FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (9): 195-200.doi: 10.7506/spkx1002-6630-20180805-030

• Nutrition & Hygiene • Previous Articles     Next Articles

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

YUAN Jinying1, SUN Wancheng1, LUO Yihao1,*, DING Jianxia2   

  1. 1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 2. Station of Husbandry and Veterinary of Haergai, Gangcha County, Gangcha 812300, China
  • Online:2019-05-15 Published:2019-05-28

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

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