兴凯湖翘嘴鲌肌肉品质及相关候选基因研究
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摘要
兴凯湖翘嘴鲌(Culter alburnus in Xingkai Lake)又名兴凯湖大白鱼,其肉色亮白如玉,肉质细嫩鲜美,是我国四大淡水名鱼之一,具有很高的经济价值。近年来,由于过度捕捞及产卵场环境恶化,野生兴凯湖大白鱼已日渐濒危,人工养殖应运而生。但在人工养殖条件下,由于片面追求高生长速度、高产量,养殖群体的肉质风味急剧下降,失去了野生大白鱼的鲜嫩口感,导致其价格远低于野生群体,严重影响了经济效益。
本研究针对这一问题,以兴凯湖翘嘴鲌为试验对象,采用常规分析方法测定并比较不同年龄兴凯湖翘嘴鲌野生与养殖群体肌肉物理指标(pH值、肉色和质构特性)、常规营养指标、氨基酸含量、脂肪酸含量、部分血液生化指标和组织学特征,对其肌肉品质进行初步评定。采用生物化学和分子生物学的方法,利用RACE和RT-PCR等技术,克隆与肉质相关的重链肌球蛋白基因(MYHs)、生肌分化因子(MyoD)、肥胖基因产物(Leptin)和钙蛋白酶抑制蛋白(CAST),并对基因的结构和功能进行解析；采用Real Time PCR技术,从mRNA水平研究上述基因在不同年龄野生与养殖群体表达差异,探索基因表达与肉质性状之间的关系,从分子水平对肌肉品质差异的形成进行初步分析。试验结果如下：
1.从2龄后野生兴凯湖翘嘴鲌肌肉pH值均显著高于养殖群体,L*和b*值均显著高于养殖群体,a*值显著低于养殖群体(P<0.05),肉色更加洁白,晶莹剔透。兴凯湖翘嘴鲌野生群体硬度、弹性、回复性等方面高于养殖群体(P<0.05),肌肉口感更好。兴凯湖翘嘴鲌野生和养殖群体的肌纤维基本结构相同,均为不规则多边形,但野生群体比养殖群体的肌纤维直径更小,肌纤维密度更大(P<0.05)。这说明在肌肉物理特性和组织学特征方面,野生兴凯湖翘嘴鲌肉质表现更为优异。
2.2龄野生和养殖群体兴凯湖翘嘴鲌肌肉常规营养成分含量无显著差异(P>0.05)；4龄、6龄野生翘嘴鲌肌肉水分和粗蛋白含量显著高于养殖群体(P<0.05),脂肪含量明显低于养殖群体(P<0.05)。野生兴凯湖翘嘴鲌钙和磷含量比一般常见养殖鱼类高。野生和养殖兴凯湖翘嘴鲌的氨基酸组成一致,甘氨酸(Gly)含量最高,谷氨酸(Glu)和赖氨酸(Lys)次之。野生兴凯湖翘嘴鲌氨基酸总量、必需氨基酸总量和鲜味氨基酸含量明显高于养殖群体(P<0.05)。说明野生兴凯湖翘嘴鲌食用价值和肉味鲜美程度明显优于养殖群体,且随年龄增长愈加明显。
3.野生兴凯湖翘嘴鲌与养殖群体脂肪酸组成一致,以油酸(C18：1)、亚油酸(C18:2n-6)和棕桐酸(C16：0)为主。但其多不饱和脂肪酸(PUFA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)总量显著高于养殖群体(P<0.05)。这也是兴凯湖翘嘴鲌野生群体肉质风味和营养保健功能优于养殖群体的重要原因之一。兴凯湖翘嘴鲌野生群体血清中的胆固醇(TC)、甘油三酯(TG)、血糖(Glu)、总蛋白(TP)和白蛋白(ALB)含量明显低于养殖群体,高密度脂蛋白(HDLC)含量高于养殖群体,说明野生兴凯湖翘嘴鲌的能量代谢正常,血脂水平较低,体现了血脂和体脂的正相关,从而表现出更优良的健康水平。
4.克隆分离出兴凯湖翘嘴鲌MYHs两个亚型(MYHa和MYHb),其中MYHa cDNA全长6003bp,开放阅读框(ORF)长5802bp,编码1933个氨基酸；MYHb cDNA全长为5990bp,开放阅读框为5793bp,编码1930个氨基酸。将其提交到Genbank上,其登录号分别为JX272926和JX402919。通过比对,这两个基因同源性低(73%),且3’非翻译区有很大的差异,因此,这是一个基因的两个同型异构体,既是结构蛋白又是功能蛋白。MYHa和MYHb分别与鲢(Hypophthalmichthys molitrix)快速骨骼肌MYH typel型和MYH type3型同源性最高,分别为98%和97%,与其他鱼类同源性达到90%以上,说明兴凯湖翘嘴鲌MYHs具有较高的保守性。
5.克隆分离兴凯湖翘嘴鲌MyoD基因,其cDNA全长1096bp,开放阅读框为828bp,编码275个氨基酸,将其提交到Genbank上,其登录号分别为KC782835。通过对其结构分析发现,该氨基酸具有该家族的典型结构域碱性螺旋-环-螺旋(bHLH),其中1-84个氨基酸为碱性区域,第98-141个氨基酸为螺旋环螺旋(HLH)结构。兴凯湖翘嘴鲌MyoD与草鱼同源性最高,达99.3%,与哺乳动物相比也有大于60%的同源性,说明兴凯湖翘嘴鲌MyoD相当保守。
6.克隆分离兴凯湖翘嘴鲌肥胖基因产物Leptin,其cDNA全长1208bp,开放阅读框522bp,编码173个氨基酸,将其提交到Genbank上,其登录号为KC782834。分析表明翘嘴鲌LeptinN端第20-21位为酶切位点,形成信号肽。
7.克隆分离出兴凯湖翘嘴鲌CAST部分序列共1997bp。通过NCBI Blast在线分析软件比对,结果发现该序列与己公布的斑马鱼和草鱼CAST相似性分别为90%和83%,说明CAST基因相对保守。
8.对不同时期野生与养殖群体兴凯湖翘嘴鲌肌肉组织MYHs、MyoD、Leptin和CAST基因的表达研究表明,从2龄到6龄,野生群体MYHa表达量明显低于养殖群体(P<0.05), MYHb明显高于养殖群体,鱼体越大差异越明显,两种基因型共同作用影响肉质性状。从2龄后MyoD基因表达呈现出上调趋势,Leptin基因表现出下调性表达,而CAST基因下调趋势从4龄开始明显。因此,MYHs和MyoD是控制肌肉发育的主效基因,Leptin基因与机体脂肪代谢有关,推测CAST基因不是影响鱼肉嫩度形成的唯一主效基因,可能更多的是与钙蛋白酶系统其它基因一起参与调控肌肉的嫩度。
