Papers by Huynh Gia Bao 002932
Frontiers in endocrinology, Jul 2, 2024
Human reproduction, May 23, 2024
IEEE Access
The study of metagenomic sequences brings a deep understanding of microbial communities. One of t... more The study of metagenomic sequences brings a deep understanding of microbial communities. One of the crucial steps in metagenomic projects is to classify sequences into different organisms, named the binning problem. In the emerging methods for classification, deep learning is a potential technology to be applicable with high accuracy. However, it is well-known that reference databases, which are highly required by deep learning based methods, are not always available. As a result, some existing binning solutions have applied unsupervised learning processes, but utilizing the strength of deep learning in an unsupervised model is still a challenging problem. This work proposes a binning algorithm for metagenomic sequences, called MetaDEC, which applies a deep unsupervised learning approach. By following the two-phase paradigm, the algorithm firstly divides sequences into groups of overlapping sequences. The groups are then classified into clusters using an adversarial deep embedded clustering technique. Experimental results show that MetaDEC achieves competitive performance compared to existing methods on both simulated and real metagenomic data.
A Quality Index Method developed to assess the freshness of Pangasius hypophthalmus fillets store... more A Quality Index Method developed to assess the freshness of Pangasius hypophthalmus fillets stored on ice showed a high correlation between the index score and storage time. With cross referencing of total viable microbial count and ammonia content analysis, the shelf life of iced fillets was estimated at 12 days based on evaluation of eight sensory parameters.
Tạp chí Khoa học và Công nghệ Biển, 2013
In this reseach, the remote sensing data combined to field survey data and existing results of re... more In this reseach, the remote sensing data combined to field survey data and existing results of reseaches were used to evaluate and analyse distribition change of the typical ecosystems in the Quang Ninh coastal area such as mangrove forest, tidal flat, coral reef and seagrass bed. During the 20 last years, these ecosystems have been reduced largely in the distributive area. About 7,253ha (25.2%) of mangrove area and 10,425ha (21.5%) of tidal flat area were destroyed from 1990-2008. Without good and very good categories, the coral reefs in the Ha Long bay has lost over 30% number of speices, 20.5% number of genus and 70% of area. In the Co To Archipelago, the coral reefs were largely degraded on number of species (over 80%) and distributive area (over 90%) from 2000-2007 period. The seagrass ecosystem has been reduced, over 80% of distribution area, too. The seagrass was discovered before in some sites such as Dam Buon, Ha Coi and Dam Ha bay, but disappeared in 2009. The activities of aquaculture farm, ground filling and fishing by poison; and typhoons and floods are main causes to reduce the distributive area of these typical ecosystems.
Lipid Oxidation, 2013
Publisher Summary This chapter focuses on the factors affecting the development of oxidative dete... more Publisher Summary This chapter focuses on the factors affecting the development of oxidative deterioration in aquatic food products and the efficacies of natural antioxidants in mushroom extracts applied to the products. Lipid oxidation in aquatic food products is affected by numerous factors whether it occurs through enzymatic or non-enzymatic pathways. The main factors that determine the rate and extent of oxidative deterioration in aquatic food products include the lipid substrate, presence of oxygen, pro-oxidants, and inhibitors, as well as storage temperature. Lipid oxidation is one of the major causes of quality loss in aquatic food products. Quality losses are usually evident in the later stages of lipid oxidation and are associated with the attributes of flavor, color, and nutritional value. As the industry has developed, a number of strategies have been established to prevent oxidative deterioration in aquatic food products. Among them, the use of antioxidants has been traditionally believed to be almost the only effective way. Although the most effective function of antioxidants is preventing oxidative deterioration in aquatic food products, the application of antioxidants to food has to be carefully evaluated to achieve the most effective and safest applications. Oxidative spoilage occurs quite rapidly in aquatic food products; therefore, post-harvest application of antioxidants is usually too late to control the action of oxidative compounds in these products. To enhance this method, the combination of antioxidants with other techniques, such as packaging or lower-temperature storage, has been tailored and continually developed. Investigations of anti-oxidative activity and the anti-discoloration efficacy of mushroom extracts will contribute to strategies for stabilizing fresh meat color during lower-temperature storage.
In a trial, lipid oxidation and metmyoglobin formation in the dark meat of yellowtail during chil... more In a trial, lipid oxidation and metmyoglobin formation in the dark meat of yellowtail during chilled storage were significantly controlled by feeding mushroom extract to the fish as a supplement. There was no mortality during the feeding period, and the fish grew normally. These results showed the mushroom extract may be a promising source of natural antioxidants that can be used in aquaculture to improve the quality of fish meat.
Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4... more Superchilling is based on lowering temperature close to the freezing point of the fish (0°C to -4°C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial growth is reduced resulting in extended shelf life. Therefore, the aim of this project summarized in this book has been to investigate whether superchilling by dry ice can be applied to improve quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. The results show that it is possible to more than double shelf life of Arctic charr fillets by the combination of superchilling and dry ice. The observation did not detect cell destruction due to partial freezing or soured taste due to the absorption of CO2 gas in the fish flesh.
Myoglobin is known as a hemoprotein imparting color of meat products. It has been observed that r... more Myoglobin is known as a hemoprotein imparting color of meat products. It has been observed that rapid darkening or browning of meats containing higher concentration of myoglobin such as tuna meat and beef occurs when these meats are chilled or even though frozen above - 40 °C. This study was conducted to investigate that the extracts prepared from fruiting body and waste cultured medium of edible mushrooms have abilities to stabilize bright-red color of fresh beef and fish meat by adding the extracts to the meat or feeding the extracts as dietary supplementation to the live fish. These results clearly show that edible mushrooms are bioresource of natural antioxidants for stabilizing meat color of fish and domestic animals.
Antioxidants and Functional Components in Aquatic Foods, 2014
ABSTRACT Antioxidants and Functional Components in Aquatic Foods compiles for the first time the ... more ABSTRACT Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community.
Aquaculture, 2012
Aquaculture 158 year, accounting for approximately 10% of the total production from capture fishe... more Aquaculture 158 year, accounting for approximately 10% of the total production from capture fisheries and aquaculture. Thus, the postharvest losses in fisheries can be among the highest for all the commodities in the entire food production system. An appropriate preservation method can significantly reduce these losses, particularly those incurred during the handling, processing, distribution, and marketing of fishery products.
Journal of the Science of Food and Agriculture, 2010
Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previo... more Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previous research showed that ESH extracted from the edible mushroom Flammulina velutipes has a positive effect on the colour stability of beef and tuna meat. The purpose of the present study was to compare the efficacy and applicability of ESH extracts prepared from different mushroom species as a colour stabilizer in fish meats. Levels of ESH higher than 2.8 mg mL(-1) were found in extracts prepared from the fruiting bodies of F. velutipes, Lentinula edodes, Pleurotus cornucopiae and Pleurotus eryngii and the processing waste of F. velutipes. When 1 mL of each of the extracts was added to 100 g of minced bigeye tuna and yellowtail meats, the bright-red colour remained after 5 and 2 days, respectively, of ice storage. The anti-discoloration efficacy of 1 mL of the extracts prepared from 10 g of the fresh waste portion of F. velutipes was similar to that of its fruiting body or 0.5 g kg(-1) of sodium ascorbate when added to 100 g of minced bigeye tuna meat under ice storage. The results of this study clearly showed that ESH prepared from different mushroom species stabilized the colour of fish meats, and the extract from the F. velutipes was the most effective.
Journal of Food Science, 2009
The ability of a hydrophilic extract prepared from edible mushroom (Flammulina velutipes) to stab... more The ability of a hydrophilic extract prepared from edible mushroom (Flammulina velutipes) to stabilize fresh color of bigeye tuna (Thunnus obesus) meat was evaluated to compare it with certain other antioxidants. The fresh color shelf life of bigeye tuna meats, to which were added as 1, 3, or 5 mL of mushroom extract to 100 g of minced bigeye tuna meat, prolonged duration of ice storage by more than 2, 4, and 6 d, respectively, in comparison with the control tuna meat without mushroom extract. The addition of 5 mL of mushroom extract to 100 g of minced bigeye tuna meat was more effective than adding ascorbic acid sodium salt (500 ppm) or α-tocopherol (500 ppm) with regard to oxidation of lipid in the tuna meat. The color changes significantly correlated with lipid oxidation as well as metmyoglobin formation in the tuna meat. These results clearly show that the mushroom extract is a potential antioxidant, which has the ability to stabilize fresh color of tuna meat during ice storage.
