Multi-dimensional roles of CAZymes in functional and fermented foods

Carbohydrate-active enzymes (CAZymes) are a diverse group of enzymes produced by microbes, plants, and animals that play a central role in carbohydrate metabolism. Families of CAZymes, including GHs (Glycoside Hydrolases), GTs (Glycosyltransferases), PLs (Polysaccharide Lyases), and CEs (Carbohydrate Esterases), synthesized by various microorganisms, act as pivotal modulators of the organoleptic, nutritional, and functional attributes of a wide range of ‘Fermented and Functional’ foods and beverages. Microbial CAZyme-driven biotransformation of complex carbohydrates in kimchi, kombucha, kefir, tempe, soy sauce, sourdough, wine, and other fermented drinks yield simple sugars, organic acids, volatile compounds, and other metabolites that shape the overall quality, organoleptic properties, and texture of these products. Recent advances in multi-omics approaches, such as metagenomics, have revealed the significant contributions of Lactic Acid Bacteria, Acetic Acid Bacteria, Saccharomyces, Aspergillus, and other organisms to polysaccharide degradation, exopolysaccharide synthesis, and aroma development across a diverse range of fermented and functional products. In addition, CAZymes are used in the commercial F&B (Foods and Beverages) sector to improve stability, extend shelf life, enhance nutritional quality, and deliver functional health benefits. Addressing the existing challenges is essential for harnessing the full potential of CAZymes in food innovations. This review aims to provide an overview of CAZyme family diversity in functional foods and their associations with microbial interactions and the biotransformation of food components. Altogether, this review underscores the multifaceted significance of CAZymes in advancing food quality, functionality, and health benefits, while highlighting their potential role in food development.