Culter alburnus in Xingkai Lake, also known as Xingkai large white fish, the color of which is white as jade, and the meat quality is delicate and delicious, is one of China's four major freshwater fish, and of high economic value. In recent years, due to overfishing and the deterioration of the environment of spawning grounds, wild Culter alburnus in Xingkai Lake has been increasingly endangering, when artificial breeding emerged as the times require. However, the one-sided pursuit of high growth rate, high yield brought the problem that the meat flavor of cultured population is in steep decline, lost in the taste of fresh and tender, which led the price far lower than the wild population and influenced its economic benefit seriously.
In this study, in order to solve this problem, we use Culter alburnus in Xingkai Lake as the experimental object. Firstly, determine and compare Culter alburnus in Xingkai Lake of wild and cultured populations of different ages in muscle physical index (pH value, color and texture characteristics), characteristics of conventional nutritional index, amino acids, fatty acids, blood biochemical index and tissue in conventional analysis methods, and then make a preliminary assessment of the quality of muscle. Secondly, by using the method of Biochemistry and molecular biology and RACE and RT-PCR technology, clone the heavy chain myosin gene (MYHs), myogenic differentiation factor (MyoD), production of the obese gene (Leptin) and calpastatin (CAST) which are related to the meat quality, and then analyzes the structure and function of the gene. Adopting Real Time PCR, from the mRNA level of the gene in different age of wild and cultivated populations of expression, explore the relationship between gene expression and meat quality traits. From the molecular level, differences of the formation of muscle quality give preliminary explanation. The results are as follows:
1. From2years old, the muscle pH of wild Culter alburnus in Xingkai Lake were significantly higher than cultured population (P<0.05), whose color were whiter, glittering and translucent, and its hardness, elasticity, recovery were also higher than cultured population (p<0.05), whose muscle taste better. The basic structure of muscle fiber of Culter alburnus in Xingkai Lake of wild and cultured populations are of the same, both in irregular polygon. However, the muscle fiber diameter of wild populations is smaller than cultured population, but its density is greater (p<0.05). This is explained in terms of features in muscle properties and organization of Culter alburnus in Xingkai Lake, wild meat is more excellent performance, so consumers' desire to purchase is stronger.
