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The Argentinean Patagonia berries Berberis microphylla, Berberis darwinii, and Fragaria chiloensis ssp. chiloensis f. patagonica were investigated for their polyphenol content and composition by means of liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry. The in vitro antioxidant activity and inhibition of metabolic syndrome-associated enzymes (α-glucosidase, α-amylase, and lipase) of the fruit extracts was assessed. The most complex polyphenol profile was found in the Berberis samples, with 10 anthocyanins, 27 hydroxycinnamic acids, 3 proanthocyanidins, 2 flavan-3-ol, and 22 flavonols. Fragaria presented four anthocyanins, nine ellagitannins, two proanthocyanidin dimers, one flavan-3-ol, and five flavonols. The Berberis samples showed the best antioxidant capacity, while Fragaria displayed better activity against α-glucosidase and lipase. The phenolic content and composition of the Argentinean Patagonia berries was similar to that reported for Chilean samples but with some chemical differences between Eastern (Argentina) and Western (Chile) Patagonia. The data obtained supports the consumption of these berries as sources of beneficial polyphenols.

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liquid media containing Ca 3 PO 4 ; AlPO 4 or FePO 4 as the sole phosphate source, and discusses the possible mechanisms involved in this process. P solubilization by different strains was accompanied by a significant drop in pH from 7.0 to 2.15-5.0 after 14 days. The efficiency of different strains depended on the P-source. Streptomyces spp. MM140 and MM141 were the most efficient in solubilizing Ca 3 PO 4 , MM136, and MM141 were the most efficient in solubilizing AlPO 4 , while all strains were equally efficient in solubilizing FePO 4 . Gluconic, oxalic, citric, malic, succinic, formic, and acetic acid were detected in the medium with Ca 3 PO 4 , while all except acetic acid were detected in the media with FePO 4 or AlPO 4 . Although we did not use an organic source of phosphorus in the media, all strains produced acid and alkaline phosphatase. It is concluded from this study that actinobacteria produced multiple organic acids followed by a decrease in the pH to solubilize phosphate salts.As well as producing phosphatase, these microorganisms were found to have different ways of making P available, suggesting an ecological advantage as they form part of soil microbiomes important for plants. K E Y W O R D Sactinobacteria, phosphate solubilization, organic acids, Streptomyces