Decreasing Clostridium Asparagiforme

Another high bacteria is clostridium asparagiforme reported by Ian Lapkin et al 2017 paper [Index to all posts on Study].  This bacteria was first identified in 2006 and The organism produced acetate, lactate, and ethanol as the major products of glucose fermentation. It ferments glucose. It also produce an enzyme, Threo-3-hydroxy-L-aspartate ammonia-lyase, whose role is unclear but is also produced by other bacteria in the study:

  • Alistipes putredinis, which is low.
  • Anaerostipes caccae which is high
  • Bacteroides caccae which is low
  • Bacteroides fragilis, which is high
  • Bacteroides vulgatus, which is high
  • Dorea formicigenerans, which is low
  • Eubacterium hallii, which is high

To have this enzyme shared by so many bacteria in the report is very curious and warrants research.

In terms of its simpler production

  • Lactate overproduction may contribute to D-lactic acidosis, and
  • Ethanol overproduction to the overgrowth of Pseudoflavonifractor capillosus also cited in the paper.

A closely related bacteria is  vancomycin-resistant[2009]

  • “(Clostridium asparagiforme) phylums as containing a peptide that seems to activate killer T cells, which are a natural component of the human immune system, to target and latch onto pancreatic beta-cells, rendering them useless to produce vital insulin.” [2016 blog]
  • “A large cluster including Gordonibacter pamelaeae, Clostridium asparagiforme, Eggerthella lenta, and Lachnospiraceae bacterium as well as small clusters containing strains such as Lactobacillus sp., Bifidobacterium dentium and Ruminococcus lactaris were enriched in the gut of RA patients.” [2016]

Bottom Line

We know nothing about this bacteria that can translate into clinical action.