Tomato Seed Extract Promotes Gut Microbiota Health and Offers a Sustainable Way to Utilize Tomato Waste

A 2024 study explored the potential prebiotic effects of tomato seed extract (TSE), a by-product of industrial tomato processing. Researchers used an ex vivo human gut-microbiota fermentation model over 48 hours to evaluate how TSE affects microbial composition and metabolic activity.

Key Findings

1. Significant Increase in Beneficial Bacteria

The study found that TSE greatly increased the relative abundance of beneficial bacterial families, particularly Bifidobacteriaceae. Depending on the donor sample, levels rose from approximately 18.6–24.0% to 27.0–51.6%.
This shift suggests TSE supports a gut microbiota profile associated with better digestive and immune health.

2. Enhanced Production of Short-Chain Fatty Acids (SCFAs)

SCFAs such as acetate and propionate increased noticeably after TSE fermentation.
These compounds are known to:

• improve colon health
• strengthen the gut barrier
• support immune modulation
• contribute to metabolic balance

The rise in SCFAs indicates that TSE may promote a healthier gut environment.

3. A Sustainable Use of Tomato By-Products

Tomato processing produces large quantities of seed and pomace waste.
This study highlights that these by-products can be transformed into functional food ingredients with real prebiotic potential — offering both health benefits and sustainability advantages for the food industry.

4. Potential for Functional Foods and Supplements

Given the rise in consumer interest in natural prebiotics, TSE could become a valuable ingredient in:

• functional foods
• nutritional supplements
• gut-health formulations

However, the authors emphasize that clinical human trials will be necessary to confirm benefits observed in laboratory models.

Tomato seed extract represents a promising and sustainable functional ingredient. Its ability to increase beneficial bacteria and boost SCFA production suggests meaningful potential for improving gut health. Moreover, it is a valuable example of how food industry by-products can be repurposed into high-value, health-promoting compounds — aligning sustainability with nutrition science.