Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Transcriptomes from Longissimus dorsi samples of Korean Native Cattle (Hanwoo)

ABSTRACT: To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (|r| > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

ORGANISM(S): Bos taurus

PROVIDER: GSE9256 | GEO | 2008/10/06

SECONDARY ACCESSION(S): PRJNA102877

REPOSITORIES: GEO

ACCESS DATA

Json Xml

Similar Datasets

Transcription profiling of Bos taurus Longissimus dorsi skeletal muscle from Korean Native Cattle (Hanwoo)

Project description:To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (|r| > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture. Experiment Overall Design: Gene expression profiles were correlated with beef traits measured at the same cattle.

2008-11-01 | E-GEOD-9256 | biostudies-arrayexpress

Combining label-free and label-based accurate quantifications with SWATH-MS: comparison with SRM and PRM for the evaluation of bovine muscle type effects

Project description:The performances of label-based SWATH-MS, SRM and PRM to accurately quantify ten candidate biomarkers of beef meat tenderness or marbling, in a cohort of 64 bovine muscle tissues expected to cover a wide biological range of these traits, were evaluated. Limits of quantification, dynamic range and quantification performances were assessed. Moreover, protein amounts for all proteins detected in SWATH-MS were estimated in a label-free manner.

2021-06-09 | PXD020638 | Pride

Identification of novel markers of beef sensory quality and muscle growth potential

Project description:The transcriptome of bovine Longissimus thoracis muscles from 15- and 19-month-old Charolais young bulls were analyzed in order to identify genes whose expression level was associated to beef quality scores, in particular to tenderness, juiciness and flavor, and to muscle growth potential. The expression of over 5000 genes was compared between high and low meat quality samples according to the three sensory traits, taken individually, and between animals with either a high or a low muscle growth potential. Keywords: meat sensory quality, growth potential Twenty-five samples were analyzed. Each sample was hybridized on 4 independent microarrays and compared to a reference pool.

2007-08-17 | E-GEOD-5561 | biostudies-arrayexpress

Identification of novel markers of beef sensory quality and muscle growth potential

2007-08-18 | GSE5561 | GEO

Microarray Analysis on the Differences of Gene Expression in Longissimus Dorsi Muscle Tissue between 1-month and 24-month Chinese Red Steppes

Project description:In order to establish the correlation between biological processes and the mechanisms of gene expression controlling beef traits formation in bovine, microarray analysis was performed to capture the differences in gene expression related to beef traits profile in Longissimus Dorsi muscle tissue between 1-month and 24-month Chinese Red Steppes. 1282 (5.6%) probes showed significant differences at the two stages in the experiment, and 1008 differential gene annotations were obtained using Capitalbio molecule annotation system. BLAST analysis revealed that 1001(78.1%) probe genes shared significant similarity in amino acid sequence with other functional genes (As of June 2009). 126 genes showing strong correlation with beef traits were gained by the GO analysis. With the KEGG analysis, 63 pathways were found to be related to beef traits which involved 73 genes. 28 genes were found in a single pathway, while 35 genes were found in 2-16 pathways respectively. The panels of transcripts and gene pathways analysis in different growth stages may be helpful for the study on beef traits formation, and the gene expression profile construction in Longissimus Dorsi muscle tissues, would make a foundation for screening candidate genes which have genetic effect on meat quality in bovine. Keywords: Microarray analysis; Beef traits; Differences of gene expression; Longissimus Dorsi muscle tissue; Chinese Red Steppe

2013-06-01 | GSE21782 | GEO

Microarray Analysis on the Differences of Gene Expression in Longissimus Dorsi Muscle Tissue between 1-month and 24-month Chinese Red Steppes

2013-06-01 | E-GEOD-21782 | biostudies-arrayexpress

Analysis of DNA Methylome Profiles in Cattle with Divergent Tenderness

Project description:Beef constitutes one of the main food sources worldwide due to its high quality protein and other nutrients. Beef tenderness is one of the most important factors influencing the edible quality. To date, a large number of molecular studies have focused on the exploration of mechanisms to form beef tenderness. DNA methylation is the most studied epigenetic modification and research revealed that DNA methylation plays important roles in diverse process. However, the genome-wide DNA methylation regulation on beef quality and tenderness remains unknown. In this study, we reported the DNA methylome profiling related to divergent tenderness of beef. We found that more reads are harbored in the intron, exon and repeat elements of genes of beef. We identified the DMRs between tender and tough beef. And results showed that DNA methylation levels in different part of genome or divergent tenderness are significantly differed. Then we annotated the DMRs and identified the top pathways DMRs are involved in. Meanwhile, we also explored the relationship between DNA methylation and gene expression. This study describes the detail DNA methylome profiling related with beef quality and may provide new strategies for exploring the mechanism of beef quality.

