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Abah SP, Mbe JO, Dzidzienyo DK, Njoku D, Onyeka J, Danquah EY, Offei SK, Kulakow P, Egesi CN. Determination of genomic regions associated with early storage root formation and bulking in cassava. FRONTIERS IN PLANT SCIENCE 2024; 15:1391452. [PMID: 38988637 PMCID: PMC11233741 DOI: 10.3389/fpls.2024.1391452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 04/30/2024] [Indexed: 07/12/2024]
Abstract
Early cassava storage root formation and bulking is a medium of escape that farmers and processors tend to adopt in cases of abiotic and biotic stresses like drought, flood, and destruction by domestic animals. In this study, 220 cassava genotypes from the International Institute of Tropical Agriculture (IITA), National Root Crops Research Institute (NRCRI), International Center for Tropical Agriculture (CIAT), local farmers (from farmer's field), and NextGen project were evaluated in three locations (Umudike, Benue, and Ikenne). The trials were laid out using a split plot in a randomized incomplete block design (alpha lattice) with two replications in 2 years. The storage roots for each plant genotype were sampled or harvested at 3, 6, 9, and 12 month after planting (MAP). All data collected were analyzed using the R-statistical package. The result showed moderate to high heritability among the traits, and there were significant differences (p< 0.05) among the performances of the genotypes. The genome-wide association mapping using the BLINK model detected 45 single-nucleotide polymorphism (SNP) markers significantly associated with the four early storage root bulking and formation traits on Chromosomes 1, 2, 3, 4, 5, 6, 8, 9, 10, 13, 14, 17, and 18. A total of 199 putative candidate genes were found to be directly linked to early storage root bulking and formation. The functions of these candidate genes were further characterized to regulate i) phytohormone biosynthesis, ii) cellular growth and development, and iii) biosynthesis of secondary metabolites for accumulation of starch and defense. Genome-wide association study (GWAS) also revealed the presence of four pleiotropic SNPs, which control starch content, dry matter content, dry yield, and bulking and formation index. The information on the GWAS could be used to develop improved cassava cultivars by breeders. Five genotypes (W940006, NR090146, TMS982123, TMS13F1060P0014, and NR010161) were selected as the best early storage root bulking and formation genotypes across the plant age. These selected cultivars should be used as sources of early storage root bulking and formation in future breeding programs.
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Affiliation(s)
- Simon Peter Abah
- Bioscience, National Root Crops Research Institute, Umudike, Nigeria
- Cassava Breeding, International Institute for Tropical Agriculture, Ibadan, Nigeria
- West African Centers for Crop Improvement, University of Ghana, Accra, Ghana
| | - Joseph Okpani Mbe
- Bioscience, National Root Crops Research Institute, Umudike, Nigeria
- West African Centers for Crop Improvement, University of Ghana, Accra, Ghana
| | | | - Damian Njoku
- Bioscience, National Root Crops Research Institute, Umudike, Nigeria
| | - Joseph Onyeka
- Bioscience, National Root Crops Research Institute, Umudike, Nigeria
| | | | - Samuel Kwane Offei
- West African Centers for Crop Improvement, University of Ghana, Accra, Ghana
- Biotechnology Centre, University of Ghana, Accra, Ghana
| | - Peter Kulakow
- Cassava Breeding, International Institute for Tropical Agriculture, Ibadan, Nigeria
| | - Chiedozie Ngozi Egesi
- Bioscience, National Root Crops Research Institute, Umudike, Nigeria
- Cassava Breeding, International Institute for Tropical Agriculture, Ibadan, Nigeria
