This can contribute to the maintenance of gut health and may have broader implications for the overall immune system.

  4. Potential Links to Gut Health: Imbalances in the gut microbiota have been associated with various health conditions, including inflammatory bowel diseases (IBD) and metabolic disorders. Roseburia inulinivorans, by contributing to a balanced and diverse gut microbiota, may play a role in supporting gut health.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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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 Roseburia inulinivorans

These are values that are computed from lab specific samples and are in percentage
Lab Frequency Average Median Minimum Maximum Std.Dev. Skew 25 - 75 Percentile 5 - 95 Percentile Lab Ranges Box-Plot-Whiskers Harmonic Mean Geometric Mean Obs.
BiomeSightRdp 0.3333 0.1287 0.039 0.002 0.734 0.2343 1.1479   0.003 - 0.138   0.002 - 0.5004   -0.3283 - 0.5856   -0.1995 - 0.3405 0.0061 0.0261 9
CosmosId 0.8 0.3508 0.242 0.003 1.662 0.3959 0.8242   0.0467 - 0.518   0.0047 - 0.9852   -0.4212 - 1.1228   -0.6601 - 1.2248 0.0277 0.1391 28
custom 0.234 0.0901 0.0081 0.0001 0.4151 0.139 1.7698   0.0032 - 0.1397   0.0006 - 0.3401   -0.181 - 0.3612   -0.2017 - 0.3445 0.0009 0.0122 11
es-xenogene 0.2727 0.0227 0.023 0.004 0.054 0.0183 -0.0546   0.0088 - 0.0267   0.0043 - 0.0473   -0.0131 - 0.0584   -0.0182 - 0.0537 0.0101 0.0157 6
SequentiaBiotech 0.7778 0.5688 0.1111 0.0108 8.7534 1.6417 0.8364   0.0512 - 0.402   0.0137 - 1.3244   -2.6325 - 3.7701   -0.4751 - 0.9282 0.0517 0.135 28
Thorne 0.9048 0.0042 0.0017 0.0001 0.0341 0.0068 1.1139   0.0007 - 0.0046   0.0003 - 0.0171   -0.009 - 0.0174   -0.0051 - 0.0103 0.0009 0.0018 171
Thryve 0.9411 0.4908 0.0991 0.0002 23.7038 1.1895 0.988   0.0149 - 0.4382   0.0028 - 2.2398   -1.8287 - 2.8104   -0.6201 - 1.0731 0.0124 0.0853 1167
uBiome 0.7452 0.4921 0.1961 0.002 20.6156 1.1277 0.7875   0.0523 - 0.52   0.0068 - 1.8309   -1.7068 - 2.6911   -0.6493 - 1.2216 0.0355 0.1554 588

External Reference Ranges for Roseburia inulinivorans

Roseburia inulinivorans (NCBI 360807) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 7.44 72.6 0.0007 0.0073
XenoGene 10000 30000 1 3

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Data Contradictions — Limits of Certainity

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Foods Containing the Roseburia inulinivorans 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.

Nunu, Ghana Weight: 0.5763 Palm wine Weight: 0.4157 Cider - Dry Weight: 0.1763 Mawe from sorghum fermented 12h, Benin Weight: 0.02288 Gappal seche, Burkina Faso Weight: 0.02088 Cassava dough, Ghana Weight: 0.02044 Ogi from maize, Nigeria Weight: 0.02033 Boule d'akassa (Burkina Faso) Weight: 0.01739 Millet dough(Ghana) Weight: 0.01588 Obushera, Uganda Weight: 0.01417 Maize dough, Ghana Weight: 0.01185 Kwerionik, Uganda Weight: 0.01149 Mawe from sorghum fermented 48h, Benin Weight: 0.009489 Nono, Nigeria Weight: 0.007054 Mawe from maize fermented 48h, Benin Weight: 0.0067

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