Hathewaya proteolytica Details: NCBI 29365, gram-negative or unknown [species]

| ATCC 49002| Clostridium proteolyticum| Clostridium proteolyticum Jain and Zeikus 1988| DSM 3090| Hathewaya proteolytica| Hathewaya proteolytica (Jain and Zeikus 1988) Lawson and Rainey 2016| strain CG

  1. Proteolytic activity: Hathewaya proteolytica, like other members of the genus, is capable of proteolysis, which is the breakdown of proteins into smaller peptides or amino acids. Proteolysis plays an essential role in nutrient acquisition and metabolism. However, excessive proteolysis can lead to the production of potentially harmful byproducts such as ammonia and biogenic amines, which may have implications for gut health and overall well-being.

  2. Gut microbiota: Hathewaya species are anaerobic bacteria commonly found in the gastrointestinal tract of humans and other animals. While their specific roles in the gut microbiota are not well understood, they likely contribute to microbial community dynamics, nutrient metabolism, and host-microbe interactions in the gut. Dysbiosis, or imbalance in the gut microbiota, has been associated with various health conditions, including inflammatory bowel diseases, metabolic disorders, and immune dysfunction.

  3. Fermentation: Like many other anaerobic bacteria, Hathewaya species are capable of fermenting carbohydrates to produce energy and metabolic byproducts such as short-chain fatty acids (SCFAs). SCFAs, particularly butyrate, acetate, and propionate, play important roles in maintaining gut barrier function, modulating immune responses, and regulating inflammatory processes. Therefore, Hathewaya proteolytica may indirectly influence host health through its metabolic activities and interactions with other gut microbes.

  4. Potential pathogenicity: While Hathewaya species are generally considered commensal bacteria, some strains may have the potential to cause opportunistic infections under certain conditions. However, specific research on the pathogenicity of Hathewaya proteolytica is lacking, and its role in human disease remains poorly understood.

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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 Hathewaya proteolytica

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.09 20 40 2 58 30 30 14.1 20 40 25 %ile 50 %ile
biomesight 4.32 0 0 10 60 0 40 19.2 20 10.5 0 20 0 %ile 100 %ile
thryve 57.49 0 41 16 589 0 212 69.9 45 72.4 7 121 7.5 %ile 100 %ile

External Reference Ranges for Hathewaya proteolytica

Hathewaya proteolytica (NCBI 29365) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Hathewaya proteolytica
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 5.394 %   0.002 %  0.001 % 251.0 4653
BiomeSightRdp 3.226 %   0.002 %  % 1.0 31
custom 2.632 %   0.004 %  0 % 2.0 76
Thryve 61.957 %   0.008 %  0.008 % 956.0 1543

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Data Contradictions — Limits of Certainity

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General Substance Specific Substance Effect
Diet Style dietary fiber 1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style Fiber, total dietary 1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style High-fibre diet {Whole food diet} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style Slow digestible carbohydrates. {Low Glycemic} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc Grape Polyphenols {Grape Flavonoids} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc polyphenols 1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc red wine polyphenols 1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc resveratrol-pterostilbene {grapes, blueberries} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Flavonoids, Polyphenols etc resveratrol-pterostilbene x Quercetin {quercetin x resveratrol} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) fruit 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) fruit/legume fibre 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) grapes 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) red wine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) Theobroma cacao {Cacao} 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar fructo-oligosaccharides 1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar oligosaccharides {oligosaccharides} 1 Studies recorded. The consensus is Decreases📓, Click for details.

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