Production of α-rhamnosidases from Lactobacillus plantarum WCFS1 and their role in deglycosylation of dietary flavonoids naringin and rutin

Ferreira-Lazarte, Álvaro; Plaza-Vinuesa, Laura; Rivas, Blanca de las; Villamiel, Mar; Múñoz, Rosario; Moreno, F. Javier

doi:10.1016/j.ijbiomac.2021.11.053

Cited by 22 publications

(6 citation statements)

References 34 publications

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“…and they transform exogenous substances ( Reverón et al, 2017 ; Li B.C. et al, 2019 ; Ferreira-Lazarte et al, 2021 ). L. rhamnosus NCTC 10302, which has both β-glucosidase and α-rhamnosidase activities, converts hesperetin-7- O -rutinoside and naringenin-7- O -rutinoside to their respective aglycones and 3-(phenyl) propionic acid by hydrolysis, ring fission, and dehydroxylation ( Pereira-Caro et al, 2018 ).…”

Section: Key Gut Microbes In the Biotransformation Of Natural Productsmentioning

confidence: 99%

“…Bacteroides sp. 45 expresses α-L-rhamnosidase and β-rutinosidase for the hydrolysis of rutin into quercetin 3- O -glucoside, quercetin, and leucocyanidin ( Yang et al, 2012 ; Riva et al, 2020 ; Ferreira-Lazarte et al, 2021 ). Quercetin 3- O -glucoside is better absorbed than other forms of quercetin and can suppress the inflammatory response in mice with TNBS-induced colitis via the inhibition of the NF-κB and MAPK signaling pathways ( Zhang D. et al, 2019 ).…”

Section: Key Gut Microbes In the Biotransformation Of Natural Productsmentioning

confidence: 99%

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Potential roles of gut microbes in biotransformation of natural products: An overview

et al. 2022

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Natural products have been extensively applied in clinical practice, characterized by multi-component and multi-target, many pharmacodynamic substances, complex action mechanisms, and various physiological activities. For the oral administration of natural products, the gut microbiota and clinical efficacy are closely related, but this relationship remains unclear. Gut microbes play an important role in the transformation and utilization of natural products caused by the diversity of enzyme systems. Effective components such as flavonoids, alkaloids, lignans, and phenols cannot be metabolized directly through human digestive enzymes but can be transformed by enzymes produced by gut microorganisms and then utilized. Therefore, the focus is paid to the metabolism of natural products through the gut microbiota. In the present study, we systematically reviewed the studies about gut microbiota and their effect on the biotransformation of various components of natural products and highlighted the involved common bacteria, reaction types, pharmacological actions, and research methods. This study aims to provide theoretical support for the clinical application in the prevention and treatment of diseases and provide new ideas for studying natural products based on gut biotransformation.

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Section: Key Gut Microbes In the Biotransformation Of Natural Productsmentioning

confidence: 99%

Section: Key Gut Microbes In the Biotransformation Of Natural Productsmentioning

confidence: 99%

Potential roles of gut microbes in biotransformation of natural products: An overview

et al. 2022

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“…During the fermentation process, microorganisms possess the capacity to metabolize flavonoids into more bioavailable forms. This metabolic transformation is influenced by various factors, including the type of microorganisms, fermentation conditions, fermentation duration, and substrate nature [13][14][15]. In traditional Chinese medicine, microbial fermentation is a critical processing technology that releases a large amount of original active ingredients and synthesizes new substances [16].…”

Section: Introductionmentioning

confidence: 99%

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

Gao,

Zhou,

Wang

et al. 2024

Chem. Biol. Technol. Agric.

