African Journal of Virology Research

African Journal of Virology Research ISSN 3421-7347 Vol. 13 (1), pp. 001-004, January, 2019. © International Scholars Journals 

Full Length Research Paper

Hepatitis C virus infection in Abidjan Cote d Ivoire: heterogeneity of genotypes

Alphonsine Kouassi-M Bengue¹*, Marie Jeanne Lohoues Kouacou², Euloge Ekaza¹, Liliane Siransy-Bogui³, Daniel Coulibaly N’Golo^1, Patrick Labonté⁴ and Mireille Dosso¹

¹Laboratory of bacteriology-virology, Institute Pasteur of Côte d’Ivoire, CHU of Cocody Abidjan, Côte d’Ivoire.

²Gastro enterology department, CHU of Cocody, Abidjan, Côte d’Ivoire.

³Centre national de transfusion sanguine, Abidjan, Côte d’Ivoire.

⁴INRS-Institute Armand-Frappier, Laval, Canada H7V 1B7.

Accepted 22 September, 2018

Abstract

Whereas the distribution of HCV genotypes in many countries is well documented, very little is known about the genotypes prevalent in Cote d’ Ivoire, in West Africa. This study was undertaken to clarify molecular characteristics of HCV isolated in Cote d’ Ivoire. Plasma samples from 2866 blood donors and 100 patients hospitalized at the teaching hospital of Cocody in Medical and Pediatrics’ services were collected and screened for HCV antibodies, hepatitis B surface antigen (HBsAg) and HIV antibodies by enzyme immuno assays (EIA). Viral RNA was extracted from anti HCV antibodies positive samples using a one step RT- PCR (Qiagen one-step RT-PCR kit) . From blood donors and patients, detection of HCV antibody was positive for 43 (1.5%) and 23 (23%), respectively. Only 27 samples were positive for RNA detection. Concerning genotyping, we observed predominance of genotype 1 (77.8%), followed by genotype 2 (18.5%) and genotype 5 (3.7%). This study revealed heterogeneity of HCV genotypes in Cote d’ Ivoire.

Key words: HCV, antibodies, RT-PCR, genotypes, Cote d’ Ivoire.

African Journal of Virology Research ISSN 3421-7347 Vol. 13 (1), pp. 001-006, January, 2019. © International Scholars Journals

Full Length Research Paper

Response of chickens to oral vaccination with Newcastle disease virus vaccine strain I₂ coated on maize offal

Echeonwu, B. C.¹*, Ngele, M. B.², Echeonwu, G. O. N.³*, Joannis, T. M.⁴, Onovoh, E. M.³ and Paul G.³

¹Poultry Department, National Veterinary Research Institute, Vom, Plateau State, Nigeria.

²School of Agriculture, Animal Health and Production Department, Abubakar Tafawa Balewa University, Bauchi, Bauchi State, Nigeria.

³Virology Department, Federal College of Veterinary and Medical Laboratory Technology, National Veterinary Research Institute, Vom, Plateau State, Nigeria.

⁴Viral Research Department, National Veterinary Research Institute, Vom, Plateau State, Nigeria.

Accepted 14 November, 2018

Abstract

Thermostable Newcastle disease (ND) vaccine virus strain I₂ was investigated for its efficacy as food-borne vaccine, using maize offal as the vehicle. Immune response to vaccination and resistance to challenge were assessed by standard methods. Results showed that following primary vaccination, 40 (64.5%) out of the 62 birds produced detectable haemagglutination inhibiting (HI) antibody, but only 4 (6.5%) produced HI (log₂) antibody titre ≥ 3.0 regarded as protective with a geometric mean titre (GMT) of 3.1. After a booster dose, 49 (79.0%) seroconverted and 20 (32.3%) had HI (log₂) titres ≥ 3.0 with GMT of 4.9. When challenged all vaccinated birds survived while all control (unvaccinated) birds died. Pre-challenge HI antibody titre of 50 vaccinated birds selected for challenge showed that 13 (26.0%) had titres ≥ 3.0 and GMT = 4.5, while post-challenge, 31 (62.0%) had HI (log₂) ≥ 3.0 with GMT of 7.2. Using Student t test analysis of significance, the birds were observed to show 70% HI antibody production at a P ≥ 0.3 and 3 degree of freedom (df), and 70% secondary immune response on challenge at 4df. It is therefore concluded that the vaccine could be effective for protection of village chickens as food-borne vaccine provided the carrier foods are adequately treated.

Key words: Newcastle disease, maize offal, I₂ vaccine, chickens.

African Journal of Virology Research ISSN 3421-7347 Vol. 12 (6), pp. 001-007, June, 2018. © International Scholars Journals

Full Length Research Paper

Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats

Seher Arslan

Pamukkale University, Department of Food Engineering, 20017, Camlık-Denizli, Turkey. E-mail: [email protected], Fax: +90-258-2125538,Tel: +90-258-2125532.

Accepted 13 March, 2018

Abstract

Meat samples have been taken from 2 different parts of old hen carcasses in this research. The aim was to find the emulsion characteristics of these meat samples in fresh and after frozen stored and thawed at different phosphate (K₂HPO₄) and salt (NaCl) levels. It was observed that fresh meat samples generally had higher emulsion capacity (EC) and emulsion stability (ES) values than frozen meat samples, and breast meat had higher EC and ES values than thigh meat and mixed (breast meat : thigh meat, 1:1) meat. When general salt and phosphate levels were considered, the highest EC values were obtained at the combination level of 2.5% salt + 0.50% phosphate level.