2020-02-01 | GSE127215 | GEO

Differences in loin tenderness of Iberian pigs explained through dissimilarities in their transcriptome expression profile

Project description:Tenderness is one of the most important meat quality traits and it can be measured through shear force with Warner-Bratzler test. In the current study, we use RNA-seq technique to analyse the transcriptome of Longissimus dorsi (LD) muscle in two groups of Iberian pigs (Tough and Tender) divergent for shear force breeding values. We identified 200 annotated differentially expressed genes (DEGs) and 245 newly predicted isoforms. The RNAseq expression results of 10 genes were validated with qPCR. Functional analyses showed an enrichment of DE genes in biological processes related with proteolysis (CTSC, RHOD, MYH8, ACTC1, GADD45B, CASQ2, CHRNA9 and ANKRD1), skeletal muscle tissue development (ANKRD1, DMD, FOS and MSTN), lipid metabolism (FABP3 and PPARGC1A) and collagen metabolism (COL14A1). The upstream analysis revealed a total of 11 transcription regulatory factors that could regulate the expression of some DEGs. Among them, IGF1, VGLL3 and PPARG can be highlighted since they regulate the expression of genes involved in biological pathways that could affect tenderness. The experiment revealed a set of candidate genes and regulatory factors suggestive to search polymorphisms that could be incorporated in a breeding program for improving meat tenderness.

2020-10-26 | GSE155915 | GEO

Genome-wide H3K4me3 analysis in Angus cattle with divergent tenderness

Project description:Tenderness is one of the most important properties of meat quality, which is influenced by genetic and environmental factors. As an intensively studied epigenetic marker, histone methylation, occurring on arginine and lysine residues, has pivotal regulatory functions on gene expression. To examine whether histone methylation involves in beef tenderness variation, we analyzed the transcriptome and H3K4me3 enrichment profiles of muscle strips obtained from the longissimus dorsi (LD) of Angus steers previously classify to the tender or tough group. We first plotted a global bovine H3K4me3 map on chromosomes and called peak-enriched regions and genes. We found that majorities of H3K4me3 on genes were occupying the first intron and intergenic regions and its maps displayed similar patterns in tender and tough groups, with high H3K4me3 enrichment surrounding the transcription start site (TSS). We also explored the relationship of H3K4me3 and gene expression. The results showed that H3K4me3 enrichment is highly positively correlated with gene expression across the whole genome. Cluster analysis results confirmed the relationship of H3K4me3 enrichment and gene expression. By using a pathway-based approach in genes with H3K4me3 enrichment in promoter regions from the tender cluster, we revealed that those genes involved in the development of different tissues–connective tissue, skeletal and muscular system and functional tissues–; while in tough group those genes engaged in cell death, lipid metabolism and small molecule biochemistry. The results from this study provide a deep insight into understanding of the mechanisms of epigenetic regulations in meat quality and beef tenderness.

2015-03-31 | GSE61936 | GEO

Epigenome screen suggests DNA methylation may affect beef tenderness through signal transduction in Bos indicus

Project description:Beef tenderness is a complex trait of economic importance for the beef industry. Understanding the genetic and epigenetic mechanisms underlying this trait may help improve the accuracy of breeding programs and deliver a better product quality to consumers. However, little is known about epigenetic effects in the muscle of Bos taurus and their implications in tenderness, and no studies have been conducted in Bos indicus. Therefore, we analyzed Reduced Representation Bisulfite Sequencing (RRBS) to search for differences in the methylation profile of Bos indicus skeletal muscle with extreme values for beef tenderness (tender = 6 animals, tough = 6 animals).

2022-05-27 | GSE190966 | GEO

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data