The Potential of the Rice Value Chain in the Mekong Delta to Develop High Value Export Markets

This study aims at analyzing the current status of the rice value chain in the Mekong Delta focusing on export channels. The study assessed primary data collected from respondents related to the chain in the year 2020. Research results show that about 35% of rice in the region is used for export, of which most of the rice exported belongs to the high quality segment. Although improvements achieved recently, the regional rice value chain still faces many limitations. The study proposes solutions to strengthen the rice value chain and increase the volume of high quality rice exported into more demanding high income markets

Application of value chain analysis in understanding the losses and wastes of cassava in Vietnam

To reduce post-harvest losses and foster development of cassava, it is necessary to evaluate the full range of activities required to bring fresh cassava root through different stages of production, processing, and marketing until it reaches the end-user. A Value Chain Analysis (VCA) provides the approach for such an understanding in that it is a process of tracing a product’s flow from the point of production to the point of consumption along with tracing the roles and relationships of different actors and stakeholder at different points in the value chain. This paper provides an overview of the main cassava value chains in Vietnam, and the extent and nature of losses and wastes in those value chains

In vitro antioxidant activity and bioactive compounds from Calocybe indica

Nowadays, the use of mushrooms in medicine is ubiquitous and has achieved particular success. The antioxidants in mushrooms can deactivate free radicals. This study assesses the antioxidant potential of mushroom Calocybe indica with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging methods and the total antioxidant capacity. The mushroom’s ethanol extract exhibits acceptable activity with a low IC50 value (240.11 μg/mL), approximately 2.9 times lower than that of the mushroom Ophiocordyceps sobolifera extract. The ABTS scavenging rate of the extract is around 60% at 500 µg/mL, and the total antioxidant capacity is equivalent to 64.94 ± 1.03 mg of GA/g or 77.42 ± 0.42 μmol of AS/g.  The total phenolics, flavonoids, polysaccharides, and triterpenoids are equivalent to 29.33 ± 0.16 mg of GAE/g, 17.84 ± 0.11 mg of QUE/g (5.04 ± 0.04%), and 4.96 ± 0.04 mg of oleanolic acid/g, respectively. Specifically, the total triterpenoid content has been reported for the first time. The mushroom can have potential biomedical applications

TỔNG HỢP VÀ ĐẶC TRƯNG hydrogel glucomannan – poly(acrylic acid) NHẠY pH ĐỊNH HƯỚNG ỨNG DỤNG TRONG HỆ THỐNG PHÂN PHỐI 5-aminosalicylic acid CÓ KIỂM SOÁT

In this study, glucomannan-poly(acrylic acid) hydrogels were synthesized under different conditions. The hydrogels consist of glucomannan and acrylic acid and are crosslinked by N,N-methylene-bis-(acrylamide). The structure and morphology of the hydrogels were investigated by using Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). The swelling ratio, biodegradation and pH-sensitive properties, relationship between hydrogel swelling rate and 5-ASA adsorption-desorption capacity, influence of medium pH on 5-ASA desorption, and 5-ASA adsorption kinetics were studied. The swelling ratio of the synthesized hydrogel samples is 16.70–56.21 times. This ratio is low in the pH 1.0 media and increases significantly in the pH 7,4 media. The hydrogels are biodegradable in the presence of cellulase (400 U·mg–1) in a pH 7.4 phosphate buffer at 37 °C (69.8% after ten days; the cellulase concentration 1.5 g·L­–1). The hydrogels exhibit high adsorption and desorption capacities for 5-ASA. The adsorption kinetics follows the pseudo-first-order model. These hydrogels can be applied to smart drug delivery systems.Trong nghiên cứu này, hydrogel glucomannan-poly(acrylic acid) đã được tổng hợp ở các điều kiện khác nhau với mục đích ứng dụng vào hệ thống phân phối thuốc 5-amiosalicylic acid (5-ASA) có kiểm soát. Hydrogel được tạo thành từ glucomannan và acrylic acid với tác nhân liên kết N,N-methylene-bis-(acrylamide). Cấu trúc và hình thái của hydrogel được nghiên cứu bằng phổ hồng ngoại chuyển dịch Fourier (FT-IR) và kính hiển vi điện tử quét (SEM). Tỷ lệ trương nở, tính chất phân huỷ sinh học và nhạy pH, mối quan hệ giữa tỷ lệ trương nở của hydrogel và khả năng hấp phụ-giải hấp 5-ASA, ảnh hưởng của pH môi trường để khả năng giải hấp 5-ASA và động học hấp phụ 5-ASA đã được nghiên cứu. Kết quả cho thấy tỷ lệ trương nở của các mẫu hydrogel là 16,70–56,21 lần. Tỷ lệ trương nở của hydrogel thấp ở môi trường pH 1 và tăng lên đáng kể trong môi trường pH 7,4.  Cellulase (400 U·mg–1) trong môi trường đệm pH 7,4 ở 37 °C có khả năng phân hủy sinh học hydrogel (69,8% sau 10 ngày; nồng độ cellulase 1,5 g·L–1). Hydrogel có cả khả năng hấp phụ và giải hấp tốt 5-ASA. Động học quá trình hấp phụ tuân theo mô hình biểu kiến bậc 1. Đây là vật liệu có tiềm năng ứng dụng trong phát triển hệ thống phân phối thuốc thông minh

