Table 1.

Characteristics of A. muciniphila and F. prausnitzii.

	A. muciniphila	F. prausnitzii
Microbiologic	Gram-negative oxygen-tolerant anaerobic	Gram-positive strict anaerobe
Shape	Oval shape	Rod shape
Phylum/Class	Phylum: Verrucomicrobiota Class: Verrucomicrobiae	Phylum: Bacillota Class: Clostridia
Discovered	2004 [26]	2002 [34]
Typical features	Produces organic acids such as acetate and propionate when it breaks down mucin Releases less complicated carbohydrates from the mucin layer Degrades human milk oligosaccharides in newborn infants’ stomachs	Produces butyrate and other short-chain fatty acids through the fermentation of dietary fiber Elicits a tolerogenic cytokine profile and has been linked to additional anti-inflammatory capabilities Their supernatant reduces the intensity of inflammation by releasing metabolites that improve intestinal barrier performance and have an impact on paracellular permeability
Immunologic features	Decrease in the anti-inflammatory cytokines IL-10 and IL-4 Rise in the pro-inflammatory cytokines TNF-α and IFN-γ Colonization did not result in negative side effects or an upregulation of pro-inflammatory cytokine levels	Increase in very low secretion of pro-inflammatory cytokines such as IL-12 and IFN-γ and enhanced secretion of the anti-inflammatory cytokine IL-10 Suppresses the NF-κB pathway utilizing the NF-κB-luciferase