2. There is no significant difference in nutrition o fmuscle from2instar of wild and cultured populations of Culter alburnus in Xingkai Lake(P>0.05); in age4and moisture6instar wild Culters Albumus muscle and crude protein content was significantly higher than cultured population(P<0.05), but the fat content was lower than cultured population (P<0.05). The calcium and phosphorus content of wild fish are higher than the common ones. The composition of amino acids in wild and farmed Culter alburnus in Xingkai Lake is the same, that is, glycine (Gly) was the highest, glutamate (Glu) and lysine (Lys) times. Total amino acid, essential amino acid contents of wild flavor of Culter alburnus in Xingkai Lake and umami total amino acid was higher than cultured population (P<0.05). Consequencely, the edible value and delicious meat of wild Culter alburnus in Xingkai Lake was significantly better than cultured population, with age more obvious.
3. The composition of fatty acids of the wild and cultivated population of Culter alburnus in Xingkai Lake is the same, mainly with oleic acid (C18:1), linoleic acid (C18:2n6) and palmitic acid (C16:0). But the polyunsaturated fatty acid (PUFA), twenty C five acid (EPA) and twenty-two carbon six acid (DHA) was significantly higher than cultured population total (P<0.05). This is also one of main reasons why the meat flavor and nutritional function Culter alburnus in Xingkai Lake wild populations of is better than that of the cultured population. The cholesterol (TC) in serum, triglyceride (TG), blood glucose (Glu) content, total protein (TP) and albumin (ALB) in the wild population of Culter alburnus in Xingkai Lakewas significantly lower than cultured population, while the high density lipoprotein (HDLC)was higher than cultured population. Energy metabolism of wild Alice mouth Culter in Xingkai Lake is normal and blood lipid level is low, which reflects that the blood lipid and body fat is related, showing more excellent health level.
4. Though the first time cloning isolated there were two subtypes of Culter alburnus in Xingkai Lake MYHs,(MYHa and MYHb), where MYHa cDNA was6003bp in length, open reading frame (ORF) is5802bp long, encoding1933amino acids; MYHb cDNA was5990bp, open reading frame of5793bp, encoding1930amino acids. They will be submitted to Genbank, the accession numbers of which are JX272926and JX402919. By comparison, the holomogy of the two gene homology is low (73%), and the3has the very big difference in 'untranslated regions. Therefore, this is the two isoforms of a gene.not only a structural protein but also a function of protein. MYHa and MYHb are respectively connected with the silver carp Hypophthalmichthys molitrix fast skeletal muscle MYH typel type and MYH type type3the highest homology with other fish, homology above90%, that of Culter alburnus in Xingkai Lake MYHs is more conservative.
5. From the first isolation of Culter alburnus in Xingkai Lake, the MyoD gene's full-length cDNA was of1096bp, an open reading frame of828bp, encoding275amino acids. Submit it to Genbank, and the accession number was KC782835. Through the analysis of its structure, the amino acid had the typical domains of bHLH with the family, in which1-84amino acids alkaline region, ninety-eighth-141amino acids for the helix-loop-helix (HLH) structure. Culter alburnus in Xingkai Lake and grass carp MyoD' shomology is the highest, up to99.3%. Compared with mammals, there is also more than60%homologous, description of Culter alburnus in Xingkai Lake MyoD quite conservative.
6. The obesity gene product from the first isolation of Culter alburnus in Xingkai Lake is Leptin, whose cDNA was1208BP in length, open reading frame of522bp, encoding173amino acids. Submitted it to Genbank, and the accession number is KC782835. Analysis shows that the culter leptin N end20-21for restriction enzyme sites, forming a signal peptide.
7. There are totally1997bp from the first clone isolated from a partial sequence of Culter alburnus in Xingkai Lake CAST. Through the NCBI online Blast analysis software comparison, it is found that the sequences with the published zebrafish and grass carp CAST similarity were90%and83%, indicating that CAST gene is relatively conservative.
8. Having made the research of expression of different periods of wild and cultivated population of Culter alburnus in Xingkai Lake muscle tissue MYHs, MyoD, Leptin and CAST gene, The research showed that from age2to age6, the expression of wild populations of MYHa was significantly lower than cultured population (P<0.05), while MYHb was significantly higher than cultured population, for it is related with the size of fish. The two effect the characters of meat at the same time. The up-regulated from MyoD gene expression after2years of age, Leptin genes showed down regulation of expression of CAST gene, and a downward trend from age4began to clear. MYHs and MyoD is a major gene controlling muscle development, Leptin gene and body fat metabolism, the only major gene speculated that CAST gene did not affect the meat tenderness formation, is more likely to participate in the regulation of muscle tenderness together with other genes of calpain system.
