京都府立医科大学大学院医学研究科  免疫学(松田研究室)
Department of Immunology, Kyoto Prefectural University of Medicine

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新型コロナウイルス・オミクロン変異株に対する茶カテキン類の効果
Effects of tea catechin-related compounds on Omicron subvariants of SARS-CoV-2

腫瘍微小環境の低pHはプロトンセンサーGたんぱく共役レセプターをを介して腫瘍のPDL-1の発現を低下させる

Effects of tea and tea catechin-related compounds on Omicron subvariants of SARS-CoV-2 in vitro. A) All the Omicron subvariants were efficiently inactivated by treatment with green tea, Matcha green tea, or black tea for 10 sec, while effects of a bottled tea beverage on some subvariants were limited. B-D) Among the tea catechins, EGCG and GCG significantly inactivated some Omicron subvariants including BA.1, while others including BA.2.75 were relatively resistant to the catechins. E and F) Each subvariant showed different sensitivity to Theaflavins. F) BA.1 virus was significantly inactivated in vitro by saliva from healthy volunteers who consumed a candy containing EGCG or TFDG, provided that the saliva was collected from the volunteers immediately after the cessation of the candy consumption. Virus titer of each sample (means +/- S.D.) is shown. The viruses were kindly provided by Japan National Institute of Infectious Diseases (Tokyo, Japan). ****p<0.0001, ***p<0.001, **p<0.01, *p<0.05 vs. Control (D2W) by Tukey's multiple comparisons test.

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