Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review

International Journal of Molecular Sciences

Huynh Nguyen Thai³  John Van Camp¹  Guy Smagghe²  Katleen Raes³ 

[1] Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; E-Mail:;Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; E-Mail:;Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University—Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; E-Mail:

关键词: fermentation;    flavonoids;    bioconversion;    metabolism;   

DOI  :  10.3390/ijms151119369

来源: mdpi

【 摘 要 】

This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.