"Sweet Flavonoids": Glycosidase-Catalyzed Modifications

Area of Science:

• Biochemistry
• Plant Science
• Food Science

Background:

• Flavonoids are prevalent plant phenolic compounds, particularly abundant in glycosylated forms.
• These compounds possess diverse beneficial physiological effects, attracting broad scientific interest.
• Glycosylation significantly impacts flavonoid water solubility, bioavailability, and specific bioactivities.

Purpose of the Study:

• To review recent advancements in modifying flavonoid glycosidic structures using glycosidases.
• To explore selective sugar moiety trimming and glycosylation of flavonoid aglycones.
• To highlight the role of natural and mutant glycosidases in these modifications.

Main Methods:

• Enzymatic modification of flavonoids using glycosidases (natural and mutant).
• Selective deglycosylation (trimming sugar moieties) of flavonoid glycosides.
• Glycosylation of flavonoid aglycones.

Main Results:

• Glycosylation enhances flavonoid water solubility and bioavailability.
• While some activities decrease, specific bioactivities can be augmented in glycosides.
• The presence of specific sugars like l-rhamnose influences flavonoid glycoside properties.

Conclusions:

• Glycosidases are effective tools for biotechnological deglycosylation, yielding aglycones or partially deglycosylated forms.
• Deglycosylation improves sensory properties in food applications, such as debittering citrus juices and enhancing wine aromas.
• Natural and mutant glycosidases offer versatile strategies for tailoring flavonoid glycoside characteristics.