The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction.
The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction.
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DOI：
10.1186/1746-6148-8-135
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发表时间：
2012-08-15
影响因子：
2.6
通讯作者：
Cassar-Malek I
中科院分区：
文献类型：
--
作者：
Hocquette JF;Bernard-Capel C;Vidal V;Jesson B;Levéziel H;Renand G;Cassar-Malek I
先前的研究项目描述了与牛肉嫩度相关的肌肉生化特征和基因表达水平。我们的一项关于DNAJA1基因（Hsp40）的研究成果已获得专利。本研究旨在证实两个基因家族（热休克蛋白和能量代谢）与牛肉品质之间的关系。我们开发了一种带有牛肌肉基因特异性探针的安捷伦芯片。从遗传学、蛋白质组学或转录组学研究或科学出版物中选择了3000多个与肌肉生物学或肉质有关的基因。每个基因尽可能使用多个探针（例如，DNAJA1使用17个探针）。将胸最长肌样本的RNA在芯片上杂交。肌肉样本来自四组夏洛莱牛：两组年轻公牛和两组在不同年份屠宰的阉牛。通过主成分分析、基因表达水平与嫩度评分的简单相关分析，再进行多元回归分析，检测热休克蛋白和能量代谢两个家族中与牛肉嫩度关系最密切的基因。对于1年屠宰的25头夏罗来幼牛，DNAJA1和其他HSP家族基因的表达水平与初始或整体牛肉嫩度有关。同样，参与脂肪或能量代谢的基因表达水平与牛肉的初始或整体嫩度有关，但仅在1年和2年的年轻公牛组中存在。一般来说，与嫩度相关的基因在性别和年龄上并不一致，这表明饲养条件对牛肉品质相关的肌肉特征有很强的影响。然而，一组HSP基因解释了第1年屠宰的25头年轻公牛组（作为参照组）中约40%的嫩度变异，在第2年屠宰的30头夏洛莱年轻公牛组和第1年屠宰的21头夏洛莱阉牛组中得到了验证，但在第2年屠宰的19头阉牛组中没有得到验证，这两个因素（性别和年份）与参照组不同。当前三组动物被一起分析时，这个基因子集解释了比肌肉生化特征高4倍的柔嫩变异比例。这项研究强调了gentend芯片识别牛肉品质标记的相关性，主要是通过确认先前的结果和检测热休克家族的其他基因作为牛肉品质的潜在标记。然而，并不总是能够推断出这些标记与所有动物群体的相关性，这些动物群体因若干因素（如性别或生产环境条件）而与鉴定出这些标记的初始参考群体不同。
Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40) was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism) and beef quality. We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1). RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism) which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group), was validated in the groups of 30 Charolais young bulls slaughtered in year 2, and in the 21 Charolais steers slaughtered in year 1, but not in the group of 19 steers slaughtered in year 2 which differ from the reference group by two factors (gender and year). When the first three groups of animals were analysed together, this subset of genes explained a 4-fold higher proportion of the variability in tenderness than muscle biochemical traits. This study underlined the relevance of the GENOTEND chip to identify markers of beef quality, mainly by confirming previous results and by detecting other genes of the heat shock family as potential markers of beef quality. However, it was not always possible to extrapolate the relevance of these markers to all animal groups which differ by several factors (such as gender or environmental conditions of production) from the initial population of reference in which these markers were identified.
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影响因子：
7.1
作者：
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通讯作者：
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