Altered adjuvant of foot-and-mouth disease vaccine improves immune response and protection from virus challenge

Park, Min-Eun; Lee, Seo-Yong; Kim, Rae-Hyung; Ko, Mi-Kyeong; Park, Jeong-Nam; Lee, Kwang‐Nyeong; Kim, Su-Mi; Choi, Joo-Hyung; You, Su-Hwa; Kim, Byounghan; Lee, Jong-Soo

doi:10.1016/j.trivac.2016.04.006

Cited by 15 publications

(13 citation statements)

References 14 publications

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“…Prior to its use in the field experiment, the pre-PEG treatment supernatant was passed through a ZZ-R cell line at least twice to check that no cytopathic effect (CPE) had occurred, thus confirming the absence of live virus in the supernatant. Moreover, 100 µL of purified antigen was inoculated into C57BL/6 mice via the intraperitoneal (IP) route [ 15 ]. We confirmed the absence of viremia in mouse serum by performing real-time polymerase chain reaction at 3 day postchallenge.…”

Section: Methodsmentioning

confidence: 99%

Immune responses in pigs and cattle vaccinated with half-volume foot-and-mouth disease vaccine

et al. 2017

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With the current commercial foot-and-mouth disease vaccine, inoculating twice increases the formation of denatured meat due to granuloma or residual adjuvant at the injection site in pigs, resulting in economic loss. Therefore, we investigated protective antibody levels after reducing the amount of adjuvant in the vaccine. Field applicability of the experimental vaccine, made with a new adjuvant ISA 201, was tested by vaccinating farm animals with half-volume doses (1 mL/animal) of commercial vaccine and monitoring their immunogenicity. Among pigs, the group that received a half-volume dose showed similar or higher titers of structural protein antibody and neutralizing antibody than those receiving the standard dose (2 mL). In pigs, the durable effects of antibody titer of the reduced vaccine volume did not diminish up to the time of slaughter. Among cattle, boosting with a second 1 mL vaccine increased virus neutralizing antibody for the protective effects. The boosting effects were more marked in cattle than in pigs. The immune responses differed between species with the effect of the half-volume vaccination being lower in cattle than in pigs. In conclusion, the immune response to the half-volume vaccine was similar to that from the standard volume vaccine in pigs, but not in cattle.

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Section: Methodsmentioning

confidence: 99%

Immune responses in pigs and cattle vaccinated with half-volume foot-and-mouth disease vaccine

et al. 2017

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“…Serotype O is the most prevalent in China and some other Asian areas, and vaccination with inactivated vaccines is a routine approach to the control of FMD in many countries [8]. Since some types of immunity (e.g., Th1 cell vs Th2 cell, CD8 + vs CD4 + T cells, specific antibody isotypes) are not effectively achieved by the non-adjuvanted antigens, the adjuvant is often formulated in vaccines in order to improve the efficacy of vaccination [9,10]. The beneficial effects of formulation…”

Section: Introductionmentioning

confidence: 99%

Early IgG Response to Foot and Mouth Disease Vaccine Formulated with a Vegetable Oil Adjuvant

et al. 2019

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The present study evaluated soybean oil (SO) containing vitamin E (VE) and ginseng saponins (GS) (SO-VE-GS) for their adjuvant effect on foot-and-mouth disease (FMD) vaccine. Since mineral oil ISA 206 is a common adjuvant used in the FMD vaccine, it was used as a control adjuvant in this study. VE and GS were found to have a synergistic adjuvant effect. When mice were immunized with the FMD vaccine emulsified in SO with VE and GS, significantly higher serum IgG, IgG1, and IgG2a were found than VE and GS used alone. SO-VE-GS and ISA 206 behaved differently in adjuvant activities. When mice were immunized with the FMD vaccine adjuvanted with SO-VE-GS, significantly higher and earlier production of serum IgG was found than that adjuvanted with ISA 206. Although both adjuvants significantly increased the number of bone marrow plasma cells, a stimulation index of lymphocytes (SI) as well as the production of IL-4 and IL-6, SO-VE-GS promoted significantly higher SI and the ratio of CD4+/CD8+ T cells with production of increased IFN-γ and decreased TGF-β1 as compared with the ISA 206 group. The data suggested that SO-VE-GS activated Th1/Th2 immune responses. Transcriptome analysis of splenocytes showed that differentially expressed genes (DEGs), immune-related gene ontology (GO) terms, and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were significantly enriched in the SO-VE-GS group. Therefore, the potent adjuvant effect of SO-VE-GS on the FMD vaccine may be attributed to the immune-related gene profile expressed in lymphocytes. Due to its plant origin and due to being much cheaper than imported mineral oil ISA 206, SO-VE-GS deserves further study in relation to vaccines used in food animals.

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“…However, adjuvants can generate lesions at the vaccination site by causing local reactions after intramuscular inoculation regardless of adjuvant types [9,12]. An oil adjuvant especially multiphasic emulsions (water in oil in water) is generally used in the FMD vaccine because of its effective short-and long-term immune response [3,[13][14][15]. The incidence of lesions associated with local reactions, such as cell death and granulomatous inflammatory responses at the injection site, have been reported after vaccination with oil emulsion adjuvants [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…The lesion incidence caused by the local reaction of adjuvant at the injection site is well known side effect of vaccination [9,[13][14][15]17]. This side effects were found in poultry, mouse, rabbit, and cattle as well as pig [17,18].…”

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Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injection

Cho

Ko²,

et al. 2020

Asian-Australas J Anim Sci

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Objective: This study was conducted to investigate the effect of heating of foot-and-mouth disease (FMD) vaccine before injection, on the incidence of lesions at the injection site (pork butt), amount of discarded meat, and economical benefit. Methods: In total, 101,086 piglets raised in 30 farms, were vaccinated in the neck with 2 mL of FMD vaccine at 56 d and 84 d of age using a commercial syringe. The heat treatment group (48,511 pigs) was injected with the FMD vaccine after it had been heated in a water bath at 40°C for 20 min. After slaughter, the incidence of lesions on the pork butt was inspected, and the subsequent amount of discarded meat was recorded. Results: Heat treatment of FMD vaccine reduced the incident rate of lesions on the pork butt (p<0.01). Overall, 17.81% of the pigs in the heat treatment group had lesions, while the incident rate in the control group was 21.70%. The amount of discarded meat per head of total pigs and per head of pigs with lesions were significantly lower in the heat treatment group than the control group (p<0.01). Thus, the proportion of discarded meat to dressed carcass was lower in the heat treatment group (0.249%) compared with the control group (0.338%) (p<0.01). Farms that rear 1,000 sows can gain 1,863,289 KRW (1,600 USD) in one year when they adopt heat treatment of FMD vaccine before injection. Conclusion: Heat treatment of FMD vaccine using simple heat equipment (water bath) can be effective in reducing lesions caused by FMD vaccination and increase the economic benefits in pig farms.

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Altered adjuvant of foot-and-mouth disease vaccine improves immune response and protection from virus challenge

Cited by 15 publications

References 14 publications

Immune responses in pigs and cattle vaccinated with half-volume foot-and-mouth disease vaccine

Immune responses in pigs and cattle vaccinated with half-volume foot-and-mouth disease vaccine

Early IgG Response to Foot and Mouth Disease Vaccine Formulated with a Vegetable Oil Adjuvant

Reducing lesion incidence in pork carcasses by heating foot-and-mouth disease vaccine before injection

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