Abstract
Myoglobin is a key chemical component that determines meat's color and affects consumers' purchase intentions. In this work, we firstly identified the promoter sequence of the Mb gene from the primary assembly of high-throughput genome sequencing in pigs, and predicted its potential transcription factors by LASAGNA. Through the data mining of the mRNA expression profile of longissimus dorsi muscle of different pig breeds, we constructed a hierarchical interplay network of Mb-TFs (Myoglobin-Transcription Factors), consisting of 16 adaptive transcription factors and 23 secondary transcription factors. The verification of gene expression in longissimus dorsi muscle showed that the Mb mRNA and encoded protein were significantly (p < 0.05) more abundant in Bama pigs than Yorkshire pigs. The qRT-PCR (Real-Time Quantitative Reverse Transcription PCR) validation on genes of the Mb-TFs network showed that FOS, STAT3, STAT1, NEFL21, NFE2L2 and MAFB were significant positive regulatory core transcription factors of Mb-TFs network in Bama pigs, whereas ATF3 was the secondary transcription factor most responsible for the activation of the above transcription factors. Our study provides a new strategy to unravel the mechanism of pork color formation, based on public transcriptome and genome data analysis.
Highlights
With the development of society and the improvement of human living standards, people’s focus on meat consumption has gradually shifted from “quantity” to “quality” [1]
The results showed that the activation of STAT3 was beneficial to improving the meat quality of cattle
Glal et al found that IL-22 can up-regulate ATF3 in intestinal epithelial cells, and ATF3 is necessary for transmitting IL-22 signal to lead to STAT3 phosphorylation and subsequent AMP (Adenosine monophosphate) induction
Summary
With the development of society and the improvement of human living standards, people’s focus on meat consumption has gradually shifted from “quantity” to “quality” [1]. Consumers generally prefer the bright red flesh color formed by muscle-oxygenated protein [11]. Studies have shown that the oxidation of unsaturated fatty acids can mediate the conversion of oxygenated oxymyoglobin to metmyoglobin and make the meat grayish brown. This usually becomes the subjective basis for consumers to judge it as inferior meat [18]. The observation of the differential expression pattern of Mb during myogenesis and in various adult striated muscle-fiber types has prompted investigators to study the putative myoglobin promoters and the various transcription factors that are responsible for the regulation of Mb transcription. In order to investigate the Mb genome location and its transcription pattern in pigs, we performed a data mining of pig genomic and transcriptomic data available in a public database, in addition to revealing the influence of the Mb transcription regulation pattern in pork color formation through in vitro validation
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