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Purpose <p>Valorization of food processing by-products using microbial fermentation offers a promising approach for developing functional foods and bioactive ingredients with improved biological activities. Grape seeds, a major by-product of the wine and juice industries, are abundant in (poly)phenols, predominantly proanthocyanidins, which can be biotransformed to produce bioactive microbial metabolites. This study aimed to biotransform grape seed biomass using selected microorganisms and to characterize the resulting microbial metabolites, as a strategy to add value to grape processing by-products.</p> Methods <p>Biotransformation was carried out separately with six bacterial species (<i>Lactobacillus acidophilus</i>, <i>Lactiplantibacillus casei</i>, <i>Lactiplantibacillus rhamnosus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Bifidobacterium animalis</i> subsp. <i>lactis,</i> and <i>Akkermansia muciniphila</i>), two yeast species (<i>Saccharomyces cerevisiae</i> and <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>), and two edible mushrooms (<i>Agaricus bisporus</i> and <i>Lentinula edodes</i>) with grape seed powder (GSP) as the substrate using submerged fermentation (SMF). In addition to SMF, solid-state fermentation was used for edible mushrooms.</p> Results <p>Ultra-high performance liquid chromatography-electrospray ionization-mass spectrometric analysis revealed that microbial biotransformation produced metabolites not detected in the initial substrate or the microbial controls, which included pyrogallol, pyrocatechol, phloroglucinol, hydrocinnamic acid, vanillic acid, 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, homovanillic acid, 2-hydroxyphenylacetic acid, 3,4-dihydroxyphenylacetic acid, 4-hydroxyphenylacetic acid, and sinapic acid. Additionally, the concentrations of certain (poly)phenols in GSP were changed during biotransformation, indicating their microbial metabolism.</p> Conclusion <p>The results demonstrate that the selected microorganisms efficiently biotransformed grape seed (poly)phenols into bioactive postbiotic metabolites, underscoring microbial biotransformation as a promising bioprocess for converting grape seeds into high-value functional ingredients.</p> Graphical Abstract <p></p>

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Microbial Valorization of Grape Seed Biomass Enhances (Poly)phenolic Profile and Generates Postbiotic Metabolites

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Kavindya Samarakoon,
  • H. P. Vasantha Rupasinghe

摘要

Purpose

Valorization of food processing by-products using microbial fermentation offers a promising approach for developing functional foods and bioactive ingredients with improved biological activities. Grape seeds, a major by-product of the wine and juice industries, are abundant in (poly)phenols, predominantly proanthocyanidins, which can be biotransformed to produce bioactive microbial metabolites. This study aimed to biotransform grape seed biomass using selected microorganisms and to characterize the resulting microbial metabolites, as a strategy to add value to grape processing by-products.

Methods

Biotransformation was carried out separately with six bacterial species (Lactobacillus acidophilus, Lactiplantibacillus casei, Lactiplantibacillus rhamnosus, Lactiplantibacillus plantarum, Bifidobacterium animalis subsp. lactis, and Akkermansia muciniphila), two yeast species (Saccharomyces cerevisiae and Saccharomyces cerevisiae var. boulardii), and two edible mushrooms (Agaricus bisporus and Lentinula edodes) with grape seed powder (GSP) as the substrate using submerged fermentation (SMF). In addition to SMF, solid-state fermentation was used for edible mushrooms.

Results

Ultra-high performance liquid chromatography-electrospray ionization-mass spectrometric analysis revealed that microbial biotransformation produced metabolites not detected in the initial substrate or the microbial controls, which included pyrogallol, pyrocatechol, phloroglucinol, hydrocinnamic acid, vanillic acid, 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, homovanillic acid, 2-hydroxyphenylacetic acid, 3,4-dihydroxyphenylacetic acid, 4-hydroxyphenylacetic acid, and sinapic acid. Additionally, the concentrations of certain (poly)phenols in GSP were changed during biotransformation, indicating their microbial metabolism.

Conclusion

The results demonstrate that the selected microorganisms efficiently biotransformed grape seed (poly)phenols into bioactive postbiotic metabolites, underscoring microbial biotransformation as a promising bioprocess for converting grape seeds into high-value functional ingredients.

Graphical Abstract