Heat Tolerance-Associated circRNA3685 Regulates Apoptosis and Autophagy in Bovine Mammary Epithelial Cells via Sponging bta-miR-138

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2024-12-23 DOI:10.1021/acs.jafc.4c07967
Congcong Zhang, Lirong Hu, Shuhui Wang, Gong Chen, Luiz F. Brito, Bin Li, Qing Xu, Yachun Wang
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Abstract

Heat stress negatively affects dairy cow production, and health, leading to significant losses. Identifying mechanisms associated with heat tolerance is crucial for developing breeding strategies. Circular RNAs (circRNAs), a type of noncoding RNA, regulate cell functions like autophagy, apoptosis and proliferation. In this study, dairy cows were classified into heat stress tolerant (HST, n = 15) and heat stress sensitive (HSS, n = 15) groups based on respiratory and drooling score during the heat stress. A significant difference in milk production decline was observed, with the HST group showing less decline, indicating better heat tolerance. Blood transcriptomics analysis identified 166 differentially expressed circRNAs with circRNA3685 being highlighted as a key candidate linked to heat tolerance. Overexpression of circRNA3685 in bovine mammary (MAC-T) cells inhibited autophagy and apoptosis. The circRNA3685 was found to interact with bta-miR-138, targeting HIF1A. These findings provide insights into circRNAs’ role in heat stress adaptation in dairy cows.

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耐热相关circRNA3685通过海绵bta-miR-138调控牛乳腺上皮细胞凋亡和自噬
热应激对奶牛的生产和健康产生负面影响,导致重大损失。确定与耐热性相关的机制对于制定育种策略至关重要。环状RNA (circRNAs)是一种非编码RNA,可调节细胞自噬、凋亡和增殖等功能。本研究将奶牛根据热应激时的呼吸和流口水评分分为热应激耐受组(HST, n = 15)和热应激敏感组(HSS, n = 15)。在产奶量下降方面观察到显著差异,HST组产奶量下降较少,表明耐热性更好。血液转录组学分析鉴定出166个差异表达的环状rna,其中circRNA3685被强调为与耐热性相关的关键候选基因。circRNA3685在牛乳腺细胞(MAC-T)中过表达可抑制自噬和细胞凋亡。circRNA3685被发现与bta-miR-138相互作用,靶向HIF1A。这些发现为circrna在奶牛热应激适应中的作用提供了见解。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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