PPARGC1A 和 CAPNS1 基因多态性及其表达与猪肉质性状的关联。
Association of PPARGC1A and CAPNS1 gene polymorphisms and expression with meat quality traits in pigs.
机构信息
Institute of Animal Science, Animal Breeding and Husbandry group, University of Bonn, Endenicher Allee 15, 53115 Bonn, Germany.
出版信息
Meat Sci. 2011 Dec;89(4):478-85. doi: 10.1016/j.meatsci.2011.05.015. Epub 2011 May 24.
This study aimed to investigate the genes PPARGC1A (peroxisome proliferator-activated receptor gamma-coactivator 1A) and CAPNS1 (calpain small subunit 1) as candidate genes affecting meat quality traits in pigs. Four polymorphisms were identified in PPARCG1A and three in CAPNS1. The PPARGC1A polymorphism c.1288T>A was associated with pH and cooking loss in a F2 Duroc×Pietrain experimental cross (DuPi, n=313) and with pH values in Italian Large White (ILW, n=380) and Italian Landrace (ILA, n=158) populations (P<0.05). The CAPNS1 polymorphism c.429A>C was associated with pH and conductivity in DuPi and with meat color in ILA (P<0.05). PPARGC1A mRNA expression associated with drip loss (P<0.01) and the same tendency was found for CAPNS1 (P=0.06). The promoter methylation profiling suggested that methylation is not involved in CAPNS1 expression regulation. In conclusion, porcine PPARGC1A and CAPNS1 genes may affect meat quality traits, with breed-specific differences, and they could be used as markers for the improvement of meat quality in pigs.
本研究旨在探讨 PPARGC1A（过氧化物酶体增殖物激活受体γ共激活因子 1A）和 CAPNS1（钙蛋白酶小亚基 1）这两个基因作为影响猪肉质性状的候选基因。在 PPARCG1A 中鉴定出 4 种多态性，在 CAPNS1 中鉴定出 3 种多态性。PPARGC1A 基因的 c.1288T>A 多态性与 F2 杜洛克×皮特兰杂交（DuPi，n=313）的 pH 值和蒸煮损失有关，与意大利大白猪（ILW，n=380）和意大利长白猪（ILA，n=158）群体的 pH 值有关（P<0.05）。CAPNS1 基因的 c.429A>C 多态性与 DuPi 的 pH 值和电导率有关，与 ILA 的肉色有关（P<0.05）。PPARGC1A 基因的 mRNA 表达与滴水损失有关（P<0.01），而 CAPNS1 基因也存在同样的趋势（P=0.06）。启动子甲基化分析表明，CAPNS1 基因的表达调控不涉及甲基化。综上所述，猪的 PPARGC1A 和 CAPNS1 基因可能影响肉质性状，存在品种特异性差异，可作为猪肉质改良的标记基因。
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