Larrosa Pérez, María Del MarNina, NélidaBressa, Carlode Lucas, BeatrizMartín de la Torre, IsabelJiménez-Aspee, FelipeSchmeda-Hirschmann, Guillermo2025-05-272025-05-272025Nina 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.2025.144669.10.1016/j.foodchem.2025.144669https://hdl.handle.net/20.500.14352/120494Beca doctoral ANID, Folio 21192237.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.engAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/journal articlehttps://doi.org/10.1016/j.foodchem.2025.144669open access613.2612.39Chilean beansBio accessibilityPolyphenolsSCFAGut microbiotaDietética y nutrición (Farmacia)Bromatología (Farmacia)32 Ciencias Médicas31 Ciencias Agrarias3206 Ciencias de la Nutrición