本研究针对这一问题,以兴凯湖翘嘴鲌为试验对象,采用常规分析方法测定并比较不同年龄兴凯湖翘嘴鲌野生与养殖群体肌肉物理指标(pH值、肉色和质构特性)、常规营养指标、氨基酸含量、脂肪酸含量、部分血液生化指标和组织学特征,对其肌肉品质进行初步评定。采用生物化学和分子生物学的方法,利用RACE和RT-PCR等技术,克隆与肉质相关的重链肌球蛋白基因(MYHs)、生肌分化因子(MyoD)、肥胖基因产物(Leptin)和钙蛋白酶抑制蛋白(CAST),并对基因的结构和功能进行解析；采用Real Time PCR技术,从mRNA水平研究上述基因在不同年龄野生与养殖群体表达差异,探索基因表达与肉质性状之间的关系,从分子水平对肌肉品质差异的形成进行初步分析。试验结果如下：
1.从2龄后野生兴凯湖翘嘴鲌肌肉pH值均显著高于养殖群体,L*和b*值均显著高于养殖群体,a*值显著低于养殖群体(P<0.05),肉色更加洁白,晶莹剔透。兴凯湖翘嘴鲌野生群体硬度、弹性、回复性等方面高于养殖群体(P<0.05),肌肉口感更好。兴凯湖翘嘴鲌野生和养殖群体的肌纤维基本结构相同,均为不规则多边形,但野生群体比养殖群体的肌纤维直径更小,肌纤维密度更大(P<0.05)。这说明在肌肉物理特性和组织学特征方面,野生兴凯湖翘嘴鲌肉质表现更为优异。
2.2龄野生和养殖群体兴凯湖翘嘴鲌肌肉常规营养成分含量无显著差异(P>0.05)；4龄、6龄野生翘嘴鲌肌肉水分和粗蛋白含量显著高于养殖群体(P<0.05),脂肪含量明显低于养殖群体(P<0.05)。野生兴凯湖翘嘴鲌钙和磷含量比一般常见养殖鱼类高。野生和养殖兴凯湖翘嘴鲌的氨基酸组成一致,甘氨酸(Gly)含量最高,谷氨酸(Glu)和赖氨酸(Lys)次之。野生兴凯湖翘嘴鲌氨基酸总量、必需氨基酸总量和鲜味氨基酸含量明显高于养殖群体(P<0.05)。说明野生兴凯湖翘嘴鲌食用价值和肉味鲜美程度明显优于养殖群体,且随年龄增长愈加明显。
3.野生兴凯湖翘嘴鲌与养殖群体脂肪酸组成一致,以油酸(C18：1)、亚油酸(C18:2n-6)和棕桐酸(C16：0)为主。但其多不饱和脂肪酸(PUFA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)总量显著高于养殖群体(P<0.05)。这也是兴凯湖翘嘴鲌野生群体肉质风味和营养保健功能优于养殖群体的重要原因之一。兴凯湖翘嘴鲌野生群体血清中的胆固醇(TC)、甘油三酯(TG)、血糖(Glu)、总蛋白(TP)和白蛋白(ALB)含量明显低于养殖群体,高密度脂蛋白(HDLC)含量高于养殖群体,说明野生兴凯湖翘嘴鲌的能量代谢正常,血脂水平较低,体现了血脂和体脂的正相关,从而表现出更优良的健康水平。
4.克隆分离出兴凯湖翘嘴鲌MYHs两个亚型(MYHa和MYHb),其中MYHa cDNA全长6003bp,开放阅读框(ORF)长5802bp,编码1933个氨基酸；MYHb cDNA全长为5990bp,开放阅读框为5793bp,编码1930个氨基酸。将其提交到Genbank上,其登录号分别为JX272926和JX402919。通过比对,这两个基因同源性低(73%),且3’非翻译区有很大的差异,因此,这是一个基因的两个同型异构体,既是结构蛋白又是功能蛋白。MYHa和MYHb分别与鲢(Hypophthalmichthys molitrix)快速骨骼肌MYH typel型和MYH type3型同源性最高,分别为98%和97%,与其他鱼类同源性达到90%以上,说明兴凯湖翘嘴鲌MYHs具有较高的保守性。
5.克隆分离兴凯湖翘嘴鲌MyoD基因,其cDNA全长1096bp,开放阅读框为828bp,编码275个氨基酸,将其提交到Genbank上,其登录号分别为KC782835。通过对其结构分析发现,该氨基酸具有该家族的典型结构域碱性螺旋-环-螺旋(bHLH),其中1-84个氨基酸为碱性区域,第98-141个氨基酸为螺旋环螺旋(HLH)结构。兴凯湖翘嘴鲌MyoD与草鱼同源性最高,达99.3%,与哺乳动物相比也有大于60%的同源性,说明兴凯湖翘嘴鲌MyoD相当保守。
6.克隆分离兴凯湖翘嘴鲌肥胖基因产物Leptin,其cDNA全长1208bp,开放阅读框522bp,编码173个氨基酸,将其提交到Genbank上,其登录号为KC782834。分析表明翘嘴鲌LeptinN端第20-21位为酶切位点,形成信号肽。
7.克隆分离出兴凯湖翘嘴鲌CAST部分序列共1997bp。通过NCBI Blast在线分析软件比对,结果发现该序列与己公布的斑马鱼和草鱼CAST相似性分别为90%和83%,说明CAST基因相对保守。
8.对不同时期野生与养殖群体兴凯湖翘嘴鲌肌肉组织MYHs、MyoD、Leptin和CAST基因的表达研究表明,从2龄到6龄,野生群体MYHa表达量明显低于养殖群体(P<0.05), MYHb明显高于养殖群体,鱼体越大差异越明显,两种基因型共同作用影响肉质性状。从2龄后MyoD基因表达呈现出上调趋势,Leptin基因表现出下调性表达,而CAST基因下调趋势从4龄开始明显。因此,MYHs和MyoD是控制肌肉发育的主效基因,Leptin基因与机体脂肪代谢有关,推测CAST基因不是影响鱼肉嫩度形成的唯一主效基因,可能更多的是与钙蛋白酶系统其它基因一起参与调控肌肉的嫩度。
