盐对井上-梅尔尼克病毒的热稳定性作用

Thermostabilization of Inoue-Melnick virus by salt.

作者信息

Nishibe Y, Inoue Y K, Melnick J L

出版信息

J Med Virol. 1986 Oct;20(2):105-9. doi: 10.1002/jmv.1890200203.

DOI:10.1002/jmv.1890200203

Abstract

Inoue-Melnick virus (IMV) was stabilized to thermal inactivation at 50 degrees C by 1 M Na2SO4 but not by 1 M MgCl2, 1 M MgSO4, 2 M NaCl, and 2 M KCl. The latter salts enhanced the inactivation over that in distilled water. Na2SO4 stabilized IMV at 1 M concentration but enhanced inactivation at 0.1 M. Three types of IMV were stabilized by 1 M Na2SO4 at 50 degrees C to almost the same degree. The pattern of the thermostabilization of IMV by salts was similar to that of herpes simplex virus; however, the degree of its stabilization was lower with prolonged heating.

摘要

井上-梅尔尼克病毒（IMV）在50摄氏度下通过1 M Na2SO4可实现热灭活稳定，但1 M MgCl2、1 M MgSO4、2 M NaCl和2 M KCl无法实现。与在蒸馏水中相比，后几种盐会加速病毒灭活。Na2SO4在1 M浓度下可使IMV稳定，但在0.1 M时会加速灭活。三种类型的IMV在50摄氏度下通过1 M Na2SO4实现的热稳定程度几乎相同。盐对IMV的热稳定模式与单纯疱疹病毒相似；然而，随着加热时间延长，其稳定程度较低。