食用泡菜会影响胃癌的代谢物。
Pickled Vegetables Intake Impacts the Metabolites for Gastric Cancer.
作者信息
Yang Shuangfeng, Lv Yanping, Wu Chuancheng, Liu Baoying, Shu Zhixiong, Lin Yulan
机构信息
School of Public Health, Fujian Medical University, Fuzhou, People's Republic of China.
Fujian Provincial Key Laboratory of Environment Factors and Cancer, Fuzhou, People's Republic of China.
出版信息
Cancer Manag Res. 2020 Sep 9;12:8263-8273. doi: 10.2147/CMAR.S271277. eCollection 2020.
PURPOSE
An increased risk of gastric cancer (GC) for pickled vegetables intake has been suggested, but a complete understanding of its pathogenic origin is still lacking, especially from a metabolic viewpoint. We investigated the plasma metabolites and metabolic pathway alteration of GC related to pickled vegetables intake.
METHODS
We analyzed plasma samples collected from 365 gastric cancer patients and 347 healthy individuals, and divided them into three subgroups according to the intake of pickled vegetables. Plasma samples were detected by untargeted metabolomics.
RESULTS
Nine metabolites were significantly altered in GC patients among pickled vegetables intake groups (FDR value<0.05). All of them were associated with the risk of gastric cancer adjusted for gender, age, smoking status, infection. Pathway analysis showed significant alteration in the folate biosynthesis pathway.
CONCLUSION
In short, we provide new insights from a metabolic perspective on the relationship between pickled vegetables intake and the occurrence of gastric cancer.
目的
已有研究表明，食用腌制蔬菜会增加患胃癌（GC）的风险，但对其致病根源仍缺乏全面了解，尤其是从代谢角度。我们研究了与食用腌制蔬菜相关的胃癌患者血浆代谢物及代谢途径改变。
方法
我们分析了从365例胃癌患者和347例健康个体采集的血浆样本，并根据腌制蔬菜摄入量将他们分为三个亚组。通过非靶向代谢组学检测血浆样本。
结果
在食用腌制蔬菜的胃癌患者组中，有9种代谢物发生了显著改变（FDR值<0.05）。所有这些代谢物都与经性别、年龄、吸烟状况、感染因素调整后的胃癌风险相关。通路分析显示叶酸生物合成途径有显著改变。
结论
简而言之，我们从代谢角度为腌制蔬菜摄入与胃癌发生之间的关系提供了新见解。
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