Peptoniphilus Details: NCBI 162289, gram-negative or unknown [genus]

Found in Oral Cavity

For the possible significance see Oral bacteria relative abundance in faeces increases due to gut microbiota depletion and is linked with patient outcomes, 2024

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| "Schleiferella" Rajendram et al. 2001| Peptoniphilus| Peptoniphilus Ezaki et al. 2001| Schleiferella

1. Normal Microbiota:

   • Peptoniphilus is a part of the normal microbial community in certain body sites, such as the human oral cavity and the female genital tract. In these environments, the bacteria coexist with other microorganisms and play a role in maintaining the microbial balance.

2. Anaerobic Metabolism:

   • Peptoniphilus species are anaerobic, meaning they thrive in environments with low oxygen levels. They participate in anaerobic fermentation processes, contributing to the breakdown of various substrates in their respective niches.

3. Associations with Infections:

   • While Peptoniphilus is generally considered a commensal part of the microbiota, some species have been associated with infections. For example, Peptoniphilus species, along with other anaerobic bacteria, may be involved in certain types of infections, including abscesses and infections in deep tissue.

4. Vaginal Microbiota:

   • In the vaginal microbiota, Peptoniphilus species are among the bacteria that contribute to the complex balance of microorganisms. Changes in the composition of the vaginal microbiota can be associated with conditions such as bacterial vaginosis (BV) or other reproductive health issues.

5. Influence on Local Environment:

   • The metabolic activities of Peptoniphilus, along with other bacteria in its ecological niche, contribute to the local environment. This includes the production of various metabolic byproducts, which may have implications for the overall health of the host.

Visuals of Interactions with other bacteria of the same rank

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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 Peptoniphilus

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	1.81			4	37752	0	12748	1252.9	160	5865	0	492	0 %ile	100 %ile
biomesight	89.69	0	1910	30	21300	0	28492	2983.3	580	13014.7	0	2800	3.3 %ile	97.5 %ile
thorne	100			8	17604	0	8944	1509	217	3793.3	0	1465	0 %ile	100 %ile
thryve	84.12	0	293	22	7030	0	13023	1153.5	116	6056.1	0	571	8.2 %ile	97 %ile
ubiome	52.09	0	249	19	123678	0	32504	4784.3	400	14142.6	0	4314	0 %ile	100 %ile

External Reference Ranges for Peptoniphilus

Peptoniphilus (NCBI 162289) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	2.5260269467253238E-05	0.0006165480590425432	0	0
Thorne (20/80%ile)	0.96	4.66	0.0001	0.0005

Statistic by Lab Source for Peptoniphilus

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	26.667 %	0.044 %	0.032 %	4.0	15
BiomeSight	96.448 %	0.263 %	1.175 %	4372.0	4533
BiomeSightRdp	70.968 %	0.028 %	0.052 %	22.0	31
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.002 %	0.001 %	2.0	3
CosmosId	9.375 %	0.002 %	0.001 %	3.0	32
custom	5.479 %	0.012 %	0.012 %	4.0	73
es-xenogene	9.375 %	0.007 %	0.008 %	3.0	32
Medivere	87.5 %	0.022 %	0.016 %	7.0	8
Precision	25 %	0.006 %	%	1.0	4
SequentiaBiotech	11.429 %	1.013 %	1.842 %	4.0	35
Thorne	94.643 %	0.059 %	0.191 %	265.0	280
Thryve	85.9 %	0.127 %	0.706 %	1322.0	1539
uBiome	51.5 %	0.477 %	1.413 %	412.0	800
vitract	50 %	0.171 %	%	1.0	2

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Antibiotics, Antivirals etc	metronidazole [CFS]	1 Studies recorded. The consensus is Increases👶, Click for details.
Common and OTC Supplements	lidocaine hydrochloride,(prescription)	1 Studies recorded. The consensus is Decreases👶, Click for details.
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	hypocaloric hyperproteic diet	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	ketogenic diet	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Pisum sativum {pea}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	Traditional Mediterranean diet {Mediterranean diet}	1 Studies recorded. The consensus is Increases👶, 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)	gliadin, glutenin etc {Gluten}	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	grapes	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Honey {Honey }	1 Studies recorded. The consensus is Decreases👶, 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 Decreases👶, Click for details.
Not Classified	Mycotoxins {Home Dampness}	1 Studies recorded. The consensus is Increases👪, Click for details.
Prescription - Other	polymannuronic acid	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	bifidobacterium longum {B.Longum }	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	Lactobacillus gasseri {L.gasseri}	1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics	Limosilactobacillus reuteri {L. Reuteri}	1 Studies recorded. The consensus is Increases👶, Click for details.
Sugar and similar	D-glucose {Glucose}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Peptoniphilus 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
2. fermented_meat : 56.3172412% of Highest

Foods Containing the Peptoniphilus 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.

Chinese fish sauce Weight: 1.248 Piedmont hard cheese Weight: 0.6173 DZ Liqvan cheese cheese farm D Weight: 0.4578 Passito wine Weight: 0.2261 Beer Sour Flanders Red Ale Weight: 0.138 Cheese with protective lactobacilli in milk Weight: 0.03062 fermented Hakarl Weight: 0.01171 Arax cheese Weight: 0.01046 Sausage, Cyprus: Limassol Weight: 0.009329 Picual olives Weight: 0.003321 Palm wine Weight: 0.002584 Swiss-Dutch-type cheese Weight: 0.001209