畜牧兽医学报 ›› 2018, Vol. 49 ›› Issue (12): 2543-2549.doi: 10.11843/j.issn.0366-6964.2018.12.002

• 综述 • 上一篇    下一篇

猪肌肉和脂肪组织间对话机制的研究进展

温舒磊1,2,3, 孙加节1,2,3, 陈婷1,2,3, 吴佳韩1,2,3, 束刚1,2,3, 王松波1,2,3, 王丽娜1,2,3, 江青艳1,2,3, 张永亮1,2,3*, 习欠云1,2,3*   

  1. 1. 广东省动物营养调控重点实验室, 广州 510642;
    2. 国家生猪种业工程技术研究中心, 广州 510642;
    3. 华南农业大学 动物科学学院, 广州 510642
  • 收稿日期:2018-04-03 出版日期:2018-12-23 发布日期:2018-12-23
  • 通讯作者: 张永亮,教授,E-mail:zhangyl@scau.edu.cn;习欠云,教授,E-mail:xqy0228@scau.edu.cn
  • 作者简介:温舒磊(1994-),男,江西赣州人,硕士生,主要从事动物营养与表观遗传学研究,E-mail:464675345@qq.com
  • 基金资助:

    “十三五”国家重点研发计划项目(2016YFD0501205);国家自然科学基金(31872435);广东省自然科学基金(2018B030311015)

Research Progress in the Mechanism of Cross-talk between Muscle and Adipose Tissues in Pig

WEN Shu-lei1,2,3, SUN Jia-jie1,2,3, CHEN Ting1,2,3, WU Jia-han1,2,3, SHU Gang1,2,3, WANG Song-bo1,2,3, WANG Li-na1,2,3, JIANG Qing-yan1,2,3, ZHANG Yong-liang1,2,3*, XI Qian-yun1,2,3*   

  1. 1. Guangdong Province Key Laboratory of Animal Nutritional Regulation, Guangzhou 510642, China;
    2. National Engineering Research Center For Breeding Swine Industry, Guangzhou 510642, China;
    3. College of Animal Science, South China Agricultural University, Guangzhou 510642, China
  • Received:2018-04-03 Online:2018-12-23 Published:2018-12-23

摘要:

作为与猪胴体的产量及品质有重要关系的两个组织——肌肉与脂肪,彼此紧密的关联不仅影响自身的代谢,也影响了整个动物机体的能量代谢与稳态。但迄今为止,对于它们之间的相互作用了解的不多,尤其在家畜上。本文拟从运动、细胞因子、代谢产物,尤其是新细胞信使外泌体(exosome)、miRNA等方面叙述肌肉和脂肪组织间的互作关系,以新的角度展示猪肉质性状形成及能量稳态调控机制的理论基础。

Abstract:

Muscle and adipose are important for the production and quality of the carcass in pig. The close relationship between the two tissues affects not only their metabolism, but also the energy metabolism and homeostasis of the whole animal body. But at present, little is known about the interactions between muscle and adipose tissues, especially in livestock. This review will discuss about the interaction between muscle and adipose tissues from movement, cytokines, metabolites, especially the new cell messenger, such as exosome and miRNA, in order to present a basis for the formation of pig meat quality traits and the regulation of energy homeostasis in a new perspective.

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