Imagawa-Matsumoto Syndrome: The First Case From Turkey.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-07-24 eCollection Date: 2024-01-01 DOI:10.29399/npa.28400
Zeliha Yücel, Emine Berrin Yüksel, Altuğ Koç
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Abstract

Imagawa-Matsumoto syndrome (IMMAS; MIM #618786) is an autosomal dominant syndrome characterized by overgrowth, dysmorphic features, musculoskeletal abnormalities, developmental delay, and intellectual disability. The first case was reported in 2017 and has subsequently been diagnosed in only another 12 patients. We also present the first IMMAS patient from Turkey. A 19-year-old female was admitted to the neurology outpatient clinic due to a behavioral disorder and intellectual disability. Her physical examination revealed macrocephaly and dysmorphic features like a round face, broad forehead, hypertelorism, and variable skeletal anomalies such as flat feet, clinodactyly, and macrocephaly. Cranial magnetic resonance imaging (MRI) showed agenesis of the corpus callosum and polymicrogyria. Chromosomal analysis results were consistent with a normal constitutional female karyotype and microarray analysis showed a de novo 1.5-MB size deletion on the long arm of chromosome 17; band q11.2 encompassing the Polycomb Repressive Complex 2 Subunit (SUZ12 gene, MIM *606245). This report will contribute to the limited information in the literature.

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今川-松本综合征:土耳其首例病例
今川-松本综合征(IMMAS;MIM #618786)是一种常染色体显性遗传综合征,以发育过度、畸形、肌肉骨骼异常、发育迟缓和智力障碍为特征。首例病例于 2017 年报告,随后仅有另外 12 名患者被确诊。我们还介绍了来自土耳其的首例 IMMAS 患者。一名 19 岁的女性因行为障碍和智力残疾被送入神经内科门诊。她的体格检查结果显示患有巨脑症和畸形特征,如圆脸、宽额头、肥大,以及不同程度的骨骼异常,如扁平足、挛缩畸形和巨脑症。头颅磁共振成像(MRI)显示胼胝体发育不全和多睾症。染色体分析结果与正常女性核型一致,微阵列分析显示,17号染色体长臂上有一个1.5MB大小的缺失;q11.2带包括多聚核抑制复合体2亚基(SUZ12基因,MIM *606245)。本报告将为有限的文献信息做出贡献。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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