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KMID : 0357419960260020245
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Korean journal of Virology
1996 Volume.26 No. 2 p.245 ~ p.250
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Effect of Addition of Sugar on the Stability of Hantann Virus Vaccine
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Abstract
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Hantaan virus vaccine was developed in 1988 and proved effective. This vaccine is a kind of inactivated vaccine, stable for two years when stored at 2-8℃. Almost virus vaccines including Hantaan virus vaccine are produced and kept in fluid
state,
and
the immunogenicity can be easily destroyed at room temperature or at higher temperature. Therefore the vaccines should be kept in the refrigerator to maintain the immunogenicity. In this study, glucose and/or lactose was added as a stabilizer
into
Hantaan virus vaccine to increase the stability and dried in vaccum with ethanol treatment. 5% glucose and or lactose in Hantaan virus vaccine most effectively increased the stability of vaccine and maintained the immunogenicity at least for
three
months at room temperature. But drying with ethanol treatment did not help increasing the stability. These results suggest that glucose and lactose could be good stabilizer of virus vaccines.
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KEYWORD
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