Phytochemical Characterization of Germinated Mung Bean Sprout (Vigna radiata L., cv. Sanpo) and Anti-Inflammatory Activity In Vitro and Preliminary Effects in a Rat Periodontitis Model

Periodontitis is a chronic inflammatory oral disease characterized by mucosal barrier destruction and alveolar bone loss. This study characterized germinated mung bean sprouts (Vigna radiata L.) and evaluated the biological activity of the resulting extract in vitro and in vivo. Among six domestic cultivars, ‘Sanpo’ showed the highest total phenolic content (comparable to ‘Jinhwang’) and the highest ABTS radical scavenging activity (74.85%). Across Days 7–17 of germination, Day 10 sprouts contained the highest rutin level while quercetin was still detectable; quercetin was no longer detected at Day 17. In an analytical screen, extraction with 30% ethanol at 50 °C gave the highest recovery of rutin, quercetin, and kaempferol. A room-temperature 30% ethanol extract (MSE) was non-cytotoxic (>90% viability at 100 μg/mL) and significantly reduced IL-6 and IL-8 release in RAW264.7, HaCaT, and YD-38 cells. In a Porphyromonas gingivalis LPS-induced periodontitis rat model (n = 7 per group), LPS significantly increased the periodontal inflammation score, whereas MSE (50 mg/kg/day) produced only non-significant numerical reductions in alveolar bone loss and inflammation relative to the LPS group. These in vivo findings are preliminary and hypothesis-generating. Sanpo sprout extract warrants further investigation as a candidate ingredient for oral care and functional food applications.