Cloning and Distribution of Facilitative Glucose Transporter 2 (SLC2A2) in Pigs

  • Zuo, Jianjun (College of Animal Science, South China Agricultural University) ;
  • Huang, Zhiyi (College of Animal Science, South China Agricultural University) ;
  • Zhi, Aimin (College of Animal Science, South China Agricultural University) ;
  • Zou, Shigeng (College of Animal Science, South China Agricultural University) ;
  • Zhou, Xiangyan (College of Animal Science, South China Agricultural University) ;
  • Dai, Fawen (College of Animal Science, South China Agricultural University) ;
  • Ye, Hui (College of Animal Science, South China Agricultural University) ;
  • Feng, Dingyuan (College of Animal Science, South China Agricultural University)
  • Received : 2009.10.22
  • Accepted : 2009.12.30
  • Published : 2010.09.01


Glucose is the main energy source for mammalian cells and its absorption is co-mediated by two different families of glucose transporters, sodium/glucose co-transporters (SGLTs) and facilitative glucose transporters (GLUTs). Here, we report the cloning and tissue distribution of porcine GLUT2. The GLUT2 was cloned by RACE and its cDNA was 2,051 bp long (GenBank accession no. EF140874). An AAATAA consensus sequence at nucleotide positions 1936-1941 was located upstream of the poly $(A)^+$ tail. Open reading frame analysis suggested that porcine GLUT2 contained 524 amino acids, with molecular weight of 57 kDa. The amino acid sequence of porcine GLUT2 was 87% and 79.4% identical with human and mouse GLUT2, respectively. GLUT2 mRNA was detected at highest level in porcine liver, at moderate levels in the small intestine and kidney, and at low levels in the brain, lung, muscle and heart. In the small intestine, the highest level was in the jejunum. In conclusion, the mRNA expression of GLUT2 was not only differentially regulated by age, but also differentially distributed along the small intestine of piglets, which may be related to availability of different intestinal luminal substrate concentrations resulting from different food sources and digestibility.


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