乙肝基因重组疫苗对烹饪专业大学生的免疫效果

Immune Effect of Recombinant yeast-derived Hepatitis B Vaccine (YDV) among Students Majoring in Cuisine

目的 探讨国产乙肝基因重组疫苗对烹饪专业大学生的免疫效果。方法 应用两批国产酵母重组乙肝疫苗和一批国产血源疫苗 ,采用 0、1、6月免疫程序 ,对 466名烹饪专业大学生进行 4年免疫效果对照观察。以酶联免疫 (ELISA)试验检测观察对象乙肝病毒(HBV)血清学标志物。结果 完成 3针免疫后 1年和 2年 ,国产酵母重组疫苗组乙肝表面抗体 (抗 -HBs)阳性率分别为 54 .0 0 %和 48.39% ,均显著低于血源疫苗组阳性率 77.78%、70 .97% (χ2 =4.2 2 ,P <0 .0 5 ;χ2 =4.2 8,P <0 .0 5)。结论 国产乙肝基因重组疫苗的安全性好 ,但免疫效果较血源疫苗差。在大力推广使用酵母重组乙肝疫苗的同时 ,尚需继续追踪观察其具体免疫保护效果。

Objective To observe the immune protective effect of home-produced recombinant yeast-derived hepatitis Vaccine (YDV) among students majoring in cuisine. Methods 466 students were randomly assigned to receive two batches of YDV or one batch of home-produced plasma-derived hepatitis B Vaccine thrice in 0, l, 6 months, a follow-up study on the immune effect was conducted for 4 years. The serum markers of hepatitis B virus (HBV) were examined with the ELISA experiment. Results After 1 and 2 years the third immunizations were completed, the positive rates of anti-HBs were 54.00 % and 48.39 % in students inoculated with YDV, which is obviously lower than 77.78% and 70.97% in students inoculated with home-produced plasma derived hepatitis B vaccine (χ 2=4.22, P <0.05 and χ 2=4.28, P <0.05). Conclusions YDV is safer, but it is inferior to home-produced plasma-derived hepatitis B vaccine in the immune effect. While YDV is recommended energetically, its immune effect should be observed continually.