Distribution of linamarin and its metabolising enzymes in cassava tissues

Nambisan, Bala; Sundaresan, S.

doi:10.1002/jsfa.2740660413

Cited by 40 publications

(24 citation statements)

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“…These antinutritional factors include phytates, polyphenols, oxalates, nitrates and saponins. The quantity depends on the variety of cassava and plant maturity (Nambisan and Sundareson, 1994;Montagnac et al, 2009a;Bandna et al, 2012Bandna et al, -2013.…”

Section: Anti-nutritional Factors In Cassavamentioning

confidence: 99%

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Salvador¹,

Steenkamp²,

McCrindle³

2014

J. Agric. Biotech. Sustain. Dev.

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Both soils and climate in Mozambique suit cassava cultivation and nine million tons fresh weight is produced annually, with a consumption of 85 kg per person per year. The roots are a staple carbohydrate and cooked leaves are served as a vegetable. Cassava is essential to food security, as it is a subsistence crop. Roots and leaves contain vitamin C and some minerals but are deficient in proteins and amino-acids. Although cassava is cultivated by about 63% of the population, cyanogenic glycosides and other anti-nutritional factors, threaten food safety. There are more than 100 varieties, but the more drought and insect resistant bitter types predominate. Traditional products made from cassava that rely on sun-drying, cooking or fermentation to reduce toxicity include "rale", "xinguinha", "karakata" "mahewu" and "oteka". Cassava flour has replaced up to 20% of wheat flour in bread, for economic reasons. An overview of the distribution, consumption patterns and nutritional value of cassava in Mozambique could contribute to knowledge, as much of the existing data has not been published. Food safety and nutritional value could be improved by commercializing the production of traditional products or fortifying the affordable staple carbohydrate. This could improve the health of vulnerable rural populations.

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Section: Anti-nutritional Factors In Cassavamentioning

confidence: 99%

Production, consumption and nutritional value of cassava (Manihot esculenta, Crantz) in Mozambique: An overview

Salvador¹,

Steenkamp²,

McCrindle³

2014

J. Agric. Biotech. Sustain. Dev.

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“…Cassava contains two different cyanogenic glycosides, linamarin and lotaustralin (ratio 93:7), synthesised from the amino acids valine and isoleucine, respectively [55,56]. Linamarin occurs throughout the tuber but the concentration is highest in the outer layers, immediately under the periderm [57,58]. The concentration of linamarin in the leaves can be more than ten times higher than in the tuber parenchyma (i.e., flesh or pulp) [57].…”

Section: Figurementioning

confidence: 99%

“…Linamarin occurs throughout the tuber but the concentration is highest in the outer layers, immediately under the periderm [57,58]. The concentration of linamarin in the leaves can be more than ten times higher than in the tuber parenchyma (i.e., flesh or pulp) [57]. Linamarin is synthesised in the leaves and then Figure 5).…”

Section: Figurementioning

confidence: 99%

“…The concentration of cyanogenic glycosides varies within individual plants, among cultivars and with environmental conditions [58,62,66,67]. The highest concentrations are in the young leaves, newly germinated seedlings and the outer layers of the tuber [27, 57,68], consistent with a primary function in herbivore defence [59][60][61]. Cyanide released from the degradation of cyanogenic glycosides (Figure 4) is highly toxic to all aerobic organisms (including humans) because it binds to cytochrome oxidase, the last step in mitochondrial respiration, preventing oxygen uptake [52].…”

Section: Figurementioning

confidence: 99%

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Cassava: The Drought, War and Famine Crop in a Changing World

et al. 2010

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Cassava is the sixth most important crop, in terms of global annual production. Cassava is grown primarily for its starchy tuberous roots, which are an important staple for more than 800 million people, mostly in sub-Saharan Africa, but also in other parts of Africa, Asia, the Pacific and South America. Cassava is important for both small-scale farmers and larger-scale plantations due to its low requirement for nutrients, ability to tolerate dry conditions and easy low-cost propagation. It is sometimes referred to as the "drought, war and famine crop of the developing world" and reliance upon this crop is expected to increase in the coming years as the global climate changes. As with all crops, cassava presents some challenges which need to be addressed, especially if its production is to continue to expand. We highlight here a number of key issues around the continued and increased reliance upon cassava as a staple food crop. Cassava contains cyanogenic glycosides that release hydrogen cyanide and many cultivars are toxic if not processed before consumption. The degree of toxicity is altered by plant breeding, agricultural practice, environmental conditions and methods of food preparation. We conclude that use OPEN ACCESSSustainability 2010, 2 3573 of cassava has the potential to help many countries achieve food security in a sustainable manner, in the face of significant environmental change, but that its introduction should be accompanied by appropriate education about its toxicity.

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“…Overall, we hoped to gain some insight into the distribution of cyanogens and linamarase activity in cassava and to identify potentially useful cassava clones with respect to these two parameters. Another objective was to reaffirm any relationship between total cyanogen and linamarase activity among progenies from these different crosses bearing in mind that previous studies using a diverse range of cassava varieties showed no correlation between total cyanogen content and the amount of linamarase in the root tissues Nambisan and Sundaresan, 1994).…”

Section: Introductionmentioning

confidence: 99%