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利用表达优化后的 VP1 融合蛋白的重组酿酒酵母进行口蹄疫病毒的口服免疫。

Oral immunization against foot-and-mouth disease virus using recombinant Saccharomyces cerevisiae with the improved expression of the codon-optimized VP1 fusion protein.

机构信息

Department of Bioactive Material Sciences, Jeonbuk National University, Jeonju, Jeonbuk 54896, Republic of Korea.

Institute for Molecular Biology and Genetics, Jeonbuk National University, Jeonju, Jeonbuk, 54896 Republic of Korea.

出版信息

Vet Microbiol. 2024 Sep;296:110192. doi: 10.1016/j.vetmic.2024.110192. Epub 2024 Jul 18.

DOI:10.1016/j.vetmic.2024.110192
PMID:39032444
Abstract

VP1, a major immunogenic protein of foot-and-mouth disease virus (FMDV), facilitates viral attachment and entry into host cells. VP1 possesses critical epitope sequences responsible for inducing neutralizing antibodies but its expression using Saccharomyces cerevisiae has been hampered despite evidence that the presence of VP1 does not negatively impact the yeast's biology. In this study, we fused proteins to enhance VP1 expression using S. cerevisiae. Among short P1 chimeras containing VP1 including VP3-VP1 and VP2-VP1, VP3-VP1 fusion proteins showed higher expression levels than VP2-VP1. We subsequently designed new fusion proteins, of which 20 amino acids of N-terminal VP3 fused with VP1-Co1 (referred to 20aaVP3-VP1-Co1) showed the highest expression level. Lowering the culture temperature from 30 ⁰C to 20 ⁰C further enhanced fusion protein production. The highest expression level of 20aaVP3-VP1-Co1 was estimated to be 7.7 mg/L, which is comparable to other heterologous proteins produced using our S. cerevisiae expression system. Oral administration of the cell expressing 20aaVP3-VP1-Co1 induced VP1-specific IgG and IgA responses in mice. The S. cerevisiae-expressed 20aaVP3-VP1-Co1 fusion protein induced a significant immune response to the FMDV structural epitope protein, which opens the possibility of an oral FMDV vaccine.

摘要

VP1 是口蹄疫病毒(FMDV)的主要免疫蛋白,可促进病毒附着和进入宿主细胞。VP1 具有诱导中和抗体的关键表位序列,但尽管有证据表明 VP1 的存在不会对酵母的生物学产生负面影响,但使用酿酒酵母表达 VP1 一直受到阻碍。在这项研究中,我们融合了蛋白质以增强使用酿酒酵母表达 VP1。在包含 VP1 的短 P1 嵌合体中,VP3-VP1 融合蛋白的表达水平高于 VP2-VP1。随后,我们设计了新的融合蛋白,其中 VP3 的 N 端 20 个氨基酸与 VP1-Co1 融合(称为 20aaVP3-VP1-Co1)表现出最高的表达水平。将培养温度从 30°C 降低到 20°C 进一步提高了融合蛋白的产量。20aaVP3-VP1-Co1 的最高表达水平估计为 7.7mg/L,与我们使用酿酒酵母表达系统生产的其他异源蛋白相当。口服表达 20aaVP3-VP1-Co1 的细胞在小鼠中诱导了 VP1 特异性 IgG 和 IgA 反应。酿酒酵母表达的 20aaVP3-VP1-Co1 融合蛋白诱导了对口蹄疫病毒结构表位蛋白的显著免疫反应,为口服口蹄疫疫苗开辟了可能性。

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引用本文的文献

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Foot-and-mouth disease: genomic and proteomic structure, antigenic sites, serotype relationships, immune evasion, recent vaccine development strategies, and future perspectives.口蹄疫:基因组和蛋白质组结构、抗原位点、血清型关系、免疫逃逸、近期疫苗开发策略及未来展望
Vet Res. 2025 Apr 7;56(1):78. doi: 10.1186/s13567-025-01485-0.