A tomato-based COVID-19 vaccine developed in Uzbekistan
Uzbekistan
The TOMOVAC vaccine was tested on mice and human volunteers. As a result, it was proved that neutralising antibodies are formed in large quantities in blood serum and intestine.
Uzbek scientists on the basis of genetic vectors and tomato plant have created a new generation vaccine against coronavirus infection COVID-19, which for the first time can be consumed directly from tomatoes. This was reported in the Ministry of Agriculture.
It is noted that the scientists placed a fragment of the gene encoding the S1 protein of the coronavirus into special vectors and incorporated it into the genome of tomato cells. From these cells, a tomato plant was obtained that regularly produces S1 protein antigen. Tomato fruits derived from these plants were shown to synthesise stable S1 antigenic protein in an amount of 0.77 µg/g and were selected as a carrier for the TOMAVAC vaccine.
In the first phase of immunogenicity and biosafety trials conducted on human volunteers, when they consumed 50 grams (38.5 µg of S1 antigen) of tomatoes (TOMAVAC) for lunch for 3 days (a total of 150 grams of tomatoes or 115.5 µg of S1 antigen), the activity of neutralising antibodies in their serum reportedly increased 1.2-fold per week (average +42.28 BOU/ml) compared to the first day. No adverse effects were observed in the volunteers.
This strain proved to be a safe vaccine providing two-step (intestinal mucosal and blood) protection. It was presented to the scientific community as the first COVID-19 vaccine intended for immediate use.
It is noted that the scientists placed a fragment of the gene encoding the S1 protein of the coronavirus into special vectors and incorporated it into the genome of tomato cells. From these cells, a tomato plant was obtained that regularly produces S1 protein antigen. Tomato fruits derived from these plants were shown to synthesise stable S1 antigenic protein in an amount of 0.77 µg/g and were selected as a carrier for the TOMAVAC vaccine.
In the first phase of immunogenicity and biosafety trials conducted on human volunteers, when they consumed 50 grams (38.5 µg of S1 antigen) of tomatoes (TOMAVAC) for lunch for 3 days (a total of 150 grams of tomatoes or 115.5 µg of S1 antigen), the activity of neutralising antibodies in their serum reportedly increased 1.2-fold per week (average +42.28 BOU/ml) compared to the first day. No adverse effects were observed in the volunteers.
This strain proved to be a safe vaccine providing two-step (intestinal mucosal and blood) protection. It was presented to the scientific community as the first COVID-19 vaccine intended for immediate use.
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