This technology is a functional food for obesity improvement and a pharmaceutical composition for the prevention and treatment of obesity, using surface layer proteins (SLP) from Leuconostoc mesenteroides LCM8 isolated from kefir, exopolysaccharides (EPS) from Lactobacillus kefiri DH5, and grape seed powder as active ingredients. It is a postbiotic approach that uses active components extracted from bacteria rather than live cultures.
While kefir is known for its cholesterol-lowering and anti-obesity effects, existing technologies use live kefir-derived lactic acid bacteria, which require the consumption of a specific number of bacteria to be effective and suffer from reduced efficiency due to bacterial loss during manufacturing, packaging, and storage. Grape seed powder, a prebiotic often used in combination, also has the disadvantage of requiring an excessively high daily intake to achieve anti-obesity effects.
This technology leverages the fact that isolating the protein layer surrounding the lactic acid bacteria provides anti-obesity and anti-inflammatory effects on its own, and when combined with exopolysaccharides from other kefir strains and grape seed powder—a byproduct of winemaking—it creates a synergy that provides sufficient efficacy even in small amounts. It can be applied to room-temperature weight management foods where maintaining live cultures is difficult, functional fermented foods like yogurt and beverages, and auxiliary pharmaceutical materials for obesity treatment, allowing for the creation of anti-obesity products that maintain consistent efficacy without concerns about bacterial count reduction and significantly lower the burden of daily intake.
This invention was developed with support from the Ministry of Science and ICT for the development of natural food materials for improving metabolic obesity diseases using a high-function complex hurdle of kefir lactic acid bacteria polysaccharides, S-proteins, and wine grape seed polyphenols.
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