Pickering J M, Smith H, Sweet C
Microbial Molecular Genetics and Cell Biology Research Group, School of Biological Sciences, University of Birmingham, U.K.
J Gen Virol. 1992 Jun;73 ( Pt 6):1345-54. doi: 10.1099/0022-1317-73-6-1345.
Ultraviolet light-inactivated, non-infectious influenza virus is pyrogenic; virion components are probably responsible for this pyrogenicity. To try to identify the pyrogenic component, influenza virions were disrupted with either bromelain or sodium deoxycholate (DOC). Treatment of infectious virions with bromelain, under conditions that removed the surface glycoproteins (spikes), destroyed their pyrogenicity. The supernatant, containing non-aggregated and modified glycoproteins, was also non-pyrogenic. Disruption of virions with DOC considerably reduced pyrogenicity; however, some was retained by the sub-viral cores. Viral nucleoprotein and matrix protein, purified from the supernatant, were non-pyrogenic. Aggregated stellate clusters of surface glycoproteins separated on sucrose gradients were pyrogenic in half of numerous tests performed with different batches of material. Treatment of virus with ether resulted in complete loss of pyrogenicity. Liposomes made from extracted viral lipid were non-pyrogenic. In contrast, virosomes made from the viral lipid and the aggregated stellate clusters of surface glycoproteins were pyrogenic. Hence, optimum pyrogenicity depends upon the integrity of the virus particle, but haemagglutinin and/or neuraminidase appear essential, and lipid may be involved.
紫外线灭活的、无感染性的流感病毒具有致热原性；病毒粒子成分可能是这种致热原性的原因。为了试图鉴定致热原成分，用菠萝蛋白酶或脱氧胆酸钠（DOC）破坏流感病毒粒子。在去除表面糖蛋白（刺突）的条件下，用菠萝蛋白酶处理感染性病毒粒子，破坏了它们的致热原性。含有未聚集和修饰糖蛋白的上清液也无致热原性。用DOC破坏病毒粒子可显著降低致热原性；然而，亚病毒核心保留了一些致热原性。从上清液中纯化的病毒核蛋白和基质蛋白无致热原性。在蔗糖梯度上分离的表面糖蛋白聚集星状簇在使用不同批次材料进行的大量测试中，有一半具有致热原性。用乙醚处理病毒导致致热原性完全丧失。由提取的病毒脂质制成的脂质体无致热原性。相比之下，由病毒脂质和表面糖蛋白聚集星状簇制成的病毒体具有致热原性。因此，最佳致热原性取决于病毒颗粒的完整性，但血凝素和/或神经氨酸酶似乎是必需的，并且脂质可能也参与其中。
