Titulo:
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino
.
Sumario:
La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se pued... Ver más
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Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino Molecular markers and genes associated with meat quality in cattle La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se puede obtener la información de que caracteristicas tendrá la carne de un individuo y de la descendencia, con el simple hecho de analizar una muestra biológica que contenga su ADN, en la presente revisión se describen algunos genes que tienen efecto sobre las propiedades de la carne y se mencionan polimorfismos de nucleótidos que pueden afectarlas, enfatizando en el gen calpaína y calpastatina, y su influencia en las distintas caracteristicas. Beef is a source of protein, which has physicochemical properties such as tenderness, juiciness, marbling, flavor and water retention, which influence its quality. Currently, with the help of molecular techniques such as polymerase chain reaction, electrophoresis and sequencing, where molecular markers can be analyzed and detected, it has been discovered in several bovine breeds that changes of some nucleotide in genes such as calpain and calpastatin. Mainly, they can affect the aforementioned properties, generating a much more attractive meat for the consumer, for this reason the use of molecular markers as a selection tool is gaining more strength every day, because information can be obtained about what characteristics the meat will have. meat of an individual and the offspring, with the simple act of analyzing a biological sample that contains its DNA, in this review we describe some genes that have an effect on the properties of meat and mention nucleotide polymorphisms that can affect them, emphasizing the calpain and calpastatin gene, and their influence on the different characteristics. Camargo Pitalua, Camilo A Montes-Vergara, Donicer E Pérez-Cordero, Alexander Calpain Calpastatin proteases organoleptic properties flavor tenderness Calpaina Calpastatina proteasas propiedades organolépticas sabor ternura 16 1 Núm. 1 , Año 2024 : RECIA 16(1):ENERO-JUNIO 2024 Artículo de revista Journal article 2024-03-26T06:54:31Z 2024-03-26T06:54:31Z 2024-03-26 application/pdf application/epub+zip audio/mpeg Universidad de Sucre Revista Colombiana de Ciencia Animal - RECIA 2027-4297 https://revistas.unisucre.edu.co/index.php/recia/article/view/1071 10.24188/recia.v16.n1.2024.1071 https://doi.org/10.24188/recia.v16.n1.2024.1071 spa https://creativecommons.org/licenses/by/4.0 Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0. e1071 e1071 Soria LA & Corva PM. Factores genéticos y ambientales que determinan la terneza de la carne bovina Genetic and environmental factors influencing beef tenderness. Arch. Latinoam. Prod. Anim. 2004; 12(2). https://ojs.alpa.uy/index.php/ojs_files/article/view/20 Mateescu,RG. Genetics of meat quality. In: The genetics of cattle. DJ Garrick and A. Ruvinsky (2 Ed.). CABI Publishing. New York. 2014. https://doi.org/10.1079/9781780642215.0544 Kappes SM. Utilization of gene mapping information in livestock animals. Theriogenology, 1999; 51:135. https://doi.org/10.1016/s0093-691x(98)00237-4 Doelle W, Rokem S, Berovic M. In: Methods in biotechnology, Vol. 2, Ed. Horst (Ed.). Horst W. Doelle, Stefan Rokem, Marin Berovic 2009. https://www.eolss.net/ebooklib/bookinfo/biotechnology.aspx FAO. La situación de los recursos zoogeneticos mundiales para la alimentación y la agricultura, 2010. https://www.fao.org/documents/card/en/c/1b5aaa26-cf58-44a9-83f7-8998d117fb70 6. Moreno N, Carabaño MJ, Venturini G, Rueda J, González C, Serrano M, et al,. Combinación de información de expresión diferencial y genotipado de genoma completo para redefinir regiones qtls asociados a caracteres de calidad de carne en bovino. Revista Complutense de Ciencias Veterinarias, 2012; 6(1):50-54. https://link.gale.com/apps/doc/A310150453/IFME?u=anon~cb55f2c2&sid=googleScholar&xid=fdcbfc7e Falomir Lockhart AH. El color de la carne bovina: Estudio de la influencia y asociación de polimorfismos en genes candidatos. 