Prevent effects of soybean meal peptides in acute alcoholic liver injury based on gut microbiota and metabolome alteration

This study investigated the preventive effects of soybean meal peptides (SPs) and their purification peptides (GTYW) on acute alcoholic liver injury. We combined the gut microbiota, metabolites, liver inflammation, and oxidative stress indicators to explore the prevention mechanism of SPs and GTYW. Results showed that SPs, GTYW effectively improved the hepatic oxidative stress and inflammatory. Additionally, SPs and GTYW reversed the effects of alcohol on the gut microbiota, which were evident in the increased abundance of Alloprevotella, Parasutterella in the GTYW group and norank-f-Muribaculaceae in the SPs group. Non-targeted metabolomic analysis showed that SPs ameliorated metabolic disorders by regulating phenylalanine, tyrosine and tryptophan biosynthesis, while GTYW regulated metabolites through α-linolenic acid metabolism and phenylalanine metabolism. Furthermore, significant correlations were observed between gut microbiota, metabolites and liver indicators. These findings confirmed that SPs and GTYW can prevent acute alcoholic liver injury.