Adding sorbitol improves the thermostability of α‐ l ‐rhamnosidase from Aspergillus niger and increases the conversion of hesperidin

Abstract

Flavonoids, a large proportion of secondary metabolites produced by higher plants (Agati et al., 2013), have an important role in organoleptic properties of various foods and physiological processes (Agati et al., 2012;Santos-Buelga & González-Paramás, 2016;Su et al., 2018). These compounds exist naturally in forms of their glycosides (Slamova et al., 2018) with low aqueous solubility and lipophilicity, and deglycosylation of flavonoids are commonly able to improve the biological activity through solubility improvement

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

“…Strikingly, hesperidin exhibited limited correlation with the activities of hydrolases. A possible explanation for this is that instead of β‐glucosidase and cellulase, other enzymes such as α‐rhamnosidase and naringinase, eventually lead to the different change of hesperidin in fermentation (Jiang et al ., 2022).…”

Hesperetin as an anti-SARS-CoV-2 agent can inhibit COVID-19-associated cancer progression by suppressing intracellular signaling pathways

“…The compound is composed of an aglycone (Hesperetin) and a disaccharide (Rutinose), which is composed of glucose and rhamnose. The anti-oxidant, anti-inflammatory, cardioprotective, anti-atherogenic, and anti-hyperlipidemic activities of hesperidin have been studied extensively, and recently it has attracted attention for its anti-cancer and anti-COVID-19 (Coronavirus disease—2019) properties (Garg et al 2001 ; Parhiz et al 2015 ; Khezri et al 2022a ; Sohel et al 2022 ; Sun et al 2022 ; Wu et al 2020 ).…”