Increased copy number of mitochondrial DNA predicts poor prognosis of esophageal squamous cell carcinoma.
Increased copy number of mitochondrial DNA predicts poor prognosis of esophageal squamous cell carcinoma.
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线粒体DNA拷贝数增加预示食管鳞状细胞癌预后不良
DOI：
10.3892/ol.2017.7416
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发表时间：
2018-01
期刊：
影响因子：
2.9
通讯作者：
Ji M
中科院分区：
文献类型：
--
作者：
Li H;Tian Z;Zhang Y;Yang Q;Shi B;Hou P;Ji M
据报道，食管鳞状细胞癌（ESCC）中线粒体DNA （mtDNA）拷贝数的改变。然而，其在ESCC中的预后意义在很大程度上仍然未知。采用逆转录-定量PCR方法，对ESCC患者（n=141）和正常食管组织（n=45）的mtDNA拷贝数进行了评估，并研究了可变mtDNA水平与ESCC患者临床结局的关系。数据显示，与对照组相比，ESCC患者mtDNA含量增加。此外，mtDNA含量的增加与癌症相关死亡风险的显著增加有关。这一分子事件与ESCC患者较差的生存相关，是患者生存的独立预测因子。数据显示，mtDNA含量升高是ESCC常见的遗传事件，可能是ESCC患者预后不良的预测因素。
Change in mitochondrial DNA (mtDNA) copy number has been reported in esophageal squamous cell carcinoma (ESCC). However, its prognostic implication in ESCC remains largely unknown. Using reverse transcription-quantitative PCR assay, the mtDNA copy number was assessed in a cohort of patients with ESCC (n=141) and normal esophageal tissues (n=45), and the association between variable mtDNA levels and clinical outcomes of patients with ESCC were studied. Data revealed that ESCC patients exhibited an increased mtDNA content compared to control subjects. Furthermore, increased mtDNA content was associated with a significantly increased risk of cancer-associated mortality. This molecular event was associated with poorer survival in patients with ESCC, and was an independent predictor of patient survival. Data demonstrated that increased mtDNA content is a common genetic event in ESCC and may be a predictive factor of poor prognosis for ESCC patients.
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DOI：
10.1158/1940-6207.capr-11-0002
发表时间：
2011-11
期刊：
Cancer prevention research (Philadelphia, Pa.)
影响因子：
--
作者：
Lynch SM;Weinstein SJ;Virtamo J;Lan Q;Liu CS;Cheng WL;Rothman N;Albanes D;Stolzenberg-Solomon RZ
通讯作者：
Stolzenberg-Solomon RZ
影响因子：
7.7
作者：
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通讯作者：
Sander, Chris
DOI：
10.1016/j.biocel.2012.05.016
发表时间：
2013-01-01
影响因子：
4
作者：
Iommarini, Luisa;Calvaruso, Maria Antonietta;Porcelli, Anna Maria
通讯作者：
Porcelli, Anna Maria
影响因子：
64.5
作者：
Eppert, K;Scherer, SW;Attisano, L
通讯作者：
Attisano, L
影响因子：
9.7
作者：
Liang, BC;Hays, L
通讯作者：
Hays, L