Tea Catechins Protect Goat Skeletal Muscle against H2O2-Induced Oxidative Stress by Modulating Expression of Phase 2 Antioxidant Enzymes

To study the mechanisms of tea catechins (TCs) in goat muscles against oxidative stress, skeletal muscle cells (SMCs) induced by H2O2 or not were incubated with TCs or 3H-1,2-dithiole-3-thione (D3T) and were defined as H2O2, H2O2D3T, H2O2TC, D3T, and TC treatments, respectively. Results showed that, similar to effects of D3T, TCs regulated mRNA and protein expression of antioxidant enzymes by suppressing Keap1 protein expression in SMCs from 1.58 ± 0.12 to 0.71 ± 0.21 and 1.03 ± 0.11 in H2O2TC and TC groups, respectively; however, effects differed in oxidative condition of cells and among enzymes. In stressed cells, TCs increased catalase and glutathione S-transferases (GST) activities (P < 0.001), whereas both enzymes' activities decreased (P < 0.001) to 2.97 ± 0.37 U/mg protein or 42.1 ± 1.85 mU/mg protein, respectively, in unstressed SMCs. Subsequently, an in vivo experiment in goats fed grain supplemented with TCs or D3T following infusion with H2O2 was conducted to further verify mechanisms of TC action. As seen in vitro, TCs reduced Keap1 protein expression (P < 0.001) from 2.11 ± 0.37 to 1.34 ± 0.13 and 1.43 ± 0.23 in H2O2TC and TC groups, respectively, in muscle. However, dietary TCs increased plasma CuZn superoxide dismutase and GST activities (P < 0.001) regardless of oxidative stress. Moreover, feeding TCs to goats under both conditions increased meat color and tenderness (P ≤ 0.001). In conclusion, TCs protected goat muscles against oxidative stress and subsequently improved meat quality by modulating phase 2 antioxidant enzymes and Keap1 expression.