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Astragalus Polysaccharide Nanoemulsion: A Promising Adjuvant for Foot-And-Mouth Disease Virus-Like Particle Vaccines. [PDF]

Transbound Emerg Dis
Shi X, Teng Z, Yang K, Song H, Zhang Y, Tan S, Dong H, Sun S, Ding Y, Guo H.   +9 more
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Foot and mouth disease virus vaccines

Vaccine, 2009
Foot and mouth disease (FMD) is a highly infectious and economically devastating disease of livestock. Although vaccines, available since the early 1900s, have been instrumental in eradicating FMD from parts of the world, the disease still affects millions of animals around the globe and remains the main sanitary barrier to the commerce of animals and ...
Luis L Rodríguez, Marvin J Grubman
exaly   +3 more sources

Cores in foot-and-mouth disease virus

Virology, 1982
Abstract Foot-and-mouth disease virions were dissociated with ammonium acetate and observed with the electron microscope. The major products of viral disassembly were 12 S viral subunits or skullcaps and cores. Cores appeared as spherical structures and were relatively unstable upon spreading, freezing and thawing, or treatment at low pH.
M S, Dubra, J L, La Torre, E A, Scodeller, C D, Denoya, C, Vasquez   +4 more
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The Virus of Foot-and-Mouth Disease

1958
Publisher Summary This chapter provides an overview of the virus of foot-and-mouth disease (FMD). It discusses the existence of different immunological types of the virus of FMD. It also discusses the methods of typing, the geographical distribution of virus types, and nature of the type difference in the virus of FMD.
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The persistence of foot‐and‐mouth disease virus on wool

Australian Veterinary Journal, 1995
SUMMARY Five Suffolk sheep, held in a high‐security isolation room, were exposed for 2 hours to the aerosol of 3 mature pigs that had been infected with foot‐and‐mouth disease virus (FMDV), strain O1‐BFS. The fleeces of 3 of the sheep were contaminated with FMDV at 2 days post exposure (dpe), while at 5 dpe the fleeces of all 5 sheep were more ...
K A, McColl, H A, Westbury, R P, Kitching, V M, Lewis   +3 more
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Foot-and-mouth disease virus

Trends in Biochemical Sciences, 1981
Abstract Foot-and-mouth disease virus is the causative agent of the most economically important infectious disease of farm animals. The general features of its structure and mode of replication are known and the sequence of its RNA is being determined by the application of recombinant DNA technology.
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A second protease of foot-and-mouth disease virus

Journal of Virology, 1986
Foot-and-mouth disease virus (FMDV) genes are expressed as a polyprotein which is rapidly processed into the four primary cleavage products L, P1, P2, and P3. In secondary cleavage reactions, these are further processed into the mature proteins. The FMDV L protein is located at the N terminus of the polyprotein and is the first gene product released ...
K, Strebel, E, Beck
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Structure of foot-and-mouth disease virus capsid

Virology, 1979
Abstract Electron microscope images of negative-stained particles of FMDV have been analyzed. The viral capsid appeared to be a pliant structure composed of monomers having an average width of about 2.5 nm and a length of 4 nm. Upon capsid disruption, a sequential and nonrandom detachment of skullcaps was observed.
C, Vasquez, C D, Denoya, J L, La Torre, E L, Palma   +3 more
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Thermal stability of foot-and-mouth disease virus

Archives of Virology, 1981
The thermal stabilities of 146S component of seven strains of foot-and-mouth disease virus were found to differ considerably. Inactivation of infectivity with acetylethyleneimine (AEI) reduced the thermal stabilities of all but one of the viruses. Treatment of AEI inactivated and control virus preparations with glutaraldehyde stabilized 146S particles ...
T R, Doel, P J, Baccarini
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Inactivation of Foot-and-Mouth Disease Virus in Milk

British Veterinary Journal, 1969
SUMMARY Studies were made of the rate of inactivation of foot-and-mouth disease virus in milk at various temperatures and pH. In milk pH 6·7 99·999 per cent of virus was inactivated at 6 minutes at 56°c, 1 minute at 63°c, 17 seconds at 72°c, and less than 5 seconds at 80° and 85°c. When the pH of the milk was 7·6, the time to inactivate to a survival
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