Heat Treated Bacterins Stabilizing Emulsion Vaccines
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Solution Overview
Problem
Heat-treated bacterins with high lipase activity are unstable when incorporated into emulsion vaccines, leading to emulsion breakdown and loss of adjuvant activity, as lipase enzymes break down emulsifiers, causing phase separation and reducing the antigenic effect of the vaccine.
Innovation Solution
Heat treating bacterins at 55 to 70°C for 5 to 8 hours or 60 to 70°C for 9 to 10 hours to reduce lipase activity to 50% or less, maintaining acceptable antigenic activity and stabilizing the emulsion vaccine.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If bacterins with high lipase activity are used in emulsion vaccines, then the vaccine can maintain high antigenic activity, but the emulsion becomes unstable and breaks down due to lipase degradation of emulsifiers
Solution Approach 1:
The bacterin is subjected to heat treatment before incorporation into the emulsion vaccine formulation. This preliminary heat treatment step reduces the lipase activity of the bacterin to below 50% of its original activity, preventing subsequent emulsion breakdown while preserving antigenic effectiveness.
Solution Approach 2:
The physical state of the bacterin is changed through heat treatment at 55-70°C for 5-8 hours or 60-70°C for 9-10 hours. This parameter change (temperature and time) modifies the enzymatic activity of the bacterin, specifically reducing lipase activity while maintaining antigenic properties.
2Stability of the object's composition
If heat treatment is applied to bacterins to reduce lipase activity, then emulsion stability is improved, but the antigenic activity may be reduced
Solution Approach 1:
Specific heat treatment parameters (55-70°C for 5-8 hours or 60-70°C for 9-10 hours) are optimized to achieve the desired balance. These parameter settings reduce lipase activity to below 50% while preserving sufficient antigenic activity for effective vaccination.
Solution Approach 2:
The heat treatment that could potentially damage the bacterin's antigenic properties is instead used to beneficially reduce the harmful lipase activity. The same thermal process that could be harmful is converted into a protective measure that stabilizes the emulsion while maintaining vaccine efficacy.
3Object-generated harmful factors
If conventional heat treatment is applied to bacterins, then lipase activity is reduced, but the treatment time and temperature must be precisely controlled to maintain antigenic activity
Solution Approach 1:
Two distinct heat treatment protocols are provided: (1) 55-70°C for 5-8 hours, or (2) 60-70°C for 9-10 hours. These parameter variations allow flexibility in process control while achieving the same outcome of reducing lipase activity to below 50% and maintaining antigenic activity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The heat treatment method effectively reduces lipase activity in bacterins, stabilizing emulsion vaccines, preserving adjuvant activity and viral infectivity, and extending shelf life by preventing emulsion breakdown and maintaining antigenic effectiveness.
Implementation Method 1
The method comprises heating the bacterin to a temperature of 55 to 70°C for 5 to 8 hours or 60 to 70°C for 9 to 10 hours to form a heat treated bacterin
Data Source
AI summary
Heat treated bacterins, a method of producing heat treated bacterins, and porcine emulsion vaccines prepared from such heat treated bacterins are disclosed.