Lyophilization of premixed COVID‐19 diagnostic RT‐qPCR reactions enables stable long‐term storage at elevated temperature
Lyophilization of premixed COVID‐19 diagnostic RT‐qPCR reactions enables stable long‐term storage at elevated temperature
复制标题
预混的 COVID-19 诊断 RT-qPCR 反应的冻干可以在高温下稳定地长期储存
DOI:
10.1002/biot.202000572
复制
发表时间:
2021
影响因子:
4.7
通讯作者:
Jewett, Michael C.
中科院分区:
文献类型:
--
作者:
Hammerling, Michael J.;Warfel, Katherine F.;Jewett, Michael C.
Reverse transcriptase‐quantitative polymerase chain reaction (RT‐qPCR) diagnostic tests for SARS‐CoV‐2 are the cornerstone of the global testing infrastructure. However, these tests require cold‐chain shipping to distribute, and the labor of skilled technicians to assemble reactions and interpret the results. Strategies to reduce shipping and labor costs at the point‐of‐care could aid in diagnostic testing scale‐up and response to the COVID‐19 outbreak, as well as in future outbreaks.In this study we test both lab‐developed and commercial SARS‐CoV‐2 diagnostic RT‐qPCR mixes for the ability to be stabilized against elevated temperature by lyophilization. Fully assembled reactions were lyophilized and stored for up to a month at ambient or elevated temperature and were subsequently assayed for their ability to detect dilutions of synthetic SARS‐CoV‐2 RNA.Of the mixes tested, we show that one commercial mix can maintain activity and sensitivity after storage for at least 30 days at ambient temperature after lyophilization. We also demonstrate that lyoprotectants such as disaccharides can stabilize freeze‐dried diagnostic reactions against elevated temperatures (up to 50°C) for at least 30 days.We anticipate that the incorporation of these methods into SARS‐CoV‐2 diagnostic testing will improve testing pipelines by reducing labor at the testing facility and eliminating the need for cold‐chain shipping.
DOI:
10.1016/j.ejpb.2013.05.019
发表时间:
2013-10-01
影响因子:
4.9
作者:
Kasper, Julia Christina;Winter, Gerhard;Friess, Wolfgang
通讯作者:
Friess, Wolfgang
影响因子:
13.6
作者:
Stark JC;Jaroentomeechai T;Moeller TD;Hershewe JM;Warfel KF;Moricz BS;Martini AM;Dubner RS;Hsu KJ;Stevenson TC;Jones BD;DeLisa MP;Jewett MC
通讯作者:
Jewett MC
影响因子:
3.7
作者:
Bhadra S;Pothukuchy A;Shroff R;Cole AW;Byrom M;Ellefson JW;Gollihar JD;Ellington AD
通讯作者:
Ellington AD