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by MathMonkeyMan 106 days ago
Yep! But you are also a mouse who has limited venues in which to complain.

I wonder if the vaccine causes inflammatory and other unpleasant responses when administered. If so, I wonder if those responses go away after the last dose, when the three months of protection begin.

Here are the two paragraphs that I found interesting:

> The new vaccine, for now known as GLA-3M-052-LS+OVA, mimics the T cell signals that directly stimulate innate immune cells in the lungs. It also contains a harmless antigen, an egg protein called ovalbumin or OVA, which recruits T cells into the lungs to maintain the innate response for weeks to months.

> In the study, mice were given a drop of the vaccine in their noses. Some recieved multiple doses, given a week apart. Each mouse was then exposed to one type of respiratory virus. With three doses of the vaccine, mice were protected against SARS-CoV-2 and other coronaviruses for at least three months.
1 comments
Terr_ 106 days ago
> It also contains a harmless antigen, an egg protein called ovalbumin or OVA

Here's hoping the final product doesn't have a side-effect of inducing an allergy to the main component of egg-whites.

Although even if that happened... Would it only apply to the raw materials, as opposed to cooked products where the ovalbumin was denatured by heat?

Edit: No, wait! What about "safe to eat" cookie-dough, which uses heat-treated flour and pasteurized eggs as ingredients!? The might still have intact ovalbumin, and obviously I can't give it up.

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shiroiuma 106 days ago
And what about people who eat actual raw egg? I routinely eat freshly-made cake batter (made with raw eggs; I just clean the bowl, I don't actually gobble tons of raw cake batter), for instance. It's perfectly safe because I live in a country where they actually check eggs for salmonella before selling them and people routinely eat raw eggs on top of things.
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kuerbel 105 days ago
Raw flour is just as dangerous. It can contain e coli and salmonella, among other bacteria.
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riffraff 105 days ago
AFAIK people with egg white allergy also have to avoid cooked foods.

My understanding (not a chemist nor doctor) is that it's specific bits of the protein that trigger the allergic reaction, so eve if the whole protein breaks down parts of it will survive and will cause trouble.

I suppose this is similar to how we use broken down bits of virus to trigger immune reactions with vaccines.

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