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dc.contributor.advisorLieu, Le Ngoc
dc.contributor.authorTrang, Dang Thu
dc.date.accessioned2020-12-22T11:57:54Z
dc.date.available2020-12-22T11:57:54Z
dc.date.issued2019
dc.identifier.other022005429
dc.identifier.urihttp://keep.hcmiu.edu.vn:8080/handle/123456789/3963
dc.description.abstractAlthough mammalian cloning by somatic cell nuclear transfer (SCNT) has been established in various species, the low developmental efficiency has hampered its practical applications. Treatment of SCNT-derived embryos with histone deacetylase (HDAC) inhibitors can improve their development, but the underlying mechanism is still unclear. As a result, many studies are being conducted to fix these abnormal epigenetic modification occurring in cloned animals. In this study, Trichostatin A (TSA), a potent Histone Deacetylase inhibitor (HDACi) was used to examine its effects on the preimplantation development of cloned bovine embryos. Our experiment investigated the impact of a two steps treatment of TSA on the preimplantation development and zygotic gene activation (ZGA) of cloned embryos. TSA was treated at the first step for 10 hours right after activation and the second step for 10 hours at 48 hours after activation to evaluate the time that embryonic transcription activated. The result showed that two-step treatment improves the quality of cloned bovine blastocyst but had no significant improvement in blastocyst rate. However, a slight increase in the blastocyst formation rate in 2 steps treatment (25%) compared to the control group (18%). Furthermore, there is no symbolic difference in nascent mRNA expression of chromatin at 8-cell stage between two-step treatment with control and one-step group. Keywords: Trichostatin A (TSA), somatic cell nuclear transfer (SCNT), Histone Deacetylase inhibitor (HDACi), bovine embryos, preimplantation development.en_US
dc.language.isoen_USen_US
dc.publisherInternational University - HCMCen_US
dc.subjectChemical compositions; Antioxidantsen_US
dc.titleEffect of thermovinification, microwave treatment and enzymatic treatment in improving antioxidant properties of the wine prepared from ivy gourd fruits (Cococinia grandis)en_US
dc.typeThesisen_US


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