Gene expression analysis and metabolomics of red pitaya fermented with probiotic strains: Implications for vitamin D receptor and inflammatory pathways

Author(s)

Suzuki, Juliana Yumi ; Herkenhoff, Marcos Edgar ; Yoon, Jaewon ; de Jesus, Leonardo Santos ; do Amaral, Samuel Cavalcante ; Sartori, Alan Giovanini de Oliveira ; Crnkovic, Camila Manoel ; Fabi, Joao Paulo ; Saad, Susana Marta Isay

• Document type: Journal article
• Source: FOOD BIOSCIENCE; v. 68, p. 14-pg., 2025-06-01.

Abstract

Red pitaya is rich in bioactive compounds, mainly betacyanins, and well-adapted to drought. Fermentation with probiotics is an alternative to extend red pitaya's short shelf life and may contribute to the stability of betacyanins. The vitamin D receptor (VDR) is an essential nuclear receptor regulating numerous physiological processes that may be influenced by the activity of probiotic strains. This study aimed to assess the in vitro cytotoxicity and the effects of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F19) or Bifidobacterium animalis subsp. lactis BB-12 (BB-12), individually, and the non-fermented pulp on the VDR, and its target genes (CYP24, CAMP, and ATG16L1) expression in human colon cancer cell line HCT116. Additionally, the red pitaya pulps extracts had their metabolome profiles analyzed by UHPLC-HRMS-MS/MS and compared. Non-fermented and fermented red pitaya pulps did not significantly affect cell viability (p < 0.05). The fermented pulp with both strains primarily induced the upregulation of the ATG16L1 expression in vitro, but it was not associated with the upregulation of VDR. The pulp fermented with BB-12 also upregulated the CAMP expression, while the one fermented with F-19 downregulated the CYP24 expression. These findings suggest that the fermented red pitaya with probiotic strains has the potential to modulate autophagy and to reduce inflammation. Furthermore, flavonoids like rutin and betalains such as betanin, phyllocactin, and hylocerenin with known anti-inflammatory properties were identified in both fermented and non-fermented pulps. The untargeted metabolome profiles of the treatments differed significantly and molecular network analysis revealed betalain analogs specific for each treatment, indicating a rich chemical diversity to be explored in future research. This study provides insights for exploring new applications for red pitaya, such as cancer therapies, and for investigating the effects of its individual compounds on gene expression. (AU)

• FAPESP's process: 18/12190-2 - Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB)
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• FAPESP's process: 21/08621-0 - Metabolic and flavoring analysis by HS-SPME/GC-MS to characterize Catharina sour-style ale craft beer with probiotic strain Lacticaseibacillus paracasei subs. paracasei F19
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 19/02583-0 - EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE BY APPLICATION OF REAL-TIME PCR TECHNIQUES AND MALDI-TOF
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC