SynthesisMolecules (Basel, Switzerland)2025
Use of Naringinase to Modify the Sensory Quality of Foods and Increase the Bioavailability of Flavonoids: A Systematic Review.
Synthesis in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Plant Flavonoid-Enriched Functional Foods for Polycystic Ovary Syndrome: Dietary Sources, Bioavailability Enhancement, and Personalized Intervention Strategies.Food science & nutrition · 2026Review
- Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2026Article
- Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers.Foods (Basel, Switzerland) · 2026Review
- Functional Foods in Health Promotion and Disease Prevention: Innovations, Evidence and Challenges.Foods (Basel, Switzerland) · 2026Review
- A Hyperthermostable Archaeal GH78 Rhamnosidase Efficiently Hydrolyzes Flavonoid Glycosides for Juice Debittering.Journal of agricultural and food chemistry · 2026Article
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- Assessment of taste profile dynamics during crabapple (Frontiers in nutrition · 2026Article
- Hepatoprotection by Naringin Nanoliposomes Against Nickel Toxicity Involves Antioxidant Reinforcement and Modulation of Nrf2, NF-κB, PI3K/mTOR, JAK/STAT, and Apoptotic Pathways.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Characterization of α-L-Rhamnosidase and β-D-Glucosidase Subunits of Naringinase Immobilized on a Magnetic Polysaccharide Carrier.International journal of molecular sciences · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a complex of enzymes α-l-rhamnosidase and β-d-glucosidase, naringinase catalyzes the deglycosylation of flavonoids. According to the PRISMA method, a systematic literature review was conducted analyzing peer-reviewed scientific articles from the Scopus and Web of Science databases. Recent reviews on naringinase have focused on its sources, production, and general applications, whereas the present study highlights its specific applications, its role in the deglycosylation of flavonoids, and the resulting improvement in their bioavailability. This review focuses on advances in modifying the glycosidic parts of various flavonoids using naringinase by selectively disconnecting the rhamnose or glucose moiety. Removing rhamnose from the flavonoid molecule but leaving the glucose allows more water-soluble compounds to be present and increases bioavailability. A necessary condition for such selective deglycosylation is removing or inhibiting beta-glucosidase, the second enzyme in the native naringinase molecule. The use of naringinase for preparing functional beverages with increased antioxidant activity and for preparing steviol sweeteners is also presented. Naringinase enables the desired sensory properties to be obtained, primarily the taste and aroma of food products, and can be used in combination with other enzymes, e.g., pectinase and tannase.
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