Abstract
In Northeast China,Goubao pickle is a popular food fermented from the roots of Platycodon grandiflorum as the main material,offering a unique flavor and rich nutritional value.Platycosides in roots of P.gran-diflorum may play a crucial role in determining the quality of Goubao pickle through microorganism fer-mentation.However,biotransfermation of platycosides has not been reviewed during fermentation.In this study,we reviewed platycosides in chemical diversity,metabolic processes in vivo,biotransformation of platycosides in vitro,and pharmacological effects.Finally,we also discussed how to improve the bioac-tive secondary platycosides we desire by regulating enzymes from microorganisms in the future.
基金项目
National Natural Science Foundation of China(U20A20400)
Scientific Research Foundation of Heilongjiang Provincial Scientific Research Institutes(CZKYF2021A002)
Young and middleaged graduate tutor training program of Shenyang Agricultural University(2022-ZZDS-09)
NETL
NSTL
万方数据