ACSL4 Directs Intramuscular Adipogenesis and Fatty Acid Composition in Pigs

文献类型： 外文期刊

第一作者： Ren, Hongyan

作者： Ren, Hongyan;Hua, Zaidong;Zhu, Zhe;Xiao, Hongwei;Zhang, Liping;Bi, Yanzhen;Zhang, Haoyuan;Wang, Heng;Tao, Jiashu

作者机构：

关键词： ACSL4; intramuscular; adipocyte; pig

期刊名称：ANIMALS （ 影响因子：3.231； 五年影响因子：3.312 ）

ISSN： 2076-2615

年卷期： 2022 年 12 卷 1 期

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收录情况： SCI

摘要： Simple Summary In the livestock industry, intramuscular fat content is an important indicator of the meat quality of domestic animals. The variations of the Acyl-CoA Synthetase Long-Chain Family Member 4 (ACSL4) gene locus are associated with intramuscular fat content in different pig populations, but the detailed molecular function of ACSL4 in pig intramuscular adipogenesis remains obscure. Our study reveals the function of ACSL4 in pig intramuscular adipogenesis and provides new clues for improving the palatability of meat and enhancing the nutritional value of pork for human health. The intramuscular fat is a major quality trait of meat, affecting sensory attributes such as flavor and texture. Several previous GWAS studies identified Acyl-CoA Synthetase Long Chain Family Member 4 (ACSL4) gene as the candidate gene to regulate intramuscular fat content in different pig populations, but the underlying molecular function of ACSL4 in adipogenesis within pig skeletal muscle is not fully investigated. In this study, we isolated porcine endogenous intramuscular adipocyte progenitors and performed ACSL4 loss- and gain-of-function experiments during adipogenic differentiation. Our data showed that ACSL4 is a positive regulator of adipogenesis in intramuscular fat cells isolated from pigs. More interestingly, the enhanced expression of ACSL4 in pig intramuscular adipocytes could increase the cellular content of monounsaturated and polyunsaturated fatty acids, such as gamma-L eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA). The above results not only confirmed the function of ACSL4 in pig intramuscular adipogenesis and meat quality attributes, but also provided new clues for the improvement of the nutritional value of pork for human health.

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