Preparation of the inactivated Newcastle disease vaccine by plasma activated water and evaluation of its protection efficacy

Zhou, Hongzhuan; Tian, Ying; Xia, Shunren; Guo, Junming; Zhang, Zhenhua; BeiYu, Jiang; Chang, Yung-Fu; Lulu, Lin; Zhang, Jue; Yang, Bing; Fang, Jing

doi:10.1007/s00253-019-10106-8

Cited by 28 publications

(12 citation statements)

References 59 publications

(62 reference statements)

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“…Additionally, NTP delivers active effectors (e.g., RONS) in addition to or instead of an electric field, dependent on the device used to generate NTP. These effectors, as shown in other studies, likely stimulate beneficial changes in mechanisms that underlie immune responses (immunomodulation) to vaccine antigens, thereby increasing vaccine efficacy [126,[213][214][215].…”

Section: Use Of Ntp To Augment Vaccine Deliverymentioning

confidence: 71%

“…NTP was demonstrated to inactivate whole viruses which were tested as antigens in vaccine formulations against two poultry viral infections in livestock, Newcastle disease virus and the avian influenza virus. The NTP-created vaccine formulation resulted in better B and T cell responses in chickens as compared to those vaccinated with the traditional formaldehyde inactivated virus [126,213]. These enhanced immune responses may have been due to better preservation of viral antigen structures by NTP relative to formaldehyde-mediated inactivation.…”

Section: Use Of Ntp In Preparation Of Vaccinesmentioning

confidence: 99%

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Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

et al. 2021

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Pathogenic viruses cause many human, animal, and plant diseases that are associated with substantial morbidity, mortality and socio-economic impact. Although effective strategies for combatting virus transmission and associated disease are available, global outbreaks of viral pathogens such as the virus responsible for the COVID-19 pandemic demonstrate that there is still a critical need for new approaches that can be used to interrupt the chain of viral infection and mitigate virus-associated pathogenesis. Recent studies point to non-thermal plasma (NTP), a partly ionized gas comprised of a complex mixture of reactive oxygen and nitrogen species along with physical effectors, as the potential foundation for new antiviral approaches. A more thorough understanding of the antiviral properties and safety of NTP has stimulated explorations of NTP as the basis for treatments of viral diseases. The recently described immunomodulatory properties of NTP are also being evaluated for potential use in immunotherapies of viral diseases as well as in antiviral vaccination strategies. In this review, we present the current state-of-the-art in addition to compelling arguments that NTP merits further exploration for use in the prevention and management of viral infections and associated diseases.

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Section: Use Of Ntp To Augment Vaccine Deliverymentioning

confidence: 71%

Section: Use Of Ntp In Preparation Of Vaccinesmentioning

confidence: 99%

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

et al. 2021

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“…Both ROS and RNS are key parameters in food decontamination. Initially, PAW was used in agriculture to stimulate seed growth (Judée, Simon, Bailly, & Dufour, 2018; Kučerová, Henselová, Slováková, & Hensel, 2019; Perez et al., 2019; Sajib et al., 2020), disinfect medical equipment (Bălan et al., 2018), and as a medicinal component (Hongzhuan et al., 2020). Recent review articles have only focused on the plasma systems of PAW generation, the reactive chemistries, in vitro biological activity, and its applications in agriculture and medicine.…”

Section: Introductionmentioning

confidence: 99%

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Herianto

Hou

Lin

et al. 2020

Comp Rev Food Sci Food Safe

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Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma‐activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real‐life applications.

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“…The antigen was accumulated in SPF chicken embryos aged 10 days, the incubating regime being 72-96 h in 37-38 ºС temperature and 40-70% moisture. Inactivation of the antigen was carried out by introducing phormaldehide in the dose of 0.05% of the final concentration to the amount of antibody, which was then kept for 24 h in 20-25 ºС temperature, being regularly stirred (Hongzhuan et al, 2020). Completeness of inactivation of the virus was performed using the methods according to E.P.9.3.01/2017:0870 Newcastle disease vaccine (inactivated).…”

Section: Methodsmentioning

confidence: 99%

Immunological evaluation of inactivated Newcastle disease vaccine depending on adjuvant composition

Chegrynets

Saliy

Sobko

et al. 2021

Regul. Mech. Biosyst.

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Newcastle disease is a global problem that is being recorded in most countries and also a serious obstacle to exchange of genetic material of poultry in various countries of the world. Control of the Newcastle disease comprises correct injection of efficacious vaccines so as to decrease or eliminate the clinical disease. Our goal was to perform comparative studies of the vaccines against Newcastle disease of water in oil type, the adjuvant being mineral oil mixed with emulsifiers (Span-80 and Tween-80) and ready-to-use adjuvant system (Montanide ISA 70), and study the impact of composition of adjuvant constituent on physical-chemical and immunogenic properties of inactivated vaccines. To reproduce virus-containing material and carried out titration of the viruses, we used chicken embryos free of pathogenic microflora. Aqueous phase for the preparation of emulsion-based vaccines of water in oil type consisted of antigen to Newcastle disease of La-Sota strain, manufactured by Biotestlab Ltd, and phosphate-saline buffer. To evaluate the effectiveness of the vaccine and induce immune response, we used 1-day old pathogen-free chickens, which were obtained from chicken embryos free of pathogenic microflora. As the positive control in the experiment, we used commercial vaccine. One-day chickens were divided into 3 groups (I, II, III) comprising 12 individuals each and one group (IV) consisting of 8 individuals as the control group with individual numeration. Chickens in groups I, II and III were divided into two subgroups (n = 8 and n = 4) to determine immunogenic efficiency and safety of the vaccine. Immunization was carried out through single subcutaneous injections in the region of the neck. To study immunogenic efficiency, the chickens were immunized with the dose of 0.1 mL (1 dose), and 0.2 mL (2 doses) to determine safety. After the immunization of 1-day old pathogen-free chickens with 0.1 mL dose, the obtained level of antibodies in the serum of vaccinated chickens on days 14, 21, 28, 35 and 42 after the vaccination indicated the ability of provoking the immune response to Newcastle disease at high level and safety of the vaccination for chickens. All the recipes of the examined series of the vaccines and the commercial vaccine produced appropriate level of viscosity according to the criterion equaling ≤ 200 mm2/s at Р <0.05, promoting fluidity of the vaccine and providing easier passage through the needle during the application. Both of the studied vaccines may be used in poultry farming for prophylaxis of Newcastle disease among chickens.

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Preparation of the inactivated Newcastle disease vaccine by plasma activated water and evaluation of its protection efficacy

Cited by 28 publications

References 59 publications

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

Non-Thermal Plasma as a Novel Strategy for Treating or Preventing Viral Infection and Associated Disease

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Immunological evaluation of inactivated Newcastle disease vaccine depending on adjuvant composition

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