Background: Laparoscopic cholecystectomy is the first laparoscopic surgery that was performed at Cho Ray hospital in September 1992. In 2005, Quang Tri general hospital has performed successfully the first case of laparoscopic appendectomy. Objectives: To access the preliminary results of application on endoscopic surgery in Quang Tri general hospital. Subjects and method: A prospective study was conducted on 140 patients with laparoscopic surgery or retroperitoneal surgery, was performed in Quang Tri general hospital from September, 2005 to April, 2006. Results:Among 140 patients was operated, there was only one case of postoperative intestinal obstructive complication (accounted for 0.7%), no case of death. Operative aged was between 11 and 70 years old. The average surgical time was 65 minutes for cholecystectomy, 35 minutes for appendectomy, 85 minutes for ureterolithotomy, 80 minutes for gynecological diseases. 2 cases of cholecystectomy and appendectomy changed open surgery. Conclusion: Laparoscopic surgery is a safe and effective method. It can be developed in provincial hospitals. Quang Tri general hospital has successful preliminary developed the new technique.
Laparoscopy ;

Background: Situation of extremity injury caused by traffic accidents and occupational accidents are increasing in Vietnam. Therefore, the prevention and fight against these accidents are one of the key objectives to reduce the burden on the families of victims as well as for society. Objectives: To outline situation of extremity injury patients caused by traffic accident, treated in Viet Duc hospital from 2000-2004. Subjects and method: A retrospective study was conducted on 19.845 patients (14.562 males, 5.283 females, aged from 1-97 years old). The subjects were divided into 3 main groups: alone upper extremity injury, alone lower extremity injury and multiple fractures. Results: Extremity injury was common seen in people of working age (78.1%), men more than women (2.76/1 ratio), left foot more than right foot and it was common been in multiple fracture situation due to complex mechanisms of injury (50.3%), alone extremity injury (49.7%). The lower extremity injury was more common seen than upper extremity injury. Open fracture injury (27.3%), in which open fractures in lower extremity were more common seen. Open fractures in both 2 leg bones was the most common seen, accounted for 57.4% among total of open fractures. Amputation accounted for 8.3% among all case of open fractures and 2.3% among all case of extremity injuries. Conclusion: Extremity injury (lower extremity and upper extremity) caused by traffic accidents is common seen. The average, there are 3 emergency surgeries due to open fracture injury were performed daily in Viet Duc hospital per a total of about 11 traumatic emergency surgeries.
Fractures ; Bone ; Arm Injuries ; Leg Injuries ; Accidents ; Traffic ;

Objectives: The prevalence of posttraumatic stress disorder (PTSD) has increased, particularly among individuals who have recovered from coronavirus disease 2019 (COVID-19) infection. Health literacy is considered a “social vaccine” that helps people respond effectively to the pandemic. We aimed to investigate the association between long COVID-19 and PTSD, and to examine the modifying role of health literacy in this association. Methods: A cross-sectional study was conducted at 18 hospitals and health centers in Vietnamfrom December 2021 to October 2022. We recruited 4,463 individuals who had recovered from COVID-19 infection for at least 4 weeks. Participants provided information about their sociodemographics, clinical parameters, health-related behaviors, health literacy (usingthe 12-item short-form health literacy scale), long COVID-19 symptoms and PTSD (Impact Event Scale-Revised score of 33 or higher). Logistic regression models were used to examine associations and interactions. Results: Out of the study sample, 55.9% had long COVID-19 symptoms, and 49.6% had PTSD.Individuals with long COVID-19 symptoms had a higher likelihood of PTSD (odds ratio [OR], 1.86; 95% confidence interval [CI], 1.63–2.12; p < 0.001). Higher health literacy was associated with a lower likelihood of PTSD (OR, 0.98; 95% CI, 0.97–0.99; p = 0.001). Compared to those without long COVID-19 symptoms and the lowest health literacy score, those with long COVID-19 symptoms and a 1-point health literacy increment had a 3% lower likelihood of PTSD (OR, 0.97; 95% CI, 0.96–0.99; p = 0.001). Conclusion Health literacy was found to be a protective factor against PTSD and modified the negative impact of long COVID-19 symptoms on PTSD.

Aims: Microorganisms play a vital role in the breakdown of natural organic compounds and are valuable objects for worldwide enzyme production. The aim of this study was to identify favorable production conditions for Bacillus amyloliquefaciens D19 protease, followed by the purification and chemical characterization of this novel enzyme to assess its potential applications in various fields. Methodology and results: In this study, favorable conditions of protease production from B. amyloliquefaciens D19 were determined using a medium containing soluble starch (1.5%), earthworm extract (1.0%), yeast extract (0.5%), NaCl (1.0%), at pH 7.0-8.0, 37 °C for 36 h with 150 rpm shaking condition. The protease was purified and had a molecular weight of about 23 kDa. The optimum condition for casein hydrolysis was at 40 °C and pH 6.5-7.0 in the presence of 1.0 mM Na+ or 5.0 mM Zn2+. The enzymatic activity was maintained at 75-100% at 30-50 °C and in pH 6.0-10.0. The values of Vmax and KM were also determined as 1547 U/mg and 6.33 mg/mL, respectively. Conclusion, significance and impact of study The identified optimal conditions will serve as the foundation for the production of the 23 kDa B. amyloliquefaciens D19 protease, one of the smallest proteases within the Bacillus genus. Moreover, its notable heat resistance, broad pH tolerance, high substrate catalysis and moderate substrate binding affinity make this enzyme a promising candidate for various applications in the food-feed and brewing industries.

Introduction: Many people are currently interested in improving and maintaining their health status by changing their dietary habits, like eating more natural foods; thus sprout products are becoming increasingly popular. In this context, sprouted brown rice grains are an excellent example of functional food, because besides their nutritive value, they also lower the risk of various diseases and/or exert healthpromoting effects. In this paper, we focused on the bioactive compound γ-aminobutyric acid (GABA) in germinated brown rice. GABA is known as an important amino acid that can help reduce hypertension and inhibit cancer cells development. Methods: We investigated the hydration characteristics of brown rice by drying them in a moisture analyser at 130°C until reaching a constant weight. The effects of soaking (duration and pH of soaking solution), as well as incubation conditions (temperature and time) on GABA biosynthesis in MangBuk brown rice of Vietnam were measured. Quantification of GABA was measured using a spectrophotometer. Results: GABA content in MangBuk type 1 brown rice was higher than in type 2. GABA content reached its highest value at 691.88 µg/g for type 1 rice and 596.48 µg/g for type 2 rice when MangBuk brown rice was soaked in a pH 7 water at 30°C for 12 hours, and then incubated at 35°C for 30 hours in aerobic condition. Conclusion: Germination conditions modified the content of biologically active compounds in MangBuk soft and hard rice varieties. GABA was synthesised during germination based on three factors, namely time of incubation, temperature of incubation, and pH of solution.