叉头转录因子1(FoxO1)与肌球蛋白重链基因(MyHC)的相关性及其对肉品质的影响  

Correlation study of FoxO1 and MyHC and their affection to meat quality

作　　者：王乐[1] 郭月英[1] 程海星[1] 张利霞[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2016年第4期233-237,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助(31360393)

摘　　要：肉品质作为一个综合性状,从本质上,基因水平的遗传调控对肉质产生关键影响。随着肉品质研究的深入,多种肉质标记基因被不断发掘,基因之间的相互调控作用为进一步研究提供新的视野。FoxO1作为FoxO(叉头框转录因子)家族的重要成员,是多种细胞通路中关键的信号分子,参与骨骼肌的生长发育、脂肪沉积,并与多种肉质基因具有密切相关性。肌球蛋白重链(MyHC)基因,通过基因表达对肌纤维类型产生直接调控,对肉质产生重要影响;文中对FoxO1、MyHC基因的功能及其对肉品质的影响进行介绍,同时综述了FoxO1对MyHC的调控作用与肉质的相关性,并对其调控机理进行了探讨。Meat quality,as a comprehensive trait,was effected critically by genetic regulation on genetic levels.With the further research on meat quality,many marker genes have been explored and new horizons were opened up by regulation effect between the genes. FoxO1,as a crucial member of Fox O,is a key signal molecule in various cell signaling pathways,which participates in the process of skeletal muscle development,fat deposition and closely relates to genes affecting meat quality. Meat quality was significantly affected by Myosin heavy chain（ MyHC）,whose gene expression directly regulates muscle fiber types. In this paper,the function of FoxO1,MyHC and their effect on meat quality were introduced. The correlation between meat quality and the regulation to MyHC of FoxO1 was summarized and the regulating mechanism was discussed with the purpose of offering theoretic reference for improvement of meat quality and further study of the genes relating to meat quality trait.

关 键 词：FOXO1 MYHC 肉质 相关性研究 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]