Course code :BSBT 212Course name : Nutrition and Food Technology

Presentation 1

Presented by Sakshi SaxenaIBT VIIth sem

ASU2013010200124

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Edible Vaccines

According to the World Health Organization,

•A vaccine is a biological preparation that improves immunity to a particular disease.• A vaccine typically contains an agent that resembles a disease-causing microorganism, and is often made from weakened or killed forms of the microbe, its toxins or one of its surface proteins.• The agent stimulates the body's immune system to recognize the agent as foreign, destroy it, and "remember" it, so that the immune system can more easily recognize and destroy any of these microorganisms that it later encounters

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How does a vaccine work?

Need for sustainable solution•WHO estimates that 10 million children die in developing countries each year from infectious diseases that could be prevented with vaccines. •Despite worldwide immunization of children against the six devastating diseases, 20% of infants are still left un-immunized; responsible for approximately two million unnecessary deaths every year, especially in the remote and impoverished parts of the globe.• For some infectious diseases, immunizations either do not exist or they are unreliable or very expensive. Immunization through DNA vaccines is an alternative but is an expensive approach, with disappointing immune response•Existing vaccines are expensive and require a semi-skilled person to give the injection—with needles that are hard to come by in developing countries.

• Reused needles can transmit viruses such as Hepatitis B and C and HIV.

• Inject able vaccines also require refrigeration.

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Why edible vaccine?N

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•Oral vaccines provide “mucosal immunity” at various sites by secreting antibodies.

• Don’t need to worry about re-use, misuse and lack of sterilization. Thus, low risk of infection.

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• Estimated cost is $0.005 to grow antigen for one dose of hepatitis B vaccine in an unprocessed form. • Administering oral vaccines would require little or no training at all.

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• Most importantly, they trigger the immunity at the mucosal surfaces such as mouth which is the body’s first line of defense.

• Needs no purification.

• Edible vaccine activates both mucosal and systemic immunity

• Heat-stable; do not require cold-chain maintenance.

• If the local/native crop of a particular area is engineered to produce the vaccine, then the need for transportation and distribution can be eliminated.

TO DEVELOP EDIBLE VACCINES?

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TO DEVELOPEDIBLE VACCINES?

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Recombinant DNA Technology

Fruit Derived Edible Vaccines: Natural Way For The VaccinationV. M.Waghulkar

Which fruit or vegetable Choose for

making vaccine??

Gunn et al., 2012

Patents on edible vaccine technology

“Edible vaccines : A new approach to oral immunization”Neeraj Mishra, Prem N Gupta, Kapil Khatri, Suresh P. Vyas

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Edible Vaccine for Hepatitis B

Traditional Hepatitis B VaccineThe vaccine contains one of the

viral envelope proteins, hepatitis B surface antigen (HBsAg).

It is produced by yeast cells, into which the genetic code for HBsAg has been inserted.

Afterward an immune system antibody to HBsAg is established in the bloodstream.

The antibody is known as anti-HBs. This antibody and immune

system memory then provide immunity to HBV infection. 

The first vaccine became available in 1981.

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Production of Vaccine

Hepatitis B Virus

Methodology

Hepatitis B Virus

Gene encoding for Hepatitis B surface antigen

Methodology

Hepatitis B Virus

Gene encoding for Hepatitis B surface antigen

Agrobacterium tumefaciens

Recombinant plasmid

RDT

Methodology

Agrobacterium tumefaciens

Recombinant plasmid

Plant cell

Methodology

Agrobacterium tumefaciens

Recombinant plasmid

Plant cell

Lettuce Plant regeneration

Agrobacterium tumefaciens

Recombinant plasmid

TrialsA. Mice were fed with transgenic lupin callus over 5

consecutive days at 1 g per day. B. Mice were fed with 5 g of transgenic lupin callus

over the course of 1 day.•Lupin callus tissue fed to each mouse was equivalent to ;750 ng of HBsAg.•The amount of HBsAg in the lettuce plants varied from 0.1 to 0.5 mg/100 g of fresh tissue.

Human volunteers were fed with transgenic plant first 200 g and within 2 months,150 g.The amount of HBsAg in the lettuce plants varied from 0.1 to 0.5 mg/100 g of fresh tissue.

Results

1• The present study shows that

antigens expressed in plants administered orally can induce a specific anti-HBsAg antibody response in mice as well as in humans.

2• Mice that received 5 g of

transgenic lupin callus over the course of 1 day developed a better immune response to HBV than those fed in multiple doses of 1 g of the tissue.

• Two of the three human volunteers mounted a significant immune response after a second ingestion of transgenic lettuce.

3• Two of three human volunteers who

ingested transgenic lettuce leaves expressing HBsAg developed a serum antibody response at levels considered protective, thus suggesting that humans may be immunized orally against HBV with plants expressing the viral antigen..

Limitations

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•Consistency of dose from fruit to fruit, plant to plant and generation to generation is not similar.•Stability of vaccine in fruit / vegetable is not known.•Evaluating dosage requirement is tedious•Certain foods like potato are not eaten raw, cooking the food might weaken the medicine or alter it.•Selection of best plant is difficult.

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1. “Edible vaccines” by William H.R. Langridge ; Scientific American 2007

2.“EDIBLE VACCINES: CURRENT STATUS AND FUTURE”P Lal, VG Ramachandran, *R Goyal, R Sharma ; Indian Journal of Medical Microbiology, (2007) 25 (2):93-102

3. “Edible vaccines : A new approach to oral immunization”•Neeraj Mishra, Prem N Gupta, Kapil Khatri, Suresh P. Vyas ; Indian Journal of Biotechnology Vol 7 July 2008

4. www.ufrgs.br5. www.genomenewsnetwork.org

5. “Transgenic plants for the production of edible vaccines and antibodies for immunotherapy” Arun K. Sharma*, Amitabh Mohanty, Yogendra Singh† and Akhilesh K. Tyagi

7. “Edible vaccine: a new platform for the development of malaria vaccine”•Kumar CS1, Deepesh G, Mahavir Y, Archana T. ; Crit Rev Eukaryot Gene Expr. 2012;22(3):243-8.

6. “Fruit Derived Edible Vaccines: Natural Way For The Vaccination” ; V. M.Waghulkar ; International Journal of PharmTech ResearchVol.2, No.3, pp 2124-2127, July-Sept 2010

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