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Frontiers of Chemical Science and Engineering

ISSN 2095-0179

ISSN 2095-0187(Online)

CN 11-5981/TQ

邮发代号 80-969

2019 Impact Factor: 3.552

Frontiers of Chemical Science and Engineering  2022, Vol. 16 Issue (6): 973-984   https://doi.org/10.1007/s11705-021-2123-1
  本期目录
Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant
Lili Yuan1, Xiao-Dong Gao1(), Yufei Xia2,3,4()
1. Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
2. State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
3. University of Chinese Academy of Sciences, Beijing 100049, China
4. Innovation Academy for Green Manufacture, Chinese Academy of Sciences, Beijing 100190, China
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Abstract

To increase antibody secretion and dose sparing, squalene-in-water aluminium hydrogel (alum)-stabilised emulsions (ASEs) have been developed, which offer increased surface areas and cellular interactions for higher antigen loading and enhanced immune responses. Nevertheless, the squalene (oil) in previous attempts suffered from limited oxidation resistance, thus, safety and stability were compromised. From a clinical translational perspective, it is imperative to screen the optimal oils for enhanced emulsion adjuvants. Here, because of the varying oleic to linoleic acid ratio, soybean oil, peanut oil, and olive oil were utilised as oil phases in the preparation of aluminium hydrogel-stabilised squalene-in-water emulsions, which were then screened for their stability and immunogenicity. Additionally, the underlying mechanisms of oil phases and emulsion stability were unravelled, which showed that a higher oleic to linoleic acid ratio increased anti-oxidative capabilities but reduced the long-term storage stability owing to the relatively low zeta potential of the prepared droplets. As a result, compared with squalene-in-water ASEs, soybean-in-water ASEs exhibited comparable immune responses and enhanced stability. By optimising the oil phase of the emulsion adjuvants, this work may offer an alternative strategy for safe, stable, and effective emulsion adjuvants.

Key wordspickering emulsion    vaccine adjuvant    alum-stabilised emulsion    oleic to linoleic acid ratio    stability
收稿日期: 2021-07-16      出版日期: 2022-06-28
Corresponding Author(s): Xiao-Dong Gao,Yufei Xia   
 引用本文:   
. [J]. Frontiers of Chemical Science and Engineering, 2022, 16(6): 973-984.
Lili Yuan, Xiao-Dong Gao, Yufei Xia. Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant. Front. Chem. Sci. Eng., 2022, 16(6): 973-984.
 链接本文:  
https://academic.hep.com.cn/fcse/CN/10.1007/s11705-021-2123-1
https://academic.hep.com.cn/fcse/CN/Y2022/V16/I6/973
Oil type Saturated fatty acid/% Oleic acid/% Linoleic acid/% O/L ratio Ref.
Soybean oil 17.0 20.0 55.0 1:2.75 [4]
Peanut oil 20.7 44.2 35.1 1.3:1 [5]
Olive oil 8.9 72.5 18.0 4:1 [19]
Tab.1  
Score Aggregation time of micrographs/min Size change degree/nm Zeta potential change degree/mV Oxidation induction period/h
5 >4 <200 <1 >1
4 3–4 200–350 1–2 0.8–1
3 2–3 350–500 2–3 0.6–0.8
2 1–2 500–650 3–4 0.4–0.6
1 <1 >650 >4 <0.4
Tab.2  
Fig.1  
Item ASE-squalene ASE-soybean ASE-peanut ASE-olive
Ultrasonic power/% 50.0 50.0 50.0 20.0
Size/nm 1682.3 ± 64.0 1692.3 ± 102.0 1589.7 ± 181.3 1497.7 ± 143.8
PDI 0.053 ± 0.059 0.08 ± 0.013 0.029 ± 0.026 0.076 ± 0.154
Zeta potential/mV –15.5 ± 3.0 –22.3 ± 2.5 –0.5 ± 0.2 –8.4 ± 1.1
Tab.3  
Fig.2  
Fig.3  
Fig.4  
Fig.5  
Fig.6  
Item ALT/(U?L–1) ALP/(U?L–1) LDH/(U?L–1) BUN/(U?L–1) AST/(U?L–1)
ASE-squalene 60.5 ± 25.0 149.5 ± 3.4 711.0 ± 135.7 6.9 ± 1.2 79.5 ± 18.2
ASE-soybean 38.0 ± 14.3 189.0 ± 17.4 876.0 ± 114.5 7.9 ± 1.7 83.5 ± 9.9
ASE-peanut 76.5 ± 31.5 183.5 ± 11.0 878.0 ± 56.1 7.8 ± 0.8 89.5 ± 16.1
ASE-olive 70.0 ± 53.4 183.5 ± 46.4 929.0 ± 379.2 7.8 ± 5.4 91.5 ± 36.5
Alum 93.5 ± 46.08 178.5 ± 18.2 820.0 ± 104.3 4.9 ± 1.0 80.0 ± 10.9
PBS 64.0 ± 17.5 151.0 ± 8.4 730.0 ± 71.4 8.0 ± 1.7 94.5 ± 23.5
Tab.4  
Fig.7  
Oil/ASE Oxidation induction period/h
Oil Emulsion
Squalene 0.830 ± 0.005 0.430 ± 0.005
Soybean 1.580 ± 0.013 0.630 ± 0.010
Peanut 1.690 ± 0.013 0.670 ± 0.010
Olive 2.320 ± 0.010 0.900 ± 0.150
Tab.5  
ASE Aggregation time of micrograph Size change degree Zeta change degree Oxidation induction period Total score of stability
ASE-squalene 4.50 ± 0.54 4.17 ± 0.75 4.83 ± 0.41 1.670 ± 0.005 15.16 ± 0.31
ASE-soybean 4.17 ± 0.75 3.50 ± 0.83 4.17 ± 0.41 3.00 ± 0.01 14.83 ± 0.37
ASE-peanut 1.50 ± 0.54 1.83 ± 0.98 2.00 ± 0.89 3.00 ± 0.01 9.30 ± 0.44
ASE-olive 2.50 ± 0.54 2.17 ± 0.98 1.83 ± 0.75 4.00 ± 0.15 10.50 ± 0.35
Tab.6  
Fig.8  
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