数字农科院2.0

Expression of ADAMTS4 and ADAMTS5 in longissimus dorsi muscle related to meat tenderness in Nanyang cattle

文献类型: 外文期刊

作者: Zhang, X. H.;Qi, Y. X.;Gao, X.;Li, J. Y.;Xu, S. Z.

作者机构:

关键词: Nanyang cattle;ADAMTS4;ADAMTS5;Tenderness;Muscle development

期刊名称: GENETICS AND MOLECULAR RESEARCH

ISSN: 1676-5680

年卷期: 2013 年 12 卷 4 期

页码:

收录情况: SCI

摘要: The ADAMTS4 and ADAMTS5 are secreted proteases, which can cleave aggrecan, brevican and versican to regulate rebuilding of the extracellular matrix. We analyzed the ADAMTS4 and ADAMTS5 gene expression patterns in longissimus dorsi muscle at intervals from 135 days fetal age to 30 months old by qRT-PCR in Nanyang cattle. Expression of ADAMTS4 was significantly higher in 135 and 185-day-old fetuses than at other stages, while expression of ADAMTS5 decreased during development. The promoter regions of ADAMTS4 and ADAMTS5 were cloned and the transcription factor binding sites were analyzed with bioinformatic methods. Twelve and six potential transcription factor binding sites were found in the promoter regions of ADAMTS4 and ADAMTS5 genes, respectively. Three transcription factors (MZF1, C/EBPb, and NF-kap) were selected to analyze the expression pattern during the development of the longissimus dorsi muscle. MZF1 was significantly co-expressed with ADAMTS4, while C/EBPb expression was significantly negatively associated with that of ADAMTS4. We concluded that the expression of ADAMTS4 is positively regulated by MZF1 and negatively regulated by C/EBPb. We examined the relationships of ADAMTS4 and ADAMTS5 expression with tenderness of longissimus dorsi muscle; ADAMTS4 was significantly and negatively correlated with meat tenderness. We conclude that ADAMTS4 participates in the regulation of muscle development in cattle.

分类号:

  • 相关文献

[1]MicroRNA-200c-5p Regulates Migration and Differentiation of Myoblasts via Targeting Adamts5 in Skeletal Muscle Regeneration and Myogenesis. Liu, Yanwen,Yao, Yilong,Zhang, Yongsheng,Yan, Chao,Yang, Mingsha,Wang, Zishuai,Li, Wangzhang,Li, Fanqinyu,Wang, Wei,Yang, Yalan,Li, Xinyun,Tang, Zhonglin. 2023

[2]Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness. Chen, Lijuan,Li, Xin,Ni, Na,Liu, Yue,Chen, Li,Wang, Zhenyu,Shen, Qingwu W.,Zhang, Dequan,Zhang, Dequan.

[3]Effect of electrical stimulation and hot boning on the eating quality of Gannan yak longissimus lumborum. Lang, Yumiao,Sha, Kun,Xie, Peng,Sun, Baozhong,Li, Haipeng,Zhang, Li,Zhang, Songshan,Liu, Xuan,Zhang, Rui,Luo, Xin.

[4]Effect of fast pH decline during the early postmortem period on calpain activity and cytoskeletal protein degradation of broiler M. pectoralis major. Huang, J. C.,Chen, K. J.,Huang, J. C.,Yang, J.,Huang, M.,Xu, X. L.,Zhou, G. H.,Huang, F..

[5]The Quantified Analysis of Fresh Mutton Tenderness Using PLS Methods and Fourier Transform Near-Infrared Spectroscopy. Zhang De-quan,Li Chun-hong,Li Yong,Li Shu-rong,Li Qing-peng,Zhou Hong-jie,Chen Xiao-na,Zhang Bo-lin,Sun Su-qin. 2008

[6]Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. Li, W. J.,Zhao, G. P.,Chen, J. L.,Zheng, M. Q.,Wen, J..

[7]Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle. Ren, Chi,Song, Xubo,Dong, Yu,Hou, Chengli,Chen, Li,Wang, Zhenyu,Li, Xin,Schroyen, Martine,Zhang, Dequan. 2023

[8]Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures. Yu H.,Zhang S.,Liu X.,Lei Y.,Wei M.,Liu Y.,Yang X.,Xie P.,Sun B.. 2022

[9]Acetylation of sarcoplasmic and myofibrillar proteins were associated with ovine meat quality attributes at early postmortem. Yejun Zhang,Xin Li,Dequan Zhang,Chi Ren,Yuqiang Bai,Muawuz Ijaz,Xu Wang,Yingxin Zhao. 2021

[10]Proteomic analyses of mitochondrial damage in postmortem beef muscles. Liu, Chunmei,Wei, Qichao,Li, Xia,Han, Dong,Liu, Jiqian,Huang, Feng,Zhang, Chunhui. 2021

[11]Detection of anthocyanin content in fresh Zijuan tea leaves based on hyperspectral imaging. Fushuang Dai,Jiang Shi,Chongshan Yang,Yang Li,Yan Zhao,Zhongyuan Liu,Ting An,Xiaoli Li,Peng Yan,Chunwang Dong. 2023

[12]DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates. Yuqiang Bai,Tongjing Yan,Fei Fang,Xin Li,Su Wang,Juan Li,Chengli Hou,Dequan Zhang. 2024

[13]Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance. Ying Xu,Wensong Wei,Hengxun Lin,Feng Huang,Ping Yang,Junmei Liu,Laiyu Zhao,Chunhui Zhang. 2024

[14]Effect of mitochondrial calcium homeostasis-mediated endogenous enzyme activation on tenderness of beef muscle based on MCU modulators. Zhenjiang Ding,Chunmei Liu,Zihan Zhang,Chunhui Zhang,Feng Huang. 2024

[15]Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates. Zhiyuan Xiao,Yuqian Xu,Yuqiang Bai,Xin Li,Shaobo Li,Shanshan Liu,Dequan Zhang,Chengli Hou. 2024

[16]The balance between lignin and flavonoid metabolism has a central role in the changes of quality in young shoots of the tea plant (Camellia sinensis). Weidong Wang,Tong Gao,Hongbin Yang,Yuanyuan Sun,Jiankun Yang,Jie Zhou,Tianshan Zhou,Liang Chen,Youben Yu. 2024

[17]Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis. Yuqiang Bai,Chi Ren,Saisai Wu,Chengli Hou,Xin Li,Dequan Zhang. 2025

[18]Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein. Sun, Ran,Shi, Xiaolu,Yao, Yishun,Cui, Heping,Mai, Qianting,Liao, Qiuhong,Hayat, Khizar,Zhang, Xiaoming,Ho, Chi-Tang. 2025

[19]Molecular characterization of the BTG2 and BTG3 genes in fetal muscle development of pigs. Feng, Zheng,Tang, Zhong-Lin,Li, Kui,Liu, Bang,Yu, Mei,Zhao, Shu-Hong. 2007

[20]Characterization of microRNAs from sheep (Ovis aries) using computational and experimental analyses. Sheng, Xihui,Wei, Caihong,Liu, Tao,Zhang, Li,Du, Lixin,Sheng, Xihui,Song, Xuemei,Yu, Yan,Niu, Lili,Li, Shangang,Li, Hongbin.

作者其他论文 更多>>