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Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
The current thinking on the microbiological processes of cassava fermentation for garri production is that, when cassava roots are grated to produce the mash which is bagged and fried to produce garri, the indigenous linamarase present in the roots is released and makes contact with the cyanogenic glucosides in the roots. The glucosides, mostly linamarin and some lotaustralin (about 5% of the total glucosides), are then broken down into glucose and HCN (Fig. 21.2). The HCN release is characteristically evidenced by the pungent smell whenever cassava is being grated. As the amount of the linamarase is insufficient to hydrolyze all the cyanogenic glucosides or because the particles are not fine enough to ensure complete contact between the enzyme and the substrate, there is always residual glucoside which enters the garri as cyanide. Many of the organisms encountered in fermenting cassava mash are lactic acid bacteria and yeasts. Lactobacillus, Leuconostoc, the yeast Candida, and various other yeasts are encountered in fermenting cassava mash, and many strains of these have been found to produce linamarase. By inoculating one of such linamarase producing organisms into fermenting cassava mash, the group was able to almost totally remove the residual cyanide in garri.
Synthetic Biology: From Gene Circuits to Novel Biological Tools
Published in Tuan Vo-Dinh, Nanotechnology in Biology and Medicine, 2017
Nina G. Argibay, Eric M. Vazquez, Cortney E. Wilson, Travis J.A. Craddock, Robert P. Smith
While not as well developed as in vivo delivery systems, nonliving synthetic systems that serve to deliver enzymes directly into cancer cells have been created. In 2006, Link et al. created protein transducing nanoparticles (PTNs), which were designed to target and deliver toxin-producing enzymes to cancer cells (Link et al. 2006). These modified lentiviruses were engineered to not contain viral replication machinery, thus limiting their ability to replicate in cancer cells. Instead, PTNs would fuse with the cell membrane and deliver internalized proteins. As a proof of concept, the authors encapsulated the linamarase protein from cassava (Manihot esculenta). This enzyme catalyzes the formation of glucose, acetone, and toxic cyanide from its substrate, linamarin. Upon injection of linamarase via PTNs into rodent and human cell lines, linamarase produced cyanide, which resulted in substantial death of cancer cells. Furthermore, the injection of linamarase containing PTNs into a mouse model of human breast cancer resulted in a marked reduction in tumor growth rates. Overall, this study demonstrated that PTNs might be a viable method to deliver chemotherapeutic proteins directly into cancer cells.
Meteorological Configurations for Atmospheric Pollution by Cassava Cyanides in Tropical Locations
Published in Mark Anglin Harris, Confronting Global Climate Change, 2019
Harris and Koomson (2011) immediately pressurized the gel for 12 hours, thereby producing more cyanide while steadily and concurrently expelling the gas. The combination of moisture, heat and subsequent pressure ruptured more parenchymal cells, thereby achieving and maintaining greater contact between the enzyme linamarase and its substrate linamarin to accelerate the extraction of cyanide to the unprecedented removal rate of 87% (Figure 4.6), i.e., exceeding that of the soaking-only method at 50°C (Bradbury and Denton 2010) by 3–4%.
Extract of cassava waste as a lixiviant for gold leaching from electronic waste
Published in Green Chemistry Letters and Reviews, 2022
Yuranan Photharin, Sirilak Wangngae, Utumporn Ngivprom, Kantapat Chansaenpak, Anyanee Kamkaew, Rung-Yi Lai
Cyanogenic plants (33) producing cyanogenic glycosides can be exploited because gold cyanidation is simple with high dissolution efficiency of gold (19). Among cyanogenic plants, cassava (Manihot esculenta Crantz, Euphorbiaceae) attracted our attention. According to the report of the Food and Agriculture Organization of the United Nations (34), cassava is the fourth most important food staple worldwide with a global production of approximately 300 million tons in 2020. Cassava is a particularly important crop in the tropics and subtropics, including Africa, Asia, the Pacific Islands, and Central and South America (35). Cassava contains two cyanogenic: linamarin and a small amount of lotaustralin (36). When cassava tissue is crushed, linamarin is catalytically hydrolyzed by linamarase (37) to generate acetone cyanohydrin followed by the spontaneous release of HCN and acetone (Figure 1B). The total cyanide contents produced by different cassava species and parts range from 1 to 2000 ppm (mg HCN equivalent/kg material) (36), similar to or much higher than the amounts produced by cyanogenic microbes (17, 18). Therefore, cassava is a potential bio-lixiviant source that has not yet been exploited.