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New insights of flavonoid glycosidases and their application in food industry

Yingjun Liua State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaView further author information
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Qiuxia Yanga State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaView further author information
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Yushan Guoa State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaView further author information
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Yueming Jianga State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaORCID Iconhttps://orcid.org/0000-0002-4648-9572View further author information
ORCID Icon,
Hong Zhua State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaView further author information
&
Bao Yanga State Key Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China;;b Functional Food Group, South China National Botanical Garden, Guangzhou, China;c College of Life Sciences, University of Chinese Academy of Sciences, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5483-7960View further author information
ORCID Icon
Published online: 20 Dec 2023
 
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Abstract

Flavonoids are significant natural nutraceuticals and a key component of dietary supplements. Given that flavonoid glycosides are more plentiful in nature and less beneficial to human health than their aglycone counterparts, they serve as potential precursors for flavonoid production. Glycosidases have shown substantial potential within the food industry, particularly in enhancing the organoleptic properties of juice, wine, and tea. When applied to food resources, glycosidases can amplify their biological activities, thereby improving the performance of functional foods. This review provides up-to-date information on flavonoid glycosidases, including their catalytic mechanisms, biochemical properties, and natural sources, as well as their applications within the food industry. The use of flavonoid glycosidases in improving food quality is also reviewed.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors received the financial support from Key-Field Research and Development Program of Guangdong Province (No. 2022B0202040003 and 2022B1111230001) and Science and Technology Planning Program of Guangdong Province (No. 2022A0505050055).

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