RT Journal Article
T1 Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
A1 Larrosa Pérez, María Del Mar
A1 Nina, Nélida
A1 Bressa, Carlo
A1 de Lucas, Beatriz
A1 Martín de la Torre, Isabel
A1 Jiménez-Aspee, Felipe
A1 Schmeda-Hirschmann, Guillermo
AB This study examines the effects of three Chilean boiled bean (Phaseolus vulgaris L.) landraces ‘Negro’, ‘Peumo’, and ‘Tortola ´ ’ and their polyphenol-enriched extracts (PEE) on polyphenol release, gut microbiota, and shortchain fatty acid (SCFA) production after simulated digestion and colonic fermentation. Negro beans exhibited greater phenolic acid diversity post-digestion, while catechin bio accessibility increased in all landraces. PEE showed significant transformation, with oligomers degrading into flavan-3-ol monomers during digestion. Colonic fermentation of boiled beans produced SCFAs, confirming their prebiotic potential. Negro beans promoted beneficial bacteria, including Catenibacterium, Lachnospira, and Bifidobacterium, associated with fiber and polyphenol metabolism, while Tortola ´ beans favored Roseburia, an SCFA producer. These findings highlight the potential of Chilean beans and their bioactive compounds to enhance gut health.
PB Elsevier
YR 2025
FD 2025
LK https://hdl.handle.net/20.500.14352/120494
UL https://hdl.handle.net/20.500.14352/120494
LA eng
NO Nina N, Bressa C, De Lucas B, Martin De La Torre I, Jiménez-Aspee F, Schmeda-Hirschmann G, Larrosa M. Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.). Food Chemistry 2025;486:144669. https://doi.org/10.1016/j.foodchem.2025.144669.
NO Beca doctoral ANID, Folio 21192237.
NO Agencia Nacional de Investigación y Desarrollo (Chile)
NO Fondo Nacional de Desarrollo Científico y Tecnológico (Chile)
DS Docta Complutense
RD 14 dic 2025