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