Phascolarctobacterium Details: NCBI 33024, gram-negative or unknown [genus]

| Phascolarctobacterium| Phascolarctobacterium Del Dot et al. 1994

1. Short-Chain Fatty Acid Production:

   • Phascolarctobacterium is involved in the fermentation of dietary fibers in the colon, producing short-chain fatty acids (SCFAs) as byproducts. SCFAs, such as acetate, propionate, and butyrate, are known to play important roles in gut health.

2. Butyrate Production:

   • Butyrate, in particular, is of interest because it serves as a major energy source for the cells lining the colon. It has anti-inflammatory properties and is associated with maintaining the health of the colonic epithelium.

3. Metabolism of Fermentable Substrates:

   • Phascolarctobacterium species are capable of metabolizing various fermentable substrates, including lactate and succinate. The metabolism of these substrates contributes to the production of SCFAs and other metabolites.

4. Dietary Influence:

   • The abundance and activity of Phascolarctobacterium can be influenced by dietary factors. Diets rich in fiber and plant-based foods provide substrates for the fermentation processes carried out by these bacteria.

5. Associations with Health Conditions:

   • Changes in the abundance of Phascolarctobacterium have been reported in studies of the gut microbiota in various health conditions. Alterations in the relative abundance of this genus have been associated with conditions such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and metabolic disorders. However, the specific roles of Phascolarctobacterium in these conditions are still being investigated.

6. Anti-Inflammatory Effects:

   • The production of butyrate by Phascolarctobacterium and other bacteria has been linked to anti-inflammatory effects in the gut. Butyrate is known to modulate immune responses and promote a balanced inflammatory environment in the colon.

7. Cross-Feeding Interactions:

   • Phascolarctobacterium is involved in cross-feeding interactions within the gut microbiota. This involves the exchange of metabolic byproducts between different bacterial species, contributing to the overall stability and functionality of the microbial community.

Visuals of 7 Interactions with other bacteria of the same rank

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

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

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 Phascolarctobacterium

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

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.
AmericanGut	0.6	1.6893	0.3113	0.0034	12.6915	4.1314	1.0006	0.176 - 0.5248	0.0206 - 7.8672	-6.367 - 9.7456	-0.3472 - 1.048	0.027	0.2615	9
BiomeSight	0.9128	0.5943	0.4025	0.001	13.695	0.843	0.6827	0.007 - 0.85	0.002 - 1.9219	-1.0495 - 2.2382	-1.2575 - 2.1145	0.0099	0.1169	3382
BiomeSightRdp	0.6667	0.3904	0.077	0.001	1.569	0.4902	1.9182	0.0055 - 0.7697	0.0019 - 1.1746	-0.5655 - 1.3464	-1.1408 - 1.9159	0.0068	0.0644	18
CosmosId	0.7143	2.0153	1.174	0.014	8.408	2.1533	1.1721	0.631 - 2.988	0.1746 - 6.4408	-2.1836 - 6.2142	-2.9045 - 6.5235	0.2379	1.0522	25
custom	0.4468	1.8127	1.778	0.0025	9.946	2.1834	0.0476	0.0103 - 1.778	0.0036 - 4.7	-2.4449 - 6.0702	-2.6413 - 4.4296	0.0148	0.3682	21
es-xenogene	0.9545	0.5148	0.259	0.003	2.13	0.5879	1.3054	0.014 - 0.915	0.008 - 1.416	-0.6316 - 1.6612	-1.3375 - 2.2665	0.0212	0.1288	21
Medivere	1	2.9893	3.5461	0.0072	4.0258	1.4288	-1.1692	2.893 - 3.7798	0.6951 - 3.9523	0.2031 - 5.7754	1.5627 - 5.1101	0.0498	1.4223	7
SequentiaBiotech	0.5278	0.1416	0.0558	0.0102	0.8494	0.2079	1.2382	0.0115 - 0.1844	0.0106 - 0.4336	-0.2638 - 0.547	-0.2477 - 0.4437	0.0266	0.0566	19
Thorne	0.9259	0.2073	0.0181	0.0001	2.1247	0.3065	1.8521	0.0012 - 0.3724	0.0004 - 0.7838	-0.3904 - 0.8051	-0.5556 - 0.9292	0.0014	0.0194	175
Thryve	0.8315	0.9269	0.4413	0.0001	20.2499	1.6035	0.9086	0.0082 - 1.142	0.0021 - 3.5566	-2.1999 - 4.0537	-1.6927 - 2.8429	0.0088	0.1466	1031
uBiome	0.6616	1.3545	1.0746	0.002	20.1739	1.4138	0.5939	0.4916 - 1.8601	0.02 - 3.7424	-1.4025 - 4.1115	-1.5612 - 3.9129	0.0863	0.7201	522
Vitract	0.8789	0.2845	0.2845	0.0037	0.5653	0.3971	0	0.1441 - 0.4249	0.0318 - 0.5372	-0.4899 - 1.0589	-0.2771 - 0.8461	2.5879	0.0457	704

