Effect of time of harvest of budded virus on the selection of baculovirus FP mutants in cell culture


Autoria(s): Lua, Linda H. L.; Reid, Steven
Data(s)

01/01/2003

Resumo

Rapid formation and selection of FP (few polyhedra) mutants occurs during serial passaging of Helicoverpa armigera nucleopolyhedrovirus (HaSNPV) in insect cell culture. The production of HaSNPV for use as biopesticides requires the passaging of the virus over a number of passages to produce enough virus inoculum for large-scale fermentation. During serial passaging in cell culture, FP mutants were rapidly selected, resulting in declined productivity and reduced potency of virus. Budded virus (BV) is usually harvested between 72 and 96 h postinfection (hpi) in order to obtain a high titer virus stock. In this study, the effect of tine of harvest (TOH) for BV on the selection rate of HaSNPV FP mutants during serial passaging was investigated. BV were harvested at different times postinfection, and each series was serially passaged for six passages. The productivity and percentage of FP mutants at each passage were determined. It was found that the selection of FP mutants can he reduced by employing an earlier TOH for BV. Serial passaging with BV harvested at 48 hpi showed a slower accumulation of FP mutants compared to that of BV harvested after 48 hpi. Higher cell specific yields were also maintained when BV were harvested at 48 hpi. When BV that were formed between 48 and 96 hpi were harvested and serially passaged, FP mutants quickly dominated the virus population. This suggests that the V formed and released between 48 and 96 hpi are most likely from FP mutant infected cells.

Identificador

http://espace.library.uq.edu.au/view/UQ:66119

Idioma(s)

eng

Publicador

Amer Chemical Soc

Palavras-Chave #Biotechnology & Applied Microbiology #Food Science & Technology #Nuclear Polyhedrosis-virus #Trichoplusia-ni #Serial Passage #Replication #Infectivity #Heliothis #Growth #C1 #670602 Crop and animal protection chemicals #270303 Virology #290101 Fermentation, Biotechnology and Industrial Microbiology
Tipo

Journal Article