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Chen F, Zang J, Wang Z, Wang J, Shi L, Xiu Y, Lin S, Lin W. Mandelonitrile lyase MDL2-mediated regulation of seed amygdalin and oil accumulation of Prunus Sibirica. BMC PLANT BIOLOGY 2024; 24:590. [PMID: 38902595 PMCID: PMC11191352 DOI: 10.1186/s12870-024-05300-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Accepted: 06/14/2024] [Indexed: 06/22/2024]
Abstract
BACKGROUND The Prunus sibirica seeds with rich oils has great utilization, but contain amygdalin that can be hydrolyzed to release toxic HCN. Thus, how to effectively reduce seed amygdalin content of P. sibirica is an interesting question. Mandelonitrile is known as one key intermediate of amygdalin metabolism, but which mandelonitrile lyase (MDL) family member essential for its dissociation destined to low amygdalin accumulation in P. sibirica seeds still remains enigmatic. An integration of our recent 454 RNA-seq data, amygdalin and mandelonitrile content detection, qRT-PCR analysis and function determination is described as a critical attempt to determine key MDL and to highlight its function in governing mandelonitrile catabolism with low amygdalin accumulation in Prunus sibirica seeds for better developing edible oil and biodiesel in China. RESULTS To identify key MDL and to unravel its function in governing seed mandelonitrile catabolism with low amygdalin accumulation in P. sibirica. Global identification of mandelonitrile catabolism-associated MDLs, integrated with the across-accessions/developing stages association of accumulative amount of amygdalin and mandelonitrile with transcriptional level of MDLs was performed on P. sibirica seeds of 5 accessions to determine crucial MDL2 for seed mandelonitrile catabolism of P. sibirica. MDL2 gene was cloned from the seeds of P. sibirica, and yeast eukaryotic expression revealed an ability of MDL2 to specifically catalyze the dissociation of mandelonitrile with the ideal values of Km (0.22 mM) and Vmax (178.57 U/mg). A combination of overexpression and mutation was conducted in Arabidopsis. Overexpression of PsMDL2 decreased seed mandelonitrile content with an increase of oil accumulation, upregulated transcript of mandelonitrile metabolic enzymes and oil synthesis enzymes (involving FA biosynthesis and TAG assembly), but exhibited an opposite situation in mdl2 mutant, revealing a role of PsMDL2-mediated regulation in seed amygdalin and oil biosynthesis. The PsMDL2 gene has shown as key molecular target for bioengineering high seed oil production with low amygdalin in oilseed plants. CONCLUSIONS This work presents the first integrated assay of genome-wide identification of mandelonitrile catabolism-related MDLs and the comparative association of transcriptional level of MDLs with accumulative amount of amygdalin and mandelonitrile in the seeds across different germplasms and developmental periods of P. sibirica to determine MDL2 for mandelonitrile dissociation, and an effective combination of PsMDL2 expression and mutation, oil and mandelonitrile content detection and qRT-PCR assay was performed to unravel a mechanism of PsMDL2 for controlling amygdalin and oil production in P. sibirica seeds. These findings could offer new bioengineering strategy for high oil production with low amygdalin in oil plants.
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Affiliation(s)
- Feng Chen
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Junxin Zang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Zirui Wang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Jing Wang
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Lingling Shi
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Yu Xiu
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China
| | - Shanzhi Lin
- College of Biological Sciences and Biotechnology, National Engineering Laboratory for Tree Breeding, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, Tree and Ornamental Plant Breeding and Biotechnology Laboratory of National Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Weijun Lin
- West China Hospital, Sichuan University, Chengdu, 610044, Sichuan, China.
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Nainggolan EA, Banout J, Urbanova K. Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review. Foods 2024; 13:1778. [PMID: 38891006 PMCID: PMC11171685 DOI: 10.3390/foods13111778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/26/2024] [Accepted: 06/03/2024] [Indexed: 06/20/2024] Open
Abstract
Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
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Bouniol A, Ceballos H, Bello A, Teeken B, Olaosebikan DO, Owoade D, Afolabi A, Fotso Kuate A, Madu T, Okoye B, Ofoeze M, Nwafor S, Onyemauwa N, Adinsi L, Forsythe L, Dufour D. Varietal impact on women's labour, workload and related drudgery in processing root, tuber and banana crops: focus on cassava in sub-Saharan Africa. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4498-4513. [PMID: 37607251 DOI: 10.1002/jsfa.12936] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/15/2023] [Accepted: 08/22/2023] [Indexed: 08/24/2023]
Abstract
Roots, tubers and cooking bananas are bulky and highly perishable. In Africa, except for yams, their consumption is mainly after transport, peeling and cooking in the form of boiled pieces or dough, a few days after harvest. To stabilize and better preserve the products and, in the case of cassava, release toxic cyanogenic glucosides, a range of intermediate products have been developed, mainly for cassava, related to fermentation and drying after numerous processing operations. This review highlights, for the first time, the impact of genotypes on labour requirements, productivity and the associated drudgery in processing operations primarily carried out by women processors. Peeling, soaking/grinding/fermentation, dewatering, sieving and toasting steps were evaluated on a wide range of new hybrids and traditional landraces. The review highlights case studies of gari production from cassava. The results show that, depending on the genotypes used, women's required labour can be more than doubled and even the sum of the weights transported along the process can be up to four times higher for the same quantity of end product. Productivity and loads carried between each processing operation are highly influenced by root shape, ease of peeling, dry matter content and/or fiber content. Productivity and the often related experienced drudgery are key factors to be considered for a better acceptance of new genotypes by actors in the value-addition chain, leading to enhanced adoption and ultimately to improved livelihoods for women processors. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Abolore Bello
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Béla Teeken
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Durodola Owoade
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Agbona Afolabi
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Department of Soil and Crop Science, Molecular & Environmental Plant Sciences, Texas A & M University, College Station, TX, USA
| | | | - Tessy Madu
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Benjamin Okoye
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Miriam Ofoeze
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Solomon Nwafor
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Nnaemeka Onyemauwa
- International National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Benin
| | - Lora Forsythe
- Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, UK
| | - Dominique Dufour
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Montpellier, France
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Zhong Y, Li Y, Chen Q, Ji S, Xu M, Liu Y, Wu X, Li S, Li K, Lu B. Catalytic efficiency and thermal stability promotion of the cassava linamarase with multiple mutations for better cyanogenic glycoside degradation. Int J Biol Macromol 2023; 253:126677. [PMID: 37717874 DOI: 10.1016/j.ijbiomac.2023.126677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 08/22/2023] [Accepted: 09/01/2023] [Indexed: 09/19/2023]
Abstract
In our previous study, we found that cassava cyanogenic glycosides had an acute health risk. Therefore, to solve this problem, the improvement of specific degradation of cyanogenic glycosides of cassava linamarase during processing is the key. In this study, the catalytic activity and thermal stability of enzymes were screened before investigating the degradation efficiency of cyanogenic glycosides with a cassava linamarase mutant K263P-T53F-S366R-V335C-F339C (CASmut) -controlled technique. The CASmut was obtained with the optimum temperature of 45 °C, which was improved by 10 °C. The specific activity of CASmut was 85.1 ± 4.6 U/mg, which was 2.02 times higher than that of the wild type. Molecular dynamics simulation analysis and flexible docking showed there were more hydrogen bonding interactions at the pocket, and the aliphatic glycoside of the linamarin was partially surrounded by hydrophobic residues. The optimum conditions of degradation reactions was screened with CASmut addition of 47 mg/L at 45 °C, pH 6.0. The CASmut combined with ultrasonication improved the degradation from 478.2 ± 10.4 mg/kg to 86.7 ± 7.4 mg/kg. Those results indicating the great potential of CASmut in applying in the cassava food or cyanogenic food. However, challenges in terms of the catalytic mechanism research is worthy of being noticed in further studies.
