Research Progress on in Vitro Fermentation-induced Biotransformation and Functional Activity of Citrus Flavonoids
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Abstract:
Citrus flavonoids, a group of secondary metabolites predominantly found in the outer peels of citrus fruits, possess diverse physiological functions, and can prevent and mitigate various health problems caused by oxidative stress, inflammation, cancer cell proliferation, and lipid accumulation. However, citrus flavonoids generally have low solubility, poor stability, and low bioavailability. In vitro fermentation technology can modify the structure of citrus flavonoids, thereby improving their bioavailability and enhancing their functional activity. In this article, the targeted structural modification of citrus flavonoids using biocatalysts was discussed in detail, including the structure and classification of citrus flavonoids, the types of microorganisms and enzymes involved in in vitro fermentation, the in vitro transformation process and associated metabolites of citrus flavonoids. The effects of biotransformation on the functional activities of citrus flavonoid products such as antioxidant, anti-inflammatory, anti-cancer cell proliferation, antiviral, and lipid-lowering properties were also summarized. It is anticipated to provide a theoretical basis for the research on biotransformation of citrus flavonoids and the development of new functional foods.
