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Int. J. Mol. Sci. 2014, 15(11), 19369-19388; doi:10.3390/ijms151119369

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

1
Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University—Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
2
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
3
Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
4
Faculty of Food Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan, Tay Thanh Ward, Tan Phu District, 700000 Ho Chi Minh City, Vietnam
*
Author to whom correspondence should be addressed.
Received: 9 September 2014 / Revised: 16 October 2014 / Accepted: 20 October 2014 / Published: 24 October 2014
(This article belongs to the Special Issue Bioactive Phenolics and Polyphenols)
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Abstract

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. View Full-Text
Keywords: fermentation; flavonoids; bioconversion; metabolism fermentation; flavonoids; bioconversion; metabolism
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Huynh, N.T.; Van Camp, J.; Smagghe, G.; Raes, K. Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review. Int. J. Mol. Sci. 2014, 15, 19369-19388.

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