Transcriptomic Analysis of Branched-Chain Fatty Acids from Yak Butter Inhibiting Proliferation of Human Breast Cancer Cells

doi:10.7506/spkx1002-6630-20180805-030

Abstract

Abstract: The purpose was to investigate the effects of branched-chain fatty acids (BCFA) from yak butter on the proliferation of human breast cancer cell line (SK-BR-3). Free fatty acids (control) and BCFA from yak butter were applied to breast cancer cells for 24 h for transcriptomic analysis, and then the proliferation of cells was analyzed by flow cytometry, methylthiazolyldiphenyl-tetrazolium bromide (MTT) assay and 4’,6-diamidino-2-phenylindole (DAPI) staining. The transcriptome results revealed that the differentially expressed genes such as FOS, FADS2 and TP53 associated with cancer, fatty acids and apoptosis were down-regulated, implying the inhibitory effect of BCFA on the growth of human breast cancer cells, which was also confirmed by the results of flow cytometry, MTT analysis and DAPI staining.

Key words: yak butter, branched-chain fatty acids, transcriptomics, breast cancer, apoptosis

CLC Number:

TS221

YUAN Jinying, SUN Wancheng, LUO Yihao, DING Jianxia. Transcriptomic Analysis of Branched-Chain Fatty Acids from Yak Butter Inhibiting Proliferation of Human Breast Cancer Cells[J]. FOOD SCIENCE, 2019, 40(9): 195-200.

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Transcriptomic Analysis of Branched-Chain Fatty Acids from Yak Butter Inhibiting Proliferation of Human Breast Cancer Cells

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