Research Article
Volume 6 Issue 2 - 2021
Effect of Different Stabilizers on the Stability of the Lyophilized Bovine Ephemeral Fever Virus
Omaima Atta Alkareim Elshamandy*, El-Dakhly AT, Mosaad WG and Noha A Helmy
Agricultural Research Center, Veterinary Serum and Vaccine Research Institute, Abassia, Cairo
*Corresponding Author: Omaima Atta Alkareim Elshamandy, Agricultural Research Center, Veterinary Serum and Vaccine Research Institute, Abassia, Cairo.
Received: November 16, 2020; Published: January 30, 2021




Abstract

Purpose: This work aims to select the best stabilizer for lyophilization [freeze-drying] of bovine ephemeral fever virus [BEFV] that provide better physical appearance and high stability in different storage temperatures.

Materials and Methods: Each of the four portions of live BEF virus suspension was stabilized in the ratio of 1:1 [v/v] with one of four different stabilizers 10% lactose with 2% peptone; 10% skimmed; 0.5% gelatin with 2% sorbitol and 5% lacto albumin hydro lysate with 2.5% sucrose. All these mixtures were freeze dried [lyophilized] where it was noticed that skimmed milk showed better physical appearance than other stabilizers. Each one of the 4 dried mixtures were divided into 4 portions, kept at0, 4, 37 and -20° C respectively. Samples were collected for virus titration monthly from virus samples kept under 0; 4 and -20 ° C, and every day from samples kept at 37oC.

Results: After lyophilization the loss of virus titer was 0.5log10TCID50/mL using lactose and peptone, gelatin with sorbitol and lacto albumin hydro lysate and sucrose while the loss of virus titer was 0.25log10TCID50/mL using skimmed milk. The best storage temperature for all stabilized BEF virus preparation is -20oC showing any reductions in virus titer/ month intervals followed by 0oC. There is no difference on vaccinated calves’ immune response to the different stabilized BEFV.

Conclusion: Skimmed milk provides a better physical appearance and thermo stability than other used stabilizers.

Keywords: Stabilizers; Bovine ephemeral fever virus; Gelatin; Sorbitol; Lacto albumin hydro lysate

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Citation: Omaima Atta Alkareim Elshamandy., et al. “Effect of Different Stabilizers on the Stability of the Lyophilized Bovine Ephemeral Fever Virus”. EC Veterinary Science 6.2 (2020): 15-23.

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