Bifidobacterium plantarum and Reduced Flavonoid Levels

• 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

  • Reduced Flavonoid Levels

  • Low evidence

  Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin.

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes