You have several possibilities :

Polyphenol Deglycosylation: Many polyphenols, such as flavonoids and phenolic acids, come in glycoside forms (attached to sugar molecules). Probiotic bacteria, especially those in the gut, produce glycoside hydrolases that cleave these sugar moieties, freeing the aglycone (the non-sugar part) of the polyphenol. This conversion increases the bioavailability of the polyphenols, making them more absorbable by human cells.

Hydrolysis: In addition to glycoside hydrolysis, other enzymatic processes like hydrolysis can occur, where ester bonds in polyphenols are broken, leading to the formation of smaller phenolic metabolites. This can modify the chemical structure of the polyphenols, which may either enhance or diminish their biological activity.

Hydroxylation and Methylation: Probiotics may also perform modifications like hydroxylation (adding hydroxyl groups) or methylation (adding methyl groups) to polyphenolic compounds. These reactions can create new metabolites that might have stronger or different biological effects compared to the original polyphenols.

Decarboxylation: Some bacteria can decarboxylate polyphenolic compounds, such as converting certain polyphenols into smaller, sometimes bioactive, molecules that might play a role in gut health or other physiological functions.

Microbial Interaction with Host Cells: After the biotransformation, the metabolites produced by probiotics may interact with the host’s gut lining, influencing the gut microbiota and even systemic health by modulating inflammation, antioxidant activity, or gut barrier integrity.

Here some examples of articles on oral microbiota enzymes :

https://www.researchgate.net/publication/381317524_Microbial_b_C-S_Lyases_Enzymes_with_Multifaceted_Roles_in_Flavor_Generation

https://www.researchgate.net/publication/384401208_Crystallization_and_Preliminary_X-ray_Diffraction_Study_of_a_Putative_b-glycosidase_from_the_Oral_Bacteria_Prevotella_sp

https://scholar.google.com/scholar?hl=en&as_sdt=0%2C10&q=metabolism+polyphenols+probiotic&btnG=

Probiotic strains of bacteria can biotransform polyphenols through various metabolic processes, which can enhance the bioavailability and bioactivity of these compounds. The biotransformation of polyphenols by probiotics generally involves the following mechanisms:

1. **Hydrolysis**: Many polyphenols exist in glycosylated forms (attached to sugar moieties). Probiotics can produce enzymes like glycosidases that hydrolyze the sugar moieties, releasing the aglycone form of the polyphenols. This can enhance their absorption and activity in the body.

2. **Degradation**: Some probiotic strains can degrade polyphenols into simpler phenolic compounds through enzymatic reactions, such as oxidation or reduction. This process can result in the formation of smaller metabolites that may have different biological properties.

3. **Methylation**: Certain probiotic bacteria may introduce methyl groups to phenolic compounds, modifying their structure. Methylation can alter the solubility, stability, and biological activity of polyphenols.

4. **Ring Cleavage**: Some probiotics have the capability to break down the aromatic rings of polyphenols. This process can lead to the formation of smaller, more bioavailable compounds that can exert different physiological effects.

5. **Microbial Fermentation**: During fermentation, probiotics can produce short-chain fatty acids (SCFAs) and other metabolites that may enhance the uptake of polyphenols or their metabolites in the gut.

6. **Interaction with Gut Microbiota**: Probiotics can also influence the composition and activity of the gut microbiota, which can further affect the metabolism of polyphenols. The interplay between different microbial species can lead to enhanced biotransformation pathways.

These biotransformation processes can ultimately enhance the health benefits associated with polyphenols, such as antioxidant activity, anti-inflammatory effects, and modulation of gut health. Additionally, the specific outcomes of biotransformation can vary depending on the strain of probiotic bacteria and the type of polyphenol involved.

https://talkai.info/tr/

Our results suggest that enzyme GSTO1 could interact with phytochemicals in the oral cavity including food bitter compounds. You may be able to have a similar effect on probiotic bacterial strains and polyphenols.

You can consult our article :

Rattus norvegicus Glutathione Transferase Omega 1 Localization in Oral Tissues and Interactions with Food Phytochemicals March 2024Journal of Agricultural and Food Chemistry 72(10) DOI: 10.1021/acs.jafc.4c00483