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Affiliation(s)
- Yongheng Zhong
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minhao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xiaodan Wu
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shimin Li
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Kaimian Li
- Tropical Crop Germplasm Research Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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6
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Gunun P, Cherdthong A, Khejornsart P, Wanapat M, Polyorach S, Kaewwongsa W, Gunun N. Replacing Concentrate with Yeast- or EM-Fermented Cassava Peel (YFCP or EMFCP): Effects on the Feed Intake, Feed Digestibility, Rumen Fermentation, and Growth Performance of Goats. Animals (Basel) 2023; 13:ani13040551. [PMID: 36830338 PMCID: PMC9951702 DOI: 10.3390/ani13040551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/24/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023] Open
Abstract
The goal of this study was to improve the nutritional value of cassava peel by using yeast (Saccharomyces cerevisiae) or effective microorganisms (EM), then use it as a replacement for concentrate, and examine the effects on the feed intake, feed digestibility, rumen fermentation, and growth performance of goats. The experimental design was a randomized complete block design (RCBD), and the dietary treatments were (1) concentrate, (2) replacement of the concentrate by yeast-fermented cassava peel (YFCP) at 50% and (3) replacement of the concentrate by EM-fermented cassava peel (EMFCP) at 50%. Twelve goats were given concentrate based on their treatments at a rate of 1.5% of their body weight. Rice straw was used as roughage and fed freely. It was found that the crude protein (CP) content of the cassava peel from 2.1% to 13.7-13.8% after 14 days of fermentation. Moreover, there were no significant differences between the treatments in terms of the feed intake, feed digestibility, ruminal pH, blood urea nitrogen concentration, volatile fatty acid profile, overall average daily gain, and feed efficiency. However, the cost of the feed per gain decreased when the YFCP or EMFCP was used instead of the concentrate. Based on the results of this experiment, it was possible to conclude that yeast or EM might be utilized as microorganisms to increase the nutritional value of cassava peel. Moreover, YFCP or EMFCP can replace concentrate by up to 50% without an impact on the feed intake, feed digestibility, rumen fermentation characteristics, and the growth performance; whereas, it can reduce the feed cost per gain up to 32%.
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Affiliation(s)
- Pongsatorn Gunun
- Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus, Sakon Nakhon 47160, Thailand
| | - Anusorn Cherdthong
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pichad Khejornsart
- Department of Agriculture and Resource, Faculty of Natural Resources and Agro-Industry, Chalermphakiat Sakon Nakhon Campus, Kasetsart University, Sakon Nakhon 47000, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Sineenart Polyorach
- Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Walailuck Kaewwongsa
- Department of Animal Science, Faculty of Technology, Udon Thani Rajabhat University, Udon Thani 41000, Thailand
| | - Nirawan Gunun
- Department of Animal Science, Faculty of Technology, Udon Thani Rajabhat University, Udon Thani 41000, Thailand
- Correspondence: ; Tel.: +66-42-211-040
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de Carvalho RRB, Bandeira e Sousa M, de Oliveira LA, de Oliveira EJ. Phenotypic diversity and selection in biofortified cassava germplasm for yield and quality root traits. EUPHYTICA: NETHERLANDS JOURNAL OF PLANT BREEDING 2022; 218:173. [PMID: 36405300 PMCID: PMC9668781 DOI: 10.1007/s10681-022-03125-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
Increasing carotenoid content and improving other root quality traits has been the focus of cassava biofortification. This study aimed to (i) evaluate the genetic variability for total carotenoid content (TCC), as well as for root yield and root quality attributes; (ii) estimate potentially useful correlations for selection; and (iii) select parents for breeding and estimate the genetic gain. Data from 2011 to 2020 of 265 cassava genotypes with cream and yellow roots were analyzed for dry matter content (DMC), shoot yield, fresh root yield (FRY), dry root yield (DRY), harvest index, average number of roots per plant, starch content, root pulp color, cyanogenic compounds, and TCC. The best linear unbiased predictions showed great phenotypic variation for all traits. Six distinct groups were formed for productive characteristics of root quality, mainly TCC, DMC and FRY. Only TCC showed high broad-sense heritability ( h 2 = 0.72), while the other traits had low to medium magnitude (0.21 ≤ h 2 ≤ 0.60). TCC was strongly correlated with pulp color (r = 0.70), but null significance for DMC. The network analysis identified a clear separation between the agronomic and quality attributes of cassava roots. The selection of the 30 genotypes for recombination in the breeding program has the potential to raise TCC by 27.05% and reduce the cyanogenic compounds content by 23.03%, in addition to increasing FRY and DRY by 22.72% and 22.95%, respectively. This is the first consolidated study on the potential of germplasm for the development biofortified cassava cultivars in Brazil.
