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Canadian Bovine Mastitis Research Network
 

Our Research  I  Our Results 

Cooking a Vaccine against S. aureus Mastitis

Creating a vaccine is a bit like cooking a cake! Dr. Andrew Potter, from Vaccine and Infections Disease Organisation in Saskatchewan, works in collaboration with other chefs specialized in vaccine cuisine. On the menu of their research, they try to find the right ingredients (antigens), the right recipe (formulation), and utensils (delivery systems) to create an efficient vaccine against Staphylococcus aureus mastitis.
 
From previous work on a different mastitis causing bacteria, researchers think that the antigen GAPDH is a promising ingredient against S. aureus. In the vaccine, this protein is used under two different forms called GapB and GapC. These two forms express themselves on the cell surface of S. aureus.
 
Some people eat their cake with a spoon, others go with the fork. It’s a question of personal taste. For vaccines, it’s a question of efficacy. The favourite utensil used is usually the needle. In their experiment, Dr Potter and his team however tried and needle-free device, with different doses of proteins GapB and Gap C.
 
Surprisingly, results seem to show that the needle-free device induces an immune response as good as with the needle, even when the vaccine doses are less than usual. According to the scientists, we could potentially decrease the concentration of the Gap proteins by tenfold in the vaccine without affecting its efficacy.
 
Such a decrease in the concentration of the main ingredients in the recipe will reduce the costs and allow for producing a safer vaccine for our cows. This is like eating a big piece of chocolate with the richest ingredients, but without too much of the calories!




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