Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo

This study combines acid hydrolysis and fermentation by lactic acid bacteria (*Lactiplantibacillus plantarum*) to enhance the bioactivity of citrus flavonoids. The process converts less active flavonoid glycosides (hesperidin and naringin) into more active aglycones (hesperetin and naringenin). Optimized conditions increased aglycone concentrations in citrus extracts, improving cellular transport and bioactivity in vitro and in vivo. The biotransformed extract showed superior antioxidant, anti-inflammatory, and cell migration activities in vitro, and intestinal barrier protection and antioxidant activities in *Drosophila melanogaster*. The improved bioactivity is directly linked to the increased aglycone content.

Alice König, Nadiia Sadova, Marion Dornmayr, Bettina Schwarzinger, Cathrina Neuhauser, Verena Stadlbauer, Melanie Wallner, Jakob Woischitzschläger, Andreas Müller, Rolf Tona, Daniel Kofel, Julian Weghuber