z-logo
Premium
Modeling and Computer Simulation Approach to the Mechanism of Foot‐and‐Mouth Disease Virus Neutralization Assays
Author(s) -
TRAUTMAN R.,
HARRIS W. F.
Publication year - 1977
Publication title -
scandinavian journal of immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.934
H-Index - 88
eISSN - 1365-3083
pISSN - 0300-9475
DOI - 10.1111/j.1365-3083.1977.tb02158.x
Subject(s) - infectivity , neutralization , virology , titer , virus , antibody , virus quantification , foot and mouth disease , biology , foot and mouth disease virus , immunology
Block neutralization data since 1949 for the foot‐and‐mouth disease virus system have been analyzed in terms of a unified mass‐action theory for computing the amounts of infectious complexes. Proof that infectious complexes contribute considerably to the assays was obtained by demonstrating a reduction in titer after an additional reaction with anti‐Ig antibody before the assay. In the suckling mice assay with intraperitoneal inoculation, both the data of others and our own on several types indicate that for IgG probably three of the unknown total number of critical sites on the virion must be available for infectivity and death. For IgM, just one of an unknown different total number of critical sites on the virion must be available. In tissue culture infectivity assays the minimum number is two or three, whereas in the bovine tongue assay it could be one or two, but probably two. The difficulties in establishing the at present unknown total numbers of neutralization sites to both IgG and IgM are considerable. However, by the simplest interpretation of the data, the number is estimated to be between 5 and 10 for IgG and perhaps just 1 for IgM. A speculation, consistent with the known virion architecture, is that just 1 of the 12 vertices is uniquely involved in infectivity and death, at least in the suckling‐mice assay.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here