External Reference Ranges for Phascolarctobacterium

Phascolarctobacterium (NCBI 33024) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	6.99	0	0.0007
Lab Teletest	0	15000	0	1.5
PrecisionBiome	0.00033595444983802736	1.4676966667175293	0	0.0001

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	(2S)-2-amino-4-carbamoylbutanoic acid {Glutamine}	2 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	2-Amino-5-(carbamoylamino)pentanoic acid {Citrulline}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Amino Acid and similar	2-aminoethanesulfonic acid {Taurine}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Amino Acid and similar	a-Amino-3-indolepropionic acid {Tryptophan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	Gamma-Aminobutyric Acid {GABA}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Amino Acid and similar	Lycopene {Glucosamine (GS)}	2 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	Nattokinase {Natto}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Antibiotics, Antivirals etc	amoxicillin [CFS]	1 Studies recorded. The consensus is Decreases👶, Click for details.
Common and OTC Supplements	3,3',4',5,7-pentahydroxyflavone {Quercetin}	2 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	long-term, moderate-intensity exercise {exercise}	1 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	Tributyrin	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Amylum {Starch}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	dietary fiber	5 Studies recorded. The consensus is Increases👶📓, Click for details.
Diet Style	Fiber, total dietary	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Diet Style	high-fat diets	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	High-fibre diet {Whole food diet}	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Diet Style	High-protein diet {Atkins low-carbohydrate diet}	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	one form of diabetes diet {Moderate-carbohydrate diet}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	4 Studies recorded. The consensus is Increases👶📓, Click for details.
Drug or "Non-drug"	nsaid	1 Studies recorded. The consensus is Increases📓, Click for details.
Flavonoids, Polyphenols etc	Grape Polyphenols {Grape Flavonoids}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Flavonoids, Polyphenols etc	polyphenols	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Flavonoids, Polyphenols etc	resveratrol-pterostilbene x Quercetin {quercetin x resveratrol}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Flavonoids, Polyphenols etc	theabrownin {theabrownin}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	A dairy product produced by coagulation of the milk protein casein {Cheese}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Abstention from eating {Fasting}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Amorphophallus konjac {Konjaku flour}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Arctium lappa {Burdock Root}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Aronia arbutifolia,Aronia melanocarpa {Chokeberry}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Brassica oleracea var. italica {Broccoli}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Citricidal {Grapefruit seed extract}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Cucurbita pepo {Pumpkin}	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Dodecanoic acid {Lauric acid}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	eicosapentaenoic acid (EPA),docosahexaenoic acid (DHA) {Fish Oil}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	fruit	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	3 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings)	grapes	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Food (excluding seasonings)	Grifola frondosa {Hen of the Woods Mushroom}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	4 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Lentinula edodes {Shiitake Mushroom}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Linum usitatissimum {Flaxseed}	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Litchi chinensis {lychee fruit}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Lonicera periclymenum {Epazote}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Lupinus {Lupin[Warning]}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Malus domestica {apple}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	pectin {pectin}	2 Studies recorded. The consensus is Increases👶👪, Click for details.
