Nah Seung-Yeol and Prof. Kim Hyun-Sook in collaboration with Sonomaceuticals LLC/WholeVine Products, their findings suggest that grape seed flour is associated with a modulation of the ratio for two phyla of intestinal microbiota.
SEOUL, Feb. 11 (Korea Bizwire) — A research team at Konkuk University has revealed the mechanism behind grape seed flour’s health benefits, which include preventing cholesterol increase and weight gain. According to a joint research paper by a team led by Prof.
Nah Seung-Yeol and Prof. Kim Hyun-Sook in collaboration with Sonomaceuticals LLC/WholeVine Products, their findings suggest that grape seed flour is associated with a modulation of the ratio for two phyla of intestinal microbiota. The ratio is known to be closely linked with obesity and high cholesterol.
These results were gleaned from an international research project equipped with cutting-edge nutritional genomics, metagenomics and next-generation sequencing (NGS) techniques.
The team fed three groups of Golden Syrian hamsters a high-fat diet, while two control groups received Chardonnay or Cabernet Sauvignon grape seed flours. In the Chardonnay group, fecal levels of Lactobacillus and Bifidobacterium decreased. The decrease of Lactobacillus and Bifidobacterium among intestinal microbiota is known to affect the regulation of gene expression related to cholesterol and abdominal fat tissue.
By M.H. Lee (mhlee@koreabizwire.com)
