Features of the humoral response to immunization "Gam-COVID-Vac" and in patients with COVID-19.

The paper present the results of a survey of people who have undergone immunization with a combined vector vaccine for the prevention of coronavirus infection COVID-19 «Sputnik V - Gam-COVID-Vac¼, as well as COVID-19 recovalents. Using a quantitative enzyme-linked immunosorbent assay, the levels of specific IgG were determined in persons who had had different degrees of severity before vaccination, in persons who were immuno-negative before immunization, as well as in convalescents who had undergone coronavirus infection of varying severity. The immunological targeting of antibodies against various SARS-CoV-2 proteins is considered.

About quantitative determination of the D-dimer in the blood by immunochromatographic method.

The paper presents the results of the development of a technology for the quantitative determination of D-dimer in blood with an immunochromatographic (LFIA) kit of reagents «LFIA-D-dimer¼ and instrument accounting of the results. Registration and processing of the digitized indicator of the intensity of staining of the LFIA-test strip using the LFIA-analyzer software allows quantifying the D-dimer content in the sample (in ng DDU/ml). The effectiveness of the proposed approach was evaluated on 258 clinical samples examined in the LFIA with visual and instrument accounting of the results, in comparison with the indicators of D-dimer determination in ELISA. The high reproducibility of the digitized LFIA results was shown - the coefficient of variation (CV) for samples in the range of 100-300 ng DDU/ml (near-threshold in relation to pathological values) was 2.5-5.1%; a tendency to increase CV with a further increase in the concentration of D-dimer was traced. A high correlation of the digitized LFIA result with the research data in the ELISA has been established, which makes it possible to recommend the technology for widespread use in urgent medicine.

Immunochromatographic test for differentiation detection of IgM and IgG to SARS-CoV-2.

The study presents the results of the creation and evaluation of the diagnostic characteristics of the rapid immunochromatographic test for the qualitative detection and differentiation of IgM/IgG antibodies to SARS-CoV-2 in human serum, plasma, and whole blood "ИХА-COVID-19-IgM / IgG". Have been tested some samples without antibodies to SARS-CoV-2 and a samples with two and one type of specific antibodies. The coincidence of the results of immunochromatographic analysis with the results of the immunochemiluminescent method was 87.2%. Test kit can be use as the rapid diagnostic test in the context of the COVID-19 pandemic and to assess the immune status of convalescents.

[Heat shock-induced changes in the respiration of the yeast Saccharomyces cerevisiae]. / Izmenenie dykhaniia pri deistvii teplovogo shoka na drozhzhi Saccharomyces cerevisiae.

The incubation of Saccharomyces cerevisiae at elevated temperature (45 degrees C) stimulated the respiration of yeast cells and decreased their survival rate. The respiration-deficient mutant of this yeast was found to be more tolerant to the elevated temperature than the wild-type strain. At the same time, the cultivation of the wild-type strain in an ethanol-containing medium enhanced the respiration, catalase activity, and thermotolerance of yeast cells, as compared with their growth in a glucose-containing medium. It is suggested that the enhanced respiration of yeast cells at 45 degrees C leads to an intense accumulation of reactive oxygen species, which may be one of the reasons for the heat shock-induced cell death.

[Effect of sodium azide on heat-shock resistance in Saccharomyces cerevisiae and Debaryomyces vanriji yeasts]. / Vliianie azida natriia na ustoichivost' k teplovomu shoku drozhzhei Sacharomyces cerevisiae i Debaryomyces vanriji.

The pretreatment of Saccharomyces cerevisiae and Debaryomyces vanriji with sodium azide was found to induce thermotolerance in both yeasts, whereas sodium azide used in combination with heat shock enhanced the thermotolerance of S. cerevisiae and substantially decreased the thermotolerance of D. vanriji. It is suggested that the different responses of the yeasts to sodium azide during heat shock are due to the different functional organizations of their mitochondrial apparatus.