Characterization of the bovine gene LIPE and possible influence on fatty acid composition of meat

Goszczynski, Daniel Estanislao; Mazzucco, Juliana Papaleo; Ripoli, María Verónica; Villarreal, E. L.; Rogberg-Muñoz, A.; Mezzadra, C. A.; Melucci, L. M.; Giovambattista, Guillermo

doi:10.1016/j.mgene.2014.09.001

Cited by 17 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high level of variability observed in FABP4 was similar to that detected by our group in the bovine LIPE gene (21), which encodes an enzyme that interacts with FABP4 in lipid hydrolysis, using the same sample panel. Currently, the SNPdb has more than 95 million polymorphisms for B. taurus, but two thirds of them are yet to be validated and only 11189 show frequency data.…”

Section: Discussionsupporting

confidence: 84%

Genetic Variation in FABP4 and Evaluation of Its Effects on Beef Cattle Fat Content

Goszczynski

Papaleo-Mazzucco

Ripoli

et al. 2017

Animal Biotechnology

Self Cite

View full text Add to dashboard Cite

FABP4 is a protein primarily expressed in adipocytes and macrophages that plays a key role in fatty acid trafficking and lipid hydrolysis. FABP4 gene polymorphisms have been associated with meat quality traits in cattle, mostly in Asian breeds under feedlot conditions. The objectives of this work were to characterize FABP4 genetic variation in several worldwide cattle breeds and evaluate possible genotype effects on fat content in a pasture-fed crossbred (Angus-Hereford-Limousin) population. We re-sequenced 43 unrelated animals from nine cattle breeds (Angus, Brahman, Creole, Hereford, Holstein, Limousin, Nelore, Shorthorn, and Wagyu) and obtained 22 single nucleotide polymorphisms (SNPs) over 3,164 bp, including four novel polymorphisms. Haplotypes and linkage disequilibrium analyses showed a high variability. Five SNPs were selected to perform validation and association studies in our crossbred population. Four SNPs showed well-balanced allele frequencies (minor frequency > 0.159), and three showed no significant deviations from Hardy-Weinberg proportions. SNPs showed significant effects on backfat thickness and fatty acid composition (P < 0.05). The protein structure of one of the missense SNPs was analyzed to elucidate its possible effect on fat content in our studied population. Our results revealed a possible blockage of the fatty acid binding site by the missense mutation.

show abstract

Section: Discussionsupporting

confidence: 84%

Genetic Variation in FABP4 and Evaluation of Its Effects on Beef Cattle Fat Content

Goszczynski

Papaleo-Mazzucco

Ripoli

et al. 2017

Animal Biotechnology

Self Cite

View full text Add to dashboard Cite

show abstract

“…The g.78944G>A and g.81959G>A variants in exon 2 led to amino acid changes from glycine to arginine and from serine to asparagine, respectively. Therefore, variations in the amino acid coding region may cause alterations in the HSL protein structures that result in functional HSL lipid metabolism, thereby influencing the meat composition and altering the meat quality traits [38,39]. In the current study, individuals with the AA genotype had lower WBSF values than those with the GG phenotype, possibly because these amino acid mutation variants alter the function of the yak HSL proteins.…”

Section: Discussionmentioning

confidence: 60%

“…Nowadays, an increasing number of observations have demonstrated that the HSL gene is an outstanding candidate for the meat quality traits [22]. This gene encodes for an intracellular neutral lipase that hydrolyzes various estrogens and is involved in mobilizing free fatty acids in living bodies; therefore, changes in the sequence of this gene may alter the fatty acid composition of tissues [38]. The present study is the first to reveal the relationship between the variation in the HSL gene and meat and carcass traits in yaks.…”

Section: Discussionmentioning

confidence: 99%

Variation in the HSL Gene and Its Association with Carcass and Meat Quality Traits in Yak