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Background Oxidative stress is currently one of the main threats to animal health, and flavonoids in forage have good antioxidant activity. However, the impact of fermentation on flavonoids and their antioxidant activity in forage is still unclear. This study aims to investigate the effect of lactic acid bacteria inoculation on the biological transformation of flavonoids in alfalfa silage fermentation and its relationship with antioxidant activity. Results Compared with the raw materials, silage fermentation can increase the total flavonoid content of alfalfa. The addition of Pediococcus pentosaceus (CP115739.1) and Lactiplantibacillus plantarum (CP115741.1) can significantly increase the total flavonoid content in alfalfa silage (P < 0.05). The addition of lactic acid bacteria significantly improved the antioxidant capacity of alfalfa silage (P < 0.05). Pearson correlation analysis showed a significant correlation between total flavonoids and DPPH (R = 0.62, P < 0.05), and a highly significant correlation between total flavonoids and FRAP (R = 0.70, P < 0.01). Compared with natural silage fermentation, the addition of lactic acid bacteria leads to changes in the biological transformation process of flavonoids in alfalfa. Its unique products, 3,7,4′-trioxyflavonoids, as well as acacetin and taxifolin 7-O-rhamnoside, are significantly positively correlated with antioxidant activity. Conclusions Silage fermentation contributes to the transformation of flavonoids, and inoculation with certain lactic acid bacteria can increase the content of flavonoids (including apigenin, luteolin, and other free flavonoids). It is worth noting that after fermentation, the antioxidant capacity of alfalfa is significantly improved, which may be attributed to the biotransformation of flavonoids related to acacetin, 3,7,4′-trihydroxyflavonoids, and taxifolin 7-O-rhamnoside. This study provides a potential pathway for obtaining value-added silage fermentation products by selecting specific lactic acid bacteria inoculants. Graphical Abstract

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“…During the fermentation process, microorganisms possess the capacity to metabolize avonoids into more bioavailable forms. This metabolic transformation is in uenced by various factors, including the type of microorganisms, fermentation conditions, and the duration of fermentation [12,13]. Over the past two decades, there has been a gradual elucidation of the mechanism by which lactic acid bacteria release conjugated avonoids.…”

Section: Introductionmentioning

confidence: 99%

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

Gao,

Zhou,

Wan

et al. 2024

Preprint

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Background Oxidative stress is currently one of the main threats to animal health, and flavonoids in feed have good antioxidant activity. However, the impact of fermentation on flavonoids and their antioxidant activity in feed is still unclear. This study aims to investigate the effect of lactic acid bacteria inoculation on the biological transformation of flavonoids in alfalfa silage fermentation and its relationship with antioxidant activity. Results Compared with the raw materials, silage fermentation can increase the total flavonoid content of alfalfa. The addition of Pediococcus pentosaceus (CP115739.1) and Lactiplantibacillus plantarum (CP115741.1) can significantly increase the total flavonoid content in alfalfa silage feed (p<0.05). The addition of lactic acid bacteria significantly improved the antioxidant capacity of alfalfa silage feed (p<0.05). Pearson correlation analysis showed a significant correlation between total flavonoids and DPPH (R=0.62, p<0.05), and a highly significant correlation between total flavonoids and FRAP (R=0.70, p<0.01). Compared with natural silage fermentation, the addition of lactic acid bacteria leads to changes in the biological transformation process of flavonoids in alfalfa. Its unique products, 3,7,4 '- trioxyflavonoids, as well as acacetin and taxifolin 7-O-rhamnoside, are significantly positively correlated with antioxidant activity. Conclusions Silage fermentation contributes to the transformation of flavonoids, and inoculation with certain lactic acid bacteria can increase the content of flavonoids (including apigenin, luteolin, and other free flavonoids). It is worth noting that after fermentation, the antioxidant capacity of alfalfa is significantly improved, which may be attributed to the biotransformation of flavonoids related to acacetin, 3,7,4 '- trihydroxyflavonoids, and taxifolin 7-O-rhamnoside. This study provides a potential pathway for obtaining value-added silage fermentation products by selecting specific lactic acid bacteria inoculants.

show abstract

Production of α-rhamnosidases from Lactobacillus plantarum WCFS1 and their role in deglycosylation of dietary flavonoids naringin and rutin

Cited by 22 publications

References 34 publications

Potential roles of gut microbes in biotransformation of natural products: An overview

Potential roles of gut microbes in biotransformation of natural products: An overview

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

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