DEPARTMENT OF BIOCHEMISTRY AND FOOD BIOTECHNOLOGY

 

1. Introduction

          Department of Biochemistry - Food Biotechnology is one of five departements in the Faculty of Food Science and Technology. Our department orginiated from the Department of Biochemistry in the Department of Physiology and Plant Biochemistry which was established in the first years of foundation of Hanoi University of Agriculture; Department of Biochemistry - Preservation and Processing; The Department of Biochemistry and Nutrition was established by the Decision No. 1015 / QD-TCCB dated November 20, 2001 by the Rector of Hanoi No 1 University of Agriculture and it was renamed as Department of Biochemistry and Food Biotechnology from September 9, 2004 by Decision No. 822 / QD-TCCB.

          Head of the department through the periods:

- Prof. D.Sc. Le Doan Dien: Until 1978

- Prof. Dr. Nguyen Quang Thach: 1978 - 1984

- Assoc. Prof. Nguyen Dang Hung: 1985 - 1998

- Assoc. Prof. Vu Thi Thu: 1998 - 2001

- MSc. Vu Kim Bang: 2001 - 2006

- Dr. Nguyen Hoang Anh: 2006 - 2008

- Assoc. Prof. Dr. Ngo Xuan Manh: 2008 - 2014.

- TS. Lai Thi Ngoc Ha: 2014 to present

2. Current staff

    The department currently has seven lecturers and one technician. 

No	Full name	Acedemic rank, degree	Position
1	Lai Thi Ngoc Ha	Senior, Dr.	Head of department
2	Nguyen Hoang Anh	Assoc.Prof.Dr.	Dean
3	Hoang Hai Ha	Dr.	Lecturer
4	Hoang Lan Phuong	MSc	Lecturer
5	Vu Thi Huyen	Dr.	Lecturer
6	Tran Thi Hoai	MSc	Lecturer
7	Nguyen Xuan Bac	MSc	Technician

3. Duties of the departement

Main duties:

- Giving lectures for undergraduate and postgraduate courses related to Biochemistry, Food Chemistry, Food Biotechnology, Enzyme and Protein Technology, Molecular Biology and Immunology in food analysis, Biochemistry and Advanced Biotechnology, Analysis of Food Contaminants;

- Conducting Scientific research and technology transfer in the fields as above;

- Assisting the faculty in the management and operation of different fields including Food Technology, Post Harvest Technology and Quality Management.

Other duties:

- Being responsible for the content, quality, progress of teaching of some modules in the program and the general teaching plan of the University as well as the Faculty;

- Develop and improve content, curricula, curriculum development, reference materials related to subjects and subjects assigned by the Faculty and the University;

- Improving teaching methods and organization of academic activities in order toboost the training quality;

- Conducting scientific research, developing technology and providing scientific and technological services as planned by the University and the Factulty; To take initiative in coordinating with education as well as scientific and technological organisations, production, business and service establishments, research activities linked with production activities and social life, supplementing financial sources for the University;

- Establishing and training the scientific staff of the department; To participate in the training and fostering for trainees;

Teaching modules for undergraduate courses include:

- Biochemistry for majors: Fundamentals of Plant Science, Plant Protection, Plant Breeding, Post Harvest Technology, Biotechnology.

- Food chemistry for students in the fields of Postharvest Technology, Food Technology, Quality Management, Postharvest Mechanics.

- Food Biochemistry students in the field of Food Technology.

- Food Biotechnology for Postharvest Technology, Food Technology, Biotechnology.

- Plant Biochemistry for students in the field of Soil Science.

- Enzyme and Protein Technology for studients in the fields of Biotechnology.

- Molecular Biology and Immunology Techniques in food analysis for students in the field of Quality Management.

- Biochemistry and Advanced Biotechnology, Analysis of Food Contaminants for graduate students in Food Technology and Postharvest technology.

- Participating in training courses for postgraduate students in the field of postharvest technology and Food Technology

- Managing of facilities and equipmentsbelonging to th department.

- Supevising last year students doing projects and graduate students in Postharvest Technology and Food Technology.

4 Subjects:

 

5. Research activities

5.1. Research aims

* Studying and applying biotechnology in the production of biological products for high-tech agricultural production.

