Advances in flavonoid glycosylation: Chemical and biological basis, mechanisms, physicochemical properties, and applications in the food industry

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-12 DOI:10.1016/j.tifs.2025.105296

Xueneng Lai , Xiaofeng Li , Juntai Chen , Xiaohan Liu , Peipei Pan , Yi Zhou , Guanglei Zhao

{"title":"Advances in flavonoid glycosylation: Chemical and biological basis, mechanisms, physicochemical properties, and applications in the food industry","authors":"Xueneng Lai , Xiaofeng Li , Juntai Chen , Xiaohan Liu , Peipei Pan , Yi Zhou , Guanglei Zhao","doi":"10.1016/j.tifs.2025.105296","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>Glycosylated flavonoids (GCs) have emerged as a prominent research focus owing to their diverse bioactivities and promising health benefits. Recent advancements have significantly expanded our understanding of their chemical structures, biological functions, and glycosylation mechanisms. In particular, refined glycosylation strategies and the interplay between their physicochemical properties and functional roles have enabled precise structural modifications that enhance the solubility, stability, and bioavailability of flavonoids, thereby amplifying the functional potential. However, the current research remains fragmented, particularly in the comprehensive assessment of their health-promoting properties and applications, which hinders their broader industrial adoption.</div></div><div><h3>Scope and approach</h3><div>This review systematically integrates recent progress in the chemical and biological principles of GCs, outlines glycosylation strategies, and elucidates their bioactive mechanisms. Special emphasis is also placed on their practical applications in the food and cosmetic industries.</div></div><div><h3>Key findings and conclusions</h3><div>Research demonstrates that flavonoids can be glycosylated via chemical synthesis, enzymatic catalysis, and microbial transformation. Compared to non-GCs, their glycosylated counterparts exhibit superior physicochemical properties and functional performance, making them ideal candidates for use as natural antioxidants, functional food ingredients, and bioactive additives. Building on these advances, this review comprehensively analyzes the chemical mechanisms, biological effects, and practical applications of GCs, emphasizing their roles in enhancing stability, bioavailability, and health benefits. Furthermore, it critically discusses current limitations in scalable production and structural design, underscoring the importance of interdisciplinary approaches that integrate chemistry, biotechnology, and food science. In conclusion, this review highlights the innovative applications of GCs in agriculture, medicine, and beyond. By outlining key challenges and emerging opportunities, it provides a forward-looking framework to guide future research and facilitate the translation of GCs into sustainable industrial and therapeutic solutions.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"165 ","pages":"Article 105296"},"PeriodicalIF":15.4000,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224425004327","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Background

Glycosylated flavonoids (GCs) have emerged as a prominent research focus owing to their diverse bioactivities and promising health benefits. Recent advancements have significantly expanded our understanding of their chemical structures, biological functions, and glycosylation mechanisms. In particular, refined glycosylation strategies and the interplay between their physicochemical properties and functional roles have enabled precise structural modifications that enhance the solubility, stability, and bioavailability of flavonoids, thereby amplifying the functional potential. However, the current research remains fragmented, particularly in the comprehensive assessment of their health-promoting properties and applications, which hinders their broader industrial adoption.

Scope and approach

This review systematically integrates recent progress in the chemical and biological principles of GCs, outlines glycosylation strategies, and elucidates their bioactive mechanisms. Special emphasis is also placed on their practical applications in the food and cosmetic industries.

Key findings and conclusions

Research demonstrates that flavonoids can be glycosylated via chemical synthesis, enzymatic catalysis, and microbial transformation. Compared to non-GCs, their glycosylated counterparts exhibit superior physicochemical properties and functional performance, making them ideal candidates for use as natural antioxidants, functional food ingredients, and bioactive additives. Building on these advances, this review comprehensively analyzes the chemical mechanisms, biological effects, and practical applications of GCs, emphasizing their roles in enhancing stability, bioavailability, and health benefits. Furthermore, it critically discusses current limitations in scalable production and structural design, underscoring the importance of interdisciplinary approaches that integrate chemistry, biotechnology, and food science. In conclusion, this review highlights the innovative applications of GCs in agriculture, medicine, and beyond. By outlining key challenges and emerging opportunities, it provides a forward-looking framework to guide future research and facilitate the translation of GCs into sustainable industrial and therapeutic solutions.

查看原文本刊更多论文

类黄酮糖基化研究进展：化学生物学基础、机理、理化性质及其在食品工业中的应用

糖基化类黄酮（GCs）因其丰富的生物活性和具有广阔的健康前景而成为研究热点。最近的进展大大扩展了我们对它们的化学结构、生物功能和糖基化机制的理解。特别是，精细的糖基化策略及其物理化学性质和功能作用之间的相互作用使精确的结构修饰成为可能，从而增强了类黄酮的溶解度、稳定性和生物利用度，从而扩大了功能潜力。然而，目前的研究仍然是零散的，特别是在全面评估其促进健康的特性和应用方面，这阻碍了其更广泛的工业应用。本文系统地综述了gc的化学和生物学原理的最新进展，概述了糖基化策略，并阐明了它们的生物活性机制。特别强调的是它们在食品和化妆品行业的实际应用。研究表明，黄酮类化合物可通过化学合成、酶催化和微生物转化实现糖基化。与非gc相比，它们的糖基化对应物具有优越的物理化学性质和功能性能，使其成为天然抗氧化剂、功能性食品成分和生物活性添加剂的理想候选物。在此基础上，本文综合分析了gc的化学机制、生物效应和实际应用，强调了它们在提高稳定性、生物利用度和健康效益方面的作用。此外，它批判性地讨论了目前在可扩展生产和结构设计方面的局限性，强调了将化学、生物技术和食品科学相结合的跨学科方法的重要性。总之，本文综述了gc在农业、医学等领域的创新应用。通过概述主要挑战和新兴机遇，它提供了一个前瞻性框架，以指导未来的研究，并促进将GCs转化为可持续的工业和治疗解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.