Abundância de RNA do sistema calpaínas-calpastatina, genes relacionados à qualidade da carne de ruminantes: uma revisão
DOI:
https://doi.org/10.61411/rsc202481517Palavras-chave:
μ-Calpaína, Calpastatina, m-Calpaína, Ovis aries, RT-qPCRResumo
As exigências do mercado consumidor com a carne ovina têm aumentado e visando atender essas demandas, a produção deve ser otimizada de modo complexo, sendo que os atributos qualitativos possuem muitas variáveis, influenciados principalmente pela genética, e outros fatores como nutrição e manejo pré e pós-abate. A maciez é o principal atributo considerado pelos consumidores e durante o processo de amaciamento da carne, há ação de genes específicos que determinam o resultado. Esses genes ativam o sistema enzimático das calpaínas-calpastatina, que é formado por duas calpaínas: μ-calpaína e m-calpaína, que desempenham um papel importante nos principais processos intracelulares. Com ênfase na reestruturação do citoesqueleto, regulação do ciclo celular, apoptose e formação de tecido muscular. Em contrapartida o gene CAST inibe as calpaínas e também influencia na produção, maciez e qualidade da carne. Portanto, a análise do RNA é um passo necessário na preparação de métodos como RT-qPCR. Pesquisas mostram que há anos a ação do complexo calpaínas-calpastatina atua diretamente na proteólise muscular, na transformação do músculo em carne, tornando-se responsável pela sua qualidade, porém mais pesquisas são sugeridas sobre o nível de abundância de RNA para os genes CAPN1, CAPN2 e CAST, especialmente em ovinos.
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