Analysis of adverse events following immunization of adsorbed acellular DPT vaccine at different vaccination sites / 上海预防医学

ObjectiveTo analyze the occurrence of suspected adverse events following immunization （AEFI） after changing the priority vaccination sites of the adsorbed acellular diphtherior-pertussis-tetanus vaccine （hereinafter referred to as DPT vaccine）， so as to provide scientific basis for mass vaccination. MethodsMonitoring data of AEFI for the DPT vaccine in Wujiang District from September 2020 to August 2022 were collected from China's disease prevention and control information system， and the vaccination information of DPT vaccine in all children's vaccination clinics in Wujiang District during the same period was selected. The incidence of AEFI for the DPT vaccine was analyzed and compared. ResultsThe reported incidence of AEFI was significantly lower in the buttocks than that in other sites （P<0.05）. The reported incidence of AEFI was significantly higher in booster immunization than that in basic immunization （P<0.05）. After inoculation at different sites， the main clinical symptoms of AEFI were local redness and swelling. There were significant differences in the incidence of local redness and swelling， local induration， pruritus and other symptoms （lethargy， abnormal crying， etc.） （P<0.05）. There were significant differences in the severity of local redness and swelling in different sites （P<0.05）. The degree of redness and swelling in the anterolateral thigh was lower than that in other sites （P<0.05）. The local strong reaction of swelling （>5.0 cm） in the deltoid muscle of the upper arm was significantly higher than that in the buttocks （P<0.05）. ConclusionThe DPT vaccine is safe in different parts of the body and is worth popularizing.

THE WATER CONTENT OF SOYBEAN NECESSARY FOR THE EFFECTIVE REMOVAL OF TRYPSIN INHIBITOR BY STEAMING / 营养学报

The trypsin inhibitor of soybean can not be removed when, the dry bean in heated by steaming. The presence of a definite amount of water is necessary for such a process. The quantitative relationship between the water content of the bean during steaming and the degree of the removal of the trypsin inhibitor has been studied. It was found that the trypsin inhibitor can be completely removed by steaming at atmospheric pressure for 30 minutes when the water content of the bean reached 45-55% after soaking in water at 20-30℃ for 4 hours or in the water at 10℃ for 8 hours or longer. The role played by water in the removal of the trypsin inhibitor is postulated.