Genomic structure, expression and association study of the porcine FSD2
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- 作者：Kyu-Sang Lim ; Kyung-Tai Lee ; Si-Woo Lee ; Han-Ha Chai…
- 刊名：Molecular Biology Reports
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：43
- 期：9
- 页码：1011-1018
- 全文大小：710 KB
- 刊物类别：Biomedical and Life Sciences
- 刊物主题：Life Sciences
Animal Anatomy, Morphology and Histology
Animal Biochemistry - 出版者：Springer Netherlands
- ISSN：1573-4978
- 卷排序：43
文摘
The fibronectin type III and SPRY domain containing 2 (FSD2) on porcine chromosome 7 is considered a candidate gene for pork quality, since its two domains, which were present in fibronectin and ryanodine receptor. The fibronectin type III and SPRY domains were first identified in fibronectin and ryanodine receptor, respectively, which are candidate genes for meat quality. The aim of this study was to elucidate the genomic structure of FSD2 and functions of single nucleotide polymorphisms (SNPs) within FSD2 that are related to meat quality in pigs. Using a bacterial artificial chromosome clone sequence, we revealed that porcine FSD2 consisted of 13 exons encoding 750 amino acids. In addition, FSD2 was expressed in heart, longissimus dorsi muscle, psoas muscle, and tendon among 23 kinds of porcine tissues tested. A total of ten SNPs, including four missense mutations, were identified in the exonic region of FSD2, and two major haplotypes were obtained based on the SNP genotypes of 633 Berkshire pigs. Both haplotypes were associated significantly with intramuscular fat content (IMF, P < 0.020) and moisture percentage (MP, P < 0.002). Moreover, haplotype 2 was associated with meat color, affecting yellowness (P = 0.002). These haplotype effects were further supported by the alteration of putative protein structures with amino acid substitutions. Taken together, our results suggest that FSD2 haplotypes are involved in regulating meat quality including IMF, MP, and meat color in pigs, and may be used as meaningful molecular makers to identify pigs with preferable pork quality.KeywordsPigFSD2Genomic structureExpressionPolymorphismMeat quality