Application of the iKnife for the Enhanced Identification of Cancerous Tissue in Breast Surgery

1969 ◽  
Author(s):  
Stephanie Vanner
Keyword(s):  
Mass Spectrometry ◽  
Breast Surgery ◽  
Ex Vivo ◽  
Cancer Recurrence ◽  
Correct Classification ◽  
Multivariate Statistical ◽  
Malignant Breast Tissue ◽  
Malignant Breast ◽  
Margin Detection

Improved tumour margin detection in breast surgery is required to reduce cancer recurrence and to minimize the amount of tissue removed. Rapid evaporative ionization in mass spectrometry (REIMS) pair s the surgical diathermy device directly to a mass spectrometer to analyze the lipid components in the surgical aerosol. This intelligent knife, or iKnife, has the potential to provide surgeons with real-time characterization of healthy versus cancerous tissue.Objective: To show that healthy and malignant breast tissue can be differentiated by REIMS using coagulation and cut diathermy modes.Methods: 83 patients were recruited at Charing Cross Hospital. 76 normal and 44 tumour samples were cut using a surgical diathermy handpiece and the aerosol was analyzed by mass spectrometry and confirmed by histology. Multivariate statistical analyses were used to evaluate the data.Results: In cut mode, the data demonstrates 95.1% correct classification of healthy and tumour samples, with a sensitivity of 91.9% and a specificity of 95.9%. In coagulation mode, the data revealed93.5% correct classification of healthy and tumour samples, with 89.3% sensitivity and 94.1% specificity.Conclusions: This preliminary data suggests the iKnife can distinguish between healthy and malignant tissue ex vivo with the potential to provide intraoperative feedback to surgeons. 

scholarly journals Investigation into breast cancer and partial breast reconstruction: A review

2019 ◽  
Vol 29 (2) ◽  
Author(s):  
Mohammad Reza Ebadi ◽  
Maryam Kazemi Aghdam ◽  
Zeinab Safarpour Lima ◽  
Ladan Younesi
Keyword(s):  
Breast Cancer ◽  
Breast Reconstruction ◽  
Breast Surgery ◽  
Oncoplastic Surgery ◽  
Partial Mastectomy ◽  
Dominant Type ◽  
Advantages And Disadvantages ◽  
Malignant Breast Tissue ◽  
Surgical Methods ◽  
Malignant Breast

Growing increasingly in South America, Africa and Asia, breast cancer is known as the dominant type of cancer in women. Different treatments are available for breast cancer, among which surgery is the most widely used, but researchers are trying to develop new strategies. One of the most prominent surgical methods is referred to as oncoplastic surgery, that helps to remove segments of malignant breast tissue. This type of surgery aims to obtain vast surgical margins, while the remaining tissue is rearranged so that the better cosmetic outcome is obtained. This review will investigate the breast cancer and then discuss partial breast reconstruction. Before outlining the procedures, the different types of partial breast reconstruction will be discussed. Finally, advantages and disadvantages will be outlined. MEDLINE database was used to conduct the search. The main terms used were ‘Conservation Breast Surgery Reconstruction’ AND ‘Oncoplastic Surgery’, ‘Partial Mastectomy Reconstruction’ AND ‘Conservative Breast Surgery Reconstruction’, ‘oncoplastic’ [All Fields], ‘breast’ AND ‘surgery’ OR ‘surgery’ operative’, ‘oncoplastic’ (‘breast’)’. The bibliographies of relevant papers were manually searched up to October 2018, but more recent voices are also included.

Application of Multivariate Statistical Analysis to Chemical, Physical and Sensory Characteristics of Majorcan Cheese

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
África Castell-Palou ◽  
Carmen Rosselló ◽  
Antoni Femenia ◽  
Susana Simal
Keyword(s):  
Principal Component ◽  
Sensory Characteristics ◽  
Stepwise Discriminant Analysis ◽  
Correct Classification ◽  
Ripening Stage ◽  
Multivariate Statistical ◽  
Independent Components ◽  
Explained Variation ◽  
Range Test

The chemical composition and the physical and sensory characteristics of three types of Majorcan cheese (half-ripened, ripened and old-ripened) were studied. In total, 22 parameters (7 chemical, 7 physical and 8 sensory) were evaluated using ANOVA and Tukey's multiple range test. Only 15 variables exhibited significant changes (p<0.001) during ripening. Principal component analysis (PCA), cluster analysis of variables (CAV) and stepwise discriminant analysis (SDA) were applied to estimate the usefulness of the chemical, physical and sensory determinations for the differentiation and classification of Majorcan cheeses. PCA allowed the reduction of 15 variables to 3 independent components accounting for the 85.6% of the explained variation. The first principal component was representative of the ripening stage. CAV confirmed the correlation between the studied variables obtained by PCA. Using SDA it was determined which variables best classified the cheese samples according to their ripening stage. Finally, the classification functions allowed the correct classification of 93.5% of the cheese samples.

Sign in / Sign up

Export Citation Format

Share Document