Objective: To investigate the activity of oligopeptide components in Soy Sauce-Type Baijiu (JOPs) to alleviate the inflammatory damage of gastric mucosal epithelial cells caused by Helicobacter pylori (Hp) infection and its molecular mechanism. Methods: The JOPs were isolated and amino acid sequence identified. The cell model of human gastric mucosal epithelial cells (GES-1) under Hp-exposure was established. CCK8 assay method was used to detect the cell viability， and ELISA method was applied to evaluate the inflammatory epithelial cytokines levels. Western blotting was applied to detect the protein expression in NF-κB signal pathway. Results: The JOP-1 (Phe-Trp-His-Gly) performed the most protective activity against the Hp-induced GES-1 cell viability decline. JOP-1 significantly inhibited Hp-induced inflammatory epithelial cytokines (TNF-α， IL-1β， IL-6， PGE2 and NO) over-release. At the same time， JOP-1 inhibited the Hp-induced NF-κB signal pathway activation， and attenuated the Hp-induced COX-2 and iNOS proteins over-expression. Conclusion: The oligopeptides in Soy Sauce-Type Baijiu can alleviate the Helicobacter pylori induced inflammatory damages on gastric mucosal epithelial cells by regulating NF-κB signaling pathway and the COX-2， iNOS protein expression. Furthermore， the Hp-exposure induced inflammatory epithelial cytokines over-secretion was also inhibited.