Functional Beverages From Frankincense and Pistacia atlantica : A Natural Synbiotic Strategy for Managing Hyperlipidemia and Modulating Gut Microbiota
Year: 2025
Type: article
Abstract: ABSTRACT Functional beverages enriched with Boswellia serrata (frankincense) and Pistacia atlantica , alone or combined with probiotics ( Lactobacillus acidophilus ) and prebiotics (fructooligosaccharides, FOS), were evaluated for their impact on gut microbiota and lipid metabolism in hypercholesterolemic rats over 45 days. The beverages significantly modulated fecal microbiota by increasing lactic acid bacteria (LAB) and reducing Escherichia coli and coliform counts. The synbiotic formulation containing Pistacia atlantica , probiotics, and prebiotics produced the most notable effects, achieving the highest LAB counts (log 7.51 cfu/g) and the lowest E. coli (log 3.72 cfu/g) and coliform counts (log 4.02 cfu/g). This formulation also led to marked reductions in serum triglycerides, total cholesterol, and very low‐density lipoprotein (VLDL), while elevating high‐density lipoprotein (HDL) levels. Improved probiotic viability during 28‐day refrigerated storage further highlighted the protective role of prebiotics. These outcomes are attributed to the synergistic effects of phenolic and terpenoid compounds (e.g., α‐pinene, limonene) and gut microbiota‐mediated mechanisms, including short‐chain fatty acid production. Overall, synbiotic beverages incorporating Pistacia atlantica and Boswellia serrata show strong potential as functional dietary interventions to enhance gut health, reduce hypercholesterolemia, and extend probiotic shelf life, offering promising applications in the development of natural therapeutic beverages.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.71075
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,630
Funder: University of Mosul
OpenAlex ID: W4415901465