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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

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.

Details

Title
Dietary Boswellia serrata Acid Alters the Gut Microbiome and Blood Metabolites in Experimental Models
Author
Suther, Cassandra 1   VIAFID ORCID Logo  ; Daddi, Lauren 2 ; Bokoliya, Suresh 2 ; Hunter Panier 2   VIAFID ORCID Logo  ; Liu, Zhongmao 3 ; Lin, Qingqi 4 ; Han, Yanhui 5 ; Chen, Kun 3 ; Moore, Matthew D 5   VIAFID ORCID Logo  ; Zhou, Yanjiao 2 

 Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; [email protected] (C.S.); [email protected] (Y.H.); Department of Medicine, University of Connecticut Health Center, Farmington, CT 06030, USA; [email protected] (L.D.); [email protected] (S.B.); [email protected] (H.P.) 
 Department of Medicine, University of Connecticut Health Center, Farmington, CT 06030, USA; [email protected] (L.D.); [email protected] (S.B.); [email protected] (H.P.) 
 Department of Statistics, University of Connecticut, Storrs, CT 06269, USA; [email protected] (Z.L.); [email protected] (K.C.) 
 Department of Computer Science and Engineering, University of Connecticut, Storrs, CT 06269, USA; [email protected] 
 Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; [email protected] (C.S.); [email protected] (Y.H.) 
First page
814
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20726643
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2633034946
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.