Key words: Emulsion, emulsion capacity, emulsion stability, frozen, hen, meat.

African Journal of Virology Research ISSN 3421-7347 Vol. 12 (5), pp. 001-005, May, 2018. © International Scholars Journals

Full Length Research Paper

Effect of salt on the fermentation of soybean ( Glycine max) into daddawa using Bacillus subtilis as starter culture

Omafuvbe, B. O.

Department of Microbiology, Obafemi Awolowo University, Ile – Ife, Nigeria. Tel.: +234 (0) 803 275 1320. E- mail: [email protected].

Accepted 15 January, 2018

Abstract

Previous studies showed that 1% salt improved the organoleptic attributes of traditional fermented daddawa. Also, Bacillus subtilis as a monoculture starter produced daddawa of same quality with traditional daddawa. The aim of this study was to investigate the effect of 1% salt on some biochemical changes occurring in the fermentation of soybean into daddawa using Bacillus subtilis as starter. Viable cell count of Bacillus subtilis increased with fermentation and was significantly (P<0.05) higher in 1% salted daddawa. The pH value increased with fermentation with no significant difference between the salt free and 1% salted daddawa after 24 h of fermentation. Ammonia concentration increased in both fermentations with higher values in 1% salted daddawa. Proteolytic activity which increased rapidly in the first 48 h and dropped giving higher amounts of free amino acids with fermentation was also higher in 1% salted daddawa. The total soluble sugars decreased in both fermentations with significantly lower levels in 1% salted daddawa after 24 h of fermentation. Although there was no significant difference in the organoleptic properties of salt free and 1% salted daddawa, the panelist showed preference for 1% salted daddawa.

Key words: Bacillus subtilis, biochemical changes, fermentation, organoleptic quality, salt, soy-daddawa.

African Journal of Virology Research ISSN 3421-7347 Vol. 12 (6), pp. 001-009, June, 2018. © International Scholars Journals

Full Length Research Paper

Dynamics of limnological features of two man-made lakes in relation to fish production

A.A. Ayoade*, S.O. Fagade and A.A. Adebisi

Fisheries and Hydrobiology Unit, Department of Zoology, University of Ibadan.

Accepted 21 March, 2018

Abstract

Limnological features of Oyan and Asejire lakes, South-Western Nigeria, were investigated between July 2000 and December 2001. Rainy season (April-October) mean monthly rainfall values of 120.3 ± 52.4 mm and 15.9 ± 10.3 were recorded for Oyan and Asejire lakes respectively, while corresponding dry season (November-March) values were 18.2 ± 34.7 and 4.2 ± 3.81 mm, respectively.. The mean surface water temperature, transparency, dissolved oxygen content and pH were 29.9 ± 2.34°C, 1.5 ± 0.19 m, 7.1 ± 0.96 mg/L and 7.4 ± 0.43, respectively, in Oyan lake and for Asejire lake the values were 28.5 ± 1.91°C, 1.3 ± 0.35 m, 6.9 ± 1.33 mg/L and 7.4± 0.54, respectively. The physicochemical properties of the two lakes vary with seasonal changes in the rainfall of the drainage area. Oyan and Asejire lakes exhibited features that are typical of tropical environment. The high dissolved oxygen content values indicate that the water bodies can successfully support aquatic life including fish.

Key words: Limnological factors, Asejire, Oyan, fish, production.

African Journal of Virology Research ISSN 3421-7347 Vol. 12 (5), pp. 001-005, May, 2018. © International Scholars Journals

Full Length Research Paper

Influence of malting on the nutritional characteristics of kunun-zaki

O Akoma^1*, E. A. Jiya, D. D. Akumka² and E Mshelia³

¹Dept of Science Lab Technology, Federal Polytechnic, PMB 55, Bida 912001, Nigeria

²Dept of Microbiology & Biotech, National Inst. for Pharmaceutical Res. & Dev., Abuja,

³Dept of Pharmacology & Toxicology, National Institute for Pharmaceutical Research & Development, Abuja, Nigeria.

Accepted 17 October, 2017

Abstract 

Kunun-zaki, a traditional fermented cereal beverage was produced in this study using various combinations of malted cereals (millet, sorghum singularly or in combination with rice) and, were evaluated for its nutritional composition using chemical, organoleptic and growth studies and as well as the analysis of blood samples of the sacrificed animals. The results obtained show that the weaning albino rats fed with laboratory diet and kunun- zaki produced by the addition of ground malted rice to millet for 14 days gained more weight (27.7 g) and was significantly different (p< 0.05) from the other products. A similar trend was observed in the lymphocyte count. The crude protein, crude fat and calcium contents of kunun- zaki produced with the addition of malted rice to millet were higher (0.74%, 0.53% and 88 ppm) than the other products. A similar trend was observed in the titratable acidity and pH (0.76% lactic acid, 4.78), respectively, at the end of fermentation period. Furthermore, kunun-zaki produced by the addition of ground-malted rice to millet was generally preferred organoleptically (aroma and taste) and was significantly different (p< 0.05) from the other products. This study has shown that use of malted cereals improved the nutritional quality of the kunun-zaki. Also, the elevated lymphocyte counts obtained in the blood samples of animals fed with kunun-zaki produced using combinations of malted cereals is indicative of its medicinal attributes, a concept widely believed by its numerous consumers.

Key words: kunun zaki, ground malted cereal, growth studies, nutritional quality.