Method for preparing against hog cholera immune globulin

An immunoglobulin and swine fever vaccine technology, which is applied in the preparation methods of antiviral immunoglobulins and peptides, chemical instruments and methods, etc. High potency, good safety and good efficacy

Inactive Publication Date: 2008-08-27
TIANJIN SHENGJI GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no report about the preparation method of swi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of anti-swine fever immunoglobulin is characterized in that the specific implementation steps are as follows:

[0022] (1) Basic immunization. Select healthy animals, such as several cattle, and inject 40-60 days of swine fever vaccine at multiple points in the neck of each recipient animal for the first time to carry out basic immunization of swine fever virus vaccine. The swine fever vaccine adopts multiple immunization methods such as intramuscular injection, intradermal, subcutaneous multi-point injection, and Houhai point injection. The inactivated classical swine fever virus from tissue culture is mixed with Freund's complete adjuvant in a ratio of 1:1 and used as an immunogen to immunize cattle, and each recipient animal is injected intramuscularly at multiple points in the neck for the first time for 40-60 days. Vaccines for basic immunization.

[0023] (2) 10-15 days after the basic immunization, booster immunization is carried out; the sw...

Embodiment 2

[0028] A preparation method of anti-swine fever immunoglobulin is characterized in that the specific implementation steps are as follows:

[0029] (1) Preparation of immune plasma: immunize animals with tissue culture inactivated virus, after basic immunization and hyperimmunization, blood collection and separation of plasma.

[0030] (2) Refining and purification: Dilute the prepared immune plasma by 3 times and then concentrate it to a protein content of 3-15% and a titer content of 3000-8000 through conventional preparation processes such as gastric enzyme digestion, heating denaturation, and ultrafiltration. unit / ml. Add hydrochloric acid to adjust to pH 2.0, 4.0°C, stand for 2 days to inactivate the virus, then add NaOH to adjust to pH 7.0 to kill other susceptible viruses of different animals.

[0031] (3) Sub-packaging: the present invention can have two types of liquid and freeze-dried, and the specifications are 400IU / bottle for treatment and 80IU / bottle for preventi...

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PUM

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Abstract

The invention relates to a preparation method of anti swine fever immunoglobulin, which comprises (1), mixing inactivated swine fever and freund complete adjuvant cultured via tissue at the mol ratio of 1:1 as immunogen immune bovine, while each acceptor animal is injected with 40-60 portions of swine fever vaccines at multipoints on neck, (2), after 10-15 days of immunity, processing reinforced immunity via 150-250 portions of swine fever vaccines, (3), using natural compresson coagulation method to separate immunoglobulin, depositing impure proteins via ammonium sulfate, cutting Fc segment of pepsin, keeping antibody F(ab) second segment, depositing Fc protein via ammonium sulfate, removing Fc protein, adding hydrochloride to adjust pH to 2.0, standing for 2 days at 4.0DEG C, disinfecting, adding NaOH to adjust pH 7.0, killing other animal susceptible viruses, (4) adding antibiotics into blood, standing for 5-10h, separating serum, separating and extracting immunoglobulin via caprylic acid precipitation and ammonium sulfate precipitation, (5) filtering and removing bacterial, packing without germ. The invention has simple preparation and simple application.

Description

technical field [0001] The invention belongs to the field of medicine, in particular to a preparation method of anti-swine fever immunoglobulin. Background technique [0002] Swine fever is a highly contagious infectious disease of pigs caused by swine fever virus. It is widespread, with high morbidity and mortality. It is extremely harmful and causes serious economic losses to the pig industry. [0003] With the development of the pig industry, the degree of intensification is getting higher and higher, and the scale is getting bigger and bigger; and with the continuous introduction of a large number of breeding pigs from abroad and the increasing trade and circulation of domestic pigs, etc., the prevention and control of swine fever has brought great impact There were many difficulties. Although the attenuated swine fever vaccine has been generally injected, swine fever still occurs from time to time in various places, and most of them are atypical, chronic and recessive,...

Claims

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Application Information

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IPC IPC(8): C07K16/08C07K1/14
Inventor 古长庆
Owner TIANJIN SHENGJI GRP CO LTD
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