猪肚参数的基因组与表型组关联阐明了三种调控区别:脂肪生成、肌肉形成及其转录因子

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Seung-Hoon Lee, Jun-Mo Kim
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引用次数: 0

摘要

由于牲畜的表型复杂多样,从基因组到表型组的分析在牲畜领域十分必要。猪肚是包括东亚在内的世界各国肉类的重要组成部分。先前的一项研究表明,影响猪肚性状的三个关键转录因子(ZNF444、NFYA 和 PPARG)包括相应切片的总体积、总脂肪和肌肉体积以及肌肉成分。然而,除猪肚成分性状外,影响每片猪肚的其他转录因子基因仍有待确定。因此,我们旨在从基因组到表型组水平分析猪肚成分,以确定关键转录因子基因及其共相关网络。通过关联权重矩阵,每个成分性状的节点数范围从 598 到 3020。在此基础上,进行了硅功能研究。每个共关联网络都富集了脂肪生成和骨骼肌增殖、中胚层发育、新陈代谢和基因转录中的三个关键转录因子。这三个关键转录因子及其相关基因可能有助于理解它们对猪肚构造的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors

Genome to phenome analysis is necessary in livestock areas because of its various and complex phenotypes. Pork belly is a favorable part of meat worldwide, including East Asia. A previous study has suggested that the three key transcription factors (ZNF444, NFYA and PPARG) affecting pork belly traits include total volume, the volume of total fat and muscle, and component muscles of the corresponding slice. However, other transcription factor genes affecting each slice other than pork belly component traits still needed to be identified. Thus, we aimed to analyze pork belly components at the genome to phenome level for identifying key transcription factor genes and their co-associated networks. The range of node numbers against each component trait via the association weight matrix was from 598 to 3020. Premised on the result, an in silico functional approach was performed. Each co-association network enriched three key transcription factors in adipogenesis and skeletal muscle proliferation, mesoderm development, metabolism, and gene transcription. The three key transcription factors and their related genes may be useful in comprehending their effect of pork belly construction.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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