HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Lanni, F. Articles by Beard, J. W. Search for Related Content PubMed Articles by Lanni, F. Articles by Beard, J. W.

Mechanism of Detergent Effect on Egg-White Inhibition of Hemagglutination by Formolized Swine Influenza Virus^*

From the Department of Surgery, Duke University School of Medicine, Durham, N. C.

Abstract

The mechanism of the effect exerted by soaps and synthetic ionic detergents on the inhibition by egg-white (EW) of hemagglutination by purified formolized swine influenza virus (vaccine) has been investigated. It has been found that the effect is attributable to an interaction between detergent and the modified-virus particles of the vaccine such that the capacity of the vaccine particles to destroy the EW inhibitor is reduced; the capacity of the vaccine particles to combine with inhibitor or with red blood cells does not appear to be greatly affected by detergent under the conditions of the experiments. Under the same conditions, detergent has no effect, however, on the inhibition by EW of hemagglutination by unmodified swine influenza virus (SF) or by preparations of vaccine or SF which have been heated for 30 minutes at 53 C. Heating appears to have the same effect on vaccine as treatment with detergent; in each case the capacity of vaccine to destroy EW inhibitor is reduced, and the titer of EW inhibition against the modified vaccine is high. Some of the implications of the results have been discussed.

Footnotes

^* This work was aided by a grant to Duke University from Lederle Laboratories, Inc., Pearl River, N. Y., and by the Dorothy Beard Research Fund.