Open Accessβ‐Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health
Author(s) -
Michlmayr Herbert,
Kneifel Wolfgang
Publication year - 2014
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/1574-6968.12348
Subject(s) - lactic acid , fermentation in food processing , fermentation , context (archaeology) , food science , metabolite , bioavailability , bacteria , health benefits , microbiology and biotechnology , flavour , chemistry , lactic acid fermentation , human health , hydrolysis , biochemistry , biology , traditional medicine , medicine , pharmacology , paleontology , genetics , environmental health
Abstract Through the hydrolysis of plant metabolite glucoconjugates, β‐glucosidase activities of lactic acid bacteria ( LAB ) make a significant contribution to the dietary and sensory attributes of fermented food. Deglucosylation can release attractive flavour compounds from glucosylated precursors and increases the bioavailability of health‐promoting plant metabolites as well as that of dietary toxins. This review brings the current literature on LAB β‐glucosidases into context by providing an overview of the nutritional implications of LAB β‐glucosidase activities. Based on biochemical and genomic information, the mechanisms that are currently considered to be critical for the hydrolysis of β‐glucosides by intestinal and food‐fermenting LAB will also be reviewed.