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

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.