Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online
Journal website www.isnff-jfb.com

Review

Volume 35, September 2026, pages 12-23

Microbial biotransformation of plant-derived bioactive compounds: structural modifications, enhanced bioavailability, and functional food applications

Figures

Figure 1.
Figure 1. Conceptual framework of this review.
Figure 2.
Figure 2. Representative examples of the major structural-modification archetypes described in this review.

Table

Table 1. Recurring structural modifications and their functional consequences across compound classes
 
Structural modificationCompound classesRepresentative enzymesFunctional consequence
DeglycosylationPolyphenols, saponins, alkaloids, lignans, glucosinolatesβ-glucosidase, β-glucuronidase, glycoside hydrolaseIncreased bioavailability and lipophilicity; altered bioactivity
Molecular weight reductionPolysaccharides, condensed tannins, procyanidinsCellulase, pectinase, xylanase, tannaseIncreased solubility; altered prebiotic and immunomodulatory activity
HydroxylationTerpenoids, phenolic acidsCytochrome P450, hydroxylaseIncreased antioxidant capacity and receptor specificity
DemethylationAlkaloids, lignansDemethylase, reductaseAltered bioactivity, estrogenic or metabolic profile
Ring cleavage/fissionFlavonoids, tannins, lignansReductase, lyase, decarboxylaseNovel metabolite scaffolds (urolithins, enterolactone, equol)
DecarboxylationPhenolic acidsPhenolic acid decarboxylaseAltered antioxidant stability, volatility and flavour