Pre‐registration house officers in anaesthesia

Mayell, Antonia

doi:10.1046/j.1365-2044.2001.01976-5.x

Cited by 4 publications

(5 citation statements)

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“…Furthermore, hypertension is a known risk factor for increased mortality [32], and is known to cause myocardial injury [39]. Interestingly, whilst death from acute respiratory distress syndrome (ARDS) predominates in COVID-19 cases [33], there have been an increasing number of reports on myocardial injury also causing many COVID-19 deaths [34].…”

Section: Discussionmentioning

confidence: 99%

“…Patients who develop hypoxemic respiratory failure in ARDS will usually require mechanical ventilation [38], a process which requires general anaesthesia and loss of autonomous airway management. Hypertension is a known risk factor for complications in the application of general anaesthetic, with patients at an increased risk of greater swings in blood pressure than the normal population, followed by increased cardiovascular morbidity [39]. The increased risk that hypertension confers on mortality in COVID-19 patients could therefore be due to the requirements for mechanical ventilation that most patients suffering from a critical form of COVID-19 infection will require, irrespective of their hypertensive status.…”

Section: Discussionmentioning

confidence: 99%

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The effects of hypertension as an existing comorbidity on mortality rate in patients with COVID-19 A systematic review and meta-analysis

Whiteman

2020

Preprint

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IntroductionCoronavirus has spread throughout the world rapidly, and there is a growing need to identify host risk factors to identify those most at risk. There is a growing body of evidence suggesting a close link exists between an increased risk of infection and an increased severity of lung injury and mortality, in patients infected with COVID-19 who have existing hypertension. This is thought to be due to the possible involvement of the virus target receptor, ACE2, in the renin-angiotensin-aldosterone blood pressure management system.ObjectiveTo investigate the association between hypertension as an existing comorbidity and mortality in hospitalized patients with confirmed coronavirus disease 2019 (COVID-19).MethodsA systematic literature search in several databases was performed to identify studies that comment on hypertension as an existing comorbidity, and its effect on mortality in hospitalized patients with confirmed COVID-19 infection. The results of these studies were then pooled, and a meta-analysis was peformed to assess the overall effect of hypertension as an existing comorbidity on risk of mortality in hospitalized COVID-19 positive patients.ResultsA total of 12243 hospitalised patients were pooled from 19 studies. All studies demonstrated a higher fatality rate in hypertensive COVID-19 patients when compared to non-hypertensive patients. Meta-analysis of the pooled studies also demonstrated that hypertension was associated with increased mortality in hospitalized patients with confirmed COVID-19 infection (risk ratio (RR) 2.57 (95% confidence interval (CI) 2.10, 3.14), p < 0.001; I2 =74.98%).ConclusionHypertension is associated with 157% increased risk of mortality in hospitalized COVID-19 positive patients. These results have not been adjusted for age, and a meta-regression of covariates including age is required to make these findings more conclusive.SummaryRisk of mortality is considerably higher in hospitalised COVID-19 patients who have hypertension as an existing comorbidity prior to admission.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The effects of hypertension as an existing comorbidity on mortality rate in patients with COVID-19 A systematic review and meta-analysis

Whiteman

2020

Preprint

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“…X= W/ (T×M) (1) where W is the consumption of glucose, (µg), T is the reaction time, (minute), M is the sample mass or volume, (mg or ml).…”

Section: Determination Of βGs Activitymentioning

confidence: 99%

“…Grifola frondosa [1,2], also known as Bayesian polypore, Chestnut mushroom, Mushroom cloud, Lotus bacteria, belongs to Basidiomycetes, Polypore order, Polyporaceae, Polypore species. It is a fungus can be used as medicine and food [3,4].…”

Section: Introductionmentioning

confidence: 99%

Research on the Determination Method of Enzymatic Activity for β-Glucan Synthase (ΒGS)

