Evaluation of a recombinant human gelatin as a substitute for a hydrolyzed porcine gelatin in a refrigerator-stable Oka/Merck live varicella vaccine

Vladimir Liska¹ , Stacey A Bigert² , Philip S Bennett³ , David Olsen⁴ , Robert Chang⁴ and Carl J Burke²

¹Vaccine Clinical Research, Merck Research Laboratories, P.O. Box 1000, UG3CD28, North Wales, PA 19454, USA

²Biologics and Vaccines, Merck Research Laboratories, West Point, PA 19486, USA

³NonClinical Statistics, Merck Research Laboratories, West Point, PA 19486, USA

⁴FibroGen, Inc., South San Francisco, CA 94080, USA

author email corresponding author email

Journal of Immune Based Therapies and Vaccines 2007, 5:4doi:10.1186/1476-8518-5-4


Published:	23 February 2007

Abstract

Background

The labile nature of live, attenuated varicella-zoster virus (Oka/Merck) requires robust stabilization during virus bulk preparation and vaccine manufacturing in order to preserve potency through storage and administration. One stabilizing ingredient used in a varicella-zoster virus (VZV) vaccine is hydrolyzed porcine gelatin which represents the major protein/peptide-based excipient in the vaccine formulation.

Methods

In this comparative study, a recombinant human gelatin fragment (8.5 kD) was assessed as a potential replacement for hydrolyzed porcine gelatin in an experimental live, attenuated VZV (Oka/Merck) vaccine. VZV (Oka/Merck) was harvested in two formulations prepared with either a hydrolyzed porcine gelatin or a recombinant human gelatin. Moreover, the viral stability in the experimental VZV (Oka/Merck) vaccines was evaluated under accelerated and real-time conditions in a comparative study.

Results and discussion

The stabilizing effect of recombinant human gelatin on VZV (Oka/Merck) potency change during vaccine lyophilization was similar to the experimental vaccine containing porcine-derived gelatin. Vaccine viral potency changes were comparable in stabilized VZV (Oka/Merck) formulations containing either hydrolyzed porcine gelatin or recombinant human gelatin. No statistically significant difference in potency stability was observed between the vaccine formulations stored at any of the temperatures tested.

Conclusion

The recombinant human gelatin demonstrated similar ability to stabilize the live attenuated VZV (Oka/Merck) in an experimental, refrigerator-stable varicella vaccine when compared to the vaccine preparation formulated with hydrolyzed porcine gelatin used in currently marketed varicella vaccine.