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Affiliation(s)
- Ravena Rocha Bessa de Carvalho
- Centro de Ciências Agrárias, Ambientais e Biológicas, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA 44380-000 Brazil
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8
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Oyeyinka AT, Abogunrin SO, Adebo OA, Kesa H. In vitro
digestibility, physicochemical and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality University of Johannesburg South Africa
- Food Science and Technology Kwara State University Nigeria
| | | | - Oluwafemi A. Adebo
- Biotechnology and Food Technology University of Johannesburg South Africa
| | - Hema Kesa
- School of Tourism and Hospitality University of Johannesburg South Africa
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9
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Cyanide Content of Cassava Food Products Available in Australia. Foods 2022; 11:foods11101384. [PMID: 35626954 PMCID: PMC9141144 DOI: 10.3390/foods11101384] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/29/2022] [Accepted: 05/08/2022] [Indexed: 02/04/2023] Open
Abstract
In 2009, Food Standards Australia New Zealand set a total cyanide content limit of 10 ppm for ready-to-eat cassava products to address food safety concerns about cyanogenic glucosides in cassava. This study surveys a range of cassava food products available in Melbourne, Australia, ten years after the implementation of these regulations. Of all the products tested, the mean cyanide content was greatest in ready-to-eat cassava chips (48.4 ppm), although imported ready-to-eat products had a higher mean cyanide content (95.9 ppm) than those manufactured in Australia (1.0 ppm). Cyanide was detected in frozen cassava products (grated mean = 12.9 ppm; whole root mean = 19.8 ppm), but was significantly reduced through processing according to packet instructions in both product types. Three methods were used to quantify total cyanide content: the evolved cyanide method, the picrate absorbance method and the picrate chart method, with satisfactory agreement between methods. The picrate absorbance and chart methods reported mean cyanide contents 13.7 ppm and 23.1 ppm higher, respectively, than the evolved cyanide method. Our results reaffirm the need for the ongoing testing of cassava food products, especially ready-to-eat products whose cyanide content will not be reduced before consumption.
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Liu CY, Amani R, Sulaiman S, Mahmood K, Ariffin F, Mohammadi Nafchi A. Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue. Food Sci Nutr 2022; 10:1626-1637. [PMID: 35592295 PMCID: PMC9094478 DOI: 10.1002/fsn3.2785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 11/06/2022] Open
Abstract
This study aimed to develop a cassava-based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava-based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.
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Affiliation(s)
- Chiew Yen Liu
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Raihan Amani
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Syazana Sulaiman
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Kaiser Mahmood
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia.,Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
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11
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Skowron K, Budzyńska A, Grudlewska-Buda K, Wiktorczyk-Kapischke N, Andrzejewska M, Wałecka-Zacharska E, Gospodarek-Komkowska E. Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption. Front Microbiol 2022; 13:845166. [PMID: 35330774 PMCID: PMC8940296 DOI: 10.3389/fmicb.2022.845166] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Accepted: 02/15/2022] [Indexed: 12/17/2022] Open
Abstract
In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.
