New research shows that polyphenolic compounds commonly found in fruits and vegetables can be combined with sugar molecules to create potential life-saving drugs. Polyphenols are a class of compounds found in many plant foods. Polyphenols help prevent cell damage in the body and may help prevent diseases such as cancer or heart disease. However, many of them do not dissolve in water, making it difficult to fully utilize their health benefits.
Biological engineering professor Jixun Zhan and his graduate students Jie Ren and Caleb Barton recently published a comprehensive review article on the artificial production of polyphenolic O-glycosides, allowing these polyphenolic compounds to remain stable and soluble through microbial fermentation. The study was published in Biotechnology Advances.
“Polyphenols have many different effects in the body and can be used to develop potential drugs and health supplements,” Zhan said. “They also have natural preservative properties and can protect our body tissues from damage caused by harmful substances. Unfortunately, poor water solubility and low bioavailability have limited their health benefits, but by attaching sugar molecules we can make them more water soluble and stable.”
This process is called glycosylation. Scientists are using new methods, such as bacterial fermentation, to modify the sugar structures and glycosylation patterns of polyphenols. By studying the enzymes and processes involved in sugar biosynthesis, it is now possible to develop more effective glyco-medicines. Zhan’s article reviews the various phenolic glycosides found in nature and the methods used to make them.
“By exploring the mechanisms behind the production of these compounds in bacteria and providing methods to manipulate sugar biosynthesis, we can create useful medical agents and improve lives,” Zhan said.
Various methods have been developed to produce polyphenolic glycosides in the laboratory, but most of them are still on a small scale. Future research will focus on improving the efficiency of production processes, including optimizing fermentation conditions and finding better ways to transport compounds.
“Polyphenolic glycosides are valuable compounds with various health benefits. Using microbes to produce these compounds in a controlled and cost-effective manner holds promise for large-scale production,” Zhan said.
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