鉴定猪肉肌肉 DNA 中与肉质相关的差异甲基化区域。
Identification of meat quality-related differentially methylated regions in the DNA of the muscle in pig.
机构信息
Division of Animal and Dairy Sciences, Chungnam National University, Daejeon, Republic of Korea.
Department of Animal Science and Technology, College of Life Science and Natural Resources, Suncheon National University, Suncheon, Republic of Korea.
出版信息
Anim Biotechnol. 2020 Jun;31(3):189-194. doi: 10.1080/10495398.2019.1604378. Epub 2019 May 6.
The objective of this study was to investigate the association of DNA methylation with postmortem energy metabolism and the pH of the porcine muscle (LDM). Analysis of the DNA methylome of eight LDM samples (four pairs of the highest and lowest pH among littermates) identified a total of 3468 differentially methylated regions (DMRs) between high and low pH samples ( ≤ 0.001). Of DMRs, 45.3% co-mapped with quantitative trait loci known to be associated with meat pH and postmortem metabolism. Among the DMRs, 203 hyper-methylated regions (HR) and 190 hypo-methylated regions (HO) were identified for the high pH group compared to the low pH. Furthermore, 44 and 21 protein-coding genes contained HR and HO in their gene body, respectively. It was revealed that , , and , which encode core enzymes in postmortem energy metabolism, contained HR or HO in their gene body.
本研究旨在探讨 DNA 甲基化与猪肌肉（LD 肌肉）死后能量代谢和 pH 值的关系。对 8 个 LD 肌肉样本的 DNA 甲基组进行分析（每窝 4 对 pH 值最高和最低的样本），在高 pH 值和低 pH 值样本之间共鉴定出 3468 个差异甲基化区域（DMRs）（≤0.001）。在 DMRs 中，45.3% 与已知与肉 pH 值和死后代谢相关的数量性状基因座共定位。在 DMRs 中，与低 pH 值相比，高 pH 值组有 203 个高甲基化区域（HR）和 190 个低甲基化区域（HO）。此外，基因体中分别有 44 个和 21 个蛋白编码基因包含 HR 和 HO。结果表明，编码死后能量代谢核心酶的 、 、 和 基因体中包含 HR 或 HO。
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