The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F14%3A%230001151" target="_blank" >RIV/00027162:_____/14:#0001151 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/jam.12654" target="_blank" >http://dx.doi.org/10.1111/jam.12654</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jam.12654" target="_blank" >10.1111/jam.12654</a>

Result language
angličtina
Original language name
The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage
Original language description
Methods and ResultsTwo virus strains from each of six animal virus families, including both enveloped and nonenveloped viruses, were lyophilized in (i) culture medium, (ii) with the addition of gelatine-sucrose and (iii) skim milk-sodium glutamate. All the virus suspensions were frozen (i) at -80 degrees C or (ii) in liquid nitrogen before lyophilization. Virus titre assay after lyophilization and after 8months storage at 4 degrees C revealed that the efficacy of stabilizers depended on virus structure.Generally, the best protective quality for enveloped viruses was achieved with gelatine-sucrose, which best maintained their infectivity and envelope morphology. Even additive-free culture medium proved adequate for nonenveloped viruses. Differences instabilizer efficacy were also found between virus families and were expressed immediately after lyophilization; the activity of stabilizers in the course of storage was very similar. Freezing in liquid nitrogen proved beneficial for picor
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Project
<a href="/en/project/LO1218" target="_blank" >LO1218: Healthy animal as a source of wholesome food</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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