Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2019, Cilt: 3 Sayı: 4, 233 - 239, 24.12.2019
https://doi.org/10.31015/jaefs.2019.4.6

Öz

Kaynakça

  • Aaslyng, M. D., and Meinert, L. (2017). Meat flavour in pork and beef – From animal to meal. Meat Science,132,112–117. https://doi.org/10.1016/j.meatsci.2017.04.012
  • Barendse, W. G. (2002). DNA markers for meat tenderness. International patent application. No. Vol. 1. PCT/AU02/00122. World Intellectual Property Organization Inernational Publication, No. WO 02/064820. https://patents.google.com/patent/WO2002064820A1/tr
  • Bhat, Z. F., Morton, J. D., Mason, S. L., and Bekhit, A. E. A. (2018). Role of calpain system in meat tenderness: A review. Food Science and Human Wellness, 7, 196-204. https://doi.org/10.1016/j.fshw.2018.08.002
  • Cavin, C., Cotteneta, G., Cooperb, K. M., and Zbinden, P. (2018). Meat Vulnerabilities to Economic Food Adulteration Require New Analytical Solutions. CHIMIA International Journal for Chemistry, 697–703. https://doi.org/10.2533/chimia.2018.697
  • Curi, R. A., Chardulo, L. A., Mason, M. C., Arrigoni, M. D., Silveira, A. C., and de Oliveira, H. N. (2009). Effect of single nucleotide polymorphisms of CAPN1 and CAST genes on meat traits in Nellore beef cattle (Bos indicus) and in their crosses with Bos taurus. Animal Genetics, 40, 456–462. https://doi.org/10.1111/j.1365-2052.2009.01859.x
  • De Koning, T. J., Jongbloed, J. D., Sikkema-Raddatzand, B., and Sinke, R. J. (2014). Targeted next-generation sequencing panels for monogenetic disorders in clinical diagnostics: The opportunities and challenges. Expert Review of Molecular Diagnostic, 15(1), 61-70. https://doi.org/10.1586/14737159.2015.976555
  • Djadid, N. D., Nikmard, M., Zakeri, S., and Gholizadeh, S. (2011). Characterization of calpastatin gene in Iranian Afshari sheep. Iranian Journal of Biotechnology, 9(2), 145-149. https://www.researchgate.net/publication/286044765
  • Enriquez-Valencia, C. E., Pereira, G. L., Malheiros, J. M., de Vasconcelos Silva, J. A. I., Albuquerque, L. G., de Oliveira, H. N., Chardulo, L. A. L., and Curi, R. A. (2017). Effect of the g. 98535683A > G SNP in the CAST gene on meat traits of Nellore beef cattle (Bos indicus) and their crosses with Bos Taurus. Meat Science, 123, 64–66. http://dx.doi.org/10.1016/j.meatsci.2016.09.003
  • Ensembl Cow Database, 2019. https://www.ensembl.org/Bos_taurus/Gene/Summary?db=core; g=ENSBTAG 0000000 0874; r=7:96033978-96167151
  • Gao, Y., Zhang, R., Hu, X., and Li, N. (2007). Application of genomic technologies to the improvement of meat quality of farm animals. Meat Science, 77, 36–45. https://doi.org/10.1016/j.meatsci.2007.03.026
  • Goodwin, S., McPherson, J.D., and Mc Combie, W.R. (2016). Coming of age: ten years of next-generation sequencing technologies. Nature Reviews Genetics, 17, 333–351. https://doi.org/10.1038/nrg.2016.49
  • Herrera-Mendez, C. H., Becila, S., Boudjellal, A., and Ouali, A. (2006). Meat ageing: Reconsideration of the current concept. Trends Food Sci Technol, 17(8), 394-405. https://doi.org/10.1016/j.tifs.2006.01.011
  • Klont, R. E., Brocks, L., and Eikelenboom, G. (1998). Muscle fibre type and meat quality. Meat Science, 49, 219–229. uscle fibre type and meat quality. Meat Science, 49, 219–229. https://doi.org/10.1016/S0309-1740(98)90050-X
  • Leal-Gutiérrez, J. D., and Mateescu, R. G. (2019). Genetic basis of improving the palatability of beef cattle: current insights. Food Biotechnology, 33(3), 193-216. https://doi.org/10.1080/08905436.2019.1616299
  • Linderman, M. D., Brandt, T., Edelmann Jabado, O., Kasai, Y., Kornreich, R., Mahajan, M., Shah, H., Kasarskis, A. and Schadt, E. E. (2014). Analytical validation of whole exome and whole genome sequencing for clinical applications. BMC Medical Genomics, 7, 20. https://doi.org/10.1186/1755-8794-7-20
  • Lu, D., Sargolzaei, M., Kelly, M., Voort, G. V., Wang, Z., Mandell, I., Moore, S., Plastow, G., and Miller, S. P. (2013). Genome-wide association analyses for carcass quality in cross bred beef cattle. BMC Genetics, 14(80), 1471-2156. http://www.biomedcentral.com/1471-2156/14/80
  • Mateescu, R. G., Garrick, D. J., and Reecy, J. M. (2017). Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle. Frontier in Genetics, 8, 171. https://doi.org/10.3389/fgene.2017.00171
  • Page, B. T., Casas, E., Quaas, R. L., Thallman, R. M., Wheeler, T. L., Shackelford, S. D., Koohmaraie, M., White, S. N., Bennett, G. L., and Keele, J. W. (2004). Association of markers in the bovine CAPN1 gene with meat tenderness in large cross bred populations that sample influential industry sires. Journal of Animal Science, 82, 3474–3481. https://doi.org/10.2527/2004.82123474x
  • Parra-Bracamonte, M., Martinez-Gonzales, J.C., Sifuentes-Rincon, A., and Ortega-Rivas, E. (2015). Meat tenderness genetic polymorphisms occurrence and distribution in five Zebu breeds in Mexico. Electronic Journal of Biotechnology,18(5). https://doi.org/10.1016/j.ejbt.2015.07.002
  • Raynaud, P., Gillard, M., Parr, T., Bardsley, R., Amarger, V., and Levéziel, H. (2005). Correlation between bovine calpastatin mRNA transcripts and protein isoforms. Archives of Biochemistry and Biophysics, 440, 46-53. https://doi.org/10.1016/j.abb.2005.05.028
  • Richards, S., Aziz, N., Bale, S., Bick, D., Das, S., Gastier-Foster, J., Grody, W. W., Hegde, M., Elaine Lyon Spector, E., Voelkerding, K., and Rehm, H. L. (2015). Standards and Guidelines for the Interpretation of SequenceVariants: A Joint Consensus Recommendation of the American College of Medical Genetics and Genomics and the Association for Molecular Pathology. Genetics in Medicine, 17(5), 405–424. https://doi.org/10.1016/j.jmoldx.2016.10.002
  • Sanger, F., Nicklen, S., and Coulson, A. R. (1977). DNA sequencing with chain-terminating inhibitors. Proceedings of the National Academy of Sciences, USA, 74, 5463–5467. https://doi.org/10.1073/pnas.74.12.5463
  • Van Eenennaam, A. L., Li, J., Thallman, R. M., Quaas, R. L., Dikeman, M. E., Gill, C. A., Franke, D. E., and Thomas, M. G. (2007). Validation of commercial DNA tests for quantitative beef quality traits. Journal of Animal Science, 85, 891–900. https://doi.org/10.2527/jas.2006-512
  • Wheeler, T., Shackelford, S., and Koohmaraie, M. (2000). Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science, 78, 958–965. https://doi.org/10.2527/2000.784958x
  • Yousefi, S., and Azari, M. A. (2012). Study of Calpastatin gene polymorphism in Holstein cattle and buffalo. Animal Sciences and Biotechnologies, 45 (1), 285-288. https://www.researchgate.net/publication/267247830
  • Zhou, Y. G., Xiong, Y., WuYang, C., Jiang, X. S., Ran, J. S., Jin, J., Wang, Y., Lan, D., Ren, P., Hu, Y. D., and Liu, Y. P. (2017). Experimental verification of CAPN1 and CAST gene polymorphisms in different generations of Da-Heng broilers. Hindawi BioMed Research International. https://doi.org/10.1155/2017/7968450

