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

ABSTRACT: 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 inhibito

SUBMITTER: Dou Z 

PROVIDER: S-EPMC12509195 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature