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

文献类型： 外文期刊

第一作者： Cao, Li

作者： Cao, Li;Wan, Mengxi;Xian, Zhixing;Zhou, Yongqiang;Su, Dongxiao;Dong, Lihong;Huang, Fei

作者机构：

期刊名称：FOOD & FUNCTION （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN： 2042-6496

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Red pitaya has been demonstrated to strongly inhibit alpha-glucosidase activity; however, the impact of red pitaya fermentation by probiotic bacteria on alpha-glucosidase inhibition remains unclear. In this study, six strains of lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus bulgaricus, Lacticaseibacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus) and one strain of Bifidobacterium breve were utilized for the fermentation of red pitaya pulp. The alpha-glucosidase and alpha-amylase inhibition rates of red pitaya pulp were significantly greater after fermentation by Bifidobacterium breve and Lacticaseibacillus casei than by the other abovementioned strains. The LC group exhibited an alpha-glucosidase inhibition rate of 99%, with an alpha-amylase inhibition rate of 89.91%. In contrast, the BB group exhibited an alpha-glucosidase inhibition rate of 95.28%, accompanied by an alpha-amylase inhibition rate of 95.28%. Moreover, red pitaya pulp fermented with Bifidobacterium breve and Lacticaseibacillus casei 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 Lactobacillus and Faecalibacterium in the pulp fermented by Bifidobacterium breve and Lacticaseibacillus casei, whereas the abundance of Sutterella decreased. Further analysis at the species level revealed that Bifidobacterium longum, Faecalibacterium prausnitzii, and Lactobacillus zeae 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.

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