The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

Malenovská, Hana

doi:10.1111/jam.12654

Cited by 30 publications

(25 citation statements)

References 25 publications

(70 reference statements)

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“…It has previously been employed as a surrogate for SARS-CoV (Casanova et al 2009 ; Goyal et al 2014 ). In general, members of the same virus family are inactivated similarly under the same physical and chemical stresses (Malenovska 2014 ), although some differences even between closely related viruses may exist. Nevertheless, Alphacoronavirus 1 and SARS-CoV have been shown to have similar persistence on surfaces (Fiorillo et al 2020 ; Kampf et al 2020 ) and surface stability of SARS-CoV is markedly similar to SARS-CoV-2 (van Doremalen et al 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Coronavirus Persistence on a Plastic Carrier Under Refrigeration Conditions and Its Reduction Using Wet Wiping Technique, with Respect to Food Safety

Malenovská

2020

Food Environ Virol

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The global SARS-CoV-2 pandemic dictates that anti-contagion strategies should become matters of essential routine in everyday life. Fomite transference is one of the routes of transmission that has been considered for this virus. However, the risks associated with contaminated surfaces of food packaging kept in refrigerators have not yet been adequately assessed. In this study, a surrogate virus, Alphacoronavirus 1, was used to investigate the persistence of coronavirus dried on a plastic carrier at 4 °C. Techniques of wet wiping, with or without disinfectant saturation, were employed to evaluate their effectiveness in the elimination of the virus. If not wiped, the loss of infectivity of the virus on plastic surfaces was, on average, 0.93 log 10 (i.e. 83%) per day of storage at 4 °C. Wiping with water-saturated material reduced the initial virus titre on the plastic carrier by 2.4 log 10 (99.6%); the same results were achieved through wiping with bactericidal wipes containing ethanol. Wipes saturated with a combination of disinfectant agents (didecyl-dimethyl-ammonium chloride, hydrogen peroxide) decreased the virus titre still more efficiently, by 3.8 log 10 (99.98%) and also significantly prevented further transfer of the virus to a secondary surface through wiping. Thus SARS-CoV-2 transmission potential via contaminated plastic packaging and food may be efficiently eliminated by wet-wiping, especially when wipes saturated with specific disinfectants are used.

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Section: Introductionmentioning

confidence: 99%

Coronavirus Persistence on a Plastic Carrier Under Refrigeration Conditions and Its Reduction Using Wet Wiping Technique, with Respect to Food Safety

Malenovská

2020

Food Environ Virol

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“…Additionally, excipients used for lyophilization are one of the important criteria for effective phage lyophilization and also for their viability 13,14 . Earlier studies showed the use of skimmed milk, gelatin, peptone, sodium glutamate, polyethylene glycol, glycerol and other sugars (mannitol, sucrose, and trehalose) as effective excipients for phage lyophilization 3 .…”

Section: Introductionmentioning

confidence: 99%

Improved lyophilization conditions for long-term storage of bacteriophages

Manohar

Nachimuthu

2019

Sci Rep

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Phage therapy is one of the promising alternatives to combat the increasing problem of antibiotic resistance. Lyophilization is used for the preparation of pharmaceutical products to improve their stability in long-term storage. The aim of this study was to improve the stability of lyophilized bacteriophages using different excipients. Three lytic bacteriophages Escherichia phage ECP311, Klebsiella phage KPP235 and Enterobacter phage ELP140 were subjected to lyophilization using six different excipients: glucose, sucrose, gelatin, mannitol, polyethylene glycol and sorbitol. The lyophilized phages were stored at 4 °C and 37 °C and rehydrated using biological saline to test their viability at 5 months interval up to 20 months. The results showed that the use of sucrose, gelatin and their combination was beneficial in maintaining the viability of phages post-lyophilization. When lyophilized phages were stored at 4 °C, their viability was maintained up to 20 months, but at 37 °C there was a reduction in activity after 10 months. This is one of the few studies to report the lyophilization of phage cocktails to have viability for up to 10 months. Our study identified promising lyophilization excipients to effectively lyophilize bacteriophages for pharmaceutical applications and long-term storage.

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“…Combinations of 10% sucrose and 5% lactalbumin and 10% sucrose and 1% gelatin have shown protective effects by the reduction of titre (Ferris et al ). However, sucrose or other stabilizers have been reported to not exert any protective effect on the infectivity of picornaviruses in the process of freezing and drying, and the titres of picornaviruses were found to be markedly decreased (by 2–4·2 log 10 ) during lyophilization, according to previous studies (Fellowes ; Malenovska ). Therefore, in the current study, we tested multiple stabilizer candidates for the storage of virus seed stock for FMD vaccine without lyophilization and identified the effect of 3% sucrose on the same.…”

Section: Discussionmentioning

confidence: 70%

Three‐percent sucrose acts as a thermostabilizer for cell‐adapted foot‐and‐mouth disease virus without any negative effect on viral growth

et al. 2020

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Aims: As cell-adapted foot-and-mouth disease virus (FMDV) with H56R mutation in VP3 has reduced thermostability, this study aimed to investigate the effect of thermostabilizers on cell-adapted FMDV for vaccine production. Methods and Results: We examined the effect of 3% sucrose, 10% (or 25%) glycerol or 10% FBS on cell-adapted FMDV O/SKR/JC/2014, containing H56R mutation in VP3, as vaccine seed virus at À80, 4, 25 or 37°C for 2, 4 or 7 days. The stabilizing effect of 3% sucrose on O/SKR/JC/2014 was observed at 25, 37°C, and after repeated freeze-thaw cycles. Additionally, we tested the effect of 3% sucrose on the growth of FMDV or cells and did not observe any decrease in either viral growth or cell viability. Conclusions: Our study showed the protective effect of 3% sucrose on FMDV infectivity at various temperatures; this virus stock in 3% sucrose could be used for infecting cells without the removal of sucrose. Significance and Impact of the Study: We suggest that 3% sucrose-containing medium could be beneficial for the stable storage and transport of cell-adapted FMDV.

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The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

Abstract: This study contributes to the establishment of general guidelines for animal virus lyophilization, with particular respect to differences in virus structure.

Cited by 30 publications

References 25 publications

Coronavirus Persistence on a Plastic Carrier Under Refrigeration Conditions and Its Reduction Using Wet Wiping Technique, with Respect to Food Safety

Coronavirus Persistence on a Plastic Carrier Under Refrigeration Conditions and Its Reduction Using Wet Wiping Technique, with Respect to Food Safety

Improved lyophilization conditions for long-term storage of bacteriophages

Three‐percent sucrose acts as a thermostabilizer for cell‐adapted foot‐and‐mouth disease virus without any negative effect on viral growth

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