Simultaneous quantification of spike and nucleocapsid protein in inactivated COVID-19 vaccine bulk by liquid chromatography-tandem mass spectrometry.
Simultaneous quantification of spike and nucleocapsid protein in inactivated COVID-19 vaccine bulk by liquid chromatography-tandem mass spectrometry.
复制标题
通过液相色谱-串联质谱同时定量灭活 COVID-19 疫苗中的刺突蛋白和核衣壳蛋白。
DOI:
10.1016/j.jchromb.2021.122884
复制
发表时间:
2021-09-01
期刊:
影响因子:
--
通讯作者:
Bo T
中科院分区:
文献类型:
--
作者:
Long Z;Wei C;Dong X;Li X;Yang H;Deng H;Ma X;Yin S;Qi Y;Bo T
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) vaccines are the most promising approach to control the COVID-19 pandemic. There are eminent needs to develop robust analytical methods to ensure quality control, as well as to evaluate the long-term efficacy and safety of vaccine. Although in vivo animal tests, such as serum-based ELISA, have been commonly used for quality control of vaccines, these methods have poor precision, are labor intensive, and require the availability of expensive, specific antibodies. Thus, there is growing interest to develop robust bioanalytical assays as alternatives for qualitative and quantitative evaluation of complex vaccine antigens. In this study, a liquid chromatography tandem mass spectrometry method was developed using optimized unique peptides for simultaneous determination of spike (S) and nucleocapsid (N) protein. Method sensitivity, linearity, repeatability, selectivity, and recovery were evaluated. The amount of S and N proteins in 9 batches of inactivated COVID-19 vaccines were quantified, and their compositions relative to total protein content were consistent. We believe this method can be applied for quality evaluation of other S and/or N protein based COVID-19 vaccine, and could be extended to other viral vector, and protein subunit-based vaccines.
登录
查看更多内容
影响因子:
5.9
作者:
Hargett, Audra A.;Renfrow, Matthew B.
通讯作者:
Renfrow, Matthew B.
影响因子:
5.5
作者:
Garcia, Leidy Y.;Cerda, Arcadio A.
通讯作者:
Cerda, Arcadio A.
DOI:
10.1016/j.bbrc.2014.07.090
发表时间:
2014-08-22
影响因子:
3.1
作者:
Wang SF;Tseng SP;Yen CH;Yang JY;Tsao CH;Shen CW;Chen KH;Liu FT;Liu WT;Chen YM;Huang JC
通讯作者:
Huang JC
影响因子:
1.7
作者:
van der Ark, A;van Straaten-van de Kappelle, I;Hendriksen, C
通讯作者:
Hendriksen, C
影响因子:
6.2
作者:
Du L;Tai W;Zhou Y;Jiang S
通讯作者:
Jiang S