Preparation method of fowl pasteurella multocida inulin pectin inactivated vaccine

A technology of Pasteurella and inactivated vaccines, which is applied in the field of preparation of inactivated vaccines for Pasteurella multocida inulin and pectin, which can solve the problems of large side effects, low immune protection rate, and unsatisfactory immune effects, etc. , to achieve the effect of enhancing immune effect, simple operation method, good emulsification and stability

Inactive Publication Date: 2014-09-24
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vaccines currently used for the prevention of this disease mainly include attenuated live vaccines and inactivated vaccines prepared with conventional adjuvants, such as white oil adjuvant inactivated vaccines, Freund's adjuvant inactivated vaccines, etc.; The immune effects of attenuated live vaccines and inactivated vaccines for killing pasteurellosis are not particularly ideal, and there are generally a series of problems such as low immune protection rate and large side effects. Therefore, it is urgent to develop more effective vaccines to prevent the disease

Method used

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Examples

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preparation example Construction

[0025] The preparation method of the inactivated vaccine of poultry Pasteurella multocida inulin pectin, the specific preparation method comprises the following steps:

[0026] Step 1, the preparation of Pasteurella multocida suspension

[0027] (1) Use an inoculation loop to inoculate Pasteurella multocida strains on the TSA culture plate, place it upside down in a constant temperature incubator at 35-38°C for 18-20 hours; then use an inoculation loop to pick A single colony on the above TSA culture plate was inoculated into 4-6 ml of Pasteurella multocida liquid medium, and then placed in a constant temperature shaker at 35-38°C at 180-200 rpm for shaking culture for 16-18 hours , to obtain the Pasteurella multocida bacteria liquid;

[0028] (2) Take 0.5-0.6 milliliters of bacteria liquid from the Pasteurella multocida bacterial liquid after shaking culture in the above step (1) for 16-18 hours and inoculate 50-60 milliliters of Pasteurella multocida liquid culture Continu...

Embodiment 1

[0042] The preparation method of the inactivated vaccine of poultry Pasteurella multocida inulin pectin, the specific preparation method comprises the following steps:

[0043] Step 1, the preparation of Pasteurella multocida suspension

[0044] (1) Use an inoculation loop to inoculate Pasteurella multocida strains on the TSA culture plate, place it upside down in a constant temperature incubator at 37°C for 20 hours; then use the inoculation loop to pick the above TSA culture plate A single bacterium colony on the above was inoculated in 5 milliliters of Pasteurella multocida liquid medium, and then placed in a constant temperature shaker at 35-38 °C at 200 rpm for 16 hours to obtain Pasteurella multocida liquid;

[0045] (2) Take 0.5 milliliters of bacteria liquid from the Pasteurella fowl multocida bacterial liquid after shaking culture in the above step (1) for 16 hours and inoculate it in 50 milliliters of Pasteurella fowl multocida liquid culture medium, and continue at...

Embodiment 2

[0052] The preparation method of the inactivated vaccine of poultry Pasteurella multocida inulin pectin, the specific preparation method comprises the following steps:

[0053] Step 1, the preparation of Pasteurella multocida suspension

[0054] (1) Use an inoculation loop to inoculate Pasteurella multocida strains on the TSA culture plate, place it upside down in a constant temperature incubator at 38°C for 19 hours; then use the inoculation loop to pick the above TSA culture plate A single bacterium colony above was inoculated in 6 ml of Pasteurella multocida liquid medium, and then placed in a 35-38°C constant temperature shaker at 190 rpm for 18 hours to obtain Pasteurella multocida liquid;

[0055] (2) Take 0.6 milliliters of bacteria liquid from the Pasteurella fowl multocida bacterial liquid after shaking culture in the above step (1) for 18 hours and inoculate it in 60 milliliters of Pasteurella fowl multocida liquid culture medium, and continue at 36 In a constant t...

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Abstract

The invention relates to a preparation method of a fowl pasteurella multocida inulin pectin inactivated vaccine, and belongs to the field of vaccines. The method comprises the following steps: firstly, preparing a fowl pasteurella multocida suspension, adding formaldehyde of which the adding amount accounts for 0.2% to 0.25% of the volume of the fowl pasteurella multocida suspension and standing for 20 to 22 hours at 6 DEG C to 37 DEG C so as to finish the inactivation of the fowl pasteurella multocida suspension; adding an inulin into the inactivated suspension according to the mass ratio of the adding amount of the inulin to the inactivated suspension of (0.9-1) to 1; evenly mixing and then adding a pectin of which the adding amount accounts for 3% of the volume of the obtained mixture, evenly mixing and standing at a room temperature until the pectin is completely dissolved; then, adding thiomersalate of which the adding amount accounts for 0.009% to 0.01% of the volume of the obtained mixture and evenly mixing so as to obtain the fowl pasteurella multocida inulin pectin inactivated vaccine. The fowl pasteurella multocida inulin pectin inactivated vaccine is designed aiming at fowl pasteurella multocida, and has a good immunoprophylaxis effect on the fowl pasteurella multocida. The protection rate of the fowl pasteurella multocida inulin pectin inactivated vaccine can reach above 90%. The owl pasteurella multocida inulin pectin inactivated vaccine is good in safety and free of adverse reaction.

Description

technical field [0001] The invention relates to an inactivated vaccine, in particular to a preparation method of an inactivated vaccine of pasteurellosis multocida inulin and pectin. Background technique [0002] Fowl cholera is caused by Pasteurella fowl multocida (Avian Pasteurella multocida ) caused by a contact multiple infectious disease of poultry, also known as poultry pasteurellosis multocida. The disease is a more serious epidemic of poultry bacterial infectious diseases in my country. Chickens have a higher mortality rate after being infected with the disease. Therefore, it is necessary to actively take effective measures to control the disease. [0003] At present, the control of this disease in my country still mainly adopts the method of antibiotic treatment. Commonly used antibiotics such as sulfonamides have good therapeutic effect. However, long-term or repeated use of antibiotics will cause problems such as drug residues and pathogenic bacteria resistance. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K39/102A61K39/39A61P31/04
Inventor 宫强曲宁田野
Owner HENAN UNIV OF SCI & TECH
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