The Effect Of Freeze Dried Stabilizers On The Infectivity Of Newcastle Disease Virus
By: Shahid Hussain (2008-VA-379)
| Dr. Usman Waheed.
Contributor(s): Dr. Syed Ehtisham-ul-Haque | Dr. Amar Nasir.
Material type: 
BookPublisher: 2017Description: 70p.Subject(s): MicrobiologyDDC classification: 2821-T Dissertation note: Pakistan’s economy depends on agriculture and livestock. Poultry industry of Pakistan is
playing an important role in livestock. One of the major problems due to viral disease is
Newcastle disease. Live vaccines are mostly available in lyophilized form to control the
Newcastle disease and can be produced on large scale at low cost, in which different types of
stabilizers are used but problem is that during the freeze drying process, storage and
transportation, the infectivity titre of the virus is lost, result reduced in efficacy of the vaccine.
The freeze dried stabilizers protects the virus from drying during lyophilization. They protect the
viruses from heat shock due to rise of temperature during vaccine transportation.
The freeze dried stabilizers in six combinations (Lactose-Skimmed Milk-Egg Albumin
LSE, Sucrose – Egg Yolk SE, Sucrose-Skimmed Milk- Egg Albumin SSE, Skimmed Milk SKM,
Wey-bridge Medium WBM and Sucrose-Skimmed Milk SSK) were used in ND Lasota vaccine.
Total 50 vials of each stabilizer were freeze dried and stored at 4-8 0C in dark. Three vials from
each set were proceeded for EID50 determination at day zero then every fortnight. The freeze
dried stabilizers LSE and SSE maintained the NDV stability with low reduction in mean
infectivity titre log 100.40 EID50 up-to 90 days. The mean infectivity titre of NDV vaccine for
both stabilizers was 106.93 then followed by SKM (10%Skimmed milk), SSK (5% Sucrose, 10%
Skimmed milk), WBM (2.5% Lactalbumin Hydrolysate, 5% Sucrose, 1% Monosodium
glutamate) and SE (5% sucrose, 30% Egg yolk). The freeze dried stabilizers SKM, WB and SSK
maintained the NDV stability with low reduction in mean infectivity titre log 100.34 EID50 up-to
60 days. The lowest stability was achieved by SE.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Thesis
|
UVAS Library Thesis Section | Veterinary Science | 2821-T (Browse shelf) | Available | 2821-T |
Pakistan’s economy depends on agriculture and livestock. Poultry industry of Pakistan is
playing an important role in livestock. One of the major problems due to viral disease is
Newcastle disease. Live vaccines are mostly available in lyophilized form to control the
Newcastle disease and can be produced on large scale at low cost, in which different types of
stabilizers are used but problem is that during the freeze drying process, storage and
transportation, the infectivity titre of the virus is lost, result reduced in efficacy of the vaccine.
The freeze dried stabilizers protects the virus from drying during lyophilization. They protect the
viruses from heat shock due to rise of temperature during vaccine transportation.
The freeze dried stabilizers in six combinations (Lactose-Skimmed Milk-Egg Albumin
LSE, Sucrose – Egg Yolk SE, Sucrose-Skimmed Milk- Egg Albumin SSE, Skimmed Milk SKM,
Wey-bridge Medium WBM and Sucrose-Skimmed Milk SSK) were used in ND Lasota vaccine.
Total 50 vials of each stabilizer were freeze dried and stored at 4-8 0C in dark. Three vials from
each set were proceeded for EID50 determination at day zero then every fortnight. The freeze
dried stabilizers LSE and SSE maintained the NDV stability with low reduction in mean
infectivity titre log 100.40 EID50 up-to 90 days. The mean infectivity titre of NDV vaccine for
both stabilizers was 106.93 then followed by SKM (10%Skimmed milk), SSK (5% Sucrose, 10%
Skimmed milk), WBM (2.5% Lactalbumin Hydrolysate, 5% Sucrose, 1% Monosodium
glutamate) and SE (5% sucrose, 30% Egg yolk). The freeze dried stabilizers SKM, WB and SSK
maintained the NDV stability with low reduction in mean infectivity titre log 100.34 EID50 up-to
60 days. The lowest stability was achieved by SE.
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