DOI QR코드

DOI QR Code

한우 등심조직 내 heat shock protein beta 1 (HSPB1) 발현과 연도와의 관련성 연구

Association of Heat Shock Protein Beta 1 (HSPB1) Gene Expression with Tenderness in Loin Muscle of Korean Cattle (Hanwoo)

  • 투고 : 2012.09.25
  • 심사 : 2012.11.26
  • 발행 : 2012.11.30

초록

육질 등급에 차이를 보이는(3등급과 1++등급) 한우 등심육을 대상으로 한 단백체 연구를 통해 heat shock protein beta 1 (HSPB1)의 발현 차이가 관찰되었다. 따라서 본 연구는 HSPB1의 유전자와 단백질 수준에서의 발현이 육질에 중요한 요인으로 작용하는 연도(전단력)에 미치는 영향을 규명하기 위하여 수행하였다. 전단력 값의 차이를 보이는 동기우 집단 20두를 대상으로 유전자 및 단백질의 발현량을 분석하였고, 통계분석을 수행하였다. 유전자 및 단백질 수준에서의 발현량을 분석한 결과 HSPB1은 전단력이 낮은 그룹에서 전단력이 높은 그룹보다 2배 발현이 높은 것으로 확인되었으며(p<0.05), 전단력과의 관련성 분석 결과에서도 유전자와 단백질 발현량 모두에서 통계적 유의성이 확인하였다(p<0.05). 이러한 결과로 볼 때 HSPB1 유전자는 한우 등심육의 연도와 밀접히 관련되어 있다고 판단되며, 지속적으로 유전자구조 변이연구 등을 통해 유전자 마커로의 개발이 필요할 것으로 생각된다.

In a previous proteomic study, heat shock protein beta 1 (HSPB1) was detected as differentially expressed protein in longissimus thoracis between low (grade 3) and high (grade 1++) meat quality groups by 2DE gel electrophoresis. The present study investigated an association of HSPB1 expression at the level of gene and protein with Warner-Bratzler shear force (WBS) measured in 20 Hanwoo steers. An analysis of variance (ANOVA) between expression values and WBS showed that WBS was affected by HSPB1 expression (p<0.05). The expression (at both gene and protein level) of the HSPB1 was 2 times higher in the low WBS group than that in the high WBS group (p<0.01). This result suggests that the HSPB1 gene may be a candidate gene associated with tenderness in longissimus thoracis of Korean cattle.

