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KMID : 0665420200350030302
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Korean Journal of Food Culture
2020 Volume.35 No. 3 p.302 ~ p.310
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Gastric Mucosal Fatty Acid Composition of Phospholipids in Gastric Cancer
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Shim Eu-Gene
Hwang Jin-Ah
Yang Yoon-Kyoung
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Abstract
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Although the age-standardized incidence of gastric cancer has decreased in Korea, it remains the second most commontype of cancer. The purpose of this study was to analyze the phospholipid fatty acid compositions of gastric mucosa in gastriccancer. Cancerous mucosa and noncancerous mucosa adjacent to cancerous tissues were obtained from 29 patients whohad undergone gastrectomy for gastric adenocarcinoma. Phosphatidylcholine (PC), phosphatidylethanolamine (PE),phosphatidylinositol (PI), and phosphatidylserine (PS) were separated from phospholipids by thin-layer chromatography,and fatty acids were analyzed by gas chromatography. In cancerous mucosa, saturated fatty acids of total phospholipids andstearic acid of PE and PC contents as well as total phospholipids were significantly more abundant than in noncanceroustissues. The ratios of ω6 fatty acid products to linoleic acid of PC, PE, PI, and PS contents as well as total phospholipids weresignificantly higher in cancerous mucosa than in noncancerous mucosa. Arachidonic acid levels of PE and PI weresignificantly higher, but the PC level was lower in cancerous mucosa. These results suggest that the characteristic differencesin fatty acid compositions of phospholipids and their subfractions shown in gastric cancerous mucosa may be affected bychanges in lipid metabolism in gastric carcinogenesis. Further studies on structural and functional changes in phospholipidsrelated to gastric carcinogenesis will be needed.
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KEYWORD
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Gastric cancer, phospholipid, fatty acid
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