1
|
Fu DW, Xu H, Sun RQ, Liu XL, Ji Z, Zhou DY, Song L. Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome production. Food Chem 2024; 448:139030. [PMID: 38531301 DOI: 10.1016/j.foodchem.2024.139030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/22/2024] [Accepted: 03/10/2024] [Indexed: 03/28/2024]
Abstract
This study presents a novel approach using polyol-based proliposome to produce marine phospholipids nanoliposomes. Proliposomes were formulated by blending glycerol with phospholipids across varying mass ratios (2:1 to 1:10) at room temperature. Analysis employing polarized light microscopy, FTIR, and DSC revealed that glycerol disrupted the stacked acyl groups within phospholipids, lowering the phase transition temperature (Tm). Krill oil phospholipids (KOP) proliposomes exhibited superior performance in nanoliposomes formation, with a mean diameter of 125.60 ± 3.97 nm, attributed to the decreased Tm (-7.64 and 7.00 °C) compared to soybean phospholipids, along with a correspondingly higher absolute zeta potential (-39.77 ± 1.18 mV). The resulting KOP proliposomes demonstrated liposomes formation stability over six months and under various environmental stresses (dilution, thermal, ionic strength, pH), coupled with in vitro absorption exceeding 90 %. This investigation elucidates the mechanism behind glycerol-formulated proliposomes and proposes innovative strategies for scalable, solvent-free nanoliposome production with implications for functional foods and pharmaceutical applications.
Collapse
Affiliation(s)
- Dong-Wen Fu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Rui-Qi Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xue-Li Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
2
|
Fu DW, Fu JJ, Xu H, Shao ZW, Zhou DY, Zhu BW, Song L. Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions. Int J Biol Macromol 2024; 257:128652. [PMID: 38065454 DOI: 10.1016/j.ijbiomac.2023.128652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/26/2024]
Abstract
Pickering high internal phase emulsions (HIPEs) have gained significant attention for various applications within the food industry. Yeast cell protein (YCP), derived from spent brewer's yeast, stands out as a preferred stabilizing agent due to its cost-effectiveness, abundance, and safety profile. However, challenges persist in utilizing YCP, notably its instability under high salt concentration, thermal processing, and proximity to its isoelectric point. This study aimed to enhance YCP's emulsifying properties through glycation with glucose and evaluate its efficacy as a stabilizer for curcumin (CUR)-loaded HIPEs. The results revealed that glycation increased YCP's surface hydrophobicity, exposing hydrophobic groups. This augmentation, along with steric hindrance from grafted glucose molecules, improved emulsifying properties, resulting in a thicker interfacial layer around oil droplets. This fortified interfacial layer, in synergy with steric hindrance, bolstered resistance to pH changes, salt ions, and thermal degradation. Moreover, HIPEs stabilized with glycated YCP exhibited reduced oxidation rates and improved CUR protection. In vitro digestion studies demonstrated enhanced CUR bioaccessibility, attributed to a faster release of fatty acids. This study underscores the efficacy of glycation as a strategic approach to augment the applicability of biomass proteins, exemplified by glycated YCP, in formulating stable and functional HIPEs for diverse food applications.
Collapse
Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Jing Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China
| | - Hang Xu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Zhen-Wen Shao
- Qingdao Seawit Life Science Co. Ltd., Qingdao, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, PR China.
| |
Collapse
|
3
|
Fu DW, Li JJ, Dai DM, Zhou DY, Zhu BW, Song L. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chem 2023; 428:136765. [PMID: 37423109 DOI: 10.1016/j.foodchem.2023.136765] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
High internal phase emulsions (HIPEs) have emerged as a promising structured oil system in food industry. This study developed self-emulsifying HIPEs (SHIPEs) using Antarctic krill oil (KO) with endogenous phospholipids as surfactant and algae oil as a diluent. The influence of phospholipids self-assembly on SHIPEs formation was investigated by evaluating the microstructures, particle size, rheological properties, and water distribution. Results demonstrated that the concentration and self-assembly behavior of phospholipids dominated the SHIPEs formation. Optimized SHIPEs with desirable gel properties contained 10 wt% krill oil in the oil phase at an 80 wt% oil phase level. Furthermore, these SHIPEs exhibited excellent performance in 3D printing applications. Hydrated phospholipids formed lamellar network at the oil-water interface, enhancing gel strength by crosslinking oil droplets. These findings shed light on the self-assembly of phospholipids during HIPEs formation and highlight the potential phospholipids-rich marine lipids in SHIPEs for functional food products development.