      + Studying microbial diversity by advanced biotechnological methods (GTG) 5-PCR fingerprinting, MALDI-TOF mass spectrometry, Multilocus sequencing analysis (sequencing of pheS genes, rpoA…) and 16S rRNA gene sequencing, DNA-DNA hybridization, DGGE (denature gradient gel electrophoresis) method.

          + Researchingapplycation of microorganisms in the production of traditional fermented foods (starter variety)

          + Developing and producing microbiological products as probiotics for use in food and in livestock

          + Studying the application of microorganisms in environmental treatment.

          + Isolating, selecting and identificating of food graded microorganisms (Lactic bacteria, Bacillus, Yeast, mold), using microorganisms in food production to improve quality and food safety.

  + Conducting research on production of enzymes from natural andrecombinantmicroorganisms, applying in food production.

      + Isolating of food graded microorganisms with antibacterial peptide production, producing microbiological/peptide preparationsfor food preservation.

          + Conducting research on omega 6, 7 and 9 production from photosynthetic bacterium for using in food and pharmaceutical industry.

          + Conducting research on the application of microbial technology to reduce the content of histamine in traditional fish sauce.

* Studying, applying natural bioactive compounds in food production to promote health and support the treatment of diseases.

  + Evaluating of antioxidant activity, anti-inflammatory, anti-cancer effects of Rhodomyrtus tomentosaseed extract, applying extracts in the production of products supporting cancer treatment.

 + Conducting research on production of preparation rich in chlorogenic acid from green coffee beans

 + Conducting research on the production of products supporting the treatment of lung cancer from the extract of Paris polyphylla.

 + Conducting studies on prebiotics (arabinoxylan, pentosans) from grains.

 + Implementing research on evaluation of biological properties of Passiflora incarnata seed oil and applying in the production of skin care products.

  + Conducting research on the productiong of resveratrol during germination of peanuts.

* Developing and producing some traditional products at industrial level.

+ Dried rice noodle, rice paper

+ Vegetarian food

5.2. Some products

·         Chlorogenic acid extracts from green coffee beans (under trial)

·    Rhodomyrtus tomentosaleaf extracts with antioxidant, antimicrobial and anti-cancer activities (under trial)

·         Passiflora incarnata seed oil (testing)

·         Free-lactose milk (yoghurt, pasteurized milk) for comsumers allergic to lactose in milk (testing).

·         Capsules of beta-galactosidase enzyme resistant at low pH for people with allergies to lactose in milk and dairy products (under testing).

·        Histamine degradation products for use in food fermentation to reduce histamine content in fish sauce (under testing).

·         probiotic preparations;

·         16 endogenous strains isolated from some plants and marine organisms

6. Books and scientific papers

6.1. Books 

6.2. Scientific papers published in international journals

Mai-Lan Pham, Tatjana Leister, Hoang Anh Nguyen, Cuong Do-Bien, Anh Pham-Tuan, Dietmar Haltrich, Montarop Yamabhai, Thu-Ha Nguyen, Tien-Thanh Nguyen. Immobilization of galactosidases from Lactobacilluson chitin using a chitin-binding domain. J Agric Food Chem 2017, 65 (14): 2965–2976.

https://www.ncbi.nlm.nih.gov/pubmed/28319379

Nguyen Thanh Trung, Nguyen Minh Hung, Nguyen Huy Thuan, Nguyen Hoang Anh, Le Thi Hoi, Thomas Schweder, Britta Jürgen: A Phosphate Starvation-1 Inducible Ribonuclease of Bacillus licheniformis. Journal of Microbiology and Biotechnology 2016, https://www.ncbi.nlm.nih.gov/pubmed/27160576

Barbara Geiger,  Hoang-Minh Nguyen, Stefanie Wenig, Hoang Anh Nguyen, Cindy Lorenz,  Roman Kittl,  Geir Mathiesen, Vincent G.H. Eijsink, Dietmar Haltrich, Thu-Ha Nguyen: From by-product to valuable components: Efficient enzymatic conversion of lactose in whey using β-galactosidase from Streptococcus thermophilus.  Biochemical Engineering journal 2016.  https://www.sciencedirect.com/science/article/pii/S1369703X16300900

Nguyen, VL., Stangoulis, J. (2016) Variation in root architecture and morphology of two wheat genotypes differing in phosphorus use efficiency. Combio Conference, Queenland.

