摘要
目的研究食管癌患者围术期血清热休克蛋白27（HSP27）、70（HSP70）、DKK-1及红细胞免疫黏附促进因子（RFER）、抑制因子（RFIR）的变化规律。方法选取2009年11月～2011年11月于本院进行手术治疗的62例食管癌患者为观察组，同时选取同期62例健康体检人员为对照组，将对照组与观察组术前、术后1、5、10d的血清HSP27、HSP70、DKK—1及RFER、RFIR水平进行对比。结果观察组血清HSP27、HSP70、DKK-1及RFIR水平均高于对照组，RFER低于对照组，差异有统计学意义（P〈0．05）；与术前相比，观察组术后1、5、10d的HSP27、HSP70、DKK—1及RFIR水平持续下降，而RFER则持续上升，且术后TNM分期Ⅰ期患者因子水平优于Ⅱ、Ⅲ期患者，差异均有统计学意义（均P〈0．05）。结论食管癌患者围术期血清HSP27、HSP70、DKK-1及RFER、RFIR的变化规律可反映手术效果，并且对于疾病的诊断也有较为明显的价值。
Objective To investigate the variation of serum heat shock protein 27 （HSP27）, heat shock protein （HSP70）, DKK-1 and RFER, RFIR in patients with esophageal carcinoma during perioperative period. Methods 62 cases of patients with esophageal carcinoma adopted surgical treatment in our hospital from November 2009 to November 2011 were selected as the observation group, at the same time 62 healthy person were selected as the control group. Then the serum HSP27, HSP70, DKK-1 and RFER, RFIR between the control group and observation group before surgery and 1, 5, 10 d after surgery were compared. Results The serum HSP27, HSP70, DKK-1 and RFER of the observation group were all higher than those of control group, RFER was lower than that of the control group, the differences were statistically significant （P 〈 0.05）. Compared with before surgery, serum HSP27, HSP70, DKK-1 and RFER decreased continuously at 1, 5, 10 d after surgery, RFER increased continuously, and factors levels of stage I of TNM after surgery were all better than those of stage II and III, the differences were statistically significant （P 〈 0.05）. Condusion The variation of serum HSP27, HSP70, DKK-1 and RFER, RFIR in patients with esophageal carcinoma during perioperative period can reflect the effect of surgery, and it is worthy for the diagnosis.
出处
《中国医药导报》
CAS
2012年第19期46-47,50,共3页
China Medical Herald