Collapse
Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jing-Jing Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Dong-Mei Dai
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China.
| |
Collapse
|
4
|
Fu JJ, Fu DW, Zhang GY, Zhang ZH, Xu XB, Song L. Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility. J Sci Food Agric 2023; 103:2544-2553. [PMID: 36571448 DOI: 10.1002/jsfa.12413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The application of curcumin (CUR) in the food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) is a by-product of spent brewer's yeast, which has the potential to deliver bioactive substances. However, the environmental stresses such as pH, salt and heat treatment has restricted its application in the food industry. Maillard reaction as a non-enzymatic browning reaction can improve protein stability under environmental stress. RESULTS The CUR was successfully encapsulated into the hydrophobic core of YCP/glycated YCP (GYCP) and enhanced by hydrogen bonding, resulting in static fluorescence quenching of YCP/GYCP. The average diameter and dispersibility of GYPC-CUR nanocomplex were significantly improved after glucose glycation (121.40 nm versus 139.70 nm). Moreover, the encapsulation capacity of CUR was not influenced by glucose glycation. The oxidative stability and bioaccessibility of CUR in nanocomplexes were increased compared with free CUR, especially complexed with GYCP conjugates. CONCLUSION Steric hindrance provided by glucose conjugation improved the enviriomental stability, oxidative activity and bioaccessibility of CUR in nanocomplexes. Thus, glucose-glycated YCP has potential application as a delivery carrier for hydrophobic compounds in functional foods. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jing-Jing Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Guang-Yao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Zhi-Hui Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Xian-Bing Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| |
Collapse
|
5
|
Fu DW, Fu JJ, Li JJ, Tang Y, Shao ZW, Zhou DY, Song L. Efficient encapsulation of curcumin into spent brewer's yeast using a pH-driven method. Food Chem 2022; 394:133537. [PMID: 35749870 DOI: 10.1016/j.foodchem.2022.133537] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/11/2022] [Accepted: 06/18/2022] [Indexed: 11/16/2022]
Abstract
Curcumin (CUR) was encapsulated into yeast cells (YCs) through a pH-driven method with a 5.04-fold increase in loading capacity and a 43.63-fold reduction in incubation time compared to the conventional diffusion method. Optimal encapsulation was obtained when the mass ratio of CUR to YCs was 0.1, and the loading capacity and encapsulation efficiency were 8.07% and 80.66%, respectively. Encapsulation of CUR into YCs was confirmed by fluorescence microscopy, differential scanning calorimetry, and thermogravimetric analysis. Fourier transform infrared spectroscopy and X-ray diffraction further demonstrated that the encapsulated CUR was interacted with mannoprotein and β-glucan of the cell wall network through hydrophobic interaction and hydrogen bond in amorphous state. The in vitro bioaccessibility of YCs-loaded CUR was significantly increased by 6.05-fold. The enhanced encapsulation efficiency and rapid encapsulation process proposed in this study could facilitate YCs-based microcarriers to encapsulate bioactive substances with higher bioaccessibility.
Collapse
Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Jing Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Jing Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Zhen-Wen Shao
- Qingdao Seawit Life Science Co., Ltd, Qingdao 370200, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China.
| |
Collapse
|
6
|
Liu B, Fu DW. Low compliance bladder plays a role in hydronephrosis in lupus cystitis: a case report. Lupus 2014; 23:829-32. [PMID: 24596124 DOI: 10.1177/0961203314526440] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Accepted: 02/10/2014] [Indexed: 11/16/2022]
Abstract
Lupus cystitis is uncommon in patients with systemic lupus erythematosus (SLE). Lupus cystitis is usually associated with hydronephrosis. To our knowledge, it is considered to be due to distal ureteral obstruction at the ureterovesical junction. However, in a Chinese female, we found low compliance bladder played a role in hydronephrosis.
Collapse
Affiliation(s)
- B Liu
- Department of Urology, First Affiliated Hospital of Liaoning Medical University, Jinzhou, Liaoning, China
| | - DW Fu
- Department of Urology, First Affiliated Hospital of Liaoning Medical University, Jinzhou, Liaoning, China
| |
Collapse
|
7
|
Zhang PF, Chen X, Fu DW, Margolick JB, Quinnan GV. Primary virus envelope cross-reactivity of the broadening neutralizing antibody response during early chronic human immunodeficiency virus type 1 infection. J Virol 1999; 73:5225-30. [PMID: 10233993 PMCID: PMC112575 DOI: 10.1128/jvi.73.6.5225-5230.1999] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To test the hypothesis that changing neutralizing antibody responses against human immunodeficiency virus type 1 (HIV-1) during chronic infection were a response to emergence of neutralization escape mutants, we cloned expressed and characterized envelope clones from patients in the Multicenter AIDS Cohort Study (MACS). Pseudotyped HIV-1 envelope clones obtained from differing time points were assessed for sensitivity to neutralization by using sera from different times from the same and different patients. Clones from early and late time points during chronic infection had similar neutralization sensitivity, and neutralizing antibody responses cross-reacted with early, late, and heterologous envelopes. The potential for broadly effective HIV-1 immunization is supported.
