manihot palmata/detox

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An efficient treatment for detoxification process of cassava starch by plant cell wall-degrading enzymes.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

The objective of this work was to remove linamarin in starch from cassava (Manihot esculenta Crantz cv. KU-50) roots, a high-cyanogen variety by using plant cell wall-degrading enzymes, xylanase and cellulase. The combination of xylanase from Bacillus firmus K-1 and xylanase and cellulase from

Origin of enzymes involved in detoxification and root softening during cassava retting.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

The origin of root softening during cassava retting was investigated in a natural retting and in a sterile fermentation. Softening only occurred in the natural retting. Although high activities of endogenous pectin methyl esterase were found in cassava extracts from both fermentations, the

Cyanogenic potential of cassava peels and their detoxification for utilization as livestock feed.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

This study determined the cyanogenic potential of the cassava peels and assess the effectiveness of sun drying, heap fermentation and wet fermentation (soaking) in reducing the cyanide potential of the peels. Fresh cassava peels from major fresh food markets in Kampala and cassava grown in various

Detoxification of cassava leaves by simple traditional methods.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Cassava leaves, which usually contain large quantities of cyanogenic glycosides, were processed into a Zairian traditional vegetable sauce "Mpondu" by simple methods which included blanching (10 min), mashing and then boiling for 20-80 min. These methods enhanced the detoxification of the leaves,

Lower sulfurtransferase detoxification rates of cyanide in konzo-A tropical spastic paralysis linked to cassava cyanogenic poisoning.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Using a matched case-control design, we sought to determine whether the odds of konzo, a distinct spastic paraparesis associated with food (cassava) cyanogenic exposure in the tropics, were associated with lower cyanide detoxification rates (CDR) and malnutrition. Children with konzo (N=122, 5-17

Cross-species and tissue variations in cyanide detoxification rates in rodents and non-human primates on protein-restricted diet.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

We sought to elucidate the impact of diet, cyanide or cyanate exposure on mammalian cyanide detoxification capabilities (CDC). Male rats (~8 weeks old) (N=52) on 75% sulfur amino acid (SAA)-deficient diet were treated with NaCN (2.5mg/kg bw) or NaOCN (50mg/kg bw) for 6 weeks. Macaca fascicularis

Cyanide detoxification in rats exposed to acetonitrile and fed a low protein diet.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Different neurological syndromes have been associated with exposure to cyanide. Dietary cyanide exposure from cassava roots combined with a low intake of the sulfur amino acids necessary for cyanide detoxification has been implicated in the causation of konzo, an upper motoneuron disease identified

Cyanide detoxification in cassava for food and feed uses.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Cassava (Manihot esculenta Crantz) is an important tropical root crop providing energy to about 500 million people. The presence of the two cyanogenic glycosides, linamarin and lotaustralin, in cassava is a major factor limiting its use as food or feed. Traditional processing techniques practiced in

Over-expression of hydroxynitrile lyase in transgenic cassava roots accelerates cyanogenesis and food detoxification.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Cassava (Manihot esculenta, Crantz) roots are the primary source of calories for more than 500 million people, the majority of whom live in the developing countries of Africa. Cassava leaves and roots contain potentially toxic levels of cyanogenic glycosides. Consumption of residual cyanogens

Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Cassava leaves are a valuable source of protein but the cyanogenic potential limits their use as food and feed. Four different treatments were investigated to detoxify cassava leaves. Thermal (55 °C for 6 hr), sodium bicarbonate (0.4% NaHCO₃ , 55 °C for 6 hr), enzymatic (0.32% Multifect®

Control of konzo by detoxification of cassava flour in three villages in the Democratic Republic of Congo.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Three villages in Boko Health Zone, Bandundu Province, Democratic Republic of Congo (DRC), had 61 konzo cases and konzo prevalences of 2.5%, 4.1% and 7.5% respectively. Konzo cases occurred every year for 10 years and every month, peaking in July. The high mean cyanide content of cassava flour of 50

Dietary deficiency of cystine and methionine in rats alters thiol homeostasis required for cyanide detoxification.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Nutritional status is an important factor in modulating the metabolic fate of xenobiotics. Sulfur amino acid (SAA) deficiency has been proposed as a risk factor for human neurological diseases among protein-poor populations subsisting on the cyanophoric plant cassava. Female Sprague-Dawley rats were

Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Detoxification of cassava cultivars (30572 TMS and 30555 TMS) during their traditional methods of processing to produce gari and cassava flour has been investigated. The HCN quantitative determination was done using the enzymatic assay. Fermentation of cassava pulp for 96 hours during cassava

Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Comparative studies were carried out on the ability of pure strain of Rhizopus oryzae and Saccharomyces cerevisae to alter the nutritional quality of cassava flour produced from low- and medium-cyanide variety of cassava tuber. Low- and medium-cyanide variety of cassava tubers were collected from

Cassava (ubi kayu) poisoning in children.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú

Logáil Isteach / Cláraigh

Three sisters with cassava poisoning are described. A review of the toxic properties of cassava is presented together with discussion on the methods of its preparation, its adverse effects on man, its detoxification in the body, and the treatment of its poisoning.

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