ZBTB18-mediated STAT1 transcriptional repression contributes to bovine myogenesis, implying an association with oxidative myofiber formation and beef eating quality

IF 4.8 Q2 FOOD SCIENCE & TECHNOLOGY
Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-05-22 DOI:10.1016/j.fochms.2026.100423
Mingjun Liang , Ruimen Zhang , Qiang An, Kehe Cen, Lingxiu Zou, Chaoxia Zou, Yingming Wei, Jingwei Wei, Yanfei Deng
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引用次数: 0

Abstract

Skeletal muscle development, orchestrated by muscle stem cells (MuSCs), is a critical determinant of meat yield and quality in cattle. Transcription factors (TFs) are pivotal regulators of MuSCs fate, yet their specific roles in meat quality remain largely unexplored. In this study, we integrated ATAC-seq and RNA-seq analyses to delineate the chromatin accessibility landscape and transcriptomic dynamics during bovine MuSCs myogenesis, identifying ZBTB18 as a core TF dynamically regulated in this process. ZBTB18 expression was higher in muscles enriched with oxidative myofibers and positively correlated with beef eating quality-related parameters. Functional assays demonstrated that ZBTB18 inhibits MuSCs proliferation while promoting myogenic differentiation, with a specific bias toward oxidative myofiber formation. Mechanistically, we established that ZBTB18 acts as a transcriptional repressor of STAT1. Our findings unveil ZBTB18 as a novel regulator of bovine myogenesis via transcriptional repression of STAT1. Notably, ZBTB18 expression is significantly associated with oxidative myofiber formation and beef eating quality. These findings also provide a strategic target for precision breeding to enhance meat quality in cattle.

Abstract Image

zbtb18介导的STAT1转录抑制有助于牛肌生成,这意味着与氧化肌纤维形成和牛肉食用质量有关
由肌肉干细胞(MuSCs)调控的骨骼肌发育是牛肉产量和品质的关键决定因素。转录因子(TFs)是musc命运的关键调节因子,但它们在肉品质中的具体作用在很大程度上仍未被探索。在这项研究中,我们整合了ATAC-seq和RNA-seq分析,描绘了牛MuSCs肌肉发生过程中的染色质可及性景观和转录组动力学,确定了ZBTB18是这一过程中动态调控的核心TF。ZBTB18在富含氧化肌纤维的肌肉中表达较高,并与牛肉食用质量相关参数呈正相关。功能分析表明,ZBTB18抑制MuSCs增殖,同时促进成肌分化,并特别偏向于氧化肌纤维的形成。在机制上,我们确定ZBTB18作为STAT1的转录抑制因子。我们的研究结果揭示了ZBTB18是一种通过抑制STAT1转录来调控牛肌生成的新分子。值得注意的是,ZBTB18的表达与氧化肌纤维的形成和牛肉的食用质量显著相关。这些发现也为提高牛肉质的精确育种提供了战略目标。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
期刊介绍: Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.
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