Purification And Functional Characteristics Of Fatty Acids From Yak Butter

The purpose of the present study was to combine with local characteristics to further clarify the functional properties of branched chain fatty acids from the yak ghee.Purified functional fatty acids in yak ghee by urea complexation and peroxidation,our work was devoted to develope the transcriptomics study of BCFA purified from yak butter in breast cancer cell lines(SK-BR-3),and carry out the flow cytometry,DAPI staining,MTT colorimetric assay and quantitative verification by fluorescence.The inhibitory effect of yak ghee BCFA on breast cancer cells was clarified.The main conclusions of this study are as follow.(1)Urea complex crystallization process was investigated.When the temperature was 4°C,the complexation time was 8 h,and the ratio of urea/fatty acid(w/w)was 6.5:1,the branched fatty acid with the highest purity of 16.29% can be obtained.The rate was 3.28%.(2)The yak butter was subjected to a peroxidation reaction to obtain a medium-chain fatty acid(MCFA)having a purity of 67.70% and a yield of 850%.When the fatty acid/peracetic acid ratio was 1:3,BCFA with a purity of 15.91% was obtained with a yield of 21.57%.In addition,the epoxy fatty acid methyl ester was obtained,and the purity was 11.56%,which is a non-toxic polymer material auxiliary.(3)Screening for down-regulation of FOS,FADS2,TP53 and other genes at the transcriptome level may play an important role in the growth and apoptosis of breast cancer cells.Finally,10 gene families with the most significant differences were screened to reveal the inhibitory effect of BCFA on breast cancer cells.(4)Flow cytometry,MTT and DAPI cell morphology tests were showed that BCFA in yak butter had a certain inhibitory effect.Fluorescence quantitative screening of three genes related to apoptosis,such as Bcl-xl,AIF and Caspase-3,the Bcl-xl gene was highly down-regulated,AIF gene was down-regulated,Caspase-3 gene was up-regulated,consistent with transcriptome determination result.