Immunogenicity and cross-protective efficacy of recombinant H5HA1 protein of clade 2.3.2.1a highly pathogenic H5N1 avian influenza virus expressed in E.coli

The Chinese Hamster Ovary Cell-Based H9 HA Subunit Avian Influenza Vaccine Provides Complete Protection against the H9N2 Virus Challenge in Chickens

(1) Background: Avian influenza has attracted widespread attention because of its severe effect on the poultry industry and potential threat to human health. The H9N2 subtype of avian influenza viruses was the most prevalent in chickens, and there are several commercial vaccines available for the prevention of the H9N2 subtype of avian influenza viruses. However, due to the prompt antigenic drift and antigenic shift of influenza viruses, outbreaks of H9N2 viruses still continuously occur, so surveillance and vaccine updates for H9N2 subtype avian influenza viruses are particularly important. (2) Methods: In this study, we constructed a stable Chinese hamster ovary cell line (CHO) to express the H9 hemagglutinin (HA) protein of the major prevalent H9N2 strain A/chicken/Daye/DY0602/2017 with genetic engineering technology, and then a subunit H9 avian influenza vaccine was prepared using the purified HA protein with a water-in-oil adjuvant. (3) Results: The results showed that the HI antibodies significantly increased after vaccination with the H9 subunit vaccine in specific-pathogen-free (SPF) chickens with a dose-dependent potency of the immunized HA protein, and the 50 μg or more per dose HA protein could provide complete protection against the H9N2 virus challenge. (4) Conclusions: These results indicate that the CHO expression system could be a platform used to develop the subunit vaccine against H9 influenza viruses in chickens.

Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine

Electrospray (ES) is a new non-thermal processing technology for pasteurising liquid foods. This study aimed to investigate the effects of ES on the cell structure and function of Saccharomyces cerevisiae, Escherichia coli and Staphylococcus aureus and then compare the effects of ES and heat treatment (HT) on microbial inactivation and flavour composition in honey raspberry wine. First, we found that the inactivation effect of ES treatment on the three microorganisms was significantly influenced by the voltage intensity. The degree of damage to the cellular structures and functions of the three microorganisms increased with increasing voltage. Second, the environment in which the microorganisms were present significantly influenced the ES pasteurisation effect. Pasteurisation by ES was better when the three microorganisms were in honey raspberry wine than in saline. Finally, the total number of colonies in honey raspberry wine was reduced from 4.50 to 2.03 log colony forming units/mL after ES treatment, and the wine had good stability during storage (84 days at 4 °C). In the honey raspberry wine, the contents of the main flavour substances (ketones and esters) did not change significantly after ES treatment, but HT decreased the content of esters and ketones by 13.5 % and 75.4 %, respectively.