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Effect of adjuvant on preservability of dried BCG vaccine at 37 degrees C.
Bull World Health Organ 1956; 14(4):657-69BW

Abstract

Experiments were carried out to determine the effect of various adjuvants on the preservability of dried BCG vaccine at 37 degrees C. The substances tested included carbohydrates, proteins, amino-acid derivatives, synthetic polymers, peptides and polypeptides, and various combinations of protein, sugar, and salt.The resulting vaccines were preserved for periods of up to 8 months at 37 degrees C, and were then subjected to culture tests. The highest BCG survival-rate was obtained with sodium glutamate vaccine, no significant difference being observed between the survival-rates with l- and with dl-sodium glutamate. Of the three concentrations of sodium glutamate tested-that is, 1%, 5%, and 10%-the 1% concentration gave the highest survival-rate.From the results obtained with 1% sodium glutamate as adjuvant-a survival-rate per original suspension of about 10% and a viable-unit level of about 10 in 10(-6) mg of bacilli after 6-8 months' preservation-it may be concluded that it is possible to produce a dried BCG vaccine the viability of which will not be adversely affected by storage for several months at room temperature, even in hot climates.

Authors

No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

13356142

Citation

CHO, C, and Y OBAYASHI. "Effect of Adjuvant On Preservability of Dried BCG Vaccine at 37 Degrees C." Bulletin of the World Health Organization, vol. 14, no. 4, 1956, pp. 657-69.
CHO C, OBAYASHI Y. Effect of adjuvant on preservability of dried BCG vaccine at 37 degrees C. Bull World Health Organ. 1956;14(4):657-69.
CHO, C., & OBAYASHI, Y. (1956). Effect of adjuvant on preservability of dried BCG vaccine at 37 degrees C. Bulletin of the World Health Organization, 14(4), pp. 657-69.
CHO C, OBAYASHI Y. Effect of Adjuvant On Preservability of Dried BCG Vaccine at 37 Degrees C. Bull World Health Organ. 1956;14(4):657-69. PubMed PMID: 13356142.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of adjuvant on preservability of dried BCG vaccine at 37 degrees C. AU - CHO,C, AU - OBAYASHI,Y, PY - 1956/1/1/pubmed PY - 1956/1/1/medline PY - 1956/1/1/entrez KW - BCG VACCINATION SP - 657 EP - 69 JF - Bulletin of the World Health Organization JO - Bull. World Health Organ. VL - 14 IS - 4 N2 - Experiments were carried out to determine the effect of various adjuvants on the preservability of dried BCG vaccine at 37 degrees C. The substances tested included carbohydrates, proteins, amino-acid derivatives, synthetic polymers, peptides and polypeptides, and various combinations of protein, sugar, and salt.The resulting vaccines were preserved for periods of up to 8 months at 37 degrees C, and were then subjected to culture tests. The highest BCG survival-rate was obtained with sodium glutamate vaccine, no significant difference being observed between the survival-rates with l- and with dl-sodium glutamate. Of the three concentrations of sodium glutamate tested-that is, 1%, 5%, and 10%-the 1% concentration gave the highest survival-rate.From the results obtained with 1% sodium glutamate as adjuvant-a survival-rate per original suspension of about 10% and a viable-unit level of about 10 in 10(-6) mg of bacilli after 6-8 months' preservation-it may be concluded that it is possible to produce a dried BCG vaccine the viability of which will not be adversely affected by storage for several months at room temperature, even in hot climates. SN - 0042-9686 UR - https://www.unboundmedicine.com/medline/citation/13356142/Effect_of_adjuvant_on_preservability_of_dried_BCG_vaccine_at_37_degrees_C_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/13356142/ DB - PRIME DP - Unbound Medicine ER -