Collapse
Affiliation(s)
- P F Zhang
- Department of Preventive Medicine and Biometrics, Division of Tropical Public Health, Uniformed Services University of the Health Sciences, Bethesda, Maryland 20814, USA
| | | | | | | | | |
Collapse
|
8
|
Quinnan GV, Zhang PF, Fu DW, Dong M, Alter HJ. Expression and characterization of HIV type 1 envelope protein associated with a broadly reactive neutralizing antibody response. AIDS Res Hum Retroviruses 1999; 15:561-70. [PMID: 10221533 DOI: 10.1089/088922299311088] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
We have studied envelope protein from a donor with nonprogressive HIV-1 infection whose serum contains broadly cross-reactive, primary virus NA. DNA was extracted from lymphocytes, which had been collected approximately 6 and 12 months prior to the time of collection of the cross-reactive serum, and env genes were synthesized, cloned, expressed on pseudoviruses, and phenotyped in NA assays. Two clones from each time point had identical V3 region nucleotide sequences, utilized CCR5 but not CXCR4 for cell entry, and had similar reactivities with reference sera. Analysis of the full nucleotide sequence of one clone (R2) demonstrated it to be subtype B and have normal predicted glycosylation. R2 pseudovirus was compared with others expressing env genes of various clades for neutralization by sera from U.S. donors (presumed or known subtype B infections), and from individuals infected with subtypes A, C, D, E, and F viruses. Neutralization by the U.S. sera of R2 and other clade B pseudoviruses was low to moderate, although R2 was uniquely neutralized by all. R2 was neutralized by 3/3, 3/3, 2/5, 5/8, and 3/4 clade A, C, D, E, and F sera, respectively. R2 and a clade E pseudovirus were neutralized by largely complementary groups of sera, potentially defining two antigenic subgroups of HIV-1. The results suggest that the epitope(s) that induced the cross-clade reactive NA in donor 2 may be expressed on the R2 envelope.
Collapse
Affiliation(s)
- G V Quinnan
- Department of Preventive Medicine and Biometrics, Uniformed Services University of the Health Sciences, Bethesda, Maryland 20814, USA
| | | | | | | | | |
Collapse
|
9
|
Quinnan GV, Zhang PF, Fu DW, Dong M, Margolick JB. Evolution of neutralizing antibody response against HIV type 1 virions and pseudovirions in multicenter AIDS cohort study participants. AIDS Res Hum Retroviruses 1998; 14:939-49. [PMID: 9686640 DOI: 10.1089/aid.1998.14.939] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Changes in neutralizing antibody (NA) titers in stored sera collected over 5 years from 10 participants in the Multicenter AIDS Cohort Study (MACS) were evaluated. The participants were HIV-1 infected on enrollment in the MACS, and remained AIDS free during the 5-year study interval. Seven viruses derived from molecular clones were used in NA assays; five of the viruses were T tropic (NL4-3, ALA1, NY5, SF2, and Z2Z6) and two were M tropic [AD8 and NL(SF162)]. In addition, pseudoviruses (PVs) were constructed that expressed envelope genes from NL4-3, ALA1, AD8, and SF162 and from primary viruses from two MACS participants (PV-9 and PV-10). There was significant correlation between NA titers obtained in four of five virus/PV comparisons, while the SF162 PV was more sensitive to NA than the corresponding virus. Comparable changes in NA titers were detected using viruses and PVs. Fourfold or greater increases in NA titers were noted in each of the participants, involving recognition of one to five of the nine strains tested. In some patients these NA titer changes appeared as discrete episodes of immune responses, while in others there may have been either multiple episodes or continuous evolution of the NA responses. The data indicate that changes in NA specificity occur during HIV-1 infection, which may result from the occurrence of neutralization escape mutation. The use of PVs for the study of phenotypic characteristics of envelope glycoproteins should facilitate the study of neutralization escape mutation in HIV-1 infection.
Collapse
Affiliation(s)
- G V Quinnan
- Department of Preventive Medicine and Biometrics, Uniformed Services University of the Health Sciences, Bethesda, Maryland 20814, USA
| | | | | | | | | |
Collapse
|
10
|
Abstract
The Sf9 cell line, commonly used for gene expression by recombinant baculoviruses, can be productively infected by Japanese B encephalitis virus (JEV). Two wild-type JEV strains (P3 and SA14) caused a cytopathic effect (CPE) in the Sf9 cells, while no apparent CPE was caused by an attenuated strain (SA14-14-2). The JEV viral antigens were expressed in the infected Sf9 cells and intracellular virus particles were found by electron microscopy as a result of infection with all three strains. Titres of cell-associated and cell-free supernatant virus remained stable for relatively long periods of cultivation, suggesting that both wild-type and attenuated JEV strains established productive and persistent infections of Sf9 cells. The JEV produced by the Sf9 cells could be neutralized by anti-JEV reference serum, but relatively smaller plaques were formed in BHK21 cells infected with JEV that had been cultivated long term in Sf9 cells. This system for virus propagation has a number of potentially important uses for enhancing progress in JEV study and control.
Collapse
Affiliation(s)
- D W Fu
- Division of Virology, National Vaccine and Serum Institute, Beijing, China
| | | |
Collapse
|