title: β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human 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.
authors: Christian Doppler Research Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
authors: Herbert
authors: H
authors: Michlmayr
authors: Wolfgang
authors: W
authors: Kneifel
mesh_terms: D001426:Bacterial Proteins / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism; D056546:Lactobacillales / Q000201:enzymology* / Q000235:genetics / Q000378:metabolism; D014675:Vegetables / Q000382:microbiology; D001617:beta-Glucosidase / Q000378:metabolism*
chemical_list: D001426:Bacterial Proteins; D019344:Lactic Acid; D001617:beta-Glucosidase
keywords: cellobiose; galactosidase; glucosidase; phospho-glucosidase; phosphotransferase system