Bifidobacterium plantarum and Enhanced Flavonoid Metabolism

• Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation.

  • 2026-02-20
  • Current research in food science 12
  • • Xunda Wang
    • Yuxia Yang
    • Yue Li
    • Ziqi Zhu
    • Reham Khashaba
    • Qinghua Yue

  • PubMed: 41717629
  • DOI: 10.1016/j.crfs.2026.101342

  2 Insights on

  • Enhanced Flavonoid Metabolism

  • Low evidence

  increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin

  Effect

  Beneficial

  Effect size

  Moderate