- 著者
- Ya-Ping Li Jie-Wen Cai Li-Juan Liao Han Ding Xun-Jie Cao Guo-Dong Zhu Xu-Guang Guo
- 出版者
- National Institute of Infectious Diseases, Japanese Journal of Infectious Diseases Editorial Committee
- 雑誌
- Japanese Journal of Infectious Diseases (ISSN:13446304)
- 巻号頁・発行日
- pp.JJID.2021.406, (Released:2021-11-30)
- 参考文献数
- 21
- 被引用文献数
- 4
Based on previous studies, we found that Bacillus Calmette–Guérin(BCG) vaccination may have a role in preventing SARS-CoV-2 infection. Thus, we conducted this meta-analysis to investigate this protective effect. We searched in Embase, PubMed, Web of Science, Cochrane Library, BioRxiv, and MedRxiv databases for studies that evaluated the relationship between BCG vaccination and SARS-CoV-2 infection or COVID-19 disease. The quality of all included studies was assessed through the Risk of Bias in Non-randomized Studies - of Interventions and the Agency for Healthcare Research and Quality. Review Manager (Version 5.3) was used for conducting all data analyses. A total of 8 studies were ultimately included in our meta-analysis. Our primary analysis found significantly lower SARS-CoV-2 infection rate in the BCG vaccination group compared to the control group, with a odds ratio (OR) of 0.61, (95% confidence interval (CI) 0.39 to 0.95, P = 0.03; I2 = 31%, and P = 0.21 for heterogeneity). Our study indicated that BCG vaccination can protect against SARS-CoV-2 infection. However, there is insufficient evidence that BCG vaccination can reduce the severity of COVID-19.
- 著者
- Ya-Ping Li Jie-Wen Cai Li-Juan Liao Han Ding Xun-Jie Cao Guo-Dong Zhu Xu-Guang Guo
- 出版者
- National Institute of Infectious Diseases
- 雑誌
- Japanese Journal of Infectious Diseases (ISSN:13446304)
- 巻号頁・発行日
- vol.75, no.3, pp.302-308, 2022-05-31 (Released:2022-05-24)
- 参考文献数
- 22
- 被引用文献数
- 1 4
Based on previous studies, we found that Bacillus Calmette–Guérin (BCG) vaccination may play a role in preventing SARS-CoV-2 infection. Therefore, we conducted a meta-analysis to investigate this protective effect. We searched the Embase, PubMed, Web of Science, Cochrane Library, BioRxiv, and MedRxiv databases for studies that evaluated the relationship between BCG vaccination and SARS-CoV-2 infection or COVID-19 disease. The quality of all included studies was assessed using the Risk of Bias in Non-randomized Studies of Interventions and the Agency for Healthcare Research and Quality data tools. Review Manager (Version 5.3) was used to conduct all the data analyses. A total of eight studies were ultimately included in our meta-analysis. Our primary analysis found a significantly lower SARS-CoV-2 infection rate in the BCG vaccination group compared to the control group, with an odds ratio of 0.61, (95% confidence interval 0.39 to 0.95, P = 0.03; I2 = 31%, and P = 0.21, respectively). Our study indicates that BCG vaccination can protect against SARS-CoV-2 infection. However, there is insufficient evidence that BCG vaccination can reduce the severity of COVID-19.
- 著者
- Jie CAO Wei CHEN Ying ZHANG Yuqiu ZHANG Xiujuan ZHAO
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.16, no.5, pp.395-402, 2010 (Released:2010-11-17)
- 参考文献数
- 21
- 被引用文献数
- 22 55
The objective of this work was to quantify the potential anticancer flavonoids (quercetin, kaempferol, isorhamnetin, apigenin and luteolin) by a rapid, reliable and accurate reverse phase high performance liquid chromatography (RP-HPLC) among 100 edible vegetables and fruits commonly consumed in Harbin city, China. The predominant flavonoids found in the largest abundance in all of the analyzed foods were kaempferol, followed by luteolin and quercetin. The maximum content of quercetin, kaempferol, isorhamnetin, apigenin, luteolin and total flavonoids in foods amounted to 379.7±19.7mg kg-1, 482.0±21.0mg kg-1, 333.6±14.4mg kg-1, 139.3±5.2mg kg-1, 179.5±10.6mg kg-1 and 853.0mg kg-1 fresh weight (FW), respectively. Potherb mustard, lettuce (red), toona leaf, celery leaf, garlic, garlic stalk, apple, date, ginger (with peel) and radish leaf (red root, small) were major food sources of flavonols and flavones. This study contribute to the establishment of China's flavonoid database and provide a basis for the assessment of the daily flavonoid intake.