Ablation of LKB1 gene changes the lipid profiles of goat intramuscular fat and enhances polyunsaturated fatty acids deposition

• Published in: International journal of biological macromolecules 2024-12, Vol.285, p.138268
• Main Authors: Sha, Peiran, Feng, Xinxin, Wang, Yingtong, Meng, Jiayu, Deng, Li, Ma, Zhongmao, Li, Dandan, Wang, Jianmei, Zhou, Zili, Zhu, Jiangjiang, Xu, Meng, Wang, Youli, Shi, Haitao, Lin, Yaqiu, Xiong, Yan
• Format: Article
• Language: English
• ISSN: 1879-0003

The content and composition of intramuscular fat (IMF) affect the cooked meat palatability such as tenderness and juiciness. Thus, elucidation of lipid deposition and its composition in goat IMF is necessary. Here, Jianzhou big-ear goats with higher IMF content is associated with lower mRNA level of LKB1 gene, compared with those of Chuannan black goats. Functionally, knockdown of LKB1 promoted intramuscular adipocyte lipid accumulation. Next, LC-MS/MS based pseudo target analysis found that 409 lipids existed in goat intramuscular adipocytes, of which polyunsaturated fatty acids accounted for most lipids. Compared with the control, 78 differential lipids were screened in the siLKB1 group, enriched in the triacylglycerols and fatty acids subclasses. The combined analysis between lipidomic and published transcriptomic data showed that siLKB1 enhanced polyunsaturated fatty acids synthesis through upregulation expression of HACD4. Finally, the promotion of lipid accumulation and polyunsaturated fatty acids synthesis in the LKB1 knockdown cells were partly rescued by ablation of HACD4. Collectively, these data provide a genetic target to produce PUFA enriched functional goat meat and expand new insights into improvement of meat quality.