MiRNAs differentially expressed in skeletal muscle of animals with divergent estimated breeding values for beef tenderness.

MiRNAs differentially expressed in skeletal muscle of animals with divergent estimated breeding values for beef tenderness.

MicroRNAs (miRNAs) are small noncoding RNAs of approximately 22 nucleotides, highly conserved among species, which modulate gene expression by cleaving messenger RNA target or inhibiting translation. MiRNAs are involved in the regulation of many processes including cell proliferation, differentiation, neurogenesis, angiogenesis, and apoptosis. Beef tenderness is an organoleptic characteristic of great influence in the acceptance of meat by consumers. Previous studies have shown that collagen level, marbling, apoptosis and proteolysis are among the many factors that affect beef tenderness. Considering that miRNAs can modulate gene expression, this study was designed to identify differentially expressed miRNAs that could be modulating biological processes involved with beef tenderness.

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Bibliographic Details
Main Authors: KAPPELER, B. I. G., REGITANO, L. C. de A., POLETI, M. D., CESAR, A. S. M., MOREIRA, G. C. M., GASPARIN, G., COUTINHO, L. L.
Other Authors: Berna I. G. Kappeler, USP; LUCIANA CORREIA DE ALMEIDA REGITANO, CPPSE; Mirele D. Poleti, USP; Aline S. M. Cesar, USP; Gabriel C. M. Moreira, USP; Gustavo Gasparin, USP; Luiz L. Coutinho, USP.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2019-02-15
Subjects:Qualidade da carne, Bta-miR, Shear force, Gado de Corte, Carne, Bos Indicus, Beef cattle, Beef, Beef quality, MicroRNA,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1106070
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Description
Summary:MicroRNAs (miRNAs) are small noncoding RNAs of approximately 22 nucleotides, highly conserved among species, which modulate gene expression by cleaving messenger RNA target or inhibiting translation. MiRNAs are involved in the regulation of many processes including cell proliferation, differentiation, neurogenesis, angiogenesis, and apoptosis. Beef tenderness is an organoleptic characteristic of great influence in the acceptance of meat by consumers. Previous studies have shown that collagen level, marbling, apoptosis and proteolysis are among the many factors that affect beef tenderness. Considering that miRNAs can modulate gene expression, this study was designed to identify differentially expressed miRNAs that could be modulating biological processes involved with beef tenderness.

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