Food (excluding seasonings)	Phaseolus vulgaris {Boston bean}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	red wine	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Sodium Chloride {Salt}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Sulforaphane {Dark Greens}	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	tomato powder	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	yogurt	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food Preservatives	2-Aminopentanedioic acid {glutamate}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food Preservatives	Disodium fumarate {Fumaric acid disodium salt}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	4 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Arthrospira platensis {Spirulina}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Ayurvedic herbal formula {Triphala}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Cannabis sativa {Marijuana}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	gynostemma pentaphyllum {Jiaogulan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Moringa Oleifera	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	origanum vulgare {oregano}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Phyllanthus emblica {Chinese gall}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	2 Studies recorded. The consensus is Increases👶👪, Click for details.
Herb or Spice	Zingiber officinale Roscoe {ginger}	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	2,3-dihydroxypropyl dodecanoate {Monolaurin}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Miscellaneous, food additives, and other odd items	Tobacco consumption {Smoking}	1 Studies recorded. The consensus is Increases👶, Click for details.
Not Classified	Nitrogen Oxide x Particulate Matter {Urban air pollutant}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	(2->1)-beta-D-fructofuranan {Inulin}	3 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	Amorphophallus konjac {konjac}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	arabinogalactan {arabinogalactan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	Carrageenans {Carrageenan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	fructo-oligosaccharides	3 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	partially hydrolysed guar gum	2 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	Plantago {Psyllium}	2 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	Poly[β-D-xylopyranose(1->4)] {Xylan}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	Xanthomonas campestris {Xanthan gum}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Increases👪, Click for details.
Prescription - Other	methiazole,(prescription)	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus	3 Studies recorded. The consensus is Increases👶📓, Click for details.
Probiotics	Bacillus amyloliquefaciens group {B. Amyloliquefaciens}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus subtilis natto {B.natto}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	4 Studies recorded. The consensus is Decreases👶📓, Click for details.
Probiotics	bifidobacterium longum {B.Longum }	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Clostridium butyricum MIYAIRI 588 {Miyarisan}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Heyndrickxia coagulans {B. coagulans}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Lacticaseibacillus casei {L. casei}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	lactobacillus acidophilus {L. acidophilus}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Lactobacillus gasseri {L.gasseri}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Saccharomyces cerevisiae var boulardii {S. boulardii}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Sugar and similar	Polydextrose {polydextrose}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Mixture of Vitamin B? {B Vitamins}	2 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	nicotinic acid {Vitamin B-3}	2 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Sodium hypochlorite {Chlorinated Drinking Water}	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Zinc {Zinc Supplements}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Phascolarctobacterium bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

1. dairy : 100% of Highest

Foods Containing the Phascolarctobacterium 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.

Portuguese Painho de Porco Iberico fermented sausages Weight: 0.59 Trentingrana Cheese (Italy) Weight: 0.5118 Surstromming - Fermented Herring (Sweden) Weight: 0.3201 Cheese, Cheddar Weight: 0.2242 Robiola di Roccaverano Cheese (Italy) Weight: 0.2146 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.142 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1058 Soft - ripened cheese Pasteurised Cow Weight: 0.06268 Malaysian fermented fish sauce Weight: 0.03667 Cheese, Emmental Weight: 0.01951 Douchi Weight: 0.01861 Mozzarella cheese Weight: 0.01416 Parmigiano Reggiano dairy Weight: 0.009918 Fermented glutinous rice Weight: 0.006788 Gruyere cheese Weight: 0.006301 Cheddar cheese Weight: 0.00589 Lard Farm Weight: 0.003323 yoghurt fermentation Weight: 0.00321 Brie cheese Weight: 0.002825 Swiss-Dutch-type cheese Weight: 0.001853 Sausage, Cyprus: Limassol Weight: 0.001351