<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Flavonoids constitute a large group of polyphenolic compounds naturally found in plants, which have a wide range of biological activity. Although flavonoids are beneficial to human health, their application is limited by their low bioavailability and poor water-solubility. Therefore, recently there has been a particular interest in glycosylated forms of flavonoids, which usually are better soluble, more stable, and more functional compared to their aglycones. Microbial transformation of natural flavonoids may be an attractive way of receiving their glycosylated derivatives in amounts sufficient for the research on the effect of glycoside group on compound properties and for further application of these compounds as ingredients of dietary supplements and pharmaceuticals.</p>
</abstract>

Flavonoids constitute a large group of polyphenolic compounds naturally found in plants, which have a wide range of biological activity. Although flavonoids are beneficial to human health, their application is limited by their low bioavailability and poor water-solubility. Therefore, recently there has been a particular interest in glycosylated forms of flavonoids, which usually are better soluble, more stable, and more functional compared to their aglycones. Microbial transformation of natural flavonoids may be an attractive way of receiving their glycosylated derivatives in amounts sufficient for the research on the effect of glycoside group on compound properties and for further application of these compounds as ingredients of dietary supplements and pharmaceuticals.

Microbial Glycosylation of Flavonoids

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Microbial Glycosylation of Flavonoids"}

Flavonoids constitute a large group of polyphenolic compounds naturally found in plants, which have a wide range of biological activity. Although flavonoids...

Microbial Glycosylation of Flavonoids

Online veröffentlicht: 07. Juni 2016

Seitenbereich: 137 - 151

Eingereicht: 06. März 2015

Akzeptiert: 11. Feb. 2016

DOI: https://doi.org/10.5604/17331331.1204473

Schlüsselwörter
biotransformation, flavonoids, glycosides, microbial glycosylation

© 2016 SANDRA SORDON et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Microbial Glycosylation of Flavonoids

Online veröffentlicht: 07. Juni 2016

Seitenbereich: 137 - 151

Eingereicht: 06. März 2015

Akzeptiert: 11. Feb. 2016

DOI: https://doi.org/10.5604/17331331.1204473

Schlüsselwörterbiotransformation, flavonoids, glycosides, microbial glycosylation

© 2016 SANDRA SORDON et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
biotransformation, flavonoids, glycosides, microbial glycosylation