The Chilean wild currants Ribes magellanicum and R. punctatum are a good source of polyphenols. Polyphenolic-enriched extracts (PEEs) from both species were submitted to in vitro colonic fermentation to assess the changes in phenolic composition, antioxidant capacity and inhibition of metabolic syndrome-associated enzymes. The phenolic profiles of the fermented samples showed significant changes after 24 h incubation. Nine metabolites, derived from the microbial fermentation, were tentatively identified, including dihydrocaffeic acid, dihydrocaffeoyl-, dihydroferuloylquinic acid, 1-(3,4-dihydroxyphenyl)-3-(2,4,6-trihydroxyphenyl)propan-2-ol (3,4-diHPP-2-ol), among others. The content of anthocyanins and hydroxycinnamic acids was most affected by simulated colonic conditions, with a loss of 71–92% and 90–100% after 24 h incubation, respectively. The highest antioxidant capacity values (ORAC) were reached after 8 h incubation. The inhibitory activity against the enzyme α-glucosidase was maintained after the fermentation process. Our results show that simulated colonic fermentation exerts significant changes on the polyphenolic composition of these berries, modifying their health-promoting properties.

智利野生黑醋栗Ribes magellanicum和R. punctatum是多酚的良好来源。将来自这两个物种的富含多酚的提取物（PEE）进行体外结肠发酵，以评估酚类组成，抗氧化能力和代谢综合征相关酶的抑制作用的变化。孵育24小时后，发酵样品的酚类谱显示出显着变化。初步鉴定了源自微生物发酵的9种代谢物，包括二氢咖啡酸，二氢咖啡酰-，二氢阿魏酰奎尼酸，1-（3,4-二羟基苯基）-3-（2,4,6-三羟基苯基）丙-2-醇（ 3,4-diHPP-2-ol）等。模拟结肠条件对花色苷和羟基肉桂酸的含量影响最大，孵育24小时后其损失分别为71–92％和90–100％。孵育8小时后达到最高抗氧化能力值（ORAC）。发酵过程后保持对酶α-葡萄糖苷酶的抑制活性。我们的结果表明，模拟结肠发酵对这些浆果的多酚成分产生了显着变化，从而改变了它们的健康促进特性。