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Expression of Zinc Finger Protein Zat12 from Arabidopsis thaliana in Escherichia coli

Le Thi Tuyet Cham, Vu Ngoc Thang, Tran Anh Tuan, Vu Thi Thuy Hang

Received: Oct 26, 2018 / Published: Jul 22, 2020
The C2H2 zinc finger protein ZAT12 has been classified as a plant core abiotic stress response gene in the early response to multiple stresses. ZAT12 links the iron deficiency and oxidative stress responses through the direct interaction with/and negative regulation of a central regulator - FIT. For further research on the regulation of the ZAT12 protein in planta, a huge quantity of ZAT12 proteins is required to inject into mice for the generation of ZAT12 antiserum. In this study, the gene encoding the ZAT12 protein from Arabidopsis thaliana was cloned into the expression vector - pETBlue-2 and then overexpressed in E. coli T7. A high expression level was indicated by SDS-PAGE. Immunoblot demonstrated successful expression using a bacterial expression system.
Determination of Optimal Levels of Energy, Protein, and Fiber in the Diets of New Zealand White Growing Rabbits Based on Nutrient-Response Models

Nguyen Xuan Trach, Tran Hiep, Nguyen Thi Duong Huyen, Nguyen Van Dat

Received: Jan 09, 2019 / Published: Jun 06, 2019
A study was conducted to estimate the optimal levels of energy, protein, and fiber in the diets of New Zealand White (NZW) growing rabbits fed on fresh green forage available in North Vietnam. Mathematical modelling of nutrient-response curves was applied for the study. A total of 125 male growing rabbits at 6 weeks of age were randomly divided into 25 groups of 5 each to be fed on diets with an array of different levels of metabolizable energy (ME), crude protein (CP), and acid detergent fiber (ADF) by means of varying the ratio between fiber rich grasses, viz. elephant grass (Pennisetum purpureum), Setaria grass (Setaria sphacelata), or Para grass (Brachiaria mutica), and protein rich forages, viz. water spinach (Ipomoea aquatica) vines, sweet potato (Ipomoea batatas) vines, or Trichantera leaves (Trichanthera gigantea), in the basal diets. The average daily gain (ADG) and feed conversion ratio (FCR) were used as key responses of the rabbits to varied levels of ME, CP, and ADF in the diets. The results showed that the levels of ME, CP, and ADF in the diets strongly affected the ADG and FCR of the rabbits following curvilinear patterns with the highest ADG and lowest FCR when the diet contained 2106-2162 Kcal ME kg-1 DM with 16.5-16.8% CP and 21.9-22.4% ADF. Therefore, these levels of nutrients were considered to be optimal in the diets of NZW growing rabbits fed on local forages.
Development of a Dot-Elisa Assay for Diagnosis of Southern Rice Black-Streaked Dwarf Disease in the Field

La Duc Duy, Do Thi Hanh, Bui Thi Thu Huong, Pham Thu Hang, Ha Viet Cuong, Pham Xuan Hoi, Dam Quang Hieu, Nguyen Duy Phuong

Received: Aug 09, 2021 / Published: Sep 30, 2022
Outbreaks of the Southern rice black-streaked dwarf virus (SRBSDV) have caused significant losses in many rice-growing areas in Vietnam, especially in both North and Central Vietnam in recent years. To detect the virus, traditional reverse transcription polymerase chain reaction (RT-PCR) methodology and immunoassays are currently employed. RT-PCR is accurate but requires expensive chemicals and instruments, as well as complex procedures that limit its applicability for field tests. To develop a cheaper, simpler, and reliable SRBSDV diagnosis assay based on the dot-enzyme-linked immunosorbent assay (dot-ELISA) method, anti-SRBSDV polyclonal antibodies were produced by using the antigens derived from the P10 coat protein of SRBSDV, which was achieved from a previous study. The IgG antibody purified from the antiserum of recombinant P10-immunized mice by protein A-agarose affinity chromatography could specifically detect both the target protein and SRBSDV at a dilution of 1:100000. In the trial test of SRBSDV diagnosis, the dot-ELISA assay using the obtained anti-SRBSDV antibody showed an accuracy rate of 90.9% in comparison with the standard RT-PCR assay. These results are important premises for the large-scale application of dot-ELISA assay for SRBSDV diagnosis in order to protect rice crops against viral disease damage.
Generation of Synthetic Peptide-Specific Antibody for the Development of A Southern Rice Black-Streaked Dwarf Virus Diagnostic Test

Do Thi Hanh, Nguyen Anh Minh, Nguyen Van Cuu, Phung Thi Thanh Huong, Pham Xuan Hoi, Nguyen Duy Phuong

Received: May 18, 2020 / Published: Oct 29, 2021
Southern rice black-streaked dwarf virus (SRBSDV) causes severe epidemical disease on rice with the infected area up to millions of hectares in South China and North and Central of Vietnam. So far, there are no effective, cheap, quick, and practicable methods for diagnosing SRBSDV. The conventional RT-PCR technique is the most popular method for detecting SRBSDV with high accuracy. However, it is hard to apply this method for large-scale SDBSDV diagnosis because of the requirements of expensive reagents and instruments, as well as complex procedures. Meanwhile, SRBSDV diagnostic techniques based on antigen detection have outstanding advantages due to their low cost, easy manipulation, and wide application possibility. Today, there are still no commercially available specific antibodies to SRBSDV. In a previous study, to develop the SRBSDV diagnostic technique by the ELISA technique, a SRBSDV specific antibody was generated by a recombinant P10 envelope protein (66kDa), which has a titer of 1:5,000. In this study, we continued to study the production of SRBSDV specific polyclonal antibodies from small antigen–rich peptides from the SRBSDV P10 envelope protein. The resulting purified antibody can specifically bind to the P10 protein and at the diluted concentration of 1:100,000 it can detect SRBSDV in infected rice samples via the dot-blot technique. Our research results open up new opportunities for proactive antibodies to develop a SRBSDV membrane rapid diagnostic kit.
Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

