|
KMID : 0357419950250020147
|
|
Korean journal of Virology
1995 Volume.25 No. 2 p.147 ~ p.154
|
|
|
Stability of Sucrose-containg Hepatitis B Virus Vaccine
|
|
|
|
|
Abstract
|
|
|
Active immunization against Hepatitis B virus in humans was initially invested by Krugman and collegues between 1971 and 1973 using a crude immunogenic preparation of Hepatitis B virus-containing serum by heat-inactivation. These studies led to
the
development of more sophisticated Hepatitis B vaccines harvested from the plasma of healthy human carriers. But adverse reactions were reported after inoculation of plasma-derived Hepatitis B vaccines. To overcome these problems, vaccine
manufactures
turned to recombinant DNA technology.
Current licensed vaccines of Hepatitis B surface antigen are produced in large fermentation cultures of Saccharmyces cerevisiae yeast cells which carry a recombinant expression vector and plasmid DNA from E. coli.Nearly all the Hepatitis B
vaccines
manufactured in the world should be stored in the refrigerator to keep the immunogenicity of vaccines for a long time and without refrigeration, vaccines easily lose their immunogenicity.
In this studies, as a step to develope the methods of increasing the stability of Hepatitis B vaccine which can be stored for a long period at room temperature or higher temperature conditions, sucrose was added into the vaccines and kept at
different
temperature conditions. Then the efficacies of vaccines were tested by inoculations of those vaccines into mice and titers of antibody against the surface antigen of Hepatitis B virus were evaluated. The results suggest sucrose could in some
degree
increase the stability of Hepatits B vaccine.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|