Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)

Larrosa Pérez, María Del Mar; Nina, Nélida; Bressa, Carlo; de Lucas, Beatriz; Martín de la Torre, Isabel; Jiménez-Aspee, Felipe; Schmeda-Hirschmann, Guillermo

Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)

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 ferm...

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Autores:	Larrosa Pérez, María Del Mar, Nina, Nélida, Bressa, Carlo, de Lucas, Beatriz, Martín de la Torre, Isabel, Jiménez-Aspee, Felipe, Schmeda-Hirschmann, Guillermo
Tipo de recurso:	artículo
Fecha de publicación:	2025
País:	España
Institución:	Universidad Complutense de Madrid (UCM)
Repositorio:	Docta Complutense
Idioma:	inglés
OAI Identifier:	oai:docta.ucm.es:20.500.14352/120494
Acceso en línea:	https://hdl.handle.net/20.500.14352/120494
Access Level:	acceso abierto
Palabra clave:	613.2 612.39 Chilean beans Bio accessibility Polyphenols SCFA Gut microbiota Dietética y nutrición (Farmacia) Bromatología (Farmacia) 32 Ciencias Médicas 31 Ciencias Agrarias 3206 Ciencias de la Nutrición

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spelling	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)Larrosa Pérez, María Del MarNina, NélidaBressa, Carlode Lucas, BeatrizMartín de la Torre, IsabelJiménez-Aspee, FelipeSchmeda-Hirschmann, Guillermo613.2612.39Chilean beansBio accessibilityPolyphenolsSCFAGut microbiotaDietética y nutrición (Farmacia)Bromatología (Farmacia)32 Ciencias Médicas31 Ciencias Agrarias3206 Ciencias de la NutriciónThis 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.ElsevierUniversidad Complutense de Madrid20252025-01-0120252025-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/120494reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)InglésengFONDECYT Not available 1210076ANID Proyecto Fortalecimiento al Desarrollo Científico de Centros Regionales R20F0001CEAPopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1204942026-06-02T12:44:21Z
dc.title.none.fl_str_mv	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
title	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
spellingShingle	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.) Larrosa Pérez, María Del Mar 613.2 612.39 Chilean beans Bio accessibility Polyphenols SCFA Gut microbiota Dietética y nutrición (Farmacia) Bromatología (Farmacia) 32 Ciencias Médicas 31 Ciencias Agrarias 3206 Ciencias de la Nutrición
title_short	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
title_full	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
title_fullStr	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
title_full_unstemmed	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
title_sort	Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)
dc.creator.none.fl_str_mv	Larrosa Pérez, María Del Mar Nina, Nélida Bressa, Carlo de Lucas, Beatriz Martín de la Torre, Isabel Jiménez-Aspee, Felipe Schmeda-Hirschmann, Guillermo
author	Larrosa Pérez, María Del Mar
author_facet	Larrosa Pérez, María Del Mar Nina, Nélida Bressa, Carlo de Lucas, Beatriz Martín de la Torre, Isabel Jiménez-Aspee, Felipe Schmeda-Hirschmann, Guillermo
author_role	author
author2	Nina, Nélida Bressa, Carlo de Lucas, Beatriz Martín de la Torre, Isabel Jiménez-Aspee, Felipe Schmeda-Hirschmann, Guillermo
author2_role	author author author author author author
dc.contributor.none.fl_str_mv	Universidad Complutense de Madrid
dc.subject.none.fl_str_mv	613.2 612.39 Chilean beans Bio accessibility Polyphenols SCFA Gut microbiota Dietética y nutrición (Farmacia) Bromatología (Farmacia) 32 Ciencias Médicas 31 Ciencias Agrarias 3206 Ciencias de la Nutrición
topic	613.2 612.39 Chilean beans Bio accessibility Polyphenols SCFA Gut microbiota Dietética y nutrición (Farmacia) Bromatología (Farmacia) 32 Ciencias Médicas 31 Ciencias Agrarias 3206 Ciencias de la Nutrición
description	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.
publishDate	2025
dc.date.none.fl_str_mv	2025 2025-01-01 2025 2025-01-01
dc.type.none.fl_str_mv	journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv	info:eu-repo/semantics/article
format	article
dc.identifier.none.fl_str_mv	https://hdl.handle.net/20.500.14352/120494
url	https://hdl.handle.net/20.500.14352/120494
dc.language.none.fl_str_mv	Inglés eng
language_invalid_str_mv	Inglés
language	eng
dc.relation.none.fl_str_mv	FONDECYT Not available 1210076 ANID Proyecto Fortalecimiento al Desarrollo Científico de Centros Regionales R20F0001CEAP
dc.rights.none.fl_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Elsevier
publisher.none.fl_str_mv	Elsevier
dc.source.none.fl_str_mv	reponame:Docta Complutense instname:Universidad Complutense de Madrid (UCM)
instname_str	Universidad Complutense de Madrid (UCM)
reponame_str	Docta Complutense
collection	Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score	15,811543

Polyphenol metabolism, short-chain fatty acids production, and microbiota changes during in vitro digestion and fermentation of Chilean beans (Phaseolus vulgaris L.)

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