Combined transcriptome and proteome analyses reveal differences in the longissimus dorsi muscle between Kazakh cattle and Xinjiang brown cattle

Yan, Xin; Wang, Jia; Li, Hongbo; Gao, Liang; Geng, Juan; Ma, Zhen; Liu, Jianming; Zhang, Jinshan; Xie, Penggui; Chen, Lei

doi:10.5713/ab.20.0751

Cited by 6 publications

(6 citation statements)

References 47 publications

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“…However, it has limitations in data integration. In recent years, the integration of different omics technologies to explain changes in food quality on a molecular basis has been implemented in various research areas such as systems microbiology ( Fondi and Liò, 2015 ), food and nutritional science ( Kato et al, 2011 ), disease biology ( Pathak and Davé, 2014 ), and meat science ( Lim et al, 2017 ; Ma et al, 2020 ; Windarsih et al, 2022 ; Yan et al, 2021 ). Although successful integration has not yet been realized in meat science research, studies have been conducted by integrating transcriptomics and proteomics ( Lim et al, 2017 ; Yan et al, 2021 ; Zhang et al, 2022c ; Zhao et al, 2022b ), proteomics and metabolomics ( Ma et al, 2020 ; Windarsih et al, 2022 ), and transcriptomics and metabolomics ( Chen et al, 2022 ; Cui et al, 2023 ; Wu et al, 2020 ; Zhang et al., 2022d ).…”

Section: Multi-omics Approach To Improve Meat Quality and Taste Chara...mentioning

confidence: 99%

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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Section: Multi-omics Approach To Improve Meat Quality and Taste Chara...mentioning

confidence: 99%

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Hwang,

Lee,

Lim

et al. 2023

Food Sci Anim Resour

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“…The differentially expressed genes and proteins related to lipid deposition and amino acid synthesis were identified through the joint analysis, elucidating the mechanism underlying the tender flavor and popularity of Hu sheep meat. However, such integrated analyses combining transcriptomics and proteomics are still rare in sheep and goat meat quality research and are primarily focused on IMF deposition in beef and pork [73,74].…”

Section: Integrated Transcriptomics and Proteomicsmentioning

confidence: 99%

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Wang,

Fu,

et al. 2023

Foods

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Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from traditional physicochemical parameters (such as color, tenderness, water holding capacity, flavor, and pH) to some cutting-edge omics technologies, including transcriptomics, proteomics, and metabolomics approaches. This review provides a comprehensive analysis of multi-omics techniques and their applications in unraveling sheep and goat meat quality attributes. In addition, the challenges and future perspectives associated with implementing multi-omics technologies in this area of study are discussed. Multi-omics tools can contribute to deciphering the molecular mechanism responsible for the altered the meat quality of sheep and goats across transcriptomic, proteomic, and metabolomic dimensions. The application of multi-omics technologies holds great potential in exploring and identifying biomarkers for meat quality and quality control, thereby promoting the optimization of production processes in the sheep and goat meat industry.

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“…In addition, transcriptomic and proteomic comparisons of Kazakh and Xinjiang brown cattle revealed 12 differentially expressed genes of troponin I1, crystallin alpha B, cysteine, and glycine rich protein 3, phosphotriesterase-related, myosin-binding protein H, glutathione stransferase mu 3, myosin light chain 3, nidogen 2, dihydropyrimidinase like 2, glutamate-oxaloacetic transaminase 1, receptor accessory protein 5, and aspartoacylase with an impact on the longissimus dorsi muscle. The relevant genes were involved in fatty acid degradation and histidine metabolism [30]. The relationship between the 67 bp structural variation of the ADIPOQ promoter region and lactation traits in Xinjiang brown cattle has also been the subject of discussion and was found to correlate with 305-day milk yield, fat yield and milk fat percentage in Xinjiang brown cattle [31].…”

Section: Xinjiang Brown Cattlementioning

confidence: 99%

Genetic Bases and Molecular Breeding of Key Economic Traits in China Dairy Cattle: A Progress Report

Ma¹,

Li²,

Xue³

et al. 2022

IJCCR

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Animal growth is a coordinated developmental process that requires altering the expression of hundreds to thousands of genes to modify many biochemical and biological signaling cascades. The genetic analysis of economic traits and molecular breeding research are hotspots for animal husbandry and, in the case of Chinese dairy cattle, much progress has been made in recent years. Actually, the level of information of molecular events at the transcriptional, biochemical, hormonal, and metabolite levels underlying animal development process has increased considerably. The current review summarizes progress in research into the genetic basis of economic traits and molecular breeding of dairy cows, dual-purpose cattle and dairy buffalo, to better understand the molecular switch involved in development process with important consequences from a breeding point of view.

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Combined transcriptome and proteome analyses reveal differences in the longissimus dorsi muscle between Kazakh cattle and Xinjiang brown cattle

Abstract: Combined transcriptome and proteome analysis analyses reveals the molecular mechanism underlying differences in the longissimus dorsi musclein beef quality between Kazakh cattle and Xinjiang brown cattle

Cited by 6 publications

References 47 publications

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

Genetic Bases and Molecular Breeding of Key Economic Traits in China Dairy Cattle: A Progress Report

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