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Affiliation(s)
- Krzysztof Skowron
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Anna Budzyńska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Katarzyna Grudlewska-Buda
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Natalia Wiktorczyk-Kapischke
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Małgorzata Andrzejewska
- Department of Hygiene, Epidemiology, Ergonomy and Postgraduate Education, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, Bydgoszcz, Poland
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12
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Fathima AA, Sanitha M, Tripathi L, Muiruri S. Cassava (
Manihot esculenta
) dual use for food and bioenergy: A review. Food Energy Secur 2022. [DOI: 10.1002/fes3.380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Affiliation(s)
- Anwar Aliya Fathima
- Department of Bioinformatics Saveetha School of Engineering Saveetha Institute of Medical and Technical Sciences Chennai India
| | - Mary Sanitha
- Department of Bioinformatics Saveetha School of Engineering Saveetha Institute of Medical and Technical Sciences Chennai India
| | - Leena Tripathi
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
| | - Samwel Muiruri
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
- Department of Plant Sciences Kenyatta University Nairobi Kenya
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13
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Chaiareekitwat S, Latif S, Mahayothee B, Khuwijitjaru P, Nagle M, Amawan S, Müller J. Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chem 2022; 372:131173. [PMID: 34601424 DOI: 10.1016/j.foodchem.2021.131173] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 09/03/2021] [Accepted: 09/15/2021] [Indexed: 12/20/2022]
Abstract
The variation of proximate compositions, amino acids, carotenoids, chlorophyll, and total cyanide contents in cassava leaves was studied to identify the most suitable leaves for human consumption. The cassava leaves from 4 cultivars were analysed at 3 leaf positions as well as at 2 plant ages. The leaves of 'Rayong 5' cultivar from the middle position at 6 months after planting contained the highest crude protein, amino acids, carotenoids, and chlorophyll. The total cyanide content was high and therefore, an effective detoxification method is needed. Protein from the cassava leaves was rich in glutamine, aspartic acid, and leucine, but low in methionine and cysteine. Additionally, cassava leaves were found to be a rich source of carotenoids and chlorophyll. This study provided the evidences that cassava leaves can be an alternative source as protein supplement and for carotenoids and chlorophyll extraction and paves the way to valorise this abundant agricultural by-product.
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Affiliation(s)
- Sawittree Chaiareekitwat
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
| | - Sajid Latif
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand.
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Marcus Nagle
- Agricultural Research and Development Program, Central State University, Wilberforce, OH 45384, USA
| | - Suwaluk Amawan
- Rayong Field Crops Research Center, Department of Agriculture, Ministry of Agriculture and Cooperatives, Rayong 21150, Thailand
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart 70599, Germany
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14
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Impact of Seasonal Variation and Processing Methods on the Cassava-Derived Dietary Cyanide Poisoning, Nutritional Status, and Konzo Appearance in South-Kivu, Eastern D.R. Congo. Processes (Basel) 2022. [DOI: 10.3390/pr10020337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study aimed at evaluating the impact of seasons on the nutritional status and on dietary cassava-related cyanide exposure in Burhinyi and Idjwi, two areas in the eastern Democratic Republic of the Congo, witnessing similarly high cassava-derived cyanide poisoning but differently affected by konzo and malnutrition. Cyanide content in cassava roots and flour, and urinary thiocyanate levels (uSCN) of 54 subjects (40 from Burhinyi and 14 from Idjwi, aged 28.7 (12.1) years, 63% women) were measured during the rainy season (RS) and dry season (DS), using picrate paper kits A and D1. Local processing methods proved to be efficient in removing cyanogenic compounds in fresh cassava roots during the RS. However, the cyanide content in flour samples significantly increased during DS, with ~50% of samples containing unsafe levels (>10 ppm) of cyanide content. Strikingly, the uSCN (µmol/L), from being comparably high in RS (~172.0), slightly decreased during DS in Burhinyi (~103.2; p = 0,3547), but not in Idjwi (~172; p = 0,1113). Furthermore, serum proteins and albumin levels significantly decreased during the DS, witnessing a worsening of nutritional status, in Burhinyi but not in Idjwi. The consumption of bitter cassava roots (OR = 5.43, p = 0.0144) and skipping heap fermentation (OR = 16.67, p = 0.0021) were independently associated with very high uSCN levels during the DS. Thus, restoring the traditional processing methods, and complying with them in either season should ensure the safe consumption of cassava.