Culter alburnus in Xingkai Lake, also known as Xingkai large white fish, the color of which is white as jade, and the meat quality is delicate and delicious, is one of China's four major freshwater fish, and of high economic value. In recent years, due to overfishing and the deterioration of the environment of spawning grounds, wild Culter alburnus in Xingkai Lake has been increasingly endangering, when artificial breeding emerged as the times require. However, the one-sided pursuit of high growth rate, high yield brought the problem that the meat flavor of cultured population is in steep decline, lost in the taste of fresh and tender, which led the price far lower than the wild population and influenced its economic benefit seriously.
In this study, in order to solve this problem, we use Culter alburnus in Xingkai Lake as the experimental object. Firstly, determine and compare Culter alburnus in Xingkai Lake of wild and cultured populations of different ages in muscle physical index (pH value, color and texture characteristics), characteristics of conventional nutritional index, amino acids, fatty acids, blood biochemical index and tissue in conventional analysis methods, and then make a preliminary assessment of the quality of muscle. Secondly, by using the method of Biochemistry and molecular biology and RACE and RT-PCR technology, clone the heavy chain myosin gene (MYHs), myogenic differentiation factor (MyoD), production of the obese gene (Leptin) and calpastatin (CAST) which are related to the meat quality, and then analyzes the structure and function of the gene. Adopting Real Time PCR, from the mRNA level of the gene in different age of wild and cultivated populations of expression, explore the relationship between gene expression and meat quality traits. From the molecular level, differences of the formation of muscle quality give preliminary explanation. The results are as follows:
1. From2years old, the muscle pH of wild Culter alburnus in Xingkai Lake were significantly higher than cultured population (P<0.05), whose color were whiter, glittering and translucent, and its hardness, elasticity, recovery were also higher than cultured population (p<0.05), whose muscle taste better. The basic structure of muscle fiber of Culter alburnus in Xingkai Lake of wild and cultured populations are of the same, both in irregular polygon. However, the muscle fiber diameter of wild populations is smaller than cultured population, but its density is greater (p<0.05). This is explained in terms of features in muscle properties and organization of Culter alburnus in Xingkai Lake, wild meat is more excellent performance, so consumers' desire to purchase is stronger.
