Abstract
This study shows the thermo-stability of lyophilized and purified recombinant VP7 bluetongue virus (BTV) protein in the presence of two sugar stabilizers (trehalose and mannitol) at different temperature. Truncated VP7 protein purified by nickel affinity column was lyophilized in the presence of trehalose and mannitol at 60mM final concentration and then exposed to different temperature like 4, 25, 37 and 45°C for various periods like 5months, 7weeks, 7days and 48h, respectively. After thermal treatment, the reactivity of the protein was evaluated in indirect ELISA. At 4 and 25°C, the protein was stable up to 5months and 7weeks, respectively, irrespective of stabilizers used. At 37°C, it was stable up to 3days with both the stabilizers, after which it lost its stability and reactivity. At 45°C, the protein was stable up to 30 and 24h with trehalose and mannitol stabilizers, respectively. Both stabilizers found suitable for stability of the protein. However, trehalose appeared to have better stabilizing effect, particularly at higher temperatures than the mannitol. Trehalose could be used as stabilizer for freeze-drying the recombinant VP7 protein if an indirect ELISA kit based on the purified rVP7 protein is supplied to different laboratories of the country for detection of BTV antibody in sheep.
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