Epicatechin Gallate Regulation of Steroid Hormone Levels Improves Sarcopenia in C57BL/6J Mice.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-07-16 DOI:10.3390/foods14142495
Ziwei Huang, Meifeng Liu, Yufei Zhou, Yiyu Tang, Jian'an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu
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Abstract

The decline in differentiation capacity during skeletal muscle (SkM) aging contributes to the deterioration of skeletal muscle function and impairs regenerative ability. Epicatechin gallate (ECG), a major functional component of catechins found in tea, has an unclear role in aging-related sarcopenia. In vivo experiments in 54-week-old C57BL/6J mice showed that ECG treatment improved exercise performance, muscle mass, and fiber morphology and downregulated the expression of the testosterone metabolic enzyme gene UGT2A3 in aged mice. In vitro experiments with Leydig cells (TM3) demonstrated that ECG upregulated the mRNA and protein expression levels of testosterone synthase genes, including StAR, P450scc, 3β-HSD, CYP17a1, and 17β-HSD. Network pharmacology analysis further suggested that ECG can influence testosterone secretion through the regulation of cytokines, thereby promoting skeletal muscle differentiation. These findings indicate that ECG enhances the differentiation of skeletal muscle cells by modulating testosterone levels, which helps alleviate age-related muscle function decline.

表儿茶素没食子酸盐调节类固醇激素水平改善C57BL/6J小鼠肌肉减少症。
骨骼肌衰老过程中分化能力的下降导致骨骼肌功能的恶化和再生能力的损害。表儿茶素没食子酸酯(ECG)是茶中发现的儿茶素的主要功能成分,在与衰老相关的肌肉减少症中的作用尚不清楚。54周龄C57BL/6J小鼠体内实验显示,ECG治疗可改善老年小鼠的运动表现、肌肉质量和纤维形态,下调睾酮代谢酶基因UGT2A3的表达。体外Leydig细胞(TM3)实验表明,ECG上调睾酮合成酶基因StAR、P450scc、3β-HSD、CYP17a1和17β-HSD的mRNA和蛋白表达水平。网络药理学分析进一步提示心电图可通过调节细胞因子影响睾酮分泌,从而促进骨骼肌分化。这些发现表明,ECG通过调节睾酮水平来增强骨骼肌细胞的分化,从而有助于缓解与年龄相关的肌肉功能衰退。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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