Expression of CYP2A6, KIF12, and SULT1C1 in liver of sheep with divergent sheepmeat flavour and odour

K Listyarini,C Sumantri,Jakaria Jakaria,M J Uddin,A Gunawan,A Furqon

doi:10.1088/1755-1315/157/1/012029

Abstract

The aim of this study was to investigate the expression of some of the key enzymes involved in liver sample of sheep with high and low sheepmeat flavour and odour. The study was conducted with Indonesian Javanese fat tailed sheep. Sheep having a fat branched chain fatty acids 4-methylnonanoic (MNA) greater and less than 215 μg g-1 and 229 will be defined as low and sheep meat odour, respectively. For the flavour, sheep having a fat skatole level less than 0.25 μg g-1 and greater than 0.25 μg g-1 will be defined as low and high flavour samples, respectively. The enzymes investigated were cytochrome P450 2A13 (CYP2A6), kinesin-like protein KIF12 (KIF12), and sulfotransferase 1C1 (SULT1C1). Expression of CYP2A6 in liver had differ between animals with high and low sheep meat flavour. Expression of CYP2A6, which catalyses the first stage of oxidation degradation, was increased in high sheep meat flavour and odour (P > 0.05). Similar pattern, the expression of SULT1C1, which catalyse the second stage of conjugation steroid catabolism, was increase in high sheep meat flavour and odour (P > 0.05). In contrast, the expression of KIF12 was decreased in high sheep meat flavour and odour animals. It is suggested that accumulation sheep meat flavour and odour in liver tissue of Indonesian Javanese fat tailed might be related to a high rate of oxidation in metabolic stage I and conjugation degradation in metabolic stage II.

Highlights

Sheep meat consumption is uncommon in many Asian countries including Indonesia, whose consumers often complain about the unpleasant flavour or odour of the sheep meat [1]
Expression of CYP2A6, which catalyses the first stage of oxidation degradation, was increased in high sheep meat flavour and odour (P > 0.05)
The results showed that the CYP2A6, KIF12, and sulfotransferase 1C1 (SULT1C1) mRNA was differentially regulated between animals with high and low sheepmeat flavour and odour values (P > 0.05) in the liver

Summary

Introduction

Sheep meat consumption is uncommon in many Asian countries including Indonesia, whose consumers often complain about the unpleasant flavour or odour of the sheep meat [1]. The main causes of sheepmeat odour are the two compounds (branched chain fatty acid and skatole): branched chain fatty acid (BCFA), present in all fatty tissue, have been implicated as cause of such flavours as, has indole, which originated from pastoral diets [2, 3]. A recent study using RNA deep sequencing technology identified a number of genes including cytochrome P450 2A13 (CYP2A6), kinesin-like protein KIF12 (KIF12), and sulfotransferase 1C1 (SULT1C1) that were expressed differentially in sheepmeat with divergent levels of flavour and odour compounds [5]. The present study was aimed to investigate the expression of some of the key enzymes (CYP2A6, KIF12, and SULT1C1) involved in liver sample of sheep with high and low sheepmeat flavour and odour in Indonesian Javanese fat tailed sheep. The results of this study might highlight the selected genes for further study with regard to the sheepmeat flavour and odour

Material and Methods

Result and Discussion

Conclusion