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在深色切割牛肉中探索miRNAs配置文件

Laura González-Blanco^1,2, Luis J Royo^1,3, Yolanda Diñeiro^1,2

¹Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain.

Foods (Basel, Switzerland)

|March 28, 2024

概括

压力因素会耗尽肌肉的糖原,导致黑色,坚硬和干燥的 (DFD) 牛肉. 死后24小时肌肉中的微RNA (miRNA) 差异表达表明早期牛肉质量缺陷,与细胞应激反应有关.

科学领域:

动物科学动物科学
分子生物学分子生物学
食品科学食品科学食品科学

背景情况:

动物生产压力因素可以耗尽肌肉糖原储存,导致死亡后pH值升高 (pH24).
这种代谢变化导致肉质缺陷,特别是深色,坚硬和干燥的 (DFD) 牛肉.
小型非编码RNA或微RNA (miRNA) 参与调节受压力影响的细胞过程.

研究的目的:

调查死后24小时长胸筋和肌肉中的差异性miRNA表达是否可以预测牛肉质量缺陷.
为了确定与深色,坚硬和干燥 (DFD) 牛肉的发展相关的特定miRNAs.

主要方法:

在肌肉组织上进行了总RNA提取和全面的miRNAome测序.
在DFD和对照牛肉样本之间进行了微分miRNA表达分析.
定量RT-PCR验证了特定的miRNA表达,而西式涂抹分析了标蛋白水平.

主要成果:

与对照牛肉相比,DFD牛肉中的12个miRNAs被显著上调 (p < 0.001).
上调的miRNAs主要参与细胞对氧化应激和亡的反应.
DFD牛肉显示高70kDa的热冲击蛋白和低的Caspase-9表达,表明亡下调.

结论:

死亡后24小时的微RNA差异丰度是牛肉质量缺陷的早期指标.
在死后早期,miRNAs在调节肌肉细胞应激反应方面发挥着至关重要的作用.
改变的miRNA表达会影响肌肉转化为肉类,导致不良的肉质特征,如DFD牛肉.

关键词:

在DFD牛肉.这就是米RNA.肉质肉质肉质肉质氧化应激是一种氧化应激.这是骨肌肉的骨架肌肉.

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