Inset: Herb and spice extracts are often viewed as being selectively anti-bacterial against pathogenic bacteria, with a complete ignorance of their impact upon probiotic strains. What would be observed if the impact of botanicals on probiotics was systematically explored?

Setting: Muon University, Department of Biochemistry and Metabolism, graduate class: Nutritional Pharmacodynamics virtual cyberlecture 22.14; 9 January 2011.

Professor Joan Betz: “If we reflect on the data presented last month by Ms. van der Linden, you will recall a simple and elegant design. But I would suggest that an appropriate follow up study would be characterization of the strains of gut bacteria that were altered by the acai and grape extracts. On that note, Mr. Bruns, would you like to present the results of your experiment?”

Mr. Francis Bruns, graduate student: “Thank you, Dr. Betz. Hi guys out there. My experiment was designed to evaluate the impact of a variety of botanical and spice extracts upon the persistence of an evidence-based probiotic formulation. Before beginning supplementation we performed in vitro antibacterial assays on 20 different top selling, commercially available botanical and spice extracts, incubated with the probiotic preparation. The probiotic employed a blend of three specific strains, which have been the subject of several clinical trials in both pediatric and adult populations: Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium lactis. I was able to recruit 30 people from this class and my Zero Gravity Gut Microbiology class, who had not taken a probiotic food or supplement, and had them all take the probiotic for 30 days. Three groups took one of the three most potent probiotic-inhibitory botanical and spice extracts twice daily with meals, and the remaining three groups began taking a placebo twice daily with meals, for an additional 30 days.

“I administered an EndoCult capsule to each subject on days 1, 15, 30, 45 and 60, and used this to capture data regarding the population of each of the three strains in the upper, middle and lower intestine. We also had the subjects fill out a gut function questionnaire every 10 days.”

Prof. Betz: “Any questions of your colleague’s design before he presents the results?”

Graduate student Kevin Breen:  “What were the three botanical/spice extracts that displayed the most potent antibacterial effects against the probiotic blend? What was the dosage form of these three administered?”

Mr. Bruns: “I found Hydrastis canadensis, Curcuma longa and Cinnamomum cassia extracts to be the most potent. The hydroethanolic extracts and the placebo were delivered in capsules, with a dose of 750 mg of each extract.”

Prof. Betz: “If there are no other questions, please share with us your data, Francis.”

Mr. Bruns: “The results were quite clear. In 28 of the 30 subjects the bacterial counts of the probiotic species displayed significant, incremental increases at days 15 and 30, peaking by day 45 and maintaining at day 60 in the placebo group. In the botanical group, significant decreases from day 30 cell counts were seen at day 45. By day 60, only B. lactis was detectable in any of the groups. Curcuma longa mediated the greatest decline in probiotic counts by day 45, followed by Cinnamomum cassia. Notably, loose stools were seen most frequently during the first 30 days, and diminished substantially in the botanical groups—with 32% reporting constipation by day 60. These results made me rethink my penchant for curry dinners and oatmeal with liberal cinnamon breakfast choices.”