Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing.
Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing.
复制标题
基于转录组测序阐明猪肉品质恶化响应皮质醇增加的分子机制。
DOI：
10.1038/srep36589
复制
发表时间：
2016-11-11
影响因子：
4.6
通讯作者：
Chai J
中科院分区：
文献类型：
--
作者：
Wan X;Wang D;Xiong Q;Xiang H;Li H;Wang H;Liu Z;Niu H;Peng J;Jiang S;Chai J
压力反应与肉质密切相关。目前对压力下肉类变质的内在机制的认识是有限的。在此，雄性仔猪被随机分配到皮质醇组和对照组。结果表明，血清皮质醇水平显著升高时，宰后1h肉色、肌束比、细胞凋亡率以及SERCA 1、IP 3R 1、BAX、Bcl-2和Caspase-3等钙通道和细胞凋亡相关基因的表达水平显著升高。但宰后24 h滴水损失量和血清CK值显著降低。此外，利用转录组测序技术筛选出大量GC调控机制的差异表达基因。共检测到223个DEG，其中上调基因80个，下调基因143个。GO术语共富集了204个基因，KEGG数据库注释了140个基因。许多基因主要参与防御、炎症和创伤反应。本研究不仅确定了可能影响猪肉品质的重要基因和信号通路，而且为育种和饲养管理提供参考，为消费者提供更优质的猪肉产品。
Stress response is tightly linked to meat quality. The current understanding of the intrinsic mechanism of meat deterioration under stress is limited. Here, male piglets were randomly assigned to cortisol and control groups. Our results showed that when serum cortisol level was significantly increased, the meat color at 1 h postmortem, muscle bundle ratio, apoptosis rate, and gene expression levels of calcium channel and cell apoptosis includingSERCA1,IP3R1,BAX,Bcl-2, andCaspase-3, were notably increased. However, the value of drip loss at 24 h postmortem and serum CK were significantly decreased. Additionally, a large number of differentially expressed genes (DEGs) in GC regulation mechanism were screened out using transcriptome sequencing technology. A total of 223 DEGs were found, including 80 up-regulated genes and 143 down-regulated genes. A total of 204 genes were enriched in GO terms, and 140 genes annotated into in KEGG database. Numerous genes were primarily involved in defense, inflammatory and wound responses. This study not only identifies important genes and signalling pathways that may affect the meat quality but also offers a reference for breeding and feeding management to provide consumers with better quality pork products.
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DOI：
10.1042/bj20111114
发表时间：
2012-05-15
期刊：
The Biochemical journal
影响因子：
--
作者：
Dremina ES;Sharov VS;Schöneich C
通讯作者：
Schöneich C
影响因子：
4.6
作者：
Ashino T;Yamamoto M;Numazawa S
通讯作者：
Numazawa S
影响因子：
10.5
作者：
Cabili, Moran N.;Trapnell, Cole;Rinn, John L.
通讯作者：
Rinn, John L.
影响因子：
2.6
作者：
Huff-Lonergan, E.;Lonergan, S. M.
通讯作者：
Lonergan, S. M.
影响因子：
11.4
作者：
Eom, Hyun-Jeong;Choi, Jinhee
通讯作者：
Choi, Jinhee