期刊
FEMS MICROBIOLOGY LETTERS
卷 352, 期 1, 页码 1-10出版社
WILEY-BLACKWELL
DOI: 10.1111/1574-6968.12348
关键词
glucosidase; phospho-glucosidase; galactosidase; phosphotransferase system; cellobiose
类别
资金
- Buhler AG, Switzerland
- GoodMills Group GmbH, Austria
- Christian Doppler Forschungsgesellschaft, Austria
Through the hydrolysis of plant metabolite glucoconjugates, -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 -glucosidases into context by providing an overview of the nutritional implications of LAB -glucosidase activities. Based on biochemical and genomic information, the mechanisms that are currently considered to be critical for the hydrolysis of -glucosides by intestinal and food-fermenting LAB will also be reviewed.
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