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

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. © The Korean Society of Food Science and Technology 2022.