Although the age-standardized incidence of gastric cancer has decreased in Korea, it remains the second most common type of cancer. The purpose of this study was to analyze the phospholipid fatty acid compositions of gastric mucosa in gastric cancer. Cancerous mucosa and noncancerous mucosa adjacent to cancerous tissues were obtained from 29 patients who had undergone gastrectomy for gastric adenocarcinoma. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were separated from phospholipids by thin-layer chromatography, and fatty acids were analyzed by gas chromatography. In cancerous mucosa, saturated fatty acids of total phospholipids and stearic acid of PE and PC contents as well as total phospholipids were significantly more abundant than in noncancerous tissues. The ratios of ω6 fatty acid products to linoleic acid of PC, PE, PI, and PS contents as well as total phospholipids were significantly higher in cancerous mucosa than in noncancerous mucosa. Arachidonic acid levels of PE and PI were significantly higher, but the PC level was lower in cancerous mucosa. These results suggest that the characteristic differences in fatty acid compositions of phospholipids and their subfractions shown in gastric cancerous mucosa may be affected by changes in lipid metabolism in gastric carcinogenesis. Further studies on structural and functional changes in phospholipids related to gastric carcinogenesis will be needed.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구 대상
    2. 검체의 분리
    3. 조직 내 지방산 분석
    4. 통계 분석
III. 결과 및 고찰
    1. 연구 대상자 특징
    2. 총 인지질의 지방산 조성
    3. 인지질 분획별 지방산 조성
IV. 요약 및 결론
References

• 심유진(숭의여자대학교 식품영양과) | Eugene Shim (Department of Food and Nutrition, Soongeui Women’s College) Corresponding author
• 황진아(명지대학교 식품영양학과) | Jinah Hwang (Department of Food and Nutrition, Myongji University)
• 양윤경(안산대학교 식품영양과) | Yoonkyoung Yang (Department of Food and Nutrition, Ansan University)