{'fraction_non_alphanumeric': 0.026151930261519303, 'fraction_numerical': 0.00560398505603985, 'mean_word_length': 6.474418604651163, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
STRUCTURE‐FUNCTION ANALYSIS OF TRANSFROMED PHYTOCHEMICAL GLYCOSIDES

Glycosides are important food components which can confer beneficial functions for human health. Transformation, especially hydrolysis, of the sugar moieties tends to improve the bioavailability of the administered glycosides in vivo. Selected strains of Bifidobacterium possessed potent ginsenoside‐transforming activities. Final major products such as compound K, Rh2, and Rh1 were differentially obtained depending on the microorganisms. When compared between various ginsenosides, compound K (CK) showed anti‐tumor activities and Rh1 showed strong anti‐allergic effect. Bifidobacterium sp. Int‐57 efficiently hydrolyzed genistin to genistein and daidzin to daidzein, respectively, in Puerariae radix (PR) and soybean. Transformation of the platycodin saponins from Platycodon grandiflorum A. DC reduced the cytotoxicity on V79‐4 (Chinese hamster lung fibroblasts) and the hemolytic toxicity, while the sensory scores responsible for the pungency, bitterness and after‐tastes were improved. Additionally, transformation of gastrodin from Gastrodia elata Blume to 4‐hydroxybenzyl alcohol, furostanol diosgenin saponins from Trignoella foenum‐graecum to spirostanol forms, and baicalin and wogonoside from Scutellariae radix to baicalein and wogonin, respectively, were carried out by selected strains of Bifidobacterium and Lactobacillus. In conclusion, proper transformation may improve the functionality and the sensory value and reduce the cyto‐toxicity of the functional glycosides present in various functional food raw materials.