Comprehensive Analysis of Porcine Prox1 Gene and Its Relationship with Meat Quality Traits
Comprehensive Analysis of Porcine Prox1 Gene and Its Relationship with Meat Quality Traits
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DOI：
10.3390/ani9100744
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发表时间：
2019-10-01
期刊：
影响因子：
3
通讯作者：
Wu, Wangjun
中科院分区：
文献类型：
--
作者：
Dong, Chao;Zhang, Xiying;Wu, Wangjun
猪肉品质的改良是猪育种中最具挑战性的任务之一。影响肉质性状的主效基因和变异的鉴定与利用已成为猪分子育种的研究热点。本研究分析了猪Prospero-related homeobox 1（Prox 1）基因的特性，为进一步的功能研究奠定基础。Prox 1基因的表达模式及其与肉质性状的相关性分析表明，Prox 1基因可作为改善猪肉品质的靶基因。然而，关于猪Prox 1及其与肉质性状的关系的信息仍然是未知的。在这项研究中，我们的特点是全长cDNA和近端启动子的两个转录变体的猪Prox 1。此外，Prox 1在骨骼肌中大量表达，并且在比目鱼肌中的表达高于股二头肌。其表达模式在高和低肉色（红）值a* 组类似于肌红蛋白和MyHC I，但相反的MyHC IIB。重要的是，Prox 1表达与肉色（红度）值a* 之间存在显著正相关性。（r = 0.3845，p = 0.0394），且Prox 1表达与滴水损失呈显著负相关（r =-0.4204，p = 0.0232），以及MyHC IIB与MyHC I表达的比率（r =-0.3871，p = 0.0380）。此外，我们发现Prox 1启动子1上3个紧密连锁的SNPs多态性与猪群体的pH（24 h）显著相关。总而言之，我们的数据为猪Prox 1的特征提供了有价值的见解，并表明Prox 1是影响肉质性状的一个有前途的候选基因。
Simple Summary The improvement of porcine meat quality is one of the most challenging tasks in pig breeding. The identification and utilization of major genes and variations affecting meat quality traits has become a research hotspot in molecular breeding of pigs. In this study, we analyzed the characteristics of porcine Prospero-related homeobox 1 (Prox1) gene to lay a solid foundation for further functional study. The expression pattern of Prox1, as well as the correlation and association analysis of Prox1 with meat quality traits, indicates that Prox1 can be targeted to improve porcine meat quality traits.AbstractProx1 is involved in muscle fiber conversion, adult-onset obesity, and type 2 diabetes. However, information regarding porcine Prox1 and its relationship with meat quality traits is still unknown. In this study, we characterized the full-length cDNA and proximal promoter of two transcript variants of porcine Prox1. Moreover, Prox1 was expressed abundantly in the skeletal muscle and its expression was higher in the soleus muscle than that in the biceps femoris muscle. Its expression pattern in the high and low meat color (redness) value a* groups was similar to that of myoglobin and MyHC I, but opposed to that of MyHC IIB. Importantly, there was a significant positive correlation between Prox1 expression and meat color (redness) value a* (r = 0.3845, p = 0.0394), and a significant negative correlation between Prox1 expression and drip loss (r = -0.4204, p = 0.0232), as well as the ratio of MyHC IIB to MyHC I expression (r = -0.3871, p = 0.0380). In addition, we found that the polymorphisms of three closely linked SNPs in Prox1 promoter 1 were significantly associated with pH(24h) in a pig population. Taken together, our data provide valuable insights into the characteristics of porcine Prox1 and indicate that Prox1 is a promising candidate gene affecting meat quality traits.