Transformation of the glycosides from food materials by probiotics and food microorganisms

Glycosides are important functional materials infoods. Transformation, especially hydrolysis, of the sugarmoieties tends to improve the functional properties of theadministered glycosides in vivoand edible food-grade fungi such as bifidobacteria, lactobacilli,leuconostocs, yeasts, and aspergilli are potential industrialmicroorganisms to transform glycosides of ginsenosides fromginseng, platycodin saponins from Platycodon grandiflorum,Trignoella foenum-graecum (TFG) saponins, and isoflavonesfrom soybeans and Puerariae radix, respectively, byfermentation or enzymatic reaction. In this review, variousrespect to the changes in structure and function of the variousglycosides from the food materials will be introduced. Inconclusion, the proper combination of food microorganismsand transformation conditions will improve the functionalityand the sensory value and reduce the cytotoxicity of thefunctional glycosides present in various functional food rawmaterials. KCI Citation Count: 16