Key result
Treatment of skim-milk with SDS increased foot-and-mouth disease virus infectivity titres, suggesting the release of virus particles from dissociated casein micelle subunits.
Treatment of skim-milk with SDS increases foot-and-mouth disease virus infectivity, suggesting virus release from casein micelle subunits.
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Caution against SDS in dairy virus assays; leaves open casein micelle role in FMDV for further animal validation.
Possible mechanisms for protective roles of milk components on foot-and-mouth disease virus present in the milk of infected cows were examined. Light scattering bands collected from Ficoll-sucrose gradient fractions of skim-milk contained membrane-limited structures but these were non-infectious for bovine kidney cells. Infectivity titres in buttermilk higher than those of the original cream or butter suggested association of virus with milk fat globules. Increased infectivity titres in skim-milk after treatment with SDS suggested release of virus particles from dissociated casein micelle subunits. Chelating agents, de-emulsifying agents and trypsin, which alter the structure of the individual milk components casein, lipid and milk fat globule membrane were without effect on infectivity titres.
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Blackwell et al. (1983) studied Foot-and-mouth disease virus in milk. Physicochemical treatments (e.g., SDS, chelating agents, trypsin) was evaluated on Infectivity titres in bovine kidney cells. Treatment of skim-milk with SDS increased foot-and-mouth disease virus infectivity titres, suggesting the release of virus particles from dissociated casein micelle subunits.
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