The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Jin, Yuxi; Yuan, Xi; Zhao, Wenjuan; Li, Hua; Zhao, Guiping; Liu, Jianfeng

doi:10.3390/genes13020192

Cited by 5 publications

(3 citation statements)

References 40 publications

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“…Our previous study in Tiannong Partridge chickens showed that the differentially expressed genes between the high and low hexanal content groups were significantly enriched in the PPAR signaling pathway, glycerophospholipid metabolism, MAPK signaling pathway, fatty acid biosynthesis, fatty acid degradation, etc. (Jin et al, 2022). In this study, hexanal candidate genes were also involved in multiple fatty acid and amino acid related pathways, and lipid related GO terms.…”

Section: Discussionmentioning

confidence: 62%

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

et al. 2022

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Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.

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Section: Discussionmentioning

confidence: 62%

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

et al. 2022

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“…Furthermore, it is worth noting that free-range chickens like Lueyang black chickens tend to have higher hexanal content compared to cage-raised chickens—a factor that may contribute to their unique aroma profile [ 39 ]. Research has also shown a close relationship between SLC27A1 gene expression and peroxisome proliferator-activated receptor (PPAR) pathway activation with hexal content in Chinese local chicken VOCs [ 40 ]. Yuan et al [ 41 ] identified 16 candidate genes related to fatty acid pathways while highlighting a significant association between polyunsaturated fatty acids (PUFAs) and both aldehyde content as well as hexanal content within Chinese local chickens.…”

Section: Resultsmentioning

confidence: 99%

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

He,

Yang,

Lan

et al. 2024

Foods

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Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast, back, leg, heart, liver, and gizzard) of Lueyang black chicken were characterized through gas chromatography–ion mobility spectroscopy (GC-IMS) combined with stoichiometry. A total of 54 peaks in the signal of VOCs were detected by GC-IMS, and 43 VOCs were identified by qualitative analysis. There were 22 aldehydes (20.66–54.07%), 8 ketones (25.74–62.87%), 9 alcohols (4.17–14.69%), 1 ether (0.18–2.22%), 2 esters (0.43–1.54%), and 1 furan (0.13–0.52%), in which aldehydes, ketones, and alcohols were the main categories. Among the six cut parts, the relative content of aldehydes (54.07%) was the highest in the gizzard, and the relative content of ketones (62.87%) was the highest in the heart. Meanwhile, the relative content of alcohols (14.69%) was the highest in the liver. Based on a stable and reliable predictive model established by orthogonal partial least squares–discriminant analysis (OPLS-DA), 3-hydroxy-2-butanone (monomer and dimer), acetone, 2-butanone monomer, hexanal (monomer and dimer), isopentyl alcohol monomer, and n-hexanol monomer were picked out as characteristic VOCs based on variable importance in projection (VIP value > 1.0, p < 0.05). Principal component analysis (PCA) and the clustering heatmap indicated that the characteristic VOCs could effectively distinguish the six cut parts of Lueyang black chicken. The specific VOCs responsible for flavor differences among six different cut parts of Lueyang black chicken were hexanal (monomer and dimer) for the gizzard, 2-butanone monomer and hexanal dimer for the breast, hexanal monomer for the back, 3-hydroxy-2-butanone monomer for the leg, 3-hydroxy-2-butanone (monomer and dimer) for the heart, and acetone and isopentyl alcohol monomer for the liver. These findings could reveal references for quality assessment and development of chilled products related to different cut parts of Lueyang black chicken in the future.

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“…Lueyang black chicken is a kind of free-range chicken in mountainous areas, and the hexanal content of free-range chickens is greater than that of cage-range chickens [36], and this may be one of the reasons for the high hexanal content of Lueyang black chicken breast meat. Research also showed that the SLC27A1 gene and peroxisome proliferator-activated receptor (PPAR) pathway are closely related to hexal content in Chinese local chicken VOCs [37].…”

Section: Qualitative Analysis Of Vocs In Four Chicken Breastmentioning

confidence: 99%

Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

He,

Chen,

Lan

et al. 2024

Journal of Food Quality

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Steamed chicken breast meat attracts people for its unique flavor and nutritional benefits. In this study, the sensory evaluation of Lueyang black chicken breast meat during steaming was first performed, and their volatile organic compounds (VOCs) were further analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS) combined with stoichiometry. The sensory results demonstrated that the Lueyang black chicken breast meat steamed for 15–30 min was more acceptable in taste, flavor, and chewiness. A total of 60 volatile flavor signal peaks were obtained, and 46 VOCs were recognized from qualitative analysis, containing 24 aldehydes (51.19–72.57%), 8 ketones (10.15–16.97%), 9 alcohols (7.98-13.16%), 2 furans (2.24–10.85%), 2 esters (0.54–1.56%), and 1 ether (0.05–2.47%). A stable and reliable prediction model was set up by orthogonal partial least squares-discriminant analysis (OPLS-DA), and 18 characteristic VOCs (including 10 aldehydes, 3 alcohols, 3 ketones, 1 furan, and 1 ether) were picked out through variable importance in the projection (VIP>1.0 and p<0.05). Principal component analysis (PCA) results indicated that the cumulative contribution ratio was 92% with PC1 68.7% and PC2 23.3%, respectively, indicating that these characteristic VOCs could well discriminate the steaming time of Lueyang black chicken breast meat. Heatmap clustering analysis also demonstrated a similar distinguishing effect. These results could provide references for the research, development, and quality control of ready-to-eat steamed products for Lueyang black chicken breast meat in the future.

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The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Cited by 5 publications

References 40 publications

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

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