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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #368960
Research Project: Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods

Location: Healthy Processed Foods Research

Title: Antiobesity effect of prebiotic polyphenol-rich grape seed flour supplemented with probiotic kefir-derived lactic acid bacteria

Author
item CHO, YUN-JU - Hanyang University
item LEE, HYEON GYU - Hanyang University
item SEO, KUN-HO - Konkuk University
item Yokoyama, Wallace - Wally
item KIM, HYUNSOOK - Hanyang University

Submitted to: Journal of Agricultural and Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/4/2018
Publication Date: 11/4/2018
Citation: Cho, Y., Lee, H., Seo, K., Yokoyama, W.H., Kim, H. 2018. Antiobesity effect of prebiotic polyphenol-rich grape seed flour supplemented with probiotic kefir-derived lactic acid bacteria. Journal of Agricultural and Food Science. 66(47):12498-12511. https://doi.org/10.1021/acs.jafc.8b03720.
DOI: https://doi.org/10.1021/acs.jafc.8b03720

Interpretive Summary: Obesity and related metabolic diseases are associated with certain types of gut bacteria. Beneficial bacteria supplemented in foods are called probiotic bacteria. Foods that encourage the growth of beneficial bacteria are called prebiotics. Foods that combine both prebiotic and probiotics are known as synbiotics. In this study a symbiotic combination of grape seed flour and a lactic acid bacteria (LAB) was able to reduce body weigh gain, reduce plasma cholesterol, increase short chain fatty acid in the cecum, and improve blood insulin level in obese mice. This study shows that synbiotics may have additional health benefits over probiotic or prebiotic alone.

Technical Abstract: The interaction between prebiotics and probiotics may exert synergistic health benefits. This study investigated the combined effects of polyphenol-rich wine grape seed flour (GSF), a prebiotic, and lactic acid bacteria (LAB) derived from kefir, a probiotic, on obesity-related metabolic disease in high-fat diet (HFD) induced obese (DIO) mice. DIO mice were fed with HFD with 6% microcrystalline cellulose (CON) or HFD supplemented with GSF (5% or 10% GSF), HFD with LAB orally administrated (LAB), or HFD with a combination of GSF and LAB orally administrated (GSF+LAB) for 9 weeks. The vehicle, saline, was also orally administered to the CON and GSF groups. In comparison to CON, all GSF and LAB groups showed a reduction (P < 0.05) in HF-induced weight gain, liver and adipose tissue weights, plasma lipid concentrations, insulin resistance, and glucose intolerance. The combination of 10% GSF and LAB showed synergistic effects (P < 0.05) on body weight gain, plasma insulin and total cholesterol concentrations, and cecum propionate contents. Plasma zonulin and cecum propionate concentrations and intestinal FXR gene expression were (P < 0.05) correlated with body weight gain. A pathway analysis of microarray data of adipose tissue showed that the combination of GSF and LAB affected genes involved in metabolic and immunological diseases, including inflammasome complex assembly (P < 0.05). In conclusion, a combination of GSF and LAB inhibited HF-induced obesity and inflammation via alterations in intestinal permeability and adipocyte gene expression.