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폴리페놀을 다량 함유한 커피박 및 녹차박 추출물의 수준별 첨가가 반추위 발효 및 메탄 발생량에 미치는 영향
원미영 ( Won¸ Miyoung ),류채화 ( Ryu¸ Chae-hwa ),박혜련 ( Bak¸ Hyeryeon ),채병호 ( Chae¸ Byungho ),장승호 ( Jang¸ Seung-ho ),최승신 ( Choi¸ Seung-shin ),최봉환 ( Choi¸ Bong-hwan ),이성수 ( Lee¸ Sung-soo ),이진욱 ( Lee¸ Jinwook 한국유기농업학회 2021 韓國有機農業學會誌 Vol.29 No.4
This study was conducted to investigate the effect of addition levels of coffee and green tea by products extract including polyphenols through hot water extraction on rumen fermentation. The treatment groups consisted of coffee extract (CO), green tea extract (GR) and mixed extract (MIX), and the addition level was 10 μL, 20 μL and 30 μL of three levels. The experiment consisted of a total of 10 experimental groups including the control group, and a full factorial design was used. The effect of polyphenol addition in coffee and green tea by-products was analyzed through main and interaction effect of statistical analysis. The total polyphenol content of the extracts was 106.15, 79.10 and 185.25 μg GAE/g DM for coffee by-product, green tea by-product and mixture, respectively. Total gas production was significantly lower in the treatment groups than in the control (114.00 mL/gDM) (p<0.05). Methane emission tended to decrease as the polyphenol addition level increased. Moreover, the MIX showed the lowest methane emission when 30 μL was added (p<0.05). Volatile fatty acids showed a significant difference compared to the treatment group as a control (98.06 mM) (p<0.05), but there was no change according to the level of polyphenols. As a result of the main effect and interaction, it is thought that the effect on methane reduction and improvement of rumen fermentation in MIX20 can be expected. In a series of studies, the addition of 20 μL of a blended extract of coffee and green tea by-products is thought to reduce methane to levels that do not inhibit rumen fermentation.
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제주도 한우 집단에서 Galactose mutarotase (GALM) 유전자의 삽입/결실 다형성과 도체형질의 연관성 분석
김유경(Yoo-Kyung Kim),이종안(Jongan Lee),신상민(Sang-Min Shin),고응규(Yeoung-Gyu Ko),유지현(Ji-Hyun Yoo),원미영(Miyoung Won) 한국생명과학회 2023 생명과학회지 Vol.33 No.12
이 연구는 제주도 한우집단에서 galactose mutarotase (GALM) 유전자형과 도체형질의 연관성을 시험하였다. GALM 유전자형은 3’-비해독부위(3’-UTR)의 14-bp (5’-GGTCTAATGACCAG-3’) 삽입/결실 다형성을 이용하였다. 한우 비육우 집단에서 GALM 유전자의 세 가지 유전자형(LL, LS, SS)이 모두 관찰되었다. 연관성 분석결과는 근내지방의 함량과 밀접한 상관을 보이는 육질등급과 근내지방도의 수준과, 등지방두께의 수준이 유전자형에 따른 유의적인 차이를 나타내었다(p<0.05). 동형접합인 SS 유전자형을 보유한 도체에서 LL 또는 LS 유전자형인 도체에 비해 근내지방 함량 수준은 더 높고, 등지방두께도 더 얇은 수준을 보였다. 반면, 도체중, 등심단면적, 육색, 지방색 등은 GALM 유전자형에 따른 유의적인 차이는 없었다(p>0.05). 3’-UTR에서 14-bp 절편의 결실은 RNA의 2차 구조의 변형과 RNA-결합 단백질, microRNA와의 결합능력에 대한 방해를 통해 유전자 발현에 영향을 줄 수 있는 것으로 예측되었다. GALM 유전자의 3’-UTR 영역에서 14-bp 삽입/결실 다형성에 대한 이번 연구결과는 소에서 근육과 등지방 조직에서 galactose 대사에 의한 지방 축적을 통해 성장형질, 도체형질에 영향을 주는 것으로 판단된다. This study examined the associations between the genotypes of the galactose mutarotase (GALM) gene and carcass traits in the Hanwoo population of Jeju Island, South Korea. The GALM genotypes were determined by the 14-bp (5’-GGTCTAATGACCAG-3’) insertion/deletion (InDel) polymorphisms of the 3′-untranslated region (UTR). All three genotypes (LL, LS, and SS) were found in the Hanwoo steer population. The association analysis showed significant associations between genotypes and several carcass traits, including traits related to intramuscular fat content, such as meat quality, marbling score, and backfat thickness (p<0.05). Animals harboring the SS genotype showed not only higher levels of intramuscular fat content but also lower levels of backfat thickness than animals harboring the LL and LS genotypes. On the other hand, no significant associations were found between the GALM genotypes and carcass weight, eye muscle area, meat color, or fat color (p>0.05). Deleting the 14-bp segment in the 3′-UTR resulted in the modification of the secondary structure of RNA and appeared to affect gene expression by interfering with the binding ability of GALM mRNA with RNA-binding proteins and microRNAs. These results suggest that the 14-bp InDel polymorphism in the 3′-UTR region of the GALM gene affects cattle growth traits and carcass quality through galactose metabolism–mediated fat accumulation in muscle and backfat tissues.
ScienceON
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