2020. https://notablesdelaciencia.conicet.gov.ar/handle/11336/144733 Dekkers JCM. Commercial application of marker- and gene-assisted selection in livestock: strategies and lessons. J Anim Sci. 2004; 82:E313-328. https://doi.org/10.2527/2004.8213_supple313x Weller J. Current and Future Developments in Patents for Quantitative Trait Loci in Dairy Cattle. Recent Pat. DNA Gene Seq. 2007; 1:69–76. https://doi.org/10.2174/187221507779814489 Goll DE, Thompson VF, Li H, Wei W, Cong J. The calpain system. Physiol Rev. 2003; 83(3):731-801. https://doi.org/10.1152/physrev.00029.2002 Desgarennes-Alcalá CM, Moral Sd, Meza-Villalvazo VM, Peña-Castro JM, Zárate-Martínez JP, Abad-Zavaleta J. Estimación de las frecuencias alélicas y genotípicas de los genes CAPN1 Y CAST asociados a la calidad de la carne en bovinos de la Cuenca del Papaloapan. Nova Scientia 2017 ;9(19):211-228. https://doi.org/10.21640/ns.v9i19.996 Van den Maagdenberg K, Claeys E, Stinckens A, Buys N, De Smet S. Effect of age, muscle type, and insulin-like growth factor-II genotype on muscle proteolytic and lipolytic enzyme activities in boars1. J Anim Sci. 2007; 85(4):952-960. http://dx.doi.org/10.2527/jas.20063 Moyen C, Goudenege S, Poussard S, Sassi AH, Brustis JJ, Cottin P. Involvement of micro-calpain (CAPN 1) in muscle cell differentiation. Int. J Biochem Cell Biol. 2004; 36(4):728-743. https://doi.org/10.1016/s1357-2725(03)00265-6 Barnoy S, M Maki, NS Kosower. Overexpression of calpastatin inhibits L8 myoblast fusion. 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The bovine fatty acid binding protein 4 gene is significantly associated with marbling and subcutaneous fat depth in Wagyu x Limousin F2 crosses. Anim Genet. 2006; 37(4):400-402. https://doi.org/10.1111/j.1365-2052.2006.01464.x Li X, Ekerljung M, Lundström K, Lundén A. Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in Sweden. Meat Sci. 2013; 94(2):153-158. https://doi.org/10.1016/j.meatsci.2013.01.010 Chriki S, Renand G, Picard B, Micol D, Journaux L, Hocquette J. Meta-analysis of the relationships between beef tenderness and muscle characteristics. Livest Sci 2013; 155:424-434. https://doi.org/10.1016/j.livsci.2013.04.009 Ba HV, Reddy BV, Hwang I. Role of calpastatin in the regulation of mRNA expression of calpain, caspase, and heat shock protein systems in bovine muscle satellite cells. 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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes – A review. Meat Science. 2011; 89(2):111- 124. https://doi.org/10.1016/j.meatsci.2011.04.007 Leal-Gutiérrez JD, Jiménez-Robayo LM, Ariza M, Manrique C, López J, Martínez C, et al. Polimorfismos de los genes CAPN1, CAST, DES, PRKAG3 y RYR1 asociados a la capacidad de retención de agua en crudo y cocinado en carne de bovino en cruces Bos indicus y Bos taurus en Colombia Archivos de Zootecnia. 2015; 64(245):29-35. https://doi.org/10.21071/az.v64i245.371 Reardon W, Mullen A, Sweeney T, Hamill R. Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus. Meat Science. 2010; 86:270-275. https://doi.org/10.1016/j.meatsci.2010.04.013 Song S, Zhang X, Hayat K, Liu P, Jia C, Xia S, et al. Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow. Food Chem. 2011; 124(1):203–209. http://dx.doi.org/10.1016/j.foodchem.2010.06.010 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1128 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1129 https://revistas.unisucre.edu.co/index.php/recia/article/download/1071/1130 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_dcae04bc http://purl.org/redcol/resource_type/ARTREV info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
| institution |
UNIVERSIDAD DE SUCRE |
| thumbnail |
https://nuevo.metarevistas.org/UNIVERSIDADDESUCRE/logo.png |
| country_str |
Colombia |
| collection |
Revista Colombiana de Ciencia Animal - RECIA |
