Expression of CYP2A6, KIF12, and SULT1C1 in liver of sheep with divergent sheepmeat flavour and odour

1st International Conference on Food Security and Sustainable Agriculture in The Tropics

农业科学;经济学

Listyarini, K.^1 ; Jakaria^1 ; Furqon, A.^1 ; Sumantri, C.^1 ; Uddin, M.J.^2 ; Gunawan, A.^1

Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor

16680, Indonesia^1

School of Veterinary Science, University of Queensland, Gatton Campus, Gatton

QLD, Australia^2

关键词: Cytochrome p450;    High rate;    Indonesians;    Key enzymes;    Liver tissue;    Meat flavours;    Oxidation degradation;    Similar pattern;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012029/pdf
DOI  :  10.1088/1755-1315/157/1/012029

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

The aim of this study was to investigate the expression of some of the key enzymes involved in liver sample of sheep with high and low sheepmeat flavour and odour. The study was conducted with Indonesian Javanese fat tailed sheep. Sheep having a fat branched chain fatty acids 4-methylnonanoic (MNA) greater and less than 215 μg g-1and 229 will be defined as low and sheep meat odour, respectively. For the flavour, sheep having a fat skatole level less than 0.25 μg g-1and greater than 0.25 μg g-1will be defined as low and high flavour samples, respectively. The enzymes investigated were cytochrome P450 2A13 (CYP2A6), kinesin-like protein KIF12 (KIF12), and sulfotransferase 1C1 (SULT1C1). Expression of CYP2A6 in liver had differ between animals with high and low sheep meat flavour. Expression of CYP2A6, which catalyses the first stage of oxidation degradation, was increased in high sheep meat flavour and odour (P > 0.05). Similar pattern, the expression of SULT1C1, which catalyse the second stage of conjugation steroid catabolism, was increase in high sheep meat flavour and odour (P > 0.05). In contrast, the expression of KIF12 was decreased in high sheep meat flavour and odour animals. It is suggested that accumulation sheep meat flavour and odour in liver tissue of Indonesian Javanese fat tailed might be related to a high rate of oxidation in metabolic stage I and conjugation degradation in metabolic stage II.