Unveiling multifaceted effects of Lactobacillus fermentation on red pitaya (Hylocereus polyrhizus) Pulp: An integrated in silico and in vitro-vivo study

作者：Zuman Dou, Baishun Hu, Kang Yu, Yunfen Zhu, Xiaofei Chen, Hui Niu, Shanshui Zeng, Wenyang Zhang, Qingfei Duan, Qiang Huang, Bin Zhang, Chun Chen, Xiong Fu · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103057 · 被引用次数：7 · 研究领域：Botanical Research and Applications、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls

Microbial strain selection dictates the functional and sensory attributes of fermented fruit products. Here, we investigated Lactobacillus -mediated fermentation of red pitaya pulp, assessing its phytochemical profile, antidiabetic potential, and aroma. Our results revealed substantial interspecies variability in carbohydrate utilization and lactate synthesis (3.57–6.72 mg/mL) among probiotic strains. Fermentation-induced biotransformation of phenolic constituents significantly modulated both antioxidant capacity and carbohydrate-digestive enzyme inhibition. Docking analyses identified vanillin and 1-caffeoylquinic acid, predominantly produced by Lactobacillus thermophilus GRX02 and Lactiplantibacillus plantarum LP-28, as competitive α-amylase and α-glucosidase inhibitors. In diabetic mice, fermented juice improved glycemic control and lipid metabolism, correlating with enriched bioactive phenolics. Notably, volatile compound profiling revealed substantial enhancement of desirable aromatic notes post-fermentation. These results position lactic acid bacteria fermentation as a dual-purpose biotechnology strategy to simultaneously augment the nutraceutical value and organoleptic quality of red pitaya, offering new avenues for developing organoleptically pleasing functional beverages with antidiabetic potential. • All species of Lactobacillus could metabolize the carbohydrates to varying degrees. • Lactobacillus fermentation significantly altered the content of bioactive ingredie...