Lacticaseibacillus casei - and Bifidobacterium breve -fermented red pitaya promotes beneficial microbial proliferation in the colon

• Published in: Food & function 2024-09, Vol.15 (18), p.9434-9445
• Main Authors: Cao, Li, Wan, Mengxi, Xian, Zhixing, Zhou, Yongqiang, Dong, Lihong, Huang, Fei, Su, Dongxiao
• Format: Article
• Language: English
• Subjects: Abundance; Amylases; Bacteria; Bifidobacterium breve; Fermentation; Glucosidase; Inhibition; Intestinal microflora; Lactic acid; Lactic acid bacteria; Lacticaseibacillus casei; Lactobacilli; Lactobacillus; Microbiota; Microorganisms; Next-generation sequencing; Oligosaccharides; Probiotics; rRNA 16S; Sequence analysis; Strains (organisms); α-Amylase; α-Glucosidase
• ISSN: 2042-6496; 2042-650X; 2042-650X
• DOI: 10.1039/d4fo02352h

Red pitaya has been demonstrated to strongly inhibit α-glucosidase activity; however, the impact of red pitaya fermentation by probiotic bacteria on α-glucosidase inhibition remains unclear. In this study, six strains of lactic acid bacteria ( , , , , and ) and one strain of were utilized for the fermentation of red pitaya pulp. The α-glucosidase and α-amylase inhibition rates of red pitaya pulp were significantly greater after fermentation by and than by the other abovementioned strains. The LC group exhibited an α-glucosidase inhibition rate of 99%, with an α-amylase inhibition rate of 89.91%. In contrast, the BB group exhibited an α-glucosidase inhibition rate of 95.28%, accompanied by an α-amylase inhibition rate of 95.28%. Moreover, red pitaya pulp fermented with and produced a notable quantity of oligosaccharides, which was more than three times greater than that in the other groups. Furthermore, 16S rRNA high-throughput sequencing analysis was conducted to assess alterations in the composition of the gut microbiota. This revealed an increase in the abundance of and in the pulp fermented by and , whereas the abundance of decreased. Further analysis at the species level revealed that , , and were the dominant strains present during colonic fermentation. These results indicate a beneficial health trend associated with probiotic bacterial fermentation of red pitaya pulp, which is highly important for the development of functional products.