Effects of Resveratrol, Quercetin and Esculin on Inflammatory Injury and Apoptosis of IPEC-J2 Cells Induced by Soybean 7S Globulin

Soybean is the primary protein source for weaned piglets; however, soybean 7S globulin can induce allergic enteritis and diarrhea and may cause death. Antibiotic feed additives have been used to control these symptoms, but their use increases the risk of antimicrobial resistance, highlighting an urgent need for alternatives. Polyphenol-rich phytochemicals such as resveratrol, quercetin, and esculin exhibit antioxidant, anti-inflammatory, and immunomodulatory activities; however, whether they protect against soybean 7S globulin-induced intestinal epithelial injury, and through which mechanisms, remains unclear. This study investigated how soybean 7S globulin injures porcine jejunal epithelial (IPEC-J2) cells and evaluated the protective effects of these three compounds against inflammatory injury and apoptosis. Cell viability was assessed using the CCK-8 assay; inflammatory cytokines and oxidative stress indicators were measured by ELISA and microplate assays; apoptosis was determined by flow cytometry; and gene and protein expression was analyzed by qRT-PCR and Western blotting. Soybean 7S globulin (5 mg/mL) reduced IPEC-J2 cell viability, impaired antioxidant defenses, and induced inflammatory injury and apoptosis via the NF-κB/MAPK pathway. All three compounds alleviated these effects; notably, 0.625 mg/L resveratrol, 2.5 mg/L quercetin, and 20 mg/L esculin exerted the strongest protection by attenuating oxidative stress, regulating apoptosis-related gene expression, and mitigating apoptosis.