{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T17:28:47Z","timestamp":1785432527832,"version":"3.56.0"},"reference-count":85,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2026,7,17]],"date-time":"2026-07-17T00:00:00Z","timestamp":1784246400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32201940"],"award-info":[{"award-number":["32201940"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32201940"],"award-info":[{"award-number":["32201940"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"name":"China Agriculture Research System of MOF and MARA-Food Legumes","award":["CARS-08-G19"],"award-info":[{"award-number":["CARS-08-G19"]}]},{"DOI":"10.13039\/501100005706","name":"Beijing Technology and Business University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100005706","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/013e0zm98","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Mung bean soup (MBS), as a common form of mung bean consumption, is widely consumed in folk to relieve summer heat. However, MBS is prone to red discoloration during cooking and storage. Furthermore, how this color change affects its phenolic compounds composition and bioactivity remains poorly understood. Objectives: Herein, this study systematically compared the phenolic profiles and heat stress (HS)-alleviating effects of normal mung bean soup (NMBS) and reddened mung bean soup (RMBS). Methods: Male C57BL\/6J mice (six-week-old) were randomly assigned to four groups: control (no HS), HS, HS-NMBS, and HS-RMBS. HS was induced at 40 \u00b0C for 2 h\/day for 7 days, with NMBS or RMBS provided ad libitum throughout the experiment. Phenolic analysis, oxidative stress markers, inflammatory cytokines, and gut microbiota were evaluated. Results: The results showed that reddening significantly reduced the total phenolic and flavonoid contents by 18.28% and 16.77%, respectively, accompanied by the loss of key bioactive compounds (vitexin and isovitexin). NMBS and RMBS could effectively alleviate HS-induced physiological damages in mice to varying degrees, including reduced weight loss, improved hepatic and intestinal histopathology, and lower levels of oxidative stress and inflammation (p &lt; 0.05). However, NMBS provided superior overall protection by downregulating the expression of HS-associated genes (PPAR-\u03b3) and pro-inflammatory cytokines (IL-1\u03b2), while upregulating the anti-inflammatory cytokine IL-10. Furthermore, supplementation with NMBS or RMBS restored the gut microbiota dysbiosis induced by HS. Especially, NMBS was more effective in restoring microbial diversity, modulating the F\/B ratio, and enriching beneficial bacteria including Lactobacillus, Dubosiella, and norank_f_Muribaculaceae. Conclusions: These results highlight the importance of avoiding the occurrence of redness in MBS to maximize its efficacy.<\/jats:p>","DOI":"10.3390\/nu18142353","type":"journal-article","created":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T02:32:08Z","timestamp":1784514728000},"page":"2353","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Comparison Between Normal and Reddened Mung Bean Soup: Beneficial Effects on the Regulation of Oxidative Stress, Inflammation, and Gut Microbiota in Mice with Heat Stress-Induced Damages"],"prefix":"10.3390","volume":"18","author":[{"given":"Hao","family":"Ran","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingyuan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiakai","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhitao","family":"Niu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sumei","family":"Zhou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4218-7358","authenticated-orcid":false,"given":"Dianzhi","family":"Hou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China"},{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1007\/s00484-021-02083-3","article-title":"Impacts of heat stress on immune responses and oxidative stress in farm animals and nutritional strategies for amelioration","volume":"65","author":"Chauhan","year":"2021","journal-title":"Int. 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