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Thermostabilization and Thermosensitization of Herpesvirus

1965; American Society for Microbiology; Volume: 90; Issue: 6 Linguagem: Inglês

10.1128/jb.90.6.1632-1637.1965

1098-5530

Craig Wallis, Joseph L. Melnick,

Cytomegalovirus and herpesvirus research

Wallis, Craig (Baylor University College of Medicine, Houston, Tex.), and Joseph L. Melnick . Thermostabilization and thermosensitization of herpesvirus. J. Bacteriol. 90: 1632–1637. 1965.—Herpesvirus, long considered as one of the most thermolabile of viruses, was stabilized by 1 m Na 2 SO 4 or Na 2 HPO 4 so that it withstood heating at 50 C, but the virus was not protected by 1 m MgCl 2 , MgSO 4 , or KH 2 PO 4 , or 2 m KCl or NaCl; 1 m Na 2 SO 4 also stabilized herpesvirus at 25 and 37 C. In contrast, herpesvirus was made extremely thermosensitive in the presence of isotonic salt concentrations or of isotonic tris(hydroxymethyl)aminomethane buffer, especially at p H 7.2 or above. Partially purified virus was relatively thermostable when suspended in distilled water at p H 7.2, but in Earle's salt solution the virus immediately became thermosensitive. As found in tissue culture harvests, herpesvirus was thermolabile, but the virus was rendered stable at 50 C by simple dilution in distilled water. Protection by proteins or amino acids, generally accepted as virus-stabilizing agents, did not seem to be the result of a direct effect upon herpesvirus. The present data suggest that the added proteins counteract in part thermosensitizing effects of the salts contained in the virus harvest.