Nguyen Duc Doan

Received: Mar 06, 2019 / Published: Dec 24, 2019
The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.
Study on Meat Yield and Quality Characteristics of Hac Phong Chicken

Nguyen Thi Phuong Giang, Nguyen Thi Vinh, Nguyen Thi Chau Giang, Pham Kim Dang

Received: Feb 22, 2022 / Accepted: Sep 22, 2022 / Published: Sep 30, 2022
The study aimed to evaluate meat yield and meat quality of Hac Phong chickens. A total of 100 birds (50 males and 50 females)from 1 days of agewas raised at the experimental station of Faculty of Animal Science, Vietnam National University of Agriculture . The chickens were fed ad libitum with a complete compound feed. Twenty chickens (10 males and 10 females) were slaughtered at 20 weeks of age with an average live weight of 1303.70 kg. The results found the carcass, breast, and thigh meat percentages were 70.36%, 16.16%, and 22.42%, respectively. The pH value at 15 min and 24 h post-mortem were in the normal range. The color of the meat was dark. The L* (lightness) value was low. The drip loss and cooking loss percentages were low while the tenderness was high. Hac Phong chicken meat contained a high crude protein content (27.71%) and low cholesterol content (25.45%).
Effects of Dietary Supplementation with a Mixed Powder of Medicinal Plants on the Growth Performance, Carcass Characteristics, Chemical Composition, and Meat Quality of Pigs

Nguyen Cong Oanh, Nguyen Thi Huyen, Nguyen Dinh Tien, Vu Dinh Ton

Received: Jun 17, 2021 / Published: Dec 31, 2021
The study was conducted to evaluate the effects of a medicinal plant mixture (MP) (60% Bindens pilosa L., 15% Urena lobata L., 15% Pseuderanthemum palatiferum, 5% Ramulus Cinnamomi, and 5% Illicium verum Hook. f.) as a feed additive to promote the growth performance and meat quality of grower-finisher pigs. Forty-eight crossbred pigs (Duroc × (Landrace × Yorkshire)), with initial live body weights of 30.3 ± 1.42kg, were randomly allocated to four dietary groups, with three replicates of each group and four animals per replicate. The experimental pigs were fed a basal diet supplemented with MP powder at 0, 20, 40, or 60 g kg-1 of feed (T0, T20, T40, and T60) for 15 weeks. The growth performance, carcass quality parameters, chemical composition, fatty acids, and cholesterol contents of the pig meat were measured. There were no statistical differences (P> 0.05) in the final live body weight, overall average daily gain, average daily feed intake, and feed conversion ratio among the control and MP treatments. MP supplementation significantly increased the protein content (P = 0.02) and decreased the cholesterol content (P = 0.04) of raw longissimus dorsi muscle. The obtained results indicate that the dietary MP supplementation tested could have the potential to improve meat quality and decrease the cholesterol content in pork with no adverse effects on the growth performance.
Successful Application of Site-directed Mutagenesis Polymerase Chain Reaction to Mutate TMS 11 of the Staphylococcal Multidrug Efflux Protein QacA

Nguyen Thi Hang, Vu Duc Hanh, Dam Van Phai, Lai Thi Lan Huong, Nguyen Thi Phuong, Le Van Truong, Mohsen Chitsaz, Melissa H Brown

Received: Mar 14, 2019 / Published: Aug 12, 2020
Staphylococcus aureus is a major problem in both the clinical setting and within the community. S. aureus can quickly develop resistance to a wide range of antibiotics through a number of different mechanisms, of which, using transporters located in the cell membrane to pump antibiotics out of the cell is the most serious concern. In staphylococcal species, QacA, one such important transporter, is encoded by qacA. QacA is 55kD in size and has 14 transmembrane segments (TMS) (TMS 1-TMS 14). This research describes the mutation process of the amino acid residues in TMS 11 of QacA using site-direct PCR. In this research, 15 primers were successfully designed for site-directed mutagenesis PCR. The site-mutagenesis PCR was successfully conducted to create 15 qacA mutants. These mutants will be used in further functional research of QacA.
Effects of Frozen Storage on the Physical Properties and Sensory Acceptability of Goat’s Milk Yoghurt

Nguyen Duc Doan, Vicky Ann Solah

Received: Feb 14, 2019 / Published: Jun 05, 2020
The effects of frozen storage of goat’s milk on the physicochemical, physical properties, and sensory attributes of goat’s milk yoghurts were evaluated. Four yoghurts were made from goat’s milk stored at 4℃ overnight, and at -6, -20, or -35℃ for 1 month. Goat’s milk yoghurts were stored at 6℃ for 21 days. Protein and lipid contents in all the yoghurts were insignificantly different, however, the total solids content, including the added sugar in the yoghurts made from frozen goat’s milk, significantly increased in comparison with that in the yoghurt made from chilling goat’s milk. The water holding capacity (WHC) and viscosity for all the yoghurts at any period of cold storage were statistically different. No significant differences in pH or titratable acidity for all the yoghurts were observed after 1 day of cold storage; however, these physicochemical properties for the yoghurts after 7 days of storage were significantly different. All the yoghurts after 21 days of storage received similar scores for appearance and texture, but significantly different scores for color, odor, flavor, and overall acceptability.

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