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Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages

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Abstract

The anti-inflammatory effects of mung bean protein hydrolysate (MBPH) on the lipopolysaccharide (LPS)-induced macrophages were investigated herein. MBPH was shown to affect the cell morphology, proliferation, cell cycle, cytokine levels at different culture times, and the expression level of nuclear factor-kappa B (NF-κB). The obtained results revealed that different fractions of MBPH promote cell proliferation, alter the cell cycle by decreasing the proportion of cells in the S stage and increasing the proportion of cells in the G2 stage, increase the expression of cytokines, included IL-6, IL-1β, and TNF-α, and negatively affect the LPS-induced inflammatory cytokines. Based on the analysis of cytokine expression at different points in time, it is concluded that cytokine secretion of MBPH-treated group reaches a peak at 24 h, the result was significantly different compared to other treatment groups (P < 0.05). It can be observed that the inflammatory response induced by LPS in the MBPH-III treatment group is reduced compared with other fractions (P < 0.05). In addition, MBPH inhibits the activation of NF-κB signaling pathway by inhibiting the nuclear transcription of p65 and phosphorylation of IκBα in macrophages induced by LPS. Our results demonstrated that lower molecular weight MBPH exerted stronger anti-inflammatory effects than other molecular fractions. Thus, MBPH could be utilized as a functional food ingredient to prevent inflammation in chronic diseases.

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Abbreviations

LPS:

Lipopolysaccharide

NF-κB:

Nuclear factor kappa-B

MBPH:

Mung bean protein hydrolysate

IL-6:

Interleukin-6

IL-1β:

Interleukin-1β

TNF-α:

Tumor necrosis factor-α

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Acknowledgements

This work was supported by the Heilongjiang Major Science and Technology Projects (2021ZX12B06), National Program on Key Research Project (2018YFE0206300), and Heilongjiang Postdoctoral Fund (LBH-Z20206).

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Authors and Affiliations

  1. National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, 163319, China

    Jingjing Diao

  2. Daqing Center of Inspection and Testing for Rural Affairs Agricultural Products and Processed Products, Ministry of Agriculture and Rural Affairs, Heilongjiang Bayi Agricultural University, Daqing, 163319, China

    Jingjing Diao

  3. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319, China

    Xue Miao & Hongsheng Chen

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  1. Jingjing Diao
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  2. Xue Miao
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  3. Hongsheng Chen
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JJD and XM designed the study, interpreted the results and drafted the manuscript. HSCh collected the test data and modified the manuscript.

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Correspondence to Jingjing Diao.

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Diao, J., Miao, X. & Chen, H. Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages. Food Sci Biotechnol 31, 849–856 (2022). https://doi.org/10.1007/s10068-022-01104-0

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