Ventilator-associated respiratory infection in a resource-restricted setting: impact and etiology.

BACKGROUND: Ventilator-associated respiratory infection (VARI) is a significant problem in resource-restricted intensive care units (ICUs), but differences in casemix and etiology means VARI in resource-restricted ICUs may be different from that found in resource-rich units. Data from these settings are vital to plan preventative interventions and assess their cost-effectiveness, but few are available. METHODS: We conducted a prospective observational study in four Vietnamese ICUs to assess the incidence and impact of VARI. Patients ≥ 16 years old and expected to be mechanically ventilated > 48 h were enrolled in the study and followed daily for 28 days following ICU admission. RESULTS: Four hundred fifty eligible patients were enrolled over 24 months, and after exclusions, 374 patients' data were analyzed. A total of 92/374 cases of VARI (21.7/1000 ventilator days) were diagnosed; 37 (9.9%) of these met ventilator-associated pneumonia (VAP) criteria (8.7/1000 ventilator days). Patients with any VARI, VAP, or VARI without VAP experienced increased hospital and ICU stay, ICU cost, and antibiotic use (p < 0.01 for all). This was also true for all VARI (p < 0.01 for all) with/without tetanus. There was no increased risk of in-hospital death in patients with VARI compared to those without (VAP HR 1.58, 95% CI 0.75-3.33, p = 0.23; VARI without VAP HR 0.40, 95% CI 0.14-1.17, p = 0.09). In patients with positive endotracheal aspirate cultures, most VARI was caused by Gram-negative organisms; the most frequent were Acinetobacter baumannii (32/73, 43.8%) Klebsiella pneumoniae (26/73, 35.6%), and Pseudomonas aeruginosa (24/73, 32.9%). 40/68 (58.8%) patients with positive cultures for these had carbapenem-resistant isolates. Patients with carbapenem-resistant VARI had significantly greater ICU costs than patients with carbapenem-susceptible isolates (6053 USD (IQR 3806-7824) vs 3131 USD (IQR 2108-7551), p = 0.04) and after correction for adequacy of initial antibiotics and APACHE II score, showed a trend towards increased risk of in-hospital death (HR 2.82, 95% CI 0.75-6.75, p = 0.15). CONCLUSIONS: VARI in a resource-restricted setting has limited impact on mortality, but shows significant association with increased patient costs, length of stay, and antibiotic use, particularly when caused by carbapenem-resistant bacteria. Evidence-based interventions to reduce VARI in these settings are urgently needed

Лексические средства связности в речи телеведущего в жанре интерактивной белорусскоязычной телебеседы

Материалы XII Междунар. науч. конф. студентов, магистрантов, аспирантов и молодых ученых, Гомель, 16–17 мая 2019 г

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology