Development of a varicella virus vaccine stabilizer containing no animal-derived component

Various stabilizers containing no animal-derived components were assessed for their efficacy in stabilizing live attenuated varicella virus under various storage temperatures. Stabilizers containing carrageenan, soy protein hydrolysates, or sucrose had a satisfactory performance to maintain infectiv...

Full description

Saved in:
Bibliographic Details
Published in:Biotechnology letters 2004-05, Vol.26 (10), p.807-812
Main Authors: CHUN, Bok-Hwan, YONG KWON LEE, BYUNG CHEON LEE, NAMHYUN CHUNG
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Biotechnology
Cell Culture Techniques
Cell Line
Cell-Free System
Chickenpox Vaccine - biosynthesis
Chickenpox Vaccine - chemistry
Drug Stability
Fibroblasts - virology
Fundamental and applied biological sciences. Psychology
Gelatin - chemistry
Gelatin - pharmacology
Herpesvirus 3, Human - drug effects
Herpesvirus 3, Human - growth & development
Humans
Plant Proteins - chemistry
Plant Proteins - pharmacology
Vaccines
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Various stabilizers containing no animal-derived components were assessed for their efficacy in stabilizing live attenuated varicella virus under various storage temperatures. Stabilizers containing carrageenan, soy protein hydrolysates, or sucrose had a satisfactory performance to maintain infectivity of the cell-free virus when compared to control stabilizer containing animal-derived gelatin/gelatin hydrolysate.
ISSN:0141-5492
1573-6776
DOI:10.1023/B:BILE.0000025883.04938.4e