广西南丹瑶鸡PGC-1α基因的克隆与生物信息学分析

Clone and Bioinformatic Analysis of PGC-1α in Guangxi Nandan-Yao

PGC-1α是影响脂肪沉积的重要候选基因,广西南丹瑶具有皮薄肉好的特点。因此,本研究的目的通过克隆和分析广西南丹瑶鸡PGC-1α基因全序列来阐述广西南丹瑶鸡优质肉品质形成的分子机理。根据Gen Bank上公布的参考序列(NM_001006457.1)设计引物,PCR扩增并克隆PGC-1α基因编码区全序列。结果显示,与参考序列(NM_001006457.1)相比,存在T^(51)C、T^(81)C、T^(90)C、C^(111)T、T^(465)C、G^(646)A、C^(741)T、C^(1572)G、T^(1579)G、T^(1720)C10处碱基突变,其中T^(51)C、T^(81)C、T^(90)C、C^(111)T、T^(465)C、C^(741)T、C^(1572)G 7处为同义突变,无氨酸改变。G^(646)A、T^(1579)G、T^(1720)C 3处为错义突变,分别造成天冬氨酸突变为天冬酰胺,丝氨酸突变为丙氨酸,丝氨酸突变为脯氨酸。同源性分析结果显示,广西南丹瑶鸡与家鸡、家鸽、小鼠、猪、人的同源性分别为99.62%、96.5%、83.7%、85.1%、85.9%。本研究的结果提示,广西南丹瑶鸡PGC-1α基因存在多处错义突变,这些突变可能是造成南丹瑶鸡优质的原因之一。

PGC-1α is one of the important candidate genes infecting fat deposition.Guangxi Nandan-Yao is characterized as thin skin fat and good meat quality.Therefore,the objective of current study is to clone and analyze the full sequence of PGC-1α in Guangxi Nandan-Yao and illuminate its molecular mechanism of good meat quality.According to PGC-1α sequence（NM001006457.1）released in Gen Bank,the primers were designed and full sequence of PGC-1α was amplified.The result showed that there were T51C,T81C,T90C,C111T,T465C,G646A,C741T,C1572G,T1579G,and T1720C 10 mutations in PGC-1α of Nandan-Yao compared with reference sequence（NM001006457.1）.Among them,T51C,T81C,T90C,C111T,T465C,C741T,and C1572G 7 mutations were silent mutations.While G646A,T1579G,and T1720C were lead to amino acid mutation,from aspartic to asparagines,serine to alanine,serine to proline,respectively.The result of homology analysis showed that homology of Guangxi Nandan-Yao compared with Gallus gallus,Columba livia,Mus musculus,Sus scrofa,and Homo sapiens were 99.62%,96.5%,83.7%,85.1%,and 85.9%,respectively.The results indicated that missense mutation of PGC-1α in Guangxi Nandan-Yao might be the reason leading to good meat quality of Guangxi Nandan-Yao.