Feng Yuchao, Zhang Shu, Suo Decheng, Fu Tianxin, Li Xiaonan, Wang Changyuan, Fan Xia
State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China.
College of Food, Heilongjiang Bayi Agricultural University, Daqing, China.
NPJ Sci Food. 2025 Jul 31;9(1):163. doi: 10.1038/s41538-025-00522-8.
Based on the Caco-2 cell heat stress model, the study explored the heat stress preventive regulatory mechanisms of key polyphenol fractions in mung bean by metabolomics and transcriptomics association analysis. Results Mung bean polyphenol intervention before heat stress significantly reduced the elevated expression level of heat shock protein 70 (HSP70) caused by 39 °C temperature. At the metabolic level, mung bean polyphenols could play a role in heat stress regulation by alleviating oxidative stress damage. At the gene level, mung bean polyphenols showed regulation of cell proliferation, differentiation, and DNA damage, with DUSP6 and NEURL3 as key regulatory genes. The correlation analysis showed that nucleotide metabolism, and oxidative phosphorylation metabolism were the key pathways in the regulation of mung bean polyphenols by heat stress. Then mung bean polyphenols can exert heat stress preventive activity through the regulation of cellular oxidative damage and energy metabolism. This study provides a good idea for the research and development of dietary intervention products for heat stress.
基于Caco-2细胞热应激模型，本研究通过代谢组学和转录组学关联分析，探究了绿豆中关键多酚组分的热应激预防调控机制。结果热应激前进行绿豆多酚干预可显著降低39°C温度引起的热休克蛋白70（HSP70）表达水平升高。在代谢水平上，绿豆多酚可通过减轻氧化应激损伤在热应激调节中发挥作用。在基因水平上，绿豆多酚对细胞增殖、分化和DNA损伤具有调节作用，DUSP6和NEURL3为关键调控基因。相关性分析表明，核苷酸代谢和氧化磷酸化代谢是热应激对绿豆多酚调控的关键途径。进而绿豆多酚可通过调节细胞氧化损伤和能量代谢发挥热应激预防活性。本研究为热应激膳食干预产品的研发提供了良好思路。
