Abstract
Boswellia serrata, commonly known as frankincense, has been used for centuries as a natural anti-inflammatory and anti-microbial remedy for many illnesses. However, the effect of the bioactive ingredient of it, 3-O-acetyl-11-keto-b-boswellic acid (AKBA), on both the gut microbiome and blood metabolites, is not known. In this study, we observe the effect of this isolated active ingredient orally on both male and female mice. Gut microbiota and blood metabolites were determined at the beginning and end of a 14-day consumption period. AKBA significantly decreased gut bacterial richness in male mice, and had no effect on female mice. Akkermansia muciniphila, associated with weight loss and anti-inflammation, was found to be significantly increased in both male and female mice, along with an increase in Bifidobacterium in female mice. Akkermansia muciniphila and Bifidobacterium were plated on media containing varying levels of AKBA (0%, 0.001%, 0.01%, and 0.1%). All concentrations of AKBA completely inhibited growth of Akkermansia muciniphila but had no effect on Bifidobacterium. Several blood metabolites differed with AKBA between both males and females. These results show the potential benefits of dietary Boswellia serrata on the modulation of gut microbiome composition, along with differences between sexes.
Highlights
The gut microbiome, a collection of microbiota and their genetic contents from the gastrointestinal tract, has been shown to play an important part in health [1,2]
We found a higher relative abundance of Actinobacteria phyla in female mice compared to male mice at baseline (Figure 1A), with a linear discriminant analysis score of 4.80 (p < 0.05). (Figure 1D)
We showed the top 24 most abundant genera in the acetyl-11-keto-b-boswellic acid (AKBA)-treated and control mice (Figure 1B)
Summary
The gut microbiome, a collection of microbiota and their genetic contents from the gastrointestinal tract, has been shown to play an important part in health [1,2]. Diet has a profound effect on the configuration of the gut microbiome. Modulation of the gut microbiome through dietary intervention, including prebiotics or probiotics, have seen an increase in both research interest and product development in past years [4]. Gibson and Roberfroid first defined prebiotics as “selectively fermented ingredients that allow for specific changes, both in the composition of and/or activity in the gastrointestinal microflora that confer benefits upon hosts well-being and health” [4]. Other criteria have been added to the definition of prebiotic, including being safe for ingestion and resistant to gastric acidity [4]. Dietary fiber has been the most recognized prebiotic and includes inulin, fructo-oligosaccharides, and other oligosaccharides [4]. Other non-fiber substances are increasingly being recognized as having prebiotic effects
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