Preparation of mung bean antioxidant peptides and the mechanism by which they improve intestinal inflammation in Drosophila.

Abstract

Intestinal inflammation is a complex chronic condition with an uncertain pathogenesis, and current pharmacological treatments are often associated with significant adverse effects and drug resistance. Owing to their high efficacy, bioactive peptides have emerged as promising candidates for intestinal inflammation regulation. Here, we aimed to explore the potential of mung bean peptides in alleviating intestinal inflammation. We prepared Neutrase-hydrolyzed mung bean peptides (NMP) and confirmed that these peptides were smaller in particle size and molecular weight than untreated mung bean protein. In vitro assays demonstrated the improved antioxidant activities of NMP. In an in vivo model of intestinal inflammation induced by dextran sulfate sodium (DSS), NMP treatment markedly increased survival rates and preserved the intestinal structure. Metabolomic analysis revealed that NMP significantly altered the metabolite profile of the DSS-induced inflammation model, specifically by modifying key metabolic processes, including amino acid and linoleic acid metabolism. This study provides a theoretical basis for the use of mung bean resources and the application of food-derived functional components in the treatment of intestinal inflammation.