Improved release and metabolism of flavonoids by steered fermentation processes: a review

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 ph...

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Bibliographic Details
Published in:International Journal of Molecular Sciences 2014-10, Vol.15 (11), p.19369-19388
Main Authors: Huynh, Nguyen Thai, Van Camp, John, Smagghe, Guy, Raes, Katleen
Format: Article
Language:English
Subjects:
bioconversion
Biotransformation
Enzymes
Fermentation
flavonoids
Flavonoids - chemistry
Flavonoids - metabolism
Metabolic Networks and Pathways
Metabolism
Microorganisms
Phenols
Plants - chemistry
Plants - metabolism
Review
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Summary: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.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms151119369