Levels of malondialdehyde in the gastric juice: Its association with Helicobacter pylori infection and stomach diseases

BackgroundHelicobacter pylori (H.pylori) infection causes elevation of lipid peroxidation product malondialdehyde (MDA) and this association may be due to the bacterium causing reactive oxygen species-mediated damage to DNA in the gastric epithelium. The aim of this study was to investigate the gastric juice MDA levels in relation to H.pylori infection and associated gastric diseases. MethodsGastric juice samples were obtained from 117 patients undergoing endoscopy, and gastric juice MDA levels were determined by high-performance liquid chromatography (HPLC) system. We compared the MDA levels between patients with and without H.pylori infection and assessed the differences of MDA levels between chronic gastritis, gastric intestinal metaplasia, and gastric cancer postsurgical resection. ResultsMalondialdehyde levels in gastric juice were significantly higher in chronic gastritis patients with H.pylori infection than in those without H.pylori infection (P<.0001). In patients without H.pylori infection, patients with gastric intestinal metaplasia and gastric cancer postsurgical resection had significantly higher gastric juice MDA level than patients with chronic gastritis. As a whole, patients with gastric intestinal metaplasia and gastric cancer postsurgical resection also had significantly higher MDA levels in gastric juice as compared to patients with chronic gastritis (P<.01). However, the difference of gastric juice MDA levels between gastric intestinal metaplasia and gastric cancer postsurgical resection was not significant. ConclusionMalondialdehyde in gastric juice could be used as a potential diagnostic biomarker for H.pylori infection and associated gastric diseases. The gastric juice MDA levels increased proportionally with the severity of gastric diseases.