Transcriptomic analysis of yak <i>longissimus dorsi</i> muscle identifies genes associated with tenderness
收藏资源简介：
Meat tenderness is an important sensory index when consumers choose meat products, which determines the value of meat products and consumers’ buying intentions. Yak meat is rich in nutrition and unique in flavor, which is favored by consumers. However, its meat has the deficiencies of low tenderness and poor taste, which has a negative impact on the value of its meat products and customer satisfaction. To identify the genes affecting the yak meat tenderness, we used RNA-seq to analyze the <i>longissimus dorsi</i> muscle of yaks with different tenderness, screened a total of 1120 differentially expressed genes (DEGs). Meanwhile, 23 pathways were significantly enriched. By further analysis, we identified eight genes related to yak meat tenderness (<i>WNT5A</i>, <i>ARID5B</i>, <i>SERPINE1 KLHL40</i>, <i>RUNX1</i>, <i>MAFF</i>, <i>RFX7</i> and <i>ARID5A</i>). Notably, <i>SERPINE1</i> was involved in the significant enrichment pathways of ‘complement and coagulation cascade pathway’, ‘HIF-1 signaling pathway’ and ‘AGE-RAGE signaling pathway in diabetic complications’ which can regulate meat tenderness. This implies that <i>SERPINE1</i> may play an important regulatory role among them. The DEGs associated with yak meat quality screened in this work will be helpful to identify potential biomarkers related to meat tenderness.
肉嫩度是消费者选购肉制品时的核心感官指标，直接决定肉制品的市场价值与消费者的购买意向。牦牛肉营养丰富、风味独特，深受广大消费者青睐。但该类肉类普遍存在嫩度偏低、口感欠佳的缺陷，对其肉制品的市场价值及顾客满意度均造成负面影响。为筛选调控牦牛肉嫩度的相关基因，本研究采用RNA测序（RNA-seq）技术对不同嫩度牦牛的背最长肌（longissimus dorsi）进行转录组分析，共筛选得到1120个差异表达基因（DEGs）。同时，共有23条通路发生显著富集。经进一步深入分析，本研究鉴定得到8个与牦牛肉嫩度密切相关的基因，分别为WNT5A、ARID5B、SERPINE1、KLHL40、RUNX1、MAFF、RFX7及ARID5A。值得注意的是，SERPINE1参与了“补体与凝血级联通路”、“缺氧诱导因子-1（HIF-1）信号通路”以及“糖尿病并发症中晚期糖基化终末产物-晚期糖基化终末产物受体（AGE-RAGE）信号通路”等可调控肉嫩度的显著富集通路。这表明SERPINE1可能在该调控网络中发挥关键的调控作用。本研究筛选得到的与牦牛肉品质相关的差异表达基因，将为挖掘与肉嫩度相关的潜在生物标志物提供重要参考。
