VibrantAmerica (various)
Performed by: Vibrant America
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Biomarkers included in this panel:
This test measures the ratio of arachidonic acid (AA) to eicosapentaenoic acid (EPA) in plasma. This ratio of the principle omega-3 and omega-6 fatty acids is a measure of the body’s eicosanoid balance. Balancing these eicosanoids in the body i
Learn moreGliadin constitutes a class of proteins that are present in wheat and other cereal which give it the ability to rise properly when baked. The main types of gliadin are alpha, beta, gamma and omega gliadins. Research has suggested that antibody reacti
Learn moreAlpha-Beta Gliadin IgG is a type of antibody that is produced by the immune system in response to gliadin, a protein found in gluten. Gliadin is commonly found in wheat, barley, and rye and is known to trigger an immune response in individuals with c
Learn moreNon-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are
Learn moreActin is responsible for regulating paracellular flow across the intestinal epithelium. However, increased levels of actin suggest epithelial cell damage leading to increased intestinal permeability and decreased barrier function.
Learn moreHigh levels of lipopolysaccharides (LPS) antibodies are indicative of penetration of LPS into the bloodstream. LPS binds to cells lining the gut and increases synthesis of pro-inflammatory substances.
Learn moreHigh levels of lipopolysaccharides (LPS) antibodies are indicative of penetration of LPS into the bloodstream. LPS binds to cells lining the gut and increases synthesis of pro-inflammatory substances.
Learn moreZonulin acts as the gate-keeper between the cells of the intestinal lining in order for nutrients and other essential molecules to be transported in and out of the intestine. However, when leaky gut is present, the intestinal lining is compromised al
Learn moreArachidonic acid (AA) is a 20-carbon polyunsaturated n-6 fatty acid with 4 double bonds (20:4n6). Its double bonds contribute to cell membrane fluidity and predispose it to oxygenation. This can lead to several important metabolites which ensure a pr
Learn moreBacillus coagulans (B. coagulans) is a type of probiotic ("good" bacteria). It isn't naturally found in the body, but it produces lactic acid in the gut. Because B. coagulans produces lactic acid, it's often misclassified as lact
Learn moreSpecies in the genus Bacteroides carry out broad metabolic functions, including degradation of complex plant polysaccharides, proteolytic activities, de-conjugation of bile acids, mucosal barrier integrity, short chain fatty acid production, fatty ac
Learn moreBifidobacterium infantis is a highly specialized microbe ("beneficial bacteria") that resides in the gut microbiome. Unlike most other bacteria in the gut microbiome, Bifidobacterium infantis (also known as "b in
Learn moreBifidobacterium lactis is also known as Bifidobacterium animalis subsp. lactis; They are typically gram-positive, anaerobic, rod-shaped bacterium which can be found in the large intestines of most mammals, including humans
Learn moreClostridium spp. is part of the intestinal indigenous microbiota and they can produce several endogenous infections.
Learn moreLinked to Parkinson’s disease
Learn moreThe copper to zinc ratio refers to the relative proportion of copper to zinc in the body, and it is an important indicator of overall health. Both copper and zinc are essential trace minerals that play crucial roles in various physiological processes
Learn moreEggerthella lenta is a normal human microflora that is anaerobic, non-sporulating, and Gram positive. However, an increasing number of studies have shown that it could also be an important pathogen for humans, even causing life-threatening infec
Learn moreEscherichia coli Nissle is a Gram-negative strain with many prominent probiotic properties in the treatment of intestinal diseases such as diarrhea and inflammatory bowel disease (IBD), in particular ulcerative colitis. Escherichia coli Nissle not
Learn morePossibly related to IBD Faecalibacterium and Roseburia are major producers of butyrate in the intestine. A reduced abundance of the organisms and a concurrent reduction in butyrate levels are associated with inflammatory bowel disea
Learn moreNon-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are
Learn moreGliadin constitutes a class of proteins that are present in wheat and other cereal which give it the ability to rise properly when baked. The main types of gliadin are alpha, beta, gamma and omega gliadins. Research has suggested that antibody reacti
Learn moreNon-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are
Learn moreGluteomorphin, also known as gliadorphin, is a peptide that is derived from the digestion of gluten in the gastrointestinal tract. Specifically, gluteomorphin is produced when the digestive enzymes break down a protein in gluten called gliadin. Gl
Learn moreHMW (high molecular weight) glutenin is a protein component found in wheat gluten. Gluten is a mixture of proteins found in wheat, barley, and rye that provides the elasticity and texture in dough and other baked goods. The gluten proteins can be
Learn moreLinoleic acid (LA) is the only essential omega-6 fatty acid and must be obtained from the diet. From LA, other omega-6s can be created using elongase and desaturase enzymes. LA contains 18 carbons, with 2 double bonds, the first of which is at the 6t
Learn moreGlutenin is a major protein found in wheat and constitutes about 47% of its protein content. Glutenin is responsible for the strength and elasticity of dough. The main types of glutenin are the LMW (low molecular weight) and the HMW (high molecular w
Learn moreGliadin constitutes a class of proteins that are present in wheat and other cereal which give it the ability to rise properly when baked. The main types of gliadin are alpha, beta, gamma and omega gliadins. Research has suggested that antibody reacti
Learn moreOscillospira is a common yet rarely cultivated gut bacterial genus. Recently human gut microbiota studies have demonstrated its underlying significance for host health.
Learn moreOral bacterium P. gingivalis has been well-documented as a mediator of periodontal disease. Furthermore, hosts harboring this pathogen have been shown to have greater risk for rheumatoid arthritis. Researchers are elucidating the mechanisms by which
Learn moreProdynorphin is an opioid that is a basic building block of endorphins.
Learn moreNon-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are
Learn moreSerpins, also known as serine protease inhibitors, are a family of proteins that play a crucial role in regulating the activity of enzymes called serine proteases. Serine proteases are enzymes that cleave peptide bonds in proteins and play important
Learn moreStreptococcus is a member of Gram-positive lactic acid-producing bacteria (LAB) that belonged to Firmicutes phylum. Many strains of Streptococcus are non-pathogenic and occur as commensal flora on the skin, the oral cavity, n
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