Pitaya Probiotic Fermentation: Gut Health & Inflammation Relief
Fermented Red Pitaya Shows Promise in Gut Health and Inflammation Control
Red pitaya, a vibrant fruit known for its striking colour, is gaining attention for its potential health benefits, particularly concerning gut health and inflammation. New research from the University of São Paulo (USP) reveals that fermenting this tropical fruit with specific probiotic strains can unlock novel mechanisms for promoting cellular health, independent of traditional vitamin D pathways.
Unlocking Gut Health with a Unique Cellular Model
The study, published in June 2025, focused on the impact of red pitaya fermented with Lactobacillus strains F-19 and BB-12 on intestinal cells. Researchers utilized a unique in-vitro model employing cells originating from the human colon. This allows for a detailed evaluation of the intestinal response to inflammatory processes and a deeper understanding of the signaling pathways involved. “We are working with a model that mimics the human intestine, specifically focusing on the DR (disruptor) receiver, which is the main focus of the inquiry,” explains researcher Juliana Yumi Suzuki.
Anti-Inflammatory Powerhouse: Betaianine,Rutin,and Probiotics
Red pitaya is naturally rich in betaianine – the pigment responsible for its intense rose-pink hue – and rutin,a type of flavonoid. Previous studies have demonstrated that pitaya extract can reduce colon lesions and decrease inflammatory markers in experimental models. The addition of probiotics further enhances these benefits, improving the composition of the intestinal microbiota and bolstering the immune system.
While some probiotic strains are known to stimulate the expression of the vitamin D receptor (VDR), the USP study found that fermentation with F-19 and BB12 did not activate the VDR. Researchers hypothesize this may be due to the rutin in the fruit not being converted to quercetin, a compound typically responsible for VDR activation. Another possibility is that the fermentation process itself generated substances that inhibit or block the receptor. “It is not fully understood how these microorganisms modulate the signaling of the VDR and contribute to the reduction of inflammatory processes, which is still under study,” Suzuki notes.
A Novel autophagy Pathway: ATG16L1 Activation
The most significant finding of the research was the finding that pitaya pulp fermented with both F-19 and BB12 significantly increased the activation of the ATG16L1 gene, irrespective of VDR activity. “The result reveals an alternative and unprecedented mechanism of autophagy control, which opens new possibilities for the use of fermented foods in the promotion of cellular health,” Suzuki emphasizes. Autophagy, a cellular “self-cleaning” process, is crucial for maintaining cell health and preventing disease.
Beyond Health Benefits: Enhanced Flavor and Stability
The benefits of fermentation extend beyond gut health. Analysis of the fruit before and after fermentation revealed higher levels of betaianine – with enhanced antioxidant properties – and improved stability during storage, lasting up to 28 days. Fermentation with the F-19 strain also produced 2-phenyletanol, an organic compound imparting a soft, floral rose aroma. This compound holds potential for applications in the cosmetic, pharmaceutical, and food industries.Future Applications: Functional Foods for a Wider Audience
Professor Susana Saad believes these findings are promising and could pave the way for the development of functional foods with high nutritional value. The study also explored the use of probiotics in various food matrices, including plant-based options, expanding the potential consumer base to include flexitarians and individuals with milk protein allergies.
This research highlights the potential of fermented foods to deliver targeted health benefits, offering a natural and accessible approach to promoting gut health and reducing inflammation.
For more information, contact Juliana Yumi Suzuki at Suzuki.jyumi@gmail.com or Susana Saad at susaad@usp.br.