Wang,

Qi,

Zhu

et al. 2023

Animals

View full text Add to dashboard Cite

Hormone-sensitive lipase (HSL) is involved in the breakdown of triacylglycerols in adipose tissue, which influences muscle tenderness and juiciness by affecting the intramuscular fat content (IMF). This study analyzed the association between different genotypes and haplotypes of the yak HSL gene and carcass and meat quality traits. We used hybridization pool sequencing to detect exon 2, exon 8, and intron 3 variants of the yak HSL gene and genotyped 525 Gannan yaks via KASP to analyze the effects of the HSL gene variants on the carcass and meat quality traits in yaks. According to the results, the HSL gene is highly expressed in yak adipose tissue. Three single nucleotide polymorphisms (SNPs) were identified, with 2 of them located in the coding region and one in the intron region. Variants in the 2 coding regions resulted in amino acid changes. The population had 3 genotypes of GG, AG, and AA, and individuals with the AA genotype had lower WBSF values (p < 0.05). The H3H3 haplotype combinations could improve meat tenderness by reducing the WBSF values and the cooking loss rate (CLR) (p < 0.05). H1H1 haplotype combinations were associated with the increased drip loss rate (DLR) (p < 0.05). The presence of the H1 haplotype was associated the increased CLR in yaks, while that of the H2 haplotype was associated with the decreased DLR in yaks (p < 0.05). These results demonstrated that the HSL gene may influence the meat quality traits in yaks by affecting the IMF content in muscle tissues. Consequently, the HSL gene can possibly be used as a biomarker for improving the meat quality traits in yaks in the future.

show abstract

“…In cattle, two SNPs (c.276C>T and c.51C>T) have been found to be associated with carcass and meat quality traits in Chinese Simmental-cross steers [10]. Furthermore, three SNPs (rs109759779, rs109598915, and rs41887406), selected on the basis of evolutionary conservation, were studied and the obtained results suggested a possible association of SNP1 with the levels of oleic acid and total monounsaturated fatty acids (SFA) (p˂0.01), and SNP2 and SNP3 with the level of heneicosylic acid (p˂0.01) [11].…”

Section: Tables-3mentioning

confidence: 99%

Polymorphisms in hormone-sensitive lipase and leptin receptor genes and their association with growth traits in Barki lambs

Ibrahim

2021

Vet World

View full text Add to dashboard Cite

Background and Aim: Marker-assisted selection has many advantages over conventional selection in animal breeding. The candidate gene approach has been applied to identify genetic markers associated with economically important traits in livestock. This study was established to investigate variation in the hormone-sensitive lipase (HSL) and leptin receptor (LEPR) genes, and their association with growth traits in Barki lambs. Materials and Methods: Records for birth weight (BW), pre-weaning average daily gain (ADG1), weaning weight (WW), post-weaning average daily gain (ADG2), and marketing weight (MW) were obtained from 247 Barki lambs. Polymerase chain reaction–single-stranded conformational polymorphism analyses were used to detect variation in exon 9 of HSL and exon 19 of LEPR. General linear models were used to test for associations between the variation in ovine HSL and LEPR, and growth traits. Results: The SSCP banding patterns for HSL showed three variants (H1, H2, and H3), which contained two nucleotide-sequence differences (c.1865C>T and c.2038T>C). Two SSCP banding patterns (L1 and L2) were observed for LEPR and these contained two nucleotide-sequence differences (c.2800G>A and c.2978C>G). The HSL genotype showed no effect on the studied traits. The LEPR genotype was proven to have significant effects (p<0.05) on ADG2 and MW. The presence of the L1 variant was associated (p<0.01) with decreased ADG2 and MW. Conclusion: The finding of an association between LEPR gene variation and growth rate after weaning in Barki lambs warrants efforts to improve this trait.

show abstract

Characterization of the bovine gene LIPE and possible influence on fatty acid composition of meat

Cited by 17 publications

References 40 publications

Genetic Variation in FABP4 and Evaluation of Its Effects on Beef Cattle Fat Content

Genetic Variation in FABP4 and Evaluation of Its Effects on Beef Cattle Fat Content

Variation in the HSL Gene and Its Association with Carcass and Meat Quality Traits in Yak

Polymorphisms in hormone-sensitive lipase and leptin receptor genes and their association with growth traits in Barki lambs

Contact Info

Product

Resources

About