Dark tea extract attenuates age-related muscle loss by suppressing oxidative stress and inflammation in skeletal muscle of mice

Authors
Ahyoung Yoo, Hyo Deok Seo, Jeong-Hoon Hahm, Chang Hwa Jung, Jiyun Ahn, Tae Youl Ha,

Lab
University of Science and Technology, Daejeon, Republic of Korea

Journal
Journal of Functional Foods

Abstract
Dark tea (DT), a tea post-fermented by the Eurotium cristatum fungus, is known to attenuate oxidative damage and chronic inflammation. It also extends the lifespan of Caenorhabditis elegans fed a high-sugar diet. However, its impact on age-related muscle loss in mice is unclear. We divided 65-week-old male C57BL/6 mice into three groups: old control received the AIN-93 M diet, while the 0.15DT and 0.3DT groups had 0.15 % and 0.3 % DT for 9 weeks. As a result, DT improved grip strength, treadmill performance, muscle weight, and size in aged mice. It reduced cellular senescence, muscle atrophy markers, and angiopoietin-like 2 expression, while increasing sirtuin 1 protein levels in aged mice. Additionally, DT lowered malondialdehyde content and pro-inflammatory cytokine levels and enhanced total antioxidant capacity and enzymes, ultimately attenuating mitochondrial dysfunction in skeletal muscle. Therefore, our results suggest DT attenuates age-related muscle atrophy by alleviating oxidative stress, mitochondrial dysfunction, and inflammation.

BIOSEB Instruments Used:
Grip strength test (BIO-GS4)