Peptide vaccine with glucopyranosyl lipid A-stable oil-in-water emulsion for patients with resected melanoma

被引:7
|
作者
Grewal, Eric P. [1 ]
Erskine, Courtney L. [2 ]
Nevala, Wendy K. [3 ]
Allred, Jacob B. [4 ]
Strand, Carrie A. [4 ]
Kottschade, Lisa A. [1 ]
McWilliams, Robert R. [1 ]
Dronca, Roxana S. [5 ]
Yakovich, Adam J. [6 ]
Markovic, Svetomir N. [1 ]
Block, Matthew S. [1 ]
机构
[1] Mayo Clin Rochester, Div Med Oncol, 200 First St SW, Rochester, MN 55905 USA
[2] Dept Immunol, 200 First St SW, Rochester, MN 55905 USA
[3] Div Oncol Res, 200 First St SW, Rochester, MN 55905 USA
[4] Dept Biostat & Informat, 200 First St SW, Rochester, MN 55905 USA
[5] Mayo Clin Jacksonville, Dept Hematol Oncol, 4500 San Pablo Rd, Jacksonville, FL 32224 USA
[6] Immune Design Inc, 1616 Eastlake Ave E 310, Seattle, WA 98102 USA
关键词
glucopyranosyl lipid A; immunotherapy; MART-1; melanoma; peptide; Phase I; T cell; vaccine; T-CELLS; GLA-SE; ADJUVANT; RESPONSES; INTERLEUKIN-2; EXPRESSION; MULTIPLE; TRIAL;
D O I
10.2217/imt-2020-0085
中图分类号
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号
100102 ;
摘要
Aim:We tested the safety and immunogenicity of a novel vaccine in patients with resected high-risk melanoma.Patients & methods:HLA-A2-positive patients with resected Stage II-IV melanoma were randomized to receive up to three vaccinations of melanoma-associated peptide (MART-1a) combined with a stable oil-in-water emulsion (SE) either with the Toll-like receptor 4 agonist glucopyranosyl lipid A (GLA-SE-Schedule 1) or alone (SE-Schedule 2). Safety and immunogenicity of the vaccines were monitored.Results: A total of 23 patients were registered. No treatment-related grade 3 or higher adverse events were observed. Increases in MART-1a-specific T cells were seen in 70 and 63% of Schedule 1 and Schedule 2 patients, respectively.Conclusion:Both vaccine schedules were well-tolerated and resulted in an increase in MART-1a-specific T cells.
引用
收藏
页码:983 / 995
页数:13
相关论文
共 50 条
  • [21] Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase
    Kellerby, Sarah S.
    Gu, Yeun Suk
    McClements, D. Julian
    Decker, Eric A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (26) : 10222 - 10227
  • [22] Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
    Herrero, A. M.
    Carmona, P.
    Pintado, T.
    Jimenez-Colmenero, F.
    Ruiz-Capillas, C.
    FOOD CHEMISTRY, 2012, 135 (01) : 133 - 139
  • [23] Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion
    Kim, Jeongha
    Choe, Eunok
    FOOD SCIENCE AND BIOTECHNOLOGY, 2016, 25 (04) : 1017 - 1022
  • [24] Lipid Transfer in Oil-in-Water Isasome Emulsions: Influence of Arrested Dynamics of the Emulsion Droplets Entrapped in a Hydrogel
    Ramon Iglesias, Guillermo
    Pirolt, Franz
    Sadeghpour, Amin
    Tomsic, Matija
    Glatter, Otto
    LANGMUIR, 2013, 29 (50) : 15496 - 15502
  • [25] Study of Structured Lipid-Based Oil-in-Water Emulsion Prepared with Sophorolipid and its Oxidative Stability
    Xue, Cheng-Lian
    Solaiman, Daniel K. Y.
    Ashby, Richard D.
    Zerkowski, Jonathan
    Lee, Jeung Hee
    Hong, Soon-Taek
    Yang, Dan
    Shin, Jung-Ah
    Ji, Chen-Ming
    Lee, Ki-Teak
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2013, 90 (01) : 123 - 132
  • [26] The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion
    Yao, Xiaolin
    Nie, Ke
    Chen, Yu
    Jiang, Fatang
    Kuang, Ying
    Yan, Heng
    Fang, Yapeng
    Yang, Hao
    Nishinari, Katsuyoshi
    Phillips, Glyn O.
    FOOD HYDROCOLLOIDS, 2018, 74 : 78 - 86
  • [27] Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion
    Jeongha Kim
    Eunok Choe
    Food Science and Biotechnology, 2016, 25 : 1017 - 1022
  • [28] Effect of an oil-in-water emulsion on the tear physiology of patients with mild to moderate dry eye
    Khanal, Santosh
    Tomlinson, Alan
    Pearce, Edward I.
    Simmons, Peter A.
    CORNEA, 2007, 26 (02) : 175 - 181
  • [29] Systematic comparison of structural and lipid oxidation in oil-in-water and water-in-oil biphasic emulgels: effect of emulsion type, oil-phase composition, and oil fraction
    Chen, Xiao-Wei
    Hu, Qi-Hua
    Li, Xiao-Xiao
    Ma, Chuan-Guo
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 102 (10) : 4200 - 4209
  • [30] Development of a novel oil-in-water emulsion and evaluation of its potential adjuvant function in a swine influenza vaccine in mice
    Jinqiu Zhang
    Jinfeng Miao
    Xiangan Han
    Yu Lu
    Bihua Deng
    Fang Lv
    Yanhong Zhao
    Chan Ding
    Jibo Hou
    BMC Veterinary Research, 14