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Elevated levels of hydroxylated phosphocholine lipids in the blood serum of breast cancer patients
Author(s) -
Hammad Loubna A.,
Wu Guangxiang,
Saleh Marwa M.,
Klouckova Iveta,
Dobrolecki Lacey E.,
Hickey Robert J.,
Schnaper Lauren,
Novotny Milos V.,
Mechref Yehia
Publication year - 2009
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.3947
Subject(s) - chemistry , phosphocholine , breast cancer , chromatography , electrospray ionization , phospholipid , mass spectrometry , tandem mass spectrometry , lipidomics , cancer , analytical chemistry (journal) , medicine , biochemistry , phosphatidylcholine , membrane
Abstract The difference in serum phospholipid content between stage‐IV breast cancer patients and disease‐free individuals was studied by employing a combination of chemometric statistical analysis tools and mass spectrometry. Chloroform‐extracted serum samples were profiled for their lipid class composition and structure using precursor ion, neutral loss, and product ion tandem mass spectrometric (MS/MS) scanning experiments. Changes in the relative abundance of phospholipids in serum as a consequence of cancer progression, measured through electrospray ionization (ESI) mass spectrometry of flow‐injected serum samples collected from 25 disease‐free individuals and 50 patients diagnosed with stage‐IV breast cancer, were statistically evaluated using principal component analysis (PCA), analysis of variance (ANOVA) and receiver operating characteristic (ROC) analysis. Lipids whose abundance changed significantly as a consequence of cancer progression were structurally characterized using product ion spectra, and independently quantified using precursor ion scan experiments against an internal standard of known concentration. Phosphocholine lipids that displayed a statistically significant change as a consequence of cancer progression were found to contain an oxidized fatty acid moiety as determined by MS 3 experiments. Copyright © 2009 John Wiley & Sons, Ltd.