Journal of Agricultural and Food Chemistry, 2008
The antioxidative property of a hydrophilic extract prepared from the fruiting body of edible mus... more The antioxidative property of a hydrophilic extract prepared from the fruiting body of edible mushroom ( Flammulina velutipes) was evaluated. The mushroom extract contained ergothioneine (ERT) at a level of 3.03 +/- 0.07 mg/mL, showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and suppressed lipid oxidation of bigeye tuna meat more effectively than authentic L-ERT added at the same concentration. The authentic L-ERT had stronger total reducing power than the mushroom extract and inhibited the formation of metmyoglobin (metMb) more significantly in bigeye tuna meat. Lipid oxidation in beef and fish meats to which the mushroom extract had been added was "virtually" controlled during storage on ice. Ground beef and bigeye tuna meat with the extract added kept their natural colors unchanged for longer than 12 and 7 days of ice storage, respectively. Contrary to this, browning in meat color was observed in the control samples without the extract after 6 and 2 days of storage, respectively, when stored under similar conditions. There was significant correlation between meat color and chemical parameters, including total lipid hydroperoxides, thiobarbituric acid reactive substances, and metMb. However, there was no significant correlation between pH value and meat discoloration. These results suggest that ERT in the hydrophilic extract of F. velutipes plays an important role as a color stabilizer of meats.
International Journal of Food Engineering, 2007
The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3... more The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.
IEEE Transactions on Parallel and Distributed Systems, 2012
Abstract— Low-density parity check (LDPC) codes have gained much attention due to their use of va... more Abstract— Low-density parity check (LDPC) codes have gained much attention due to their use of various belief-propagation (BP) decoding algorithms to impart excellent error-correcting capability. The BP decoders are quite simple; however, their computation-intensive and ...
IEEE Transactions on Consumer Electronics, 2011
Wireless data transmission standards like 802.16e, 802.11n, employ Low Density parity Check (LDPC... more Wireless data transmission standards like 802.16e, 802.11n, employ Low Density parity Check (LDPC) codes for error control coding. The bit flipping decoding algorithms presents a tradeoff between the error correcting capability, decoding resources and the decoding time. Software based LDPC decoders provide adaptation capabilities in system parameters such as block size and code rate. In a real-time, low-power mobile environments, the Single-Instruction Multiple-Data (SIMD) processor currently used for video processing, could also be used for the LDPC decoding. In this paper, the implementationefficient, reliability ratio-based, weighted bit flipping (IRRWBF) algorithm is presented using a flexible softwarebased LDPC decoder. Compact data structures are proposed for performing the decoding using SIMD architecture. Based on the implementation on two commonly used SIMD architecture for mobile platform, it was found that the decoding speed can be increased by more than 2000% (using 64 bit SIMD registers with vector integer calculation) and 1800% (using 128 bit SIMD registers with vector floating point calculation). Experimental results for different code lengths of 802.16e and 802.11n show that decoding time in order of 1×10-3~1 0×10-3 seconds is achievable. Due to significantly high throughput and flexibility, the proposed design algorithm and data structure can easily be adapted to any energy-sensitive mobile devices employing SIMD processors 1 .
Aquaculture, 2009
A hydrophilic extract prepared from waste medium from mushroom (Flammulina velutipes) cultivation... more A hydrophilic extract prepared from waste medium from mushroom (Flammulina velutipes) cultivation contained ergothioneine (ESH) at a concentration of 340mg/L (=48mg/kg of solid medium). The content of ESH in the extract at which 50% of the DPPH radical was scavenged was 0.3μg. Effects of the extract on color stability and lipid oxidation in dark muscle of yellowtail (Seriola quinqueradiata) during
American Journal of Physiology-Cell Physiology, 2014
Hyperoxic acute lung injury (HALI) is characterized by inflammation and epithelial cell death. CL... more Hyperoxic acute lung injury (HALI) is characterized by inflammation and epithelial cell death. CLOCK genes are master regulators of circadian rhythm also implicated in inflammation and lung diseases. However, the relationship of CLOCK genes in hyperoxia-induced lung injury has not been studied. This study will determine if HALI alters CLOCK gene expression. To test this, wild-type and NALP3−/− mice were exposed to room air or hyperoxia for 24, 48, or 72 h. In addition, mice were exposed to different concentrations of hyperoxia (50, 75, or 100% O2) or room air for 72 h. The mRNA and protein levels of lung CLOCK genes, based on quantitative PCR and Western blot analysis, respectively, and their target genes are significantly elevated in mice exposed to hyperoxia compared with controls. Alterations in CLOCK genes are associated with increased inflammatory markers in bronchoalveolar lavage fluid of hyperoxic mice compared with controls. Histological examination of mice lungs exposed to ...
Plant Cell, Tissue and Organ Culture (PCTOC)
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Papers by Huynh Gia Bao 002932