Mucoadhesive wafers composed of binary polymer blends for sublingual delivery and preservation of protein vaccines
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Tumor immunology
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The author studied comparatively the immunogenicity of the vaccines prepared of 38 virulent Ps. aeruginosa strains belonging to different serological types. It was demonstrated that the immunogenicity of killed vaccines varied within a wide range--from the absoulte protective effect to its complete absence. The culture medium on which the initial culture was grown and the method of its detoxication produced practically no influence on the immunogenicity of the vaccines. Immunogenicity of Ps. aeruginosa vaccines apparently had no relationship with the serological type of the strains.
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This chapter contains sections titled: Introduction Immune Mechanisms Factors Influencing Immunogenicity Detection Biological and Clinical Consequences A Risk-based Approach of Immunogenicity Examples Conclusions References
Human proteins
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This chapter contains sections titled: Introduction Immunogenicity of Therapeutic Proteins Immune Mechanisms Related to Protein Immunogenicity Aggregates and Immunogenicity Conclusions References
Human proteins
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This chapter contains sections titled: Introduction How the Immune System Responds to Protein Therapeutics Risk Factors for Inducing Immunogenicity Methods for Identifying an Immune Response Strategic Approach for Monitoring Immunogenicity Consequences of an Immune Response to a Therapeutic Protein Nonclinical Immunogenicity Testing Summary
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The presence of biopolymers in meat–biopolymer mixtures could influence thermal characterization of the system. This article reviews different ranges of functions that biopolymers perform in pig meat–biopolymer mixtures for halal issues. Effect of selected biopolymers such as starch, protein and hydrocolloids are summarized. The results revealed that the presence of different types of biopolymers (starch, protein and hydrocolloid) in the pig meat - biopolymer mixtures, the mixtures behaved differently from when they are present individually in a single phase. This could assist in understanding these characteristics for halal food issue.
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Modified starch
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Immunogenicity of biological products can occur pre-clinically and clinically when products elicit immune responses in animals or humans receiving the products. This is a concern for manufacturers, regulatory agencies and clinicians as immune responses can result in effects on product effectiveness and safety. The clinical sequelae of immunogenicity range from no effects to serious, life-threatening syndromes. However, although many biological products are immunogenic to some extent, it is quite rare that immunogenicity leads to serious adverse events. Whilst there are methods to detect immunogenicity, they currently rely on detecting the humoral rather than the cellular response of the immune system. The design and validation of assays such as immuno-assays and bio-assays are critical for a meaningful assessment of immunogenicity. There are a growing number of computational and laboratory-based methods for the prediction of immunogenicity, as well as methods to reduce potential immunogenicity and these may lead to less immunogenic biological products in future.
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Abstract An antigen refers to a molecule that is able to bind to the cells of the immune system. If an antigen can also stimulate an immune response, it is termed an immunogen. Immunogenicity is a measure of this ability to activate the immune response: that is, the B and T cells underlying humoral and cell‐mediated immunity. Understanding the concept of immunogenicity is therefore vital in understanding the field of immunology as a whole. The determinants of immunogenicity are complex, but much research has been conducted in this area in the context of vaccination and protein therapeutics, where understanding immunogenicity is of key clinical significance. While obtaining accurate measures of immunogenicity is difficult, a range of techniques to both predict the immunogenicity of a substance and to measure immunogenicity based on B and T cell activation have been developed. Key Concepts Immunogenicity is defined as the ability of a substance to elicit an adaptive immune response. The immunogenicity of a substance depends on multiple factors relating to the properties of the substance itself, the biological system, and how the substance is delivered to the biological system. Immunogenicity is necessary for our body to respond to and destroy pathogens, as well as to remove tumourogenic and dying cells. Understanding immunogenicity is important for pharmaceutical development, where it is sometimes necessary to either increase (vaccination) or decrease (protein therapeutics) the immunogenicity of a product. Experimental model systems, and more recently, computational tools, are being developed to predict immunogenicity. Immunogenicity can be measured empirically by assessing the numbers of activated T or B cells, or antibody levels during a response to the substance.
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The recent results of thermodynamic studies of the basic physico chemical factors determining character of the biopolymer-biopolymer (protein, polysaccharide) interactions in aqueous medium are discussed. The emphasis is on consideration of such factors as biopolymer structure (molecular mass, size, conformation, charge) and composition of the aqueous medium (content of the low molecular weight inorganic /salts, pH/ and organic /lipophilic molecules: lipids, surface active additives or sucrose/ compounds. Correlation between the character of the biopolymer-biopolymer interactions and biopolymer functional properties in aqueous medium is demonstrated.
Biopolymer
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초산전분과 미생물이 생산하는 biopolymer를 사용하여 smoked pork sausage를 제조하고 이들이 소시지 품질에 미치는 영향을 조사한 결과, 기계적 물성의 경도는 대조구에 비해 SA, SB, SC 모두 유의적으로 적었고, 응집성은 초산전분 단독으로 0.6%첨가한 시료 SA가 유의적으로 적게 나타났다. 점착성은 biopolymer을 첨가한 시료 SA와 SC가 유의적으로 크게 나타났고, 탄성은 대조구에 비해 모두 작게 나타났다. 껌성과 씹힘성은 4가지 시료 모두가 서로 유의적으로 다른 값을 가지므로써 초산전분과 biopolymer는 껌성과 씹힘성에 크게 영향을 미치는 것으로 나타났다. 기계적 물성의 상관관계에서 경도는 탄성, 껌성, 씹힘성과 서로 정의 상관관계로 나타났으며, 점착성과는 부의 상관관계로 나타났다. 절곡시험에서 초산전분 0.6%를 첨가한 시료 SB가 가장 좋았으며, VBN 함량은 biopolymer와 초산전분을 함께 첨가한 시료가 대조구에 비해 약 65% 정도 적게 생성되었다. 관능적 물성의 기호도 조사 결과, 껌성은 biopolymer을 첨가한 시험구 SA와 SC가 유의적으로 좋게 나타났고 (p<0.001), 소시지의 전체적인 기호도는 부서짐성과 씹힘성, 그리고 껌성이 기호도에 큰 영향을 미치는 것으로 나타남에 따라 biopolymer를 첨가한 시료가 유의적으로 좋게 나타났다(p<0.001). 전체적인 기호도의 상관관계에서는 관능검사의 씹힘성과 기계적 물성의 껌성이 서로 유의차를 갖는 것으로 나타났다(p<0.05).
Biopolymer
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