| title |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| spellingShingle |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino Camargo Pitalua, Camilo A Montes-Vergara, Donicer E Pérez-Cordero, Alexander Calpain Calpastatin proteases organoleptic properties flavor tenderness Calpaina Calpastatina proteasas propiedades organolépticas sabor ternura |
| title_short |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_full |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_fullStr |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_full_unstemmed |
Marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_sort |
marcadores moleculares y genes asociados a calidad de carne en el ganado bovino |
| title_eng |
Molecular markers and genes associated with meat quality in cattle |
| description |
La carne bovina es una fuente de proteína, la cual posee propiedades fisicoquímicas como la terneza, jugosidad, marmóreo, sabor y retención de agua, que influyen sobre la calidad de la misma. En la actualidad, con ayuda técnicas moleculares como la reacción en cadena de la polimerasa, electroforesis y secuenciación, donde se pueden analizar y detectar marcadores moleculares, se ha descubierto en varias razas bovinas que cambios de algún nucleótido en genes como la calpaína y la calpastatina principalmente, pueden afectar las propiedades antes mencionadas generando una carne mucho mas llamativa para el consumidor, por esta razón el uso de marcadores moleculares como una herramienta de selección cada día toma mas fuerzas, debido a que se puede obtener la información de que caracteristicas tendrá la carne de un individuo y de la descendencia, con el simple hecho de analizar una muestra biológica que contenga su ADN, en la presente revisión se describen algunos genes que tienen efecto sobre las propiedades de la carne y se mencionan polimorfismos de nucleótidos que pueden afectarlas, enfatizando en el gen calpaína y calpastatina, y su influencia en las distintas caracteristicas.
|
| description_eng |
Beef is a source of protein, which has physicochemical properties such as tenderness, juiciness, marbling, flavor and water retention, which influence its quality. Currently, with the help of molecular techniques such as polymerase chain reaction, electrophoresis and sequencing, where molecular markers can be analyzed and detected, it has been discovered in several bovine breeds that changes of some nucleotide in genes such as calpain and calpastatin. Mainly, they can affect the aforementioned properties, generating a much more attractive meat for the consumer, for this reason the use of molecular markers as a selection tool is gaining more strength every day, because information can be obtained about what characteristics the meat will have. meat of an individual and the offspring, with the simple act of analyzing a biological sample that contains its DNA, in this review we describe some genes that have an effect on the properties of meat and mention nucleotide polymorphisms that can affect them, emphasizing the calpain and calpastatin gene, and their influence on the different characteristics.
|
| author |
Camargo Pitalua, Camilo A Montes-Vergara, Donicer E Pérez-Cordero, Alexander |
| author_facet |
Camargo Pitalua, Camilo A Montes-Vergara, Donicer E Pérez-Cordero, Alexander |
| topic |
Calpain Calpastatin proteases organoleptic properties flavor tenderness Calpaina Calpastatina proteasas propiedades organolépticas sabor ternura |
| topic_facet |
Calpain Calpastatin proteases organoleptic properties flavor tenderness Calpaina Calpastatina proteasas propiedades organolépticas sabor ternura |
| topicspa_str_mv |
Calpaina Calpastatina proteasas propiedades organolépticas sabor ternura |
| citationvolume |
16 |
| citationissue |
1 |
| citationedition |
Núm. 1 , Año 2024 : RECIA 16(1):ENERO-JUNIO 2024 |
| publisher |
Universidad de Sucre |
| ispartofjournal |
Revista Colombiana de Ciencia Animal - RECIA |
| source |
https://revistas.unisucre.edu.co/index.php/recia/article/view/1071 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by/4.0 Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0. info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
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