키워드

참고문헌

  1. Bernard, C., Cassar-Malek, I., Le Cunff, M., Dubroeucq, H., Renand, G. and Hocquette, J. F. 2007. New indicators of beef sensory quality revealed by expression of specific genes. J. Agric. Food Chem. 27, 5229-5237.
  2. Casas, E., Keele, J. W., Shackelford, S. D., Koohmaraie, M. and Stone, R. T. 2003. Identification of quantitative trait loci for growth and carcass composition in cattle. Anim. Genet. 35, 2-6.
  3. Casas, E., Shackleford, S. D., Keele, J. W., Koohmaraie, M., Smith, T. P. L. and Stone, R. T. 2003. Detection of quantitative trait loci for growth and carcass composition in cattle. J. Anim. Sci. 81, 2976-2983.
  4. Cho, S. H., Kim, J. H., Kim, J. H., Seung, P. N., Park, B. Y., Kim, D. H. Lee, J. M. and Ahn, C. N. 2008. Prediction of palatability grading scores analyzed with sensory data of Hanwoo bull and steer beef. Proc. Kor. J. Anim. Sci. Technol. pp. 136.
  5. Concannon, C. G., Gorman, A. M. and Samali, A. 2003. On the role of Hsp27 in regulating apoptosis. Apoptosis 8, 61-70. https://doi.org/10.1023/A:1021601103096
  6. Destefanis, G., Brugiapaglia, A., Barge, M. T. and DalMolin, E. 2008. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci. 78, 153-156. https://doi.org/10.1016/j.meatsci.2007.05.031
  7. Guay, J., Lambert, H., Gingras-Breton, G., Lavoie, J. N., Huot, J. and Landry, J. 1997. Regulation of actin filament dynamics by p38 map kinase-mediated phosphorylation of heat shock protein. 27, J. Cell Sci. 110, 357-368.
  8. Gutierrez-Gil, B., Wiener, P., Nute, G. R., Burton, D., Gill, J. L., Wood, J. D. and. Williams, J. L. 2007. Detection of quantitative trait loci for meat quality traits in cattle. Anim. Genet. 39, 51-61.
  9. Herrera-Mendez, C. H., Becila, S., Boudjellal, A. and Ouali, A. 2006. Meat ageing: Reconsideration of the current concept. Trends Food Sci. Tech. 17, 394-405. https://doi.org/10.1016/j.tifs.2006.01.011
  10. Hollung, K., Veiseth, E., Jia, X., Færgestad, E. M. and Hildrum, K. I. 2007. Application of proteomics to understand the molecular mechanisms behind meat quality. Meat Sci. 77, 97-104. https://doi.org/10.1016/j.meatsci.2007.03.018
  11. Kauffman, R. G., Eikelenboom, G., van der Wal, P. G., Engel, B. and Zaar, M. 1986. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Sci. 18, 307-322. https://doi.org/10.1016/0309-1740(86)90020-3
  12. Kim, J. H., Cho, S. H., Seong, P. N., Jeong, D. W., In, T. S., Hah, K. H., Jung, M. O., Park, B. Y., Lee, J. M. and Kim, D. H. 2009. Relationship between sensory property and Warner-Bratzler shear force for prediction of tenderness for branded Hanwoo beef. Korean J. Food Sci. Ani. Resour. 29, 40-46. https://doi.org/10.5851/kosfa.2009.29.1.40
  13. Kim, N. K., Kim, S. K., Heo, K. N., Yoon, D., Lee, S. C., Im, S. K. and Park, E. W. 2008. Expression profiles of triacylglycerol biosynthesis genes on fattening stages in Hanwoo. J. Anim. Sci. Technol. 50, 293-300. https://doi.org/10.5187/JAST.2008.50.3.293
  14. Kim, N. K, Lim, D., Lee, S. H., Cho, Y. M., Park, E. W., Lee, C. S., Shin, B. S., Kim, T. H. and Yoon, D. 2011. Heat shock protein B1 and its regulator genes are negatively correlated with intramuscular fat content in the longissimus thoracis muscle of Hanwoo (Korean cattle) steers. J. Agric. Food Chem. 25, 5657-5664.
  15. Kim, N. K., Cho, S., Lee, S. H., Park, H. R., Lee, C. S., Cho, Y. M., Choy, Y. H., Yoon, D., Im, S. K. and Park, E. W. 2008. Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality. Meat Sci. 80, 1068-1073. https://doi.org/10.1016/j.meatsci.2008.04.027
  16. Lee, J. M., Choe, J. H., Oh, M. H., Kim, Y. S., Cheon, D. W., Seo, S. C., Hwang, K. S. and Jang, A. 2010. Effect of sex on quality grade factors, physicochemical and sensory traits of longissimus dorsi in Hanwoo. Korean J. Food Sci. Ani. Resour. 30, 321-327. https://doi.org/10.5851/kosfa.2010.30.2.321
  17. Lee, J. M. Choe, J. H., Lee, H. K., Na, J. C., Kim, Y. H., Cheon, D. W., Sea, S. C. and Hwang, K. S. 2010. Effect of quality grades on carcass characteristics, physico-chemical and sensory traits of longissimus dorsi in Hanwoo. Korean J. Food Sci. Ani. Resour. 30, 495-503. https://doi.org/10.5851/kosfa.2010.30.3.495
  18. Lee, S. H., Park, E. W., Cho, Y. M., Kim, S. K., Lee, J. H., Jeon, J. T., Lee, C. S., Im, S. K., Oh, S. J., Thompson, J. M. and Yoon, D. 2007. Identification of differentially expressed genes related to intramuscular fat development in the early and late fattening stages of hanwoo steers. J. Biochem. Mol. Biol. 40, 757-764. https://doi.org/10.5483/BMBRep.2007.40.5.757
  19. Moon, S. S., Kang, G. H., Hur, S. J., Jeong, J. Y., Yamg, H. S., Jim, J. S., Joo, S. T. and Park, G. B. 2002. Effect of carcass traits, sarcomere length and meat quality properties on beef longissimus tenderness at 24 hr postmortem. Kor. J. Food Sci. Ani. Resour. 23, 109-114.
  20. Oh, D. D., Lee, J. A., Lee, K. W., Park, K. D., Cho, B. W., Jeon, G. J., Lee, H. K. and Kong, H. S. 2010. Identification of polymorphisms in CAST gene associated with economic traits in Hanwoo (Bos taurus coreanae). J. Life Sci. 20, 1298-1504.
  21. Page, B. T., Casas, E. R., Quaas, L., Thallman, R. M., Wheeler, T. L. Shackelford, S. D. Koohmaraie, M., White, S. N., Bennett, G. L., Keele, J. W., Dikeman, M. E. and Smith, T. P. 2004. Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires. J. Anim. Sci. 82, 3474-3481.
  22. Ouali, A. 1990. Meat tenderization: possible causes and mechanisms. J. Muscle Foods 1, 129-165. https://doi.org/10.1111/j.1745-4573.1990.tb00360.x
  23. Schenkel, F. S., Miller, S. P., Jiang, Z., Mandell, I. B., Ye, X., Li, H. and Wilton, J. W. 2006. Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle. J. Anim. Sci. 84, 291-299.
  24. Taylor, J. F., Coutinho, L. L., Herring, K. L., Gallagher, D. S., Brenneman, R. A., Burney, N., Sanders, J. O., Turner, J. W., Smith, S. B. and Miller, R. K. 1998. Candidate gene analysis of GH1 for effects on growth and carcass composition of cattle. Anim. Genet. 29, 194-201. https://doi.org/10.1111/j.1365-2052.1998.00317.x
  25. Wang, Y. H., Reverter, A., Tan, S. H., Jager, N. D., Eang, R., McWilliam, S. M., Cafe, L. M., Greenwood, P. L. and Lehnert, S. A. 2008. Gene expression patterns during intramuscular fat development in cattle. J. Ainm. Sci. 87, 119-130. https://doi.org/10.2527/jas.2008-1082
  26. Wheeler, T. L., Shackelford, S. D. and Koohmaraie, M. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78, 2856-2861.
  27. Wheeler, T. L., Cundiff, L. V., Shackelford, S. D. and Koohmaraie, M. 2005. Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. J. Anim. Sci. 83, 196-207.
  28. Wu, F. Y. and Smith, S. B. 1987. Ionic strength and myofibrillar protein solubilization. J. Anim. Sci. 165, 597-605.
  29. Yu, S. L. and Lee, J. H. 2006. Current research status for economically important candidate genes and microarray studies in cattle. J. Anim. Sci. Technol. 48, 169-190. https://doi.org/10.5187/JAST.2006.48.2.169
  30. Zhao, C., Fei, T., Yu, Y., Luo, J., Mitra, A., Zhan, F., Hou, Y., Liu, G., Zan, L., Updike, M. and Song, J. 2012. Functional genomic analysis of variation on beef tenderness induced by acute stress in Angus cattle. Comp. Funct. Genom. 2012, 11.