@article{jfnr20186102,
author={{Kwon, Ji-Hye and Kim, Min Young and Seo, Kun-Ho and Lee, Hyeon Gyu and Kim, Hyunsook},
title={<i>In-vitro </i>Prebiotic Activity of Grape Seed Flour Highly Rich in Flavonoid and Dietary Fiber},
journal={Journal of Food and Nutrition Research},
volume={6},
number={10},
pages={621--625},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/10/2},
issn={2333-1240},
abstract={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 <i>Clostridium perfringens</i>. Growth rate of the LAB, <i>Leuconostoc</i> <i>mesenteroides</i> 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 <i>L. mesenteroides</i> DH 1608 but at a lower rate compared to GSF. Growth of <i>C. perfringens</i> 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.},
doi={10.12691/jfnr-6-10-2}
publisher={Science and Education Publishing}
}