2. There is no significant difference in nutrition o fmuscle from2instar of wild and cultured populations of Culter alburnus in Xingkai Lake(P>0.05); in age4and moisture6instar wild Culters Albumus muscle and crude protein content was significantly higher than cultured population(P<0.05), but the fat content was lower than cultured population (P<0.05). The calcium and phosphorus content of wild fish are higher than the common ones. The composition of amino acids in wild and farmed Culter alburnus in Xingkai Lake is the same, that is, glycine (Gly) was the highest, glutamate (Glu) and lysine (Lys) times. Total amino acid, essential amino acid contents of wild flavor of Culter alburnus in Xingkai Lake and umami total amino acid was higher than cultured population (P<0.05). Consequencely, the edible value and delicious meat of wild Culter alburnus in Xingkai Lake was significantly better than cultured population, with age more obvious.
3. The composition of fatty acids of the wild and cultivated population of Culter alburnus in Xingkai Lake is the same, mainly with oleic acid (C18:1), linoleic acid (C18:2n6) and palmitic acid (C16:0). But the polyunsaturated fatty acid (PUFA), twenty C five acid (EPA) and twenty-two carbon six acid (DHA) was significantly higher than cultured population total (P<0.05). This is also one of main reasons why the meat flavor and nutritional function Culter alburnus in Xingkai Lake wild populations of is better than that of the cultured population. The cholesterol (TC) in serum, triglyceride (TG), blood glucose (Glu) content, total protein (TP) and albumin (ALB) in the wild population of Culter alburnus in Xingkai Lakewas significantly lower than cultured population, while the high density lipoprotein (HDLC)was higher than cultured population. Energy metabolism of wild Alice mouth Culter in Xingkai Lake is normal and blood lipid level is low, which reflects that the blood lipid and body fat is related, showing more excellent health level.
4. Though the first time cloning isolated there were two subtypes of Culter alburnus in Xingkai Lake MYHs,(MYHa and MYHb), where MYHa cDNA was6003bp in length, open reading frame (ORF) is5802bp long, encoding1933amino acids; MYHb cDNA was5990bp, open reading frame of5793bp, encoding1930amino acids. They will be submitted to Genbank, the accession numbers of which are JX272926and JX402919. By comparison, the holomogy of the two gene homology is low (73%), and the3has the very big difference in 'untranslated regions. Therefore, this is the two isoforms of a gene.not only a structural protein but also a function of protein. MYHa and MYHb are respectively connected with the silver carp Hypophthalmichthys molitrix fast skeletal muscle MYH typel type and MYH type type3the highest homology with other fish, homology above90%, that of Culter alburnus in Xingkai Lake MYHs is more conservative.
5. From the first isolation of Culter alburnus in Xingkai Lake, the MyoD gene's full-length cDNA was of1096bp, an open reading frame of828bp, encoding275amino acids. Submit it to Genbank, and the accession number was KC782835. Through the analysis of its structure, the amino acid had the typical domains of bHLH with the family, in which1-84amino acids alkaline region, ninety-eighth-141amino acids for the helix-loop-helix (HLH) structure. Culter alburnus in Xingkai Lake and grass carp MyoD' shomology is the highest, up to99.3%. Compared with mammals, there is also more than60%homologous, description of Culter alburnus in Xingkai Lake MyoD quite conservative.
6. The obesity gene product from the first isolation of Culter alburnus in Xingkai Lake is Leptin, whose cDNA was1208BP in length, open reading frame of522bp, encoding173amino acids. Submitted it to Genbank, and the accession number is KC782835. Analysis shows that the culter leptin N end20-21for restriction enzyme sites, forming a signal peptide.
7. There are totally1997bp from the first clone isolated from a partial sequence of Culter alburnus in Xingkai Lake CAST. Through the NCBI online Blast analysis software comparison, it is found that the sequences with the published zebrafish and grass carp CAST similarity were90%and83%, indicating that CAST gene is relatively conservative.
8. Having made the research of expression of different periods of wild and cultivated population of Culter alburnus in Xingkai Lake muscle tissue MYHs, MyoD, Leptin and CAST gene, The research showed that from age2to age6, the expression of wild populations of MYHa was significantly lower than cultured population (P<0.05), while MYHb was significantly higher than cultured population, for it is related with the size of fish. The two effect the characters of meat at the same time. The up-regulated from MyoD gene expression after2years of age, Leptin genes showed down regulation of expression of CAST gene, and a downward trend from age4began to clear. MYHs and MyoD is a major gene controlling muscle development, Leptin gene and body fat metabolism, the only major gene speculated that CAST gene did not affect the meat tenderness formation, is more likely to participate in the regulation of muscle tenderness together with other genes of calpain system.
引文
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