Anaerovibrio Details: NCBI 82373, gram-negative or unknown [genus]

| Anaerovibrio| Anaerovibrio Hungate 1966

1. Fermentation and SCFA Production:

   • Oscillibacter, like other members of the Ruminococcaceae family, is involved in the fermentation of dietary fibers and complex carbohydrates in the gut. This fermentation process can lead to the production of short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate. SCFAs play important roles in maintaining gut health, providing an energy source for colonocytes, and influencing various physiological processes.

2. Butyrate Production:

   • Oscillibacter has been associated with the production of butyrate, a short-chain fatty acid that has been linked to several health benefits. Butyrate is known for its anti-inflammatory properties and its role in promoting the health of the intestinal lining.

3. Potential Influence on Metabolic Health:

   • Some studies have suggested that the abundance of Oscillibacter may be associated with certain metabolic parameters. However, the specific mechanisms and associations are still an active area of research, and more studies are needed to elucidate the relationship between Oscillibacter and metabolic health.

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

A lot more information is available when you are logged in and raise the display level

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 Anaerovibrio

• 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.
BiomeSight	0.915	0.1316	0.028	0.001	15.786	0.5656	0.5494	0.009 - 0.0869	0.002 - 0.4836	-0.9713 - 1.2345	-0.1079 - 0.2038	0.0103	0.0302	3390
BiomeSightRdp	0.4074	0.2407	0.072	0.002	1.531	0.472	1.0723	0.007 - 0.114	0.002 - 1.1129	-0.6797 - 1.1611	-0.1535 - 0.2745	0.0077	0.0394	11
Thryve	0.0161	0.0266	0.0018	0.0007	0.424	0.0942	0.79	0.0012 - 0.0034	0.0007 - 0.0647	-0.1572 - 0.2103	-0.0022 - 0.0067	0.0015	0.0028	20
uBiome	0.0114	0.1749	0.0504	0.0032	0.5613	0.222	1.682	0.0067 - 0.4001	0.0035 - 0.5085	-0.2581 - 0.6078	-0.5834 - 0.9902	0.0116	0.0481	9

External Reference Ranges for Anaerovibrio

Anaerovibrio (NCBI 82373) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Amino Acid and similar	2-Amino-5-(carbamoylamino)pentanoic acid {Citrulline}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	hypocaloric hyperproteic diet	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	low protein diet	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Flavonoids, Polyphenols etc	quebracho	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Bovine Milk Products {Dairy}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Citrus limon {Lemon}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	eicosapentaenoic acid (EPA),docosahexaenoic acid (DHA) {Fish Oil}	2 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Hordeum vulgare {Barley}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Hydrastis canadensis {Goldenseal}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	olive oil {olive oil}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	soy	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	yogurt	2 Studies recorded. The consensus is Decreases👶, Click for details.
Food Preservatives	α-Aminoglutaric acid {L-glutamic acid}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	5,6-dihydro-9,10-dimethoxybenzo[g]-1,3-benzodioxolo[5,6-a]quinolizinium {Berberine}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	fucoidan {Brown Algae Extract}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	Ginkgo biloba {Ginkgo}	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	Pentadigalloylglucose {Tannic Acid}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Perilla frutescens {Perilla}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Polygonatum kingianum {Solomon's Seal}	1 Studies recorded. The consensus is Increases👶, Click for details.
Miscellaneous, food additives, and other odd items	humic substances {Humic,Fulvic acids}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	a-Gluco-oligosaccharides {GOS}	1 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	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	xylooligosaccharide	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.
Probiotics	bacillus	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus subtilis {B.Subtilis }	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	2 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bifidobacterium	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bifidobacterium bifidum {B. bifidum}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	enterococcus faecium {E. faecium}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Heyndrickxia coagulans {B. coagulans}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	Probiotic Mixture 1 {Japanese Vet Probiotic}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Probiotic Mixture 2 {Vetafarm Probotic}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Saccharomyces cerevisiae var boulardii {S. boulardii}	1 Studies recorded. The consensus is Increases👶, Click for details.
Sugar and similar	ß-(1?4)-linked D-glucosamine and N-acetyl-D-glucosamine {Chitosan}	1 Studies recorded. The consensus is Increases👶, Click for details.

Food Groups Containing the Anaerovibrio 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 Anaerovibrio 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: 0.0533 Trentingrana Cheese (Italy) Weight: 0.03912 Robiola di Roccaverano Cheese (Italy) Weight: 0.02479 Sausage, Cyprus: Limassol Weight: 0.003875 Cheddar cheese Weight: 0.002562 Brie cheese Weight: 0.001108 yoghurt fermentation Weight: 0.000668814005500326