Thi Ngoc Ha Lai,Christelle André, Hervé Rogez, Eric Mignolet, Thi Bich Thuy Nguyen, Yvan Larondelle, 2015. Nutritional composition and antioxidant properties of the sim fruit (Rhodomyrtus tomentosa).Food Chemistry, 168, 410-416.

Thi Ngoc Ha Lai, Christelle André, Rosana Chirinos, Thi Bich Thuy Nguyen, Yvan Larondelle, Hervé Rogez, 2014. Optimisation of extraction of piceatannol from Rhodomyrtus tomentosa seeds using response surface methodology. Separation and purification technology, 134, 139-146.

Thi Ngoc Ha Lai, Marie-France Herent, Joëlle Quetin-Leclercq, Thi Bich Thuy Nguyen, Hervé Rogez, Yvan Larondelle, ChristelleAndré, 2013. Piceatannol, a potent bioactive stilbene, as major phenolic component in Rhodomyrtus tomentosa. Food Chemistry, 138 (2-3), 1421-1430.

Nguyen Thi Lam Doan, Van Hoorde Koenraad, Cnockaert Margo, De Brandt Evie, De Bruyne Katrien, Le Thanh Binh, Vandamme Peter (2013). A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Journal of Food Research International (IF. 3.086), 50, 232 -240

Nguyen Thi Lam Doan, Van Hoorde Koenraad, Cnockaert Margo, De Brandt Evie, Maarten Aerts, Le Thanh Binh, Vandamme Peter (2012). Validation of MALDI -TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented food in Northern Vietnam. Journal of Letters in Applied Microbiology, 55, 265 -273.

Nguyen Thi Lam Doan, Margo Cnockaert, KoenraadVan Hoorde, Evie De Brandt, Isabel Snauwaert, Cindy Snauwaert, Luc De Vuyst,  Binh Thanh Le, and Peter Vandamme (2013). Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua. International Journal of Systematic and Evolutionary Microbiology, 63, 1754 – 1759.

Nguyen Thi Lam Doan, Van Hoorde Koenraad, Cnockaert Margo, De Brandt Evie, Maarten Aerts, Le Thanh Binh, Vandamme Peter (2013). A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. International Journal of Food Microbiology 163, 19–27.

Hoang H.H., Bailly C., Corbineau F. & Leymarie J. Induction of secondary dormancy of barley grains is regulated differentially by hypoxia and high temperature treatment. (2013)Journal of experimental botany. doi:10.1093/jxb/ert062

Hai Ha Hoang, Julien Sechet, Christophe Bailly, Juliette Leymarie & Françoise Corbineau.Inhibition of germination of dormant barley (Hordeum vulgare L.) grains by blue light as related to oxygen and hormonal regulation. Plant, Cell and Environment(2013)

Nguyen HA,  Nguyen TH, Kren V, Eijsink VG,  Haltrich D, Peterbauer CK: Heterologous Expression and Characterization of an N-Acetyl-β-D-hexosaminidase from Lactococcus lactis ssp. lactis IL1403. J Agric Food Chem 2012, 60 (12): 3275-81.https://www.ncbi.nlm.nih.gov/pubmed/22356128

Nguyen TT, Nguyen HA,  Lozel Arreola R, Mlynek G,  Djinovic-Carugo K,  Mathiesen G,  Nguyen TH, Haltrich D:  Homodimeric β-galactosidase from Lactobacillus delbrueckii subsp. bulgaricus DSM 20081: expression in Lactobacillus plantarum and biochemical characterization. J Agric Food Chem 2012, 60 (7): 1713-1721.

https://www.ncbi.nlm.nih.gov/pubmed/22283494

Leymarie J., Vitkauskaité G., Hoang H.H., Gendreau E., Chazoule V., Meimoun P., Corbineau F., El-Maarouf-Bouteau H. & Bailly C. (2012) Role of Reactive Oxygen Species in the Regulation of Arabidopsis Seed Dormancy. Plant and Cell Physiology, 53(1), 96-106.

