摘要
旨在通过WGCNA技术解析转录组和代谢组数据,探究驴肉嫩度调控机制。试验动物采用24~36月龄的健康雌性广灵驴(平均体重236.10 kg),将驴肉剪切力和肌内脂肪含量作为表型数据,以每个样品3个重复进行表型数据测定。本试验基于前期研究的具有显著剪切力和肌内脂肪含量差异的14个广灵驴背最长肌样本的转录组和代谢组测序数据,运用WGCNA技术筛选与驴肉嫩度相关的基因及代谢物并进行转录组与代谢组联合分析,解析嫩度相关基因与代谢物。结果表明,利用WGCNA技术通过|r|≥0.5以及P≤0.05筛选标准得到3个与嫩度相关的关键基因模块Greenyellow、Darkgrey、Darkgreen以及2个关键代谢物模块Brown、Yellow。对关键基因模块进行GO富集分析发现,模块内基因主要在甘油磷脂的生物合成、脂质氧化、脂肪酸β-氧化、细胞大分子分解代谢过程、肌肉器官发育、钙离子结合等GO功能上富集。存在于关键模块内的基因及代谢物经KEGG功能富集分析发现,其大多集中在精氨酸和脯氨酸代谢、Wnt信号通路、蛋白质消化吸收、脂肪酸代谢、TCA循环、胰高血糖素信号通路、甘油磷脂代谢、嘌呤代谢、β-丙氨酸代谢等通路上。联合分析表明,丙氨酸、天冬氨酸和谷氨酸代谢、精氨酸和脯氨酸代谢、β-丙氨酸代谢以及PPAR信号通路可能调控驴肉嫩度。WGCNA及联合KEGG共富集分析筛选到的丙氨酸、天冬氨酸和谷氨酸代谢、精氨酸和脯氨酸代谢、β-丙氨酸代谢以及PPAR信号通路可能对调控驴肉嫩度有重要作用;而GAD1、PPAT、NIT2、AGMAT、CARNS1、ACOXL以及腺苷酸基琥珀酸、L-脯氨酸、L-谷氨酸、肌酸、高肌肽、肌肽、泛酸、(9S)-羟基十八碳二烯酸则可能是影响驴肉嫩度的候选基因及代谢物。本试验可为今后广灵驴肉质嫩度的分子调控与改良育种提供一定的理论基础。
This aim of the study was to analyze the transcriptome and metabolome data by WGCNA technology,and explore the regulatory mechanism of donkey meat tenderness.Healthy female Guangling donkeys aged 24-36 months(average body weight 236.10 kg) were used as experimental animals.The shear force and intermuscular fat content of donkey meat were used as phenotypic data,phenotypic data was detected in 3 replicates per sample.In this study,based on the transcriptome and metabolome sequencing data of 14 longissimus dorsi muscle samples with significant shear force and intramuscular fat content differences in previous studies,WGCNA technology was used to screen genes and metabolites related to donkey meat tenderness,and combined transcriptome and metabolome analysis was performed to analyze tenderness related genes and metabolites.The results showed that 3 key gene modules Greenyellow,Darkgrey,Darkgreen and 2 key metabolite modules Brown and Yellow were obtained by using the WGCNA technology through |r|≥0.5 and P≤ 0.05.GO enrichment of key gene modules revealed that the genes in the modules were mainly enriched in GO functions such as glycerophospholipid biosynthesis,lipid oxidation,fatty acid β-oxidation,cellular macromolecular catabolism,muscle organ development,and calcium ion binding.KEGG functional enrichment analysis showed that most of genes and metabolites in the key modules were enriched in arginine and proline metabolism,Wnt signaling pathway,protein digestion and absorption,fatty acid metabolism,TCA cycle,glucagon signaling pathway,glycerophospholipid metabolism,purine metabolism,β-alanine metabolism and other pathways.Combined analysis indicated that alanine,aspartate and glutamate metabolism,arginine and proline metabolism,β-alanine metabolism and PPAR signaling pathway could regulate donkey meat tenderness.Alanine,aspartate and glutamate metabolism,arginine and proline metabolism,β-alanine metabolism and PPAR signaling pathway screened by WGCNA and combined KEGG co-enrichment analysis might play an impo
作者
李武峰
邱丽霞
关家伟
李丽
杜敏
LI Wufeng;QIU Lixia;GUAN Jiawei;LI Li;DU Min(College of Life Sciences,Shanxi Agricultural University,Taigu 030801,China;Department of Animal Sciences,Washington State University,Pullman 99164-6310,USA)
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2022年第11期3827-3841,共15页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
山西省重点研发计划(指南)项目(201803D421022)
山西农业大学横向科技项目(2019HX78)。
关键词
广灵驴
嫩度
WGCNA
组学
联合分析
Guangling donkey
tenderness
WGCNA
omics
combined analysis
