Microbial-driven mechanisms and multi-omics analysis of fermentative biotransformation of whole grain polyphenols

  • HU Dan ,
  • LI Jinchen ,
  • WANG Xiaojie ,
  • HUANG Yi ,
  • ZHOU Yiming ,
  • CUI Linlin ,
  • LI Yunlong ,
  • ZHOU Xiaoli
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  • 1(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
    2(School of Hotel Management, Shanghai Business School, Shanghai 201418, China)
    3(Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China)

Received date: 2025-04-14

  Revised date: 2025-07-11

  Online published: 2026-03-25

Abstract

Whole grains are an important source of dietary polyphenols, which are rich in polyphenolic compounds that contribute to blood glucose and cholesterol control and are important for the prevention of diabetes and cardiovascular disease.However, their bioaccessibility is limited by complex matrix structures (e.g., cell wall-bound state, covalently bound state) and low release rates in the gastrointestinal environment.In recent years, multi-omics techniques have provided new tools to resolve the molecular mechanisms of microbial fermentation regulating polyphenol transformation.Studies have shown that fermentation can effectively convert bound polyphenols into free phenols that are more readily absorbed by the human body, thus enhancing the bioaccessibility of polyphenols, in which multi-omics technologies (macrogenomics, transcriptomics, metabolomics, and macroproteomics) provide new perspectives for analysing the pathways of polyphenol biotransformation.This paper reviews the metabolic transformation process of polyphenol components in fermented whole grains and how to improve the bioaccessibility of polyphenols, with the aim of providing a theoretical basis for the development and utilisation of fermented grain products that are beneficial to human health, and to further enhance the nutritional value and health benefits of whole grain products.

Cite this article

HU Dan , LI Jinchen , WANG Xiaojie , HUANG Yi , ZHOU Yiming , CUI Linlin , LI Yunlong , ZHOU Xiaoli . Microbial-driven mechanisms and multi-omics analysis of fermentative biotransformation of whole grain polyphenols[J]. Food and Fermentation Industries, 2026 , 52(5) : 383 -392 . DOI: 10.13995/j.cnki.11-1802/ts.043008

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