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15
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Terefe ZK, Omwamba M, Nduko JM. Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf. J Food Saf 2022. [DOI: 10.1111/jfs.12969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zemenu Kerie Terefe
- Dairy and Food Science and Technology Egerton University—Njoro Campus Kenya
- Food Science and Technology Hawassa University Ethiopia
| | - Mary Omwamba
- Dairy and Food Science and Technology Egerton University—Njoro Campus Kenya
| | - John Masani Nduko
- Dairy and Food Science and Technology Egerton University—Njoro Campus Kenya
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16
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O'Brien GM, Lim BJ, Ong YL, Toh KH, Sim CS, Koh R. Cyanogenic potential of randomly sampled fresh and processed cassava on retail sale in Singapore. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gerard M. O'Brien
- School of Biomedical, Nutritional and Sports Sciences Newcastle University Newcastle upon Tyne UK
| | - Boon Jin Lim
- MOH Holdings Pte Ltd 1 Maritime Square Singapore 099253 Singapore
| | - Yi Lin Ong
- National Cancer Centre Singapore 11 Hospital Crescent Singapore 169610 Singapore
| | - Kian Han Toh
- Singapore Food Agency 52 Jurong Gateway Road #13‐01 Singapore 608550 Singapore
| | - Cong Shan Sim
- Singapore Food Agency 52 Jurong Gateway Road #13‐01 Singapore 608550 Singapore
| | - Rose Koh
- Ministry of Defence HQ 303 Gombak Drive, MINDEF Building Singapore 669645 Singapore
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17
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Jaiswal V, Chauhan S, Lee HJ. The Bioactivity and Phytochemicals of Pachyrhizus erosus (L.) Urb.: A Multifunctional Underutilized Crop Plant. Antioxidants (Basel) 2021; 11:58. [PMID: 35052562 PMCID: PMC8773301 DOI: 10.3390/antiox11010058] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 12/23/2022] Open
Abstract
Pachyrhizus erosus (L.) Urb. is an underutilized crop plant belonging to the Fabaceae family. In recent years, the plant received huge attention and was introduced in different countries owing to properties such as a high nutritional content, its nitrogen-fixing abilities, and different biological activities such as its antioxidant, immune modulation, anticancer, anti-diabetes, anti-osteoporosis, antiviral, and antiaging affects, among others. In this review, an attempt has been made to comprehensively compile the biological activities of the plant to provide a panoramic view of the current efforts and further directions, which may lead to the development of pharmacological applications. This information will be helpful in creating interest towards P. erosus and it may be useful in developing the plant for medical applications and/or as a functional food. More than 50 phytochemicals have been reported from the plant, which belong to different chemical classes such as triterpenoids, organic acid, flavonoids, and fatty acids. Numerous biological activities were reported from the plant through in vivo, in vitro, ex vivo, and human studies. However, well-defined clinical studies are still lacking for the establishment of any biological properties that could be further developed. Suggestions for the further development of P. erosus, according to current knowledge about the different biological properties, has also been provided.
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Affiliation(s)
- Varun Jaiswal
- Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam-si 13120, Korea; (V.J.); (S.C.)
| | - Shweta Chauhan
- Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam-si 13120, Korea; (V.J.); (S.C.)
| | - Hae-Jeung Lee
- Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam-si 13120, Korea; (V.J.); (S.C.)
- Institute for Aging and Clinical Nutrition Research, Gachon University, Seongnam-si 13120, Korea
- Department of Health Sciences and Technology, GAIHST, Gachon University, Incheon 21999, Korea
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18
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Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour. Processes (Basel) 2021. [DOI: 10.3390/pr9111891] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.
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19
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Zhong Y, Xu T, Ji S, Wu X, Zhao T, Li S, Zhang P, Li K, Lu B. Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava. ULTRASONICS SONOCHEMISTRY 2021; 78:105742. [PMID: 34487981 PMCID: PMC8424588 DOI: 10.1016/j.ultsonch.2021.105742] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/15/2021] [Accepted: 08/26/2021] [Indexed: 05/11/2023]
Abstract
Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45℃, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The β-glucosidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.
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Affiliation(s)
- Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xiaodan Wu
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shimin Li
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai 200032, China
| | - Kaimian Li
- Tropical Crop Germplasm Research Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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20
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Choi B, Koh E. Effect of fruit thermal processing on ethyl carbamate content in maesil ( Prunus mume) liqueur. Food Sci Biotechnol 2021; 30:1427-1434. [PMID: 34790426 PMCID: PMC8581116 DOI: 10.1007/s10068-021-00961-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/22/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022] Open
Abstract
The thermal effect of maesil on the content of ethyl carbamate and its precursors during one-year