Tea Polyphenols Protect the Mammary Gland of Dairy Cows by Enhancing Antioxidant Capacity and Regulating the TGF-beta 1/p38/JNK Pathway

Tea polyphenols (TPs) are the main active substances in tea and they have many beneficial effects, such as anti-inflammation, antioxidant, anti-cancer and metabolic regulation effects. The quality of milk is affected by mammary gland diseases and there are substantial economic losses resulting from reduced milk production as a consequence of inflammatory injury of the mammary gland. In this study, transcriptome analysis and molecular biology techniques were used to study the effects of TPs on inflammatory injury of the mammary gland. After intervention with TPs, a total of 2085 differentially expressed genes were identified, including 1189 up-regulated genes and 896 down-regulated genes. GO analysis showed that differentially expressed genes played an important role in proton transmembrane transport, oxidation-reduction reactions and inflammatory response. KEGG enrichment suggested that differential genes were concentrated in the TGF-beta pathway and active oxygen metabolism process. Experiments were performed to confirm that TPs increased SOD, CAT, T-AOC and GSH-Px content along with a reduction in MDA. Meanwhile, TPs inhibited the expression of TGF-beta 1 and reduced the phosphorylation of p38 and JNK. The expression of inflammatory cytokines IL-1 beta, IL-6 and TNF-alpha were significantly decreased after intervention with TPs. In summary, all the data indicated that TPs protected the mammary gland by enhancing the antioxidant capacity and down-regulating the TGF-beta 1/p38/JNK pathway.

Automated summary

Tea polyphenols have a protective effect on inflammatory injury of the mammary gland by enhancing antioxidant capacity and down-regulating the TGF-beta 1/p38/JNK pathway.