Hoang H.H., Sotta B., Gendreau E., Bailly C., Leymarie J. & Corbineau F (2012). Water content: a key factor of induction of secondary dormancy in barley grains as related to ABA metabolism. Physiologia Plantarum. doi: 10.1111/j.1399-3054.2012.01710.x

Nguyen HA,  Nguyen TH, Nguyen TT, Peterbauer CK,  Mathiesen G,  Haltrich D:   Chitinase from Bacillus licheniformis DSM13: Expression in Lactobacillus plantarum WCFS1 and biochemical characterisation.J Protein expression and Purification 2011, 59 (10): 5617-5624.https://www.ncbi.nlm.nih.gov/pubmed/22037312

Iqbal S, Nguyen TH, Nguyen HA, Nguyen TT, Maischberger T, Kittl R, Haltrich D: Characterization of a Heterodimeric GH2 beta-Galactosidase from Lactobacillus sakei Lb790 and Formation of Prebiotic Galacto-oligosaccharides. J Agric Food Chem 2011, 59(8):3803-3811. https://www.ncbi.nlm.nih.gov/pubmed/21405014

6.3. Scientific papers published in Vietnamjournals 

Hoang Anh Nguyen. Expression of chitinase gene from Bacillus licheniformis DSM13 in E.coli T7 and biochemical characterisation of recombinant enzyme. Journal of Agricultural Science 2017, 15(9), 1230 – 1238. http://www1.vnua.edu.vn/tapchi/upload/9-2017/12.pdf

Hoang Anh Nguyen, Thi Lan Vu. Isolation, selection and identification of Aspergilus oryzae from some traditional fermented foods producing high salt tolerant neutral protease. Journal of Agricultural Science 2017, 15(9), 1213 – 1220.http://www1.vnua.edu.vn/tapchi/upload/9-2017/10.pdf 

Nguyen Thanh Trung, Nguyen Minh Hung, Nguyen Huy Thuan, Trinh Thanh Trung, Nguyen Quoc Trung, Trinh Thi Thu Thuy, Nguyen Hoang Anh. Isolation and characterization of the phytase gene promoter from Bacillus licheniformis DSM13. Journal of Agricultural Science 2017, 15 (3): 298 – 305. http://www1.vnua.edu.vn/tapchi/Upload/3-2017/13.pdf 

Nguyen Thi Thanh Thuy, Nguyen Hoang Anh, Nguyen Vinh Hoang: Screeing and characterization of β-glucanase produced by Bacillus spp isolated from Muong Khuong Chili sauce. International conference on Agriculture Development in the context of international intergration: Opportunities and challeges. Agricultural University Press,  2016 (ISBN 978-604-924-245-8): 228 – 235

Nguyen Thi Thanh Thuy, Vu Thi Huyen Trang, Vu Quynh Huong, Trinh Thi Thu Thuy, Nguyen Thi Lam Doan, Tran Thi Na, Nguyen Hoang Anh: Isolation, identification, and preliminary characterization of Bacillus subtilis with broad – range antibacterial activity from Muong Khuong chilli sauce. Journal of Science and development 2016, 14 (7): 1009-1015. http://www1.vnua.edu.vn/tapchi/Upload/992016-bai%201.pdf

Pham Thi Diu, Nguyen Thi Lam Doan, Nguyen Thi Thanh Thuy, Nguyen Hoang Anh: antimicrobial activity and preliminary characterization of peptides produced by lactic acid bacteria isolated from some vietnamese fermented foods. Journal of Science and development 2016, 14 (7): 1044-105. http://www1.vnua.edu.vn/tapchi/Upload/992016-bai5.pdf

Nguyen Thi Lam Doan, Hoang Thi Van, Nguyen Thi Thanh Thuy, Nguyen Hoang Anh: isolation and selection of lactic acid bacteria from vietnamese fermented pork meat product with antimicrobial activity and characterization of bacteriocin. Journal of Science and development 2016, 14(7): 1089-1099 http://www1.vnua.edu.vn/tapchi/Upload/1392016-so%20CNTP5kam%20doan.pdf

Tien Thanh Nguyen, Hoang Anh Nguyen, Thu Ha Nguyen, Dietmar Haltrich, Sakacin-based expression vectors for Lactobacillus cell factories. Proceeding of conference: innovation of food engineering and bioengineering: from research to industry Hanoi Oct, 2016, 148 – 156.

