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Fermentation 2018, 4(4), 102; https://doi.org/10.3390/fermentation4040102

Bioconversion of Kaempferol and Quercetin Glucosides from Plant Sources Using Rhizopus spp.

1
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University‚ÄĒCampus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
2
Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
3
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
*
Author to whom correspondence should be addressed.
Received: 30 October 2018 / Revised: 29 November 2018 / Accepted: 3 December 2018 / Published: 7 December 2018
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)
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Abstract

Fermentation with filamentous fungi is known for the ability to convert bioactive compounds. The aim of this research was to investigate the metabolism of glycosidic derivatives of kaempferol and quercetin during fungal fermentation of extracts from cauliflower outer leaves and onion by Rhizopus oryzae and R. azygosporus. The highest release of kaempferol and quercetin was observed after 2 days and 1 day of fermentation with R. oryzae, respectively. It was proposed that glycosidic compounds were initially deglycosylated to form kaempferol-3-glucoside and quercetin-3-glucoside and then further metabolized into their aglycones. Clear differences in conversion efficiency towards the aglycones were observed between the two Rhizopus strains. Although both flavonoids only differ in one hydroxyl group, the metabolism of the glycosides towards their respective aglycones, kaempferol or quercetin, was different. It is concluded that the fermentation with R. oryzae and R. azygosporus could be considered as a way to produce kaempferol and quercetin aglycone from their glycosidic derivatives. View Full-Text
Keywords: fungi; bioconversion; kaempferol; quercetin; aglycone; flavonoids; vegetable by-products fungi; bioconversion; kaempferol; quercetin; aglycone; flavonoids; vegetable by-products
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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.; Smagghe, G.; Gonzales, G.B.; Van Camp, J.; Raes, K. Bioconversion of Kaempferol and Quercetin Glucosides from Plant Sources Using Rhizopus spp.. Fermentation 2018, 4, 102.

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