Wang

Cui

et al. 2011

AMR

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Purpose To research out a suitable method for the determination of enzymatic activity for β-glucan synthase. Methods According to the methods for the determination of ΒGS in current reports, taking Grifola frondosa as material, a suitable method for the determination of enzymatic activity for ΒGS was researched out. ΒGS was isolated from the mycelium of Grifola frondosa. Taking glucose as substrate, ΒGS activity was reflected by the consumption of glucose. Consumption of glucose was measured by 3,5-dinitrosalicylic acid (DNS) method, the standard curve for glucose content measurement was plotted by determining absorbance values of different glucose concentrations at 540nm. One unit of ΒGS corresponds to the amount of enzyme which incorporated 1μg glucose into β-glucan in 1 minute. The optimum pH and temperature of the determination of enzymatic activity for ΒGS was determined respectively by carrying out the enzyme assay at different pH levels and temperatures. Results The method for the determination of enzymatic activity for ΒGS was a suitable, correct and usable method which can be popularized widely. The regression equation of the standard curve for glucose content measurement was y=0.0008x-0.0247, R2=0.9996. The optimum pH of the determination of enzymatic activity for ΒGS was pH=5.0 and the optimum temperature was 15°C. The suitable determination process for β-glucan synthase enzymatic activity is as follows: 1.0ml of enzyme was added in a test tube followed by 1.0 ml glucose (1.0mg/ml), and then the pH level was adjusted to 5.0. The test tube was incubated at 15°C for 10 minutes. Later, DNS reagent (1.5ml) was added to the test tube kept in boiling water for 5 minutes and cooled in water. A blank was prepared (2.0ml distilled water and 1.5ml DNS solution). Each solution was fixed the volume to 25ml, the color intensity was estimated at 540 nm using spectrophotometry. Conclusion A method for the determination of enzymatic activity for β-glucan synthase was researched out by taking Grifola frondosa as material, and it can be widely extended and applied by its characteristics of simple, rapid, high sensitivity and low cost.

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“…Grifola frondosa [4,5], also known as Bayesian polypore, Chestnut mushroom, Mushroom cloud, Lotus bacteria, belongs to Basidiomycetes, Polypore order, Polyporaceae, Polypore species. It is a fungus that can be used as medicine and food [6,7].…”

Section: Introductionmentioning

confidence: 99%

Preparation of <i>Grifola frondosa</i> Fermented Beverage without Preservatives

Wang

Cui

et al. 2012

AMR

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Purpose To prepare Grifola frondosa fermented beverage and study on its production process, ingredients and characteristics. Methods The following process was used to prepare Grifola frondosa fermented beverage: Grifola frondosa original strains →Strain activation →Inclined plane strain →Liquid spawn →Submerged fermentation →Fermentation broth with mycelium →Colloid mill grinding →High pressure homogenization →Homogenate →Add preservatives or not →Package → Sterilizing or not →Finished product. Grifola frondosa mycelium biomass was determined by Weight-Drying method. Total sugar content was measured by Phenol-sulfuric acid method. Reducing sugar content was measured by 3, 5-dinitrosalicylic acid (DNS) method. Protein content was measured by Coomassie brilliant blue method. The quality of Grifola frondosa fermented beverage was evaluated every 10 days from six areas: color, precipitation, transparency, aroma, taste and the bacteria growth situation. Results Mycelia biomass of Grifola frondosa fermentation product is 378.3 ± 7.21mg/100ml. The total sugar content is 1.8995 mg/ml, the reducing sugar content is 0.2539 mg/ml, and grifolan content is 1.6456 mg/ml, protein content 7.971μg/ml. The total number of colonies is 67 CFU/ml and no E. coli in Grifola frondosa fermented beverage, this comply with the requirements of the national food safety standard. The samples of Grifola frondosa fermented beverage without sterilized and preservatives placed at room temperature for 6 months are normal, and no bacteria growth. Conclusion The production process of Grifola frondosa fermented beverage is feasible. In the case without sterilization and preservatives, Grifola frondosa fermented beverage can be placed at room temperature for 6 months without deterioration and still maintain its characteristics of nutrient-rich, pure taste, clean and hygienic, with natural mushroom fragrant. This can provide a reference for the development of Grifola frondosa submerged fermentation products.

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Pre‐registration house officers in anaesthesia

Cited by 4 publications

References 0 publications

The effects of hypertension as an existing comorbidity on mortality rate in patients with COVID-19 A systematic review and meta-analysis

The effects of hypertension as an existing comorbidity on mortality rate in patients with COVID-19 A systematic review and meta-analysis

Research on the Determination Method of Enzymatic Activity for β-Glucan Synthase (ΒGS)

Preparation of <i>Grifola frondosa</i> Fermented Beverage without Preservatives

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