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Ultraviolet irradiation is an effective method of virus and bacteria inactivation. The dose of UV-C light necessary for baculovirus inactivation by measurement of fluorescent GFP protein produced by baculovirus expression system after the irradiation of baculovirus culture in doses ranging from 3.5 to 42 J/m was determined. At a dose of 36.8 J/m, only 0.5% of GFP-expressing cells were detected by flow cytometry and confocal microscopy. The stability of purified VP1-PCV2bCap protein produced by baculovirus expression system was analyzed after the irradiation at doses ranging from 3.5 to 19.3 J/m. Up to the dose of 11 J/m, no significant effect of UV-C light on the stability of VP1-PCV2bCap was detected. We observed a dose-dependent increase in VP1-PCV2bCap-specific immune response in BALB/c mice immunized by recombinant protein sterilized by irradiation in dose 11 J/m with no significant difference between vaccines sterilized by UV-C light and filtration. A substantial difference in the production of VP1-PCV2bCap specific IgG was observed in piglets immunized with VP1-PCV2bCap sterilized by UV-C in comparison with protein sterilized by filtration in combination with the inactivation of baculovirus by binary ethylenimine. UV-C irradiation represents an effective method for vaccine sterilization, where commonly used methods of sterilization are not possible.
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http://dx.doi.org/10.1038/s41598-023-46791-9 | DOI Listing |
J Photochem Photobiol B
September 2025
Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Center of Experimental and Applied Cutaneous Physiology, Department of Dermatology, Venereology and Allergology, Charitéplatz 1, 10117 Berlin, Germany. Electronic address: Joha
Nosocomial infections remain a major healthcare challenge, underlining the demand for antimicrobial technologies. Far UV-C (200-235 nm) has emerged as a safer alternative to traditional 254 nm UV-C for microbial reduction on skin and wounds but also in occupied spaces due to its strong germicidal properties and minimal skin penetration. However, studies on humans remain limited.
View Article and Find Full Text PDFVet Med Sci
September 2025
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Dokuz Eylül, İzmir, Türkiye.
The aim of this study was to evaluate the effect of UV-C light (254-nm wavelength, minimum intensity 0.573 mW/cm) on the presence of Salmonella spp. and the counts of Enterobacterales in various raw chicken parts.
View Article and Find Full Text PDFMutat Res Genet Toxicol Environ Mutagen
August 2025
Facultad Mexicana de Medicina, Universidad La Salle, CDMX, Mexico.
The SOS response contains a set of about 45 genes related to the repair or tolerance to DNA damage. These genes are normally blocked but when lesions upon the genetic material occur an SOS signal is generated allowing their expression. Most types of DNA lesions must be modified or processed to induce SOS.
View Article and Find Full Text PDFVet Ophthalmol
August 2025
Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, Iowa, USA.
Objective: To evaluate the antimicrobial effect of 275 nm wavelength ultraviolet C (UV-C) light on the periocular area of canine eyes for preoperative disinfection compared to standard 10% povidone-iodine (PI) solution preparation.
Methods: The upper and lower eyelids of six research-bred beagles were equally divided into two sections (medial and lateral). Each section received periocular cleansing with one of the following treatments: (1) saline, (2) baby shampoo, (3) baby shampoo and PI solution, or (4) baby shampoo and UV-C light therapy.
Appl Environ Microbiol
August 2025
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
Contamination of food and water by viruses is a major public health issue worldwide. Several viruses are associated with foodborne outbreaks, with norovirus and hepatitis A virus being the primary causes of foodborne outbreaks, followed by hepatitis E virus and rotavirus. These viruses are responsible for the majority of outbreaks reported globally, representing a significant challenge to food safety; therefore, effective viral inactivation processes are needed.
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