According to an article published in Nature Reports, researchers examined the effects of regular grape consumption on microbiome composition in 29 healthy subjects after a restricted diet; and then, one with regular grape consumption and another period without. They observed that while grape consumption did not alter overall composition or diversity; however, following two weeks of grape consumption, they noted decreased Holdemania spp. And increased Streptococcus thermophiles, as well as elevated enzymes (including cysteine peptidases) and KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways. The former are thought to be involved in hemoglobin hydrolysis and surface protein processing.

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