This document discusses different types of vaccines and their production. There are several types of vaccines including live attenuated vaccines containing live microorganisms that cause limited infection, killed/inactivated vaccines containing dead microorganisms, recombinant vaccines produced using DNA technology, DNA vaccines where DNA is injected directly, and cocktail vaccines containing multiple vaccines. Vaccines are produced by growing and attenuating microorganisms, purifying antigens, adding adjuvants, stabilizers and preservatives, and formulating the final vaccine preparation. Some risks associated with vaccines include the vaccine itself causing illness, overstimulating the immune system, and allergic reactions to vaccine components.

1. VACCINE
S
TYPES
AND
PRODUCTIO
N BY:
M.Priya Dharshana
Research Scholar (Botany)
V.O.Chidambaram College
Thoothukudi.

2. INTRODUCTION
 A vaccine is a biological preparation
that improves immunity to a particular
disease
 It contains certain agents that
stimulates body’s immune system to
recognize the foreign agents.

3. Ideal
vaccines

4. Mechanism of
vaccine When disease causing
microorganism enter the body they
intiate the immune response.
 These antigens(vaccines) trigger the
production of antibodies by the
immune system.
 Antibodies bind to the corresponding
antigens and induce their destruction
by other immune cells.

6. TYPES OF
VACCINES There are several types of vaccines in
use. They are:
 Live attentuated vaccine
 Killed vaccines
 Recombinant vaccines
 DNA vaccines
 Cock tail vaccines

7. Live Attentuated
Vaccine These vaccines are composed of
live microorganisms
 They cause limited infection to their
hosts to induce the immune system
but insufficient to cause disease
 Tomake an attentuated vaccine, the
pathogen is grown in foreign host
such as animals, eggs or tissue
culture under condition that makes it
less virulent.

8. Killed/Inactivated
Vaccines When it is unsafe to use live
microorganisms to prepare vaccines,
they are killed or inactivated.
 The micro organisms are made non
pathogenic by giving treatment with
heat so that they cannot replicate at
all.

11. Recombinant
Vaccines These vaccines are produced using
DNA recombinant technology.
 Here the genes for desired antigens
of a microbe are inserted into a
vector.
 The vector is grown and the antigen is
purified and injected as a sub unit
vaccine.

13. DNA
Vaccines DNA vaccines have induced
both humoral and cellular
immunity.
 The DNA is injected into the
animals usually with a gene gun.
 DNA can be introduced into the
tissues by bombarding the skin with
DNA coated gold particles/The DNA
is introduced into the nasal tissue as
nose drops.

15. Cocktail
vaccines A cock tail vaccine is a mixture
of different vaccines
 They are effective against more than
one disease.
 For example- MMR vaccine is
effective against Mumps, Measles
and Rubella

16. EDIBLE
VACCINES Here transgenic plants are
used as vaccine production
system.
 Edible vaccines are currently
developed for number of human and
animal diseases.

20. Production of
Vaccines Vaccine production has several
stages. They are
 Inactivation-It involves making of
the antigen preparation
 Purification-The isolated
antigen is purified
 Formulation-The purified antigen is
combined with adjuvants, stabilizers
and preservatives to form the final
vaccine preparation.

21. GROWING
MICROORGANISMS:
 Bacteria- Batch culture /
Continuous culture.
 Virus-Cultured in cell tissue cultures,
Bird embryos and live animal tissue.

22. Attentuation
: It is the process of elimination or
reducing the virulence of the
pathogen.
 It is achieved by
a) Chemical treatment(with
formaldehyde or acetone.)
b) Heat treatment
c) Growing under adverse conditions
d) Propagation in unnatural host

23. Formulation of
vaccine It is the part of the vaccine other
than microorganisms.
 They weakens the organism in
the vaccine.
 Sterile water, saline or fluids
containing proteins are used for
this purpose

24. PRESERVATIVES AND
STABILISERS
 Monosodium glutamate and 2-
phenoxy ethanol are used as
stabilisers to help the vaccine remain
unchanged even when it is exposed
to heat, light, acidity and humidity.

25. Adjuvant
s Adjuvants enhance the
vaccine immunogenecity
 Aluminium gels or salts(Alum) is
used as an enhancer in several
vaccines such as
a) Haemophilus influenza
b) Inactivated polio virus
c) HepatitisA

27. Risks associated with
Vaccines: Sometimes the vaccine itself
causes illness.
 It may over stimulate the immune
system
 Some individuals may have an
allergic reaction to the vaccines
produced from chicken
eggs/transgenic plants.