The gene expression of collagen metabolism-related factors and its relation to the texture and collagen content of red seabream (Pagrus major) meat
2019
Nakatsuji, N. ((Kochi University, Nankoku, Kochi (Japan). Facultyof Agriculture and Marine Science), (Ehime University, Matsuyama, Ehime (Japan). The United Graduate School of Agricultural Sciences)) | Ishikawa, E. | Setoguchi, A. | Kawamura, W. | Adachi, K. | Morioka, K.
In this study, the gene expression levels of collagen metabolism-related factors (prolyl 4-hydroxylase (P4H α (I)), matrix metalloproteinase-9 (MMP-9), and tissue inhibitor of metalloproteinases-2(TIMP-2)) in red seabream muscle were compared between fish reared by distinct farmers (RA and RB) to investigate the relationship of these genes to collagen content and texture (breaking strength) of red seabream meat. The meat breaking strength and muscle collagen content of RA were significantly higher than those of RB. The gene expression level of MMP-9 in RA was significantly lower than that in RB. On the other hand, the expression levels of P4H α (I), which is involved in collagen synthesis, and TIMP-2 were significantly lower in RA than those in RB. A similar relationship was observed when comparing of mature (soft) and non-mature (tough) fish. These results indicated that the gene expression of MMP-9, a degrader of collagen, is suppressed in rigid muscle tissue while expression of P4H α (I) and TIMP-2, positive effectors of texture and collagen synthesis, are synchronously down regulated. An approach focusing on balancing of collagen synthesis and degradation is necessary in the future studies.
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