This technology is a prebiotic containing grape seed powder that promotes the growth of beneficial intestinal lactic acid bacteria while inhibiting the growth of harmful Clostridium bacteria. The grape seed powder is derived from wine production byproducts, and the technology also includes health functional foods containing it.
Maintaining a gut microbiome with high levels of beneficial bacteria and low levels of harmful bacteria is essential for health. Prebiotics must selectively activate beneficial bacteria while inhibiting pathogens. While reports have suggested that tea polyphenols or grape seed catechins can support the growth of certain lactic acid bacteria, they have been limited by their inability to simultaneously promote beneficial bacteria and inhibit harmful ones.
This technology achieves a dual function: using only grape seed powder, it enhances the growth of lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus kefiri while inhibiting the growth of Clostridium perfringens. Since it uses wine production byproducts as a raw material, supply is readily available. It can be applied to gut health supplements, synbiotic products combined with probiotics, and functional beverage or confectionery ingredients, transforming discarded wine byproducts into high-value dietary materials that improve gut balance.
This invention was developed with support from the Ministry of Science, ICT and Future Planning for the development of high-functional natural synbiotic food materials using wine grape seed powder and kefir lactic acid bacteria to improve metabolic obesity-related diseases.
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