Poster Topical Area: Nutritional Microbiology

Location: Auditorium

Poster Board Number: 241

P22-012 - Health Effects of Mixed-Spice on Gut Microbiota in Healthy Human Adults: A Pilot Study

Monday, Jun 11
8:00 AM – 3:00 PM

Imbalances in gut microbiota have been linked to chronic diseases such as obesity, metabolic syndrome, type II diabetes, and heart disease. Spices are a rich source of polyphenols and fiber, which have been shown to exhibit prebiotic effects leading to beneficial changes in the gut microbiome. The objectives of this study were to determine whether intake of mixed spices would change intestinal microbiota and confer health benefits in healthy human subjects.

After a 1-week run in period, 29 healthy adults were randomized to consume either 5-gram capsules of mixed spices (1 g cinnamon, 1.5 g oregano, 1.5 g ginger, 0.85 g black pepper, 0.15 g cayenne pepper) or placebo capsules (maltodextrin) daily for 2 weeks. Subjects consumed a low polyphenol (beige) diet. Body weight and composition data, blood, urine and fecal samples were collected at baseline and day 14. Urinary rosmarinic acid level was measured by LC-MS to verify compliance. Urinary creatinine was measured by using a colorimetric creatinine kit and the concentration of fecal short chain fatty acid (SCFA) by GC. Intestinal microbial composition is being determined by sequencing of bacterial 16S ribosomal RNA gene using Illumina-based MiSeq, and general wellness was assessed through the SF-36 Health Survey.

Fourteen subjects were randomized to the spice intervention (age: 34.43 ± 3.35, 71% female, BMI: 28.24 ± 1.87) and 15 to the placebo group (age: 36.73 ± 3.43, 73% female, BMI: 26.91 ± 1.16). On day 14, BMI and % fat mass in both groups remained unchanged. There was no significant difference in general well-being scores. Concentrations of fecal SCFA (μmol/g DW) were changed from baseline to day 14 (spice group: 15%, 21%, 6%, and 18%; Placebo: 5%, -2%, 28%, and 8% for acetate, propionate, butyrate and valerate, respectively). Total concentration of SCFA increased non-significantly by 14% in spice group compared with 8% in placebo group. Urinary creatinine decreased non-significantly by 24% in the spice group compared with 10% in placebo group.

The 2-week spice intervention induced changes in fecal SCFA, increased total SCFA and decreased urinary creatinine. Investigations of changes in the microbiota composition and potential correlation between microbiota and SCFAs are ongoing.

Funding Source: Research is supported by the UCLA Center for Human Nutrition

CoAuthors: Anna Rasmussen – UCLA Center for Human Nutrition; Ru-Po Lee – UCLA Center for Human Nutrition; Jianjun Huang – UCLA Center for Human Nutrition; Jieping Yang – UCLA Center for Human Nutrition; Paul Shao – UCLA Center for Human Nutrition; Shelby Yaceczko – UCLA Center for Human Nutrition; Irene Gilbuena – UCLA Center for Human Nutrition; Gail Thames – UCLA Center for Human Nutrition; Susanne Henning – UCLA Center for Human Nutrition; David Heber – UCLA Center for Human Nutrition; Zhaoping Li – UCLA Center for Human Nutrition

Qing Y. Lu

Center for Huaman Nutrition, UCLA David Geffen School of Medicine
Los Angeles, California