A novel germline mutation of the LKB1 gene in a patient with Peutz-Jeghers syndrome with early-onset gastric cancer

Takahashi, Masanobu; Sakayori, Masato; Takahashi, Shin; Kato, Taku; Kaji, Mitsuji; Kawahara, Manabu; Suzuki, Takao; Kato, Shunsuke; Shibata, Hiroyuki; Murakawa, Yasuko; Yoshioka, Takashi; Ishioka, Chikashi

doi:10.1007/s00535-004-1474-y

Cited by 21 publications

(13 citation statements)

References 16 publications

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“…It would be particularly interesting to find out if there is a correlation between the genotype and phenotype in relation to the development of gastric cancer. There have been only two reports dealing with gastric cancer in PJS patients and mutational analysis of STK11 gene so far [ 24 , 43 ]. Shinmura et al described two PJS females (sisters) with gastric cancer in whom a STK11 germline mutation (c.890delG) was identified [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Mutations in STK11gene in Czech Peutz-Jeghers patients

Vasovčák

Puchmajerová

Roubalík³

et al. 2009

BMC Med Genet

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Background: Peutz-Jeghers syndrome (PJS) is an autosomal dominant hereditary disease characterized by mucocutaneous pigmentation and gastrointestinal hamartomatous polyposis. The germline mutations in the serine/threonine kinase 11 (STK11) gene have been shown to be associated with the disease. Individuals with PJS are at increased risk for development of various neoplasms. The aim of the present study was to characterize the genotype and phenotype of Czech patients with PJS.

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Section: Resultsmentioning

confidence: 99%

Mutations in STK11gene in Czech Peutz-Jeghers patients

Vasovčák

Puchmajerová

Roubalík³

et al. 2009

BMC Med Genet

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“…PJS is a rare autosomal dominant inherited condition, characterized by hamartomatous gastrointestinal polyposis, and melanin spots on the lips and buccal mucosa (134). Germline mutation of the LKB1 gene, which encodes a serine/threonine kinase that acts as a tumor suppressor, is a cause of PJS.…”

Section: Genetic Risk Factorsmentioning

confidence: 99%

Gastric Cancer: Descriptive Epidemiology, Risk Factors, Screening, and Prevention

Karimi

Islami

Anandasabapathy

et al. 2014

Cancer Epidemiology, Biomarkers &Amp; Prevention

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1,210

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Less than a century ago, gastric cancer (GC) was the most common cancer in the United States and perhaps throughout the world. Despite its worldwide decline in incidence over the past century, GC remains a major killer across the globe. This article reviews the epidemiology, screening, and prevention of gastric cancer. We first discuss the descriptive epidemiology of GC, including its incidence, survival, and mortality, including trends over time. Next, we characterize the risk factors for gastric cancer, both environmental and genetic. Serological markers and histological precursor lesions of GC and early detection of GC of using these markers is reviewed. Finally, we discuss prevention strategies and provide suggestions for further research.

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“…With these safety concerns, there is an increasing attention to find natural sources to be used in food industry that can improve food quality, enhance the capacity of scavenging excess free radicals, and provide additional health benefits to consumers [3]. Probiotics are beneficial in animal health through suppressing the oxidative stress, and are applied as feed supplements to improve performance and antioxidant capacity of animals [4,5]. Among probiotics, Bacillus subtilis is well known for its resistance to harsh environments and beneficial role in improving the meat quality and antioxidant capacity of animals [6,7].…”

Section: Introductionmentioning

confidence: 99%

Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

Bai

Zhang

et al. 2016

PLoS ONE

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This study was aimed to measure the dietary effects of probiotic Bacillus subtilis strain fmbj (BS fmbj) on antioxidant capacity and oxidative stability of chicken breast meat during storage. Treatment groups were fed the basal diet with BS fmbj at 0 g/kg (CON), 0.2 g/kg (BS-1), 0.3 g/kg (BS-2), or 0.4 g/kg (BS-3) doses without antibiotics. During 8 days of storage at 4°C, BS-2 group showed a significant improvement (P < 0.05) on meat quality (pH, Drip loss, Cooking loss, Shear force, color L*, a*, b*), free radical scavenging activity (DPPH, ABTS+, H2O2), tissues antioxidant enzyme capacity (SOD, CAT, GSH-Px, GSH, T-SH), mitochondria antioxidant enzyme capacity (MnSOD, GPx, GSH), mRNA expression of antioxidant genes (Nrf2, HO-1, SOD, CAT, GSH-Px) and mitochondrial function genes (avUCP, NRF1, NRF2, TFAM, PGC-1α), oxidative damage index (MDA, ROS, PC, 8-OHdG), and MMP level in chicken breast meat as compared to the CON group. These results indicate that dietary BS fmbj in broiler diets can protect breast meat against the storage-induced oxidative stress by improving their free radical scavenging capacity and antioxidant activity during 8 days of storage at 4°C.

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A novel germline mutation of the LKB1 gene in a patient with Peutz-Jeghers syndrome with early-onset gastric cancer

Cited by 21 publications

References 16 publications

Mutations in STK11gene in Czech Peutz-Jeghers patients

Mutations in STK11gene in Czech Peutz-Jeghers patients

Gastric Cancer: Descriptive Epidemiology, Risk Factors, Screening, and Prevention

Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

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