http://scholars.ntou.edu.tw/handle/123456789/17804
標題: | Assessment of adjuvantation strategy of lipid squalene nanoparticles for enhancing the immunogenicity of a SARS-CoV-2 spike subunit protein against COVID-19 | 作者: | Ho, Hui-Min Huang, Chiung-Yi Cheng, Yu-Jhen Shen, Kuan-Yin Tzeng, Tsai-Teng Liu, Shih-Jen Chen, Hsin-Wei Huang, Chung-Hsiung Huang, Ming-Hsi |
關鍵字: | COVID-19 vaccine;Immunomodulation;Lipid squalene nanoparticles;Single injection;Vaccine adjuvant | 公開日期: | 25-九月-2021 | 出版社: | ELSEVIER | 卷: | 607 | 來源出版物: | INT J PHARMACEUT | 摘要: | Vaccination is regarded as the most effective intervention for controlling the coronavirus disease 2019 (COVID19) pandemic. The objective of this study is to provide comprehensive information on lipid squalene nanoparticle (SQ@NP)-adjuvanted COVID-19 vaccines regarding modulating immune response and enhancing vaccine efficacy. After being adjuvanted with SQ@NP, the SARS-CoV-2 spike (S) subunit protein was intramuscularly (i.m.) administered to mice. Serum samples investigated by ELISA and virus neutralizing assay showed that a single dose SQ@NP-adjuvanted S-protein vaccine can induce antigen-specific IgG and protective antibodies comparable with those induced by two doses of nonadjuvanted protein vaccine. When the mice received a boosting vaccine injection, anamnestic response was observed in the groups of adjuvanted vaccine. Furthermore, the secretion of cytokines in splenocytes, such as interferon (IFN)-gamma, interleukin (IL)-5 and IL-10, was significantly enhanced after adjuvantation of S-protein vaccine with SQ@NP; however, this was not the case for the vaccine adjuvanted with conventional aluminum mineral salts. Histological examination of injection sites showed that the SQ@NP-adjuvanted vaccine was considerably well tolerated following i.m. injection in mice. These results pave the way for the performance tuning of optimal vaccine formulations against COVID-19. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/17804 | ISSN: | 0378-5173 | DOI: | 10.1016/j.ijpharm.2021.121024 |
顯示於: | 食品科學系 03 GOOD HEALTH AND WELL-BEING |
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