Nguyen HA, Nguyen TH, Haltrich D: Human milk Oligosaccharides: chemical structure, Functions and enzymatic synthesis. J Science and Development 2012, 5 (10): 693 – 706.

http://www1.vnua.edu.vn/tapchi/Upload/19112012-tap%20chi%20cntp%20ban%20in%201.pdf 

 Nguyen Thi Lam Doan, Van Hoorde Koenraad, Cnockaert Margo, Le Thanh Binh,Vandamme Peter (2015). Nghiên cứu quần xã vi khuẩn trong nem chua bằng phương pháp không phụ thuộc vào nuôi cấy.  Tạp chí Khoa học và Công nghệ . Vol. 53. No. 2. pp. 157-168

Nguyen Thi Lam Doan, Hoang Thi Van, Nguyen Thi Thanh Thuy, Nguyen Hoang Anh (2016). Isolation and selection of lactic acid bacteria from Vietnamese fermented pork meat product with antimicrobial activity and characterization of bacteriocin. Tạp chí Khoa Học Nông nghiệp Việt Nam.Vol. 14. No.7, pp.1089- 1099.

Nguyen Thi Thanh Thuy, Vu Thi Huyen Trang , Vu Quynh Huong, Trinh Thi Thu Thuy , Nguyen Thi Lam Doan, Tran Thi Na, Nguyen Hoang Anh (2016). Isolation, identification , and preliminary characterization of Bacillus subtilis with broad – range antibacterial activity from Muong Khuong chili. Tạp chí Khoa Học Nông nghiệp Việt Nam. Vol. 14. No.7, pp.1009-1015 

Lai Thi Ngoc Ha, Bui Van Ngoc, Hoang Hai Ha, Hoang Thi Yen, 2016. Ultrasound-assisted extraction and anticancer activity of Passiflora edulis seed. Vietnam JournalofAgricultural Science, 14 (7), 1016-1025.

Lai Thi Ngoc Ha, 2016. Phenolic compounds and health benefits. Vietnam JournalofAgricultural Science, 14 (7), 1107-1118. 

Lại Thị Ngọc Hà, Christelle Andre, Yvan Larondelle, 2011. Khả năng kháng oxi hóa của một số giống khoai tây (Solanum tuberosum L.), có nguồn gốc Nam Mỹ. Tạp chí khoa học và phát triển, 9 (3), 422-430.

Hoang Dinh Hoa, Nguyen Thi Hien, Ho Phu Ha, Lai Thi Ngoc Ha, 2000. Influence of aminoacid content of wort on technological characteristics of brewer’s yeasts. Journal of Food and Processing Industry. Ukraine, 4, 18-19.

6.4. Conferences

- Validation of MALDI -TOF MS for rapid classification and identification of lactic acid bacteria from traditional fermented food in Northern Vietnam. Poster for Microbial Diagnostic Applications of Mass Spectrometry, London, UNITED KINGDOM, April 4-5^th, 2012. 

- Identification of lactic acid bacteria diversity from a traditional fermented pork meat product by using a combination of culture dependent and independent approach. The 41 congress on science and Technology of Thailand (STT41). Suranaree University of Technology Nakhon Ratchasima, Thailand. Ngày 6-8/ November 2015.

- MALDI -TOF MS and (GTG)5-PCR fingerprinting for classification and identification of lactic acid bacteria from some traditional fermented food in vietnam. Date 12- 14, November. VBFOODNET 2017. NONG LAM UNIVERSITY – HO CHI MINH CITY

Thi Ngoc Ha Lai, Sophie Charton, Jenny Renaut, Jean-François Hausman, Hai Ha Hoang, Christelle André, 2018. Metabolite profiling, antibacterial and antioxidant activity of leaf extracts from three Myrtaceae plants grown in Vietnam. Poster at European Mass Spectrometry Conference (EMSC) 2018, Saarbrücken (Germany), 11 - 15 March 2018.

Thi Ngoc Ha Lai, Thi Yen Hoang, Thi Thu Hang Tran, Hai Ha Hoang, 2016. Phenolic compounds of sim (Rhodomyrtus tomentosa) leaves: extraction and first tests in shrimp preservation. Poster presentation at International Conference on Sustainable Agriculture and Environment 2016 (SAE 2016). Ho Chi Minh city, December 13-14, 2016.