Next Generation Sequencing (NGS) Based Variation Analysis: A New Practical Biomarker for Beef Tenderness Assessment

Yıl 2019, Cilt: 3 Sayı: 4, 233 - 239, 24.12.2019
https://doi.org/10.31015/jaefs.2019.4.6

Öz

Evaluation of some
meat quality attributes using genetic analysis is steadily increasing. PCR
based targeted variation analysis is one of the most commonly preferred
techniques for this purpose. Recently, Next Generation Sequencing (NGS) method
has drawn
considerable attention
because of its’ high
analysis capacity.
The purpose of the current study was to
determine variations in CAST gene from Brangus and Simmental cattle by performing
whole gene sequencing using NGS, and to investigate the potential of NGS method
in evaluating meat tenderness based on the high genomic data it provides. Whole gene sequence analysis was performed on
Calpastatin (CAST) gene of samples acquired from 52 Brangus and 52 Simmental beef
cattle breeds using NGS method, and the variations detected were evaluated in
terms of their potential in measuring meat tenderness and quality. NGS
outputs were analyzed in Ensemble “cow” database platform and 13 variations were
detected. One of these variations (EXON 8 c.439C>G/ p.L147V ) was evaluated
as undeclared before. In 20 Brangus cattle and in 9 Simmental cattle, no variations
were detected whereas 6 variations (V1, V2, V5, V8, V10 and V13) were found significantly
different (p<0.05) based on their distribution in breeds. 


Kaynakça

  • Aaslyng, M. D., and Meinert, L. (2017). Meat flavour in pork and beef – From animal to meal. Meat Science,132,112–117. https://doi.org/10.1016/j.meatsci.2017.04.012
  • Barendse, W. G. (2002). DNA markers for meat tenderness. International patent application. No. Vol. 1. PCT/AU02/00122. World Intellectual Property Organization Inernational Publication, No. WO 02/064820. https://patents.google.com/patent/WO2002064820A1/tr
  • Bhat, Z. F., Morton, J. D., Mason, S. L., and Bekhit, A. E. A. (2018). Role of calpain system in meat tenderness: A review. Food Science and Human Wellness, 7, 196-204. https://doi.org/10.1016/j.fshw.2018.08.002
  • Cavin, C., Cotteneta, G., Cooperb, K. M., and Zbinden, P. (2018). Meat Vulnerabilities to Economic Food Adulteration Require New Analytical Solutions. CHIMIA International Journal for Chemistry, 697–703. https://doi.org/10.2533/chimia.2018.697
  • Curi, R. A., Chardulo, L. A., Mason, M. C., Arrigoni, M. D., Silveira, A. C., and de Oliveira, H. N. (2009). Effect of single nucleotide polymorphisms of CAPN1 and CAST genes on meat traits in Nellore beef cattle (Bos indicus) and in their crosses with Bos taurus. Animal Genetics, 40, 456–462. https://doi.org/10.1111/j.1365-2052.2009.01859.x
  • De Koning, T. J., Jongbloed, J. D., Sikkema-Raddatzand, B., and Sinke, R. J. (2014). Targeted next-generation sequencing panels for monogenetic disorders in clinical diagnostics: The opportunities and challenges. Expert Review of Molecular Diagnostic, 15(1), 61-70. https://doi.org/10.1586/14737159.2015.976555
  • Djadid, N. D., Nikmard, M., Zakeri, S., and Gholizadeh, S. (2011). Characterization of calpastatin gene in Iranian Afshari sheep. Iranian Journal of Biotechnology, 9(2), 145-149. https://www.researchgate.net/publication/286044765
  • Enriquez-Valencia, C. E., Pereira, G. L., Malheiros, J. M., de Vasconcelos Silva, J. A. I., Albuquerque, L. G., de Oliveira, H. N., Chardulo, L. A. L., and Curi, R. A. (2017). Effect of the g. 98535683A > G SNP in the CAST gene on meat traits of Nellore beef cattle (Bos indicus) and their crosses with Bos Taurus. Meat Science, 123, 64–66. http://dx.doi.org/10.1016/j.meatsci.2016.09.003
  • Ensembl Cow Database, 2019. https://www.ensembl.org/Bos_taurus/Gene/Summary?db=core; g=ENSBTAG 0000000 0874; r=7:96033978-96167151
  • Gao, Y., Zhang, R., Hu, X., and Li, N. (2007). Application of genomic technologies to the improvement of meat quality of farm animals. Meat Science, 77, 36–45. https://doi.org/10.1016/j.meatsci.2007.03.026
  • Goodwin, S., McPherson, J.D., and Mc Combie, W.R. (2016). Coming of age: ten years of next-generation sequencing technologies. Nature Reviews Genetics, 17, 333–351. https://doi.org/10.1038/nrg.2016.49
  • Herrera-Mendez, C. H., Becila, S., Boudjellal, A., and Ouali, A. (2006). Meat ageing: Reconsideration of the current concept. Trends Food Sci Technol, 17(8), 394-405. https://doi.org/10.1016/j.tifs.2006.01.011
  • Klont, R. E., Brocks, L., and Eikelenboom, G. (1998). Muscle fibre type and meat quality. Meat Science, 49, 219–229. uscle fibre type and meat quality. Meat Science, 49, 219–229. https://doi.org/10.1016/S0309-1740(98)90050-X
  • Leal-Gutiérrez, J. D., and Mateescu, R. G. (2019). Genetic basis of improving the palatability of beef cattle: current insights. Food Biotechnology, 33(3), 193-216. https://doi.org/10.1080/08905436.2019.1616299
  • Linderman, M. D., Brandt, T., Edelmann Jabado, O., Kasai, Y., Kornreich, R., Mahajan, M., Shah, H., Kasarskis, A. and Schadt, E. E. (2014). Analytical validation of whole exome and whole genome sequencing for clinical applications. BMC Medical Genomics, 7, 20. https://doi.org/10.1186/1755-8794-7-20
  • Lu, D., Sargolzaei, M., Kelly, M., Voort, G. V., Wang, Z., Mandell, I., Moore, S., Plastow, G., and Miller, S. P. (2013). Genome-wide association analyses for carcass quality in cross bred beef cattle. BMC Genetics, 14(80), 1471-2156. http://www.biomedcentral.com/1471-2156/14/80
  • Mateescu, R. G., Garrick, D. J., and Reecy, J. M. (2017). Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle. Frontier in Genetics, 8, 171. https://doi.org/10.3389/fgene.2017.00171
  • Page, B. T., Casas, E., Quaas, R. L., Thallman, R. M., Wheeler, T. L., Shackelford, S. D., Koohmaraie, M., White, S. N., Bennett, G. L., and Keele, J. W. (2004). Association of markers in the bovine CAPN1 gene with meat tenderness in large cross bred populations that sample influential industry sires. Journal of Animal Science, 82, 3474–3481. https://doi.org/10.2527/2004.82123474x
  • Parra-Bracamonte, M., Martinez-Gonzales, J.C., Sifuentes-Rincon, A., and Ortega-Rivas, E. (2015). Meat tenderness genetic polymorphisms occurrence and distribution in five Zebu breeds in Mexico. Electronic Journal of Biotechnology,18(5). https://doi.org/10.1016/j.ejbt.2015.07.002
  • Raynaud, P., Gillard, M., Parr, T., Bardsley, R., Amarger, V., and Levéziel, H. (2005). Correlation between bovine calpastatin mRNA transcripts and protein isoforms. Archives of Biochemistry and Biophysics, 440, 46-53. https://doi.org/10.1016/j.abb.2005.05.028
  • Richards, S., Aziz, N., Bale, S., Bick, D., Das, S., Gastier-Foster, J., Grody, W. W., Hegde, M., Elaine Lyon Spector, E., Voelkerding, K., and Rehm, H. L. (2015). Standards and Guidelines for the Interpretation of SequenceVariants: A Joint Consensus Recommendation of the American College of Medical Genetics and Genomics and the Association for Molecular Pathology. Genetics in Medicine, 17(5), 405–424. https://doi.org/10.1016/j.jmoldx.2016.10.002
  • Sanger, F., Nicklen, S., and Coulson, A. R. (1977). DNA sequencing with chain-terminating inhibitors. Proceedings of the National Academy of Sciences, USA, 74, 5463–5467. https://doi.org/10.1073/pnas.74.12.5463
  • Van Eenennaam, A. L., Li, J., Thallman, R. M., Quaas, R. L., Dikeman, M. E., Gill, C. A., Franke, D. E., and Thomas, M. G. (2007). Validation of commercial DNA tests for quantitative beef quality traits. Journal of Animal Science, 85, 891–900. https://doi.org/10.2527/jas.2006-512
  • Wheeler, T., Shackelford, S., and Koohmaraie, M. (2000). Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science, 78, 958–965. https://doi.org/10.2527/2000.784958x
  • Yousefi, S., and Azari, M. A. (2012). Study of Calpastatin gene polymorphism in Holstein cattle and buffalo. Animal Sciences and Biotechnologies, 45 (1), 285-288. https://www.researchgate.net/publication/267247830
  • Zhou, Y. G., Xiong, Y., WuYang, C., Jiang, X. S., Ran, J. S., Jin, J., Wang, Y., Lan, D., Ren, P., Hu, Y. D., and Liu, Y. P. (2017). Experimental verification of CAPN1 and CAST gene polymorphisms in different generations of Da-Heng broilers. Hindawi BioMed Research International. https://doi.org/10.1155/2017/7968450
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Esin Çalık 0000-0002-5840-9170

Volkan Baltacı 0000-0002-6626-8208

Prof. Dr. Kezban Candoğan 0000-0002-6721-8835

Yayımlanma Tarihi 24 Aralık 2019
Gönderilme Tarihi 13 Eylül 2019
Kabul Tarihi 4 Aralık 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 3 Sayı: 4

Kaynak Göster

APA Çalık, E., Baltacı, V., & Candoğan, P. D. K. (2019). Next Generation Sequencing (NGS) Based Variation Analysis: A New Practical Biomarker for Beef Tenderness Assessment. International Journal of Agriculture Environment and Food Sciences, 3(4), 233-239. https://doi.org/10.31015/jaefs.2019.4.6

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