Journal of Infection and Molecular Biology

Research Article
J. Inf. Mol. Biol. 2 (1): 6 - 10
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Bahar–E–Mustafa*, Muhammad Arshad, Muhammad Ashraf, Sadia Nasreen, Muhammad Abu Bakr Shabbir, Zeeshan Nawaz
Institute of Microbiology, University of Agriculture Faisalabad, Pakistan
*Corresponding author:

The main objective of the present study was to prepare and comparatively evaluate foot–and– mouth disease (serotype O) vaccines having different vegetable oils (peanut, sunflower and olive oil) as adjuvants and determine the possible adverse reactions, they induce. For that purpose, female rabbits (n=30) were divided, randomly into 5 groups, group A, B, C and D were inoculated with aluminium hydroxide, peanut oil, sunflower oil and olive oil respectively (@ 0.4 ml/ml). Booster dose were given (group A to D) 21 days following priming dose. Group E was kept as negative control (given 0.4 ml normal saline). Collection of serum samples were done at the day of vaccination (day 0) and then 7, 14, 21, 28, 42, 56 and 70 days following priming dose of vaccination. Measurement of antibody titers was done by indirect haemagglutination assay. It was found that following the priming dose of vaccination, antibody titers attained by group A were found to be higher as compared to the animals vaccinated with the peanut (group B) and sunflower adjuvanted (group C) vaccines, although this difference was not found to be significant statistically (P>0.05), however, titers of group A, B and C were significantly higher (P<0.05) as compared to the group E. Following the booster dose of immunization, increase in titers of group B, C and D were found to be higher as compared to the group A. However, statistically, GMTs of group A, B, C and D were not found to be significantly different (P>0.05), although they differed significantly (P<0.05) from group E all the times following the booster dose. None of the vaccines induced any localized or systemic reactions (deaths and rise in body temperature) following priming vaccination although they induced localized reactions of mild type following booster dose of the vaccination. The present study recommends the adjuvant action of vegetable oils for foot and mouth vaccine.

Key Words: Foot and mouth disease, Peanut oil, Sunflower oil, Olive oil, Aluminium hydroxide and Saponin, Indirect haemagglutination assay