Associations between Frequency of Culinary Herb Use and Gut Microbiota

Vita, Alexandra Adorno; McClure, Ryan; Farris, Yuliya; Danczak, Robert; Gundersen, Anders; Zwickey, Heather; Bradley, Ryan

doi:10.3390/nu14091981

Associations between Frequency of Culinary Herb Use and Gut Microbiota

Journal Article · Mon May 09 00:00:00 EDT 2022 · Nutrients

DOI:https://doi.org/10.3390/nu14091981· OSTI ID:1869779

^[1]; McClure, Ryan ^[2]; Farris, Yuliya ^[2]; Danczak, Robert ^[2]; Gundersen, Anders ^[1]; Zwickey, Heather ^[1]; Bradley, Ryan ^[1]

National Univ. of Natural Medicine, Portland, OR (United States). Helfgott Research Inst.
Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As such, the primary objective of this study was to evaluate how the frequency of culinary herb use is related to microbiome diversity and the abundance of certain taxa, measured at the phylum level. In this secondary data analysis of the INCLD Health cohort, we examined survey responses assessing frequency of culinary herb use and microbiome analysis of collected stool samples. We did not observe any associations between frequency of culinary herb use and Shannon Index, a measure of alpha diversity. Regarding the abundance of certain taxa, the frequency of use of polyphenol-rich herbs and herbs with certain quantities of antibacterial compounds was positively associated with Firmicutes abundance, and negatively associated with Proteobacteria abundance. Additionally, the total number of herbs used with high frequency, defined as over three times per week, was also positively associated with Firmicutes abundance, independent of adjustments, and negatively associated with Proteobacteria abundance, after adjusting for dietary factors. Frequency of culinary herb use was not associated with Bacteroidota or Actinobacteria abundance.

View Accepted Manuscript (DOE)

Research Organization:: Pacific Northwest National Laboratory (PNNL), Richland, WA (United States)

Sponsoring Organization:: USDOE; National Institutes of Health (NIH)

Grant/Contract Number:: AC05-76RL01830

OSTI ID:: 1869779

Report Number(s):: PNNL-SA-172616

Journal Information:: Nutrients, Journal Name: Nutrients Journal Issue: 9 Vol. 14; ISSN 2072-6643

Publisher:: MDPICopyright Statement

Country of Publication:: United States

Language:: English

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