THE CULTURAL PROPERTIES ALTERATIONS OF PORCINE ENTEROVIRUS DURING LONG-TERM STORAGE

  • O. M. Melnichenko Institute of Veterinary Medicine of NAAS
  • A. Yu. Yushchenko State Scientific Control Institute of Biotechnology and Strains of Microorganisms
  • Z. S. Klestova State Scientific Control Institute of Biotechnology and Strains of Microorganisms
  • O. M. Deryabin State Scientific Control Institute of Biotechnology and Strains of Microorganisms
  • O. S. Vatlitsova State Scientific Control Institute of Biotechnology and Strains of Microorganisms
  • A. M. Golovko State Scientific Control Institute of Biotechnology and Strains of Microorganisms
Keywords: ENTEROVIRUS, SWINE, INFECTIOUS PROPERTIES, IN VITRO, STORAGE.

Abstract

Enterovirus infections remain one of the urgent problems in modern infectious pathology and are represented in numerous publications of domestic and foreign researchers, including publications in the field of veterinary virology. The causative agents of enterovirus infections of viral etiology (enteroviruses) are characterized by relative resistance to adverse environmental conditions, including thermal stability, acid resistance, resistance to proteolytic enzymes, which allows them to survive in the environment and facilitates their transmission by various ecological routes (water, food, aerosols, contaminated objects, etc.). The purpose of this study was to elucidate the changes in the infectious properties of porcine enteroviruses in vitro under conditions of long-term storage at a temperature of minus 32 °C. In the course of this study, a re- cultivation process was carried out with the subsequent adaptation of two variants of viruses: the porcine teschovirus of the first serotype (Teschovirus A), the “Dniprovsky 34” strain and Porcine sapelovirus 1 (porcine enterovirus of serogroup 8), the reference V-13 strain. The re-cultivation was performed on BHK-21 cell cultures / clone 13 and on SPEV, in which they were previously cultivated, in order to determine the infectious activity after storage under negative temperatures (minus 32 °C) for two and twenty years. On the example of porcine enterovirus of serogroup 8 (the causative agent of viral gastroenteritis), it was proved that during long-term storage (20 years) at a temperature of – 32 °C, the virus did not lose its infectious properties, although a change in the cytopathogenic effect in vitro during re-cultivation was found. The infectious properties of the porcine teshovirus of the first serotype are also capable of long-term storage (2 years) under conditions of minus 32 °C temperature.

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Published
2020-10-27
How to Cite
Melnichenko, O. M., Yushchenko, A. Y., Klestova, Z. S., Deryabin, O. M., Vatlitsova, O. S., & Golovko, A. M. (2020). THE CULTURAL PROPERTIES ALTERATIONS OF PORCINE ENTEROVIRUS DURING LONG-TERM STORAGE. Scientific and Technical Bulletin оf State Scientific Research Control Institute of Veterinary Medical Products and Fodder Additives аnd Institute of Animal Biology, 21(2), 123-136. https://doi.org/10.36359/scivp.2020-21-2.17