Biotransformation of Flavonoids by Newly Isolated and Characterized Lactobacillus pentosus NGI01 Strain from Kimchi.

Chan-Mi Park,Gyoung-Min Kim,Gun-Su Cha

doi:10.3390/microorganisms9051075

Chan-Mi Park, Gyoung-Min Kim + Show 1 more

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https://doi.org/10.3390/microorganisms9051075

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Abstract

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) microorganisms. This study aimed to identify novel LAB strains that can transform flavonoids into aglycones to improve bioavailability. We isolated 34 LAB strains from kimchi. The biotransformation activity of these 34 LAB strains was investigated based on α-L-rhamnosidase and β-D-glucosidase activities. Among them, 10 LAB strains with high activities were identified by 16S rRNA sequencing analysis. All tested LAB strains converted hesperidin to hesperetin (12.5–30.3%). Of these, only the Lactobacillus pentosus NGI01 strain produced quercetin from rutin (3.9%). The optimal biotransformation conditions for the L. pentosus NGI01 producing hesperetin and quercetin were investigated. The highest final product concentrations of hesperetin and quercetin were 207 and 78 μM, respectively. Thus, the L. pentosus NGI01 strain can be a biocatalyst for producing flavonoid aglycones in the chemical and food industries.

Highlights

IntroductionBiotransformation is a chemical modification of substances by organisms and enzymes
Biotransformation is a chemical modification of substances by organisms and enzymes.Whole-cell systems and isolated enzymes are widely used as biocatalysts in the chemical and food industries
The aglycone forms of flavonoids are more efficiently absorbed than flavonoid glycosides because of their ability to cross through the cell membrane [9,10,11]

Summary

Introduction

Biotransformation is a chemical modification of substances by organisms and enzymes. Whole-cell systems and isolated enzymes are widely used as biocatalysts in the chemical and food industries. Biotransformation is thought to be an eco-friendly and cost-effective alternative to conventional chemical synthesis [1,2]. Flavonoids are polyphenolic secondary metabolites with diverse chemical structures found in plants. They have been reported to have beneficial effects on human health, including antioxidant, anti-inflammatory, and anti-cancer activities [3,4,5]. Flavonoids not absorbed in the small intestine are catabolized to aglycone and phenolic acids by the microbiota and are absorbed in the colon [6,7,8]. The aglycone forms of flavonoids are more efficiently absorbed than flavonoid glycosides because of their ability to cross through the cell membrane [9,10,11]

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