Citrobacter spp., a gram-negative bacterium and member of the Enterobacteriaceae family, is considered dysbiotic at 3+ or greater.

Citrobacter freundii complex (including C. freundii, C. braakii, C. gullenii, C. murliniae, rodentium, C. wermanii, C. youngae, C. koseri and C. farmeri, can cause diarrheal disease.

Symptoms are the result of an E. coli-like heat-stable enterotoxin and hydrogen sulfide.

Citrobacter freundii complex has been implicated as a cause of gastrointestinal infection and inflammation, acute dysentery, and dyspepsia.

Citrobacter spp., a gram-negative bacterium and member of the Enterobacteriaceae family, is considered dysbiotic at 3+ or greater.

Citrobacter freundii complex (including C. freundii, C. braakii, C. gullenii, C. murliniae, rodentium, C. wermanii, C. youngae, C. koseri and C. farmeri, can cause diarrheal disease.

Symptoms are the result of an E. coli-like heat-stable enterotoxin and hydrogen sulfide.

Citrobacter freundii complex has been implicated as a cause of gastrointestinal infection and inflammation, acute dysentery, and dyspepsia.

- Citrobacter are Gram-negative, nonspore-forming, facultatively anerobic bacilli.

- Citrobacter fall within the Enterobacteriaceae family.

- Citrobacter is considered a commensal bacteria; however, depending on the clinical picture, it is also known to be an opportunistic pathogen.

- Citrobacter species are found in water, soil, food, and commonly in the human intestinal tract.

- Citrobacter infections can also be nosocomial.

- Although considered a commensal, some Citrobacter isolates have virulent toxins, such as Shiga-like toxins, heat-stable toxins, and cholera B toxin B subunit homologs.

- Citrobacter is most often asymptomatic but can cause diarrhea.

Citrobacter species are members of the Enterobacteriaceae family that can be part of the normal gut microbiome at low levels. Increases may reflect microbiome imbalance, reduced colonization resistance, or altered gut ecology.

Citrobacter species are opportunistic gram-negative bacteria that can inhabit the human gut. While often present in low amounts, elevated levels may be associated with gut dysbiosis, inflammation, and digestive symptoms.

Low levels of Citrobacter species are generally considered a normal finding and consistent with a balanced gut microbiome. At these levels, Citrobacter is unlikely to contribute to digestive symptoms or inflammation.

Gram-negative bacteria in the Proteobacteria phylum. High levels may indicate increased intestinal inflammatory activity.

Autoimmune Association: Rheumatoid arthritis

Epstein-Barr virus (EBV), or herpes type IV, is a DNA virus composed of linear double stranded DNA genome enclosed by a capsid and membrane derived envelope made from a variety of glycoproteins.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified.

It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins.

Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified. It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins. Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine. Because citrulline is produced in enterocytes, it has been proposed as a marker of enterocyte mass in conditions of villous atrophy.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified. It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins. Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine. Because citrulline is produced in enterocytes, it has been proposed as a marker of enterocyte mass in conditions of villous atrophy.

The amino acid citrulline gets its name from its high concentration in the watermelon Citrullus vulgaris. In human kidneys, citrulline and aspartic acid are united by argininosuccinate synthetase (ASS) to produce arginosuccinate. The degradation of arginosuccinate to fumarate and arginine is a primary mechanism for sustaining plasma levels of arginine. The same enzyme acts in liver cells to complete the urea cycle.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified. It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins. Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine. Because citrulline is produced in enterocytes, it has been proposed as a marker of enterocyte mass in conditions of villous atrophy.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified.

It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins.

Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine.

The amino acid citrulline gets its name from its high concentration in the watermelon Citrullus vulgaris. In human kidneys, citrulline and aspartic acid are united by argininosuccinate synthetase (ASS) to produce arginosuccinate. The degradation of arginosuccinate to fumarate and arginine is a primary mechanism for sustaining plasma levels of arginine. The same enzyme acts in liver cells to complete the urea cycle.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified. It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins. Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine. Because citrulline is produced in enterocytes, it has been proposed as a marker of enterocyte mass in conditions of villous atrophy.

Citrulline is an intermediate, nonprotein-forming amino acid in the urea cycle serving as a precursor to arginine. It derives its name from the watermelon (Citrullus vulgaris), where it was first isolated and identified.

It is easily absorbed by the gut and bypasses the liver, making it an effective method for repleting arginine.

Other food sources of citrulline include muskmelons, bitter melons, squashes, gourds, cucumbers and pumpkins.

Citrulline can also be synthesized from arginine and glutamine in enterocytes, which can then be metabolized by the kidneys back into arginine.