eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-10-25 6 10 621 625 10.12691/jfnr-6-10-2 JFNR20186102 article Ji-Hye Kwon 1 Min Young Kim 2 Kun-Ho Seo 3 Hyeon Gyu Lee hyunsk15@hanyang.ac.kr, hyeonlee@hanyang.ac.kr 3 Hyunsook Kim hyunsk15@hanyang.ac.kr, hyeonlee@hanyang.ac.kr 3 Department of Food and nutrition, Hanyang University, Seoul, South Korea Department of Food Science and Technology, Chungbuk National University, Chungju, South Korea KU Center for Food Safety, College of Veterinary Medicine, Konkuk University, Seoul, South Korea Interactions between lactic acid bacteria (LAB) and dietary polyphenols are not fully understood. This study determined the prebiotic effects of grape seed flour (GSF, a byproduct of wine making) and their polyphenol extracts (GSE) on the growth of 10 strains of probiotic LAB recently isolated from the kefir and pathogenic Clostridium perfringens. Growth rate of the LAB, Leuconostoc mesenteroides DH 1608, was the highest among 10 strains of LAB when cultivated with GSF. GSE, containing an equivalent amount of polyphenol in GSF, also promoted the growth of L. mesenteroides DH 1608 but at a lower rate compared to GSF. Growth of C. perfringens decreased significantly at 10 mg/mL of GSF, but GSE did not affect the growth. In conclusion, GSF may be a useful prebiotic dietary supplement due to its selective antimicrobial capacity via stimulation of probiotic bacteria and inhibition of pathogenic bacteria. A symbiotic combination of selected lactic acid bacteria and GSF may improve gut health. http://pubs.sciepub.com/jfnr/6/10/2/jfnr-6-10-2.pdf grape seed flour grape seed extracts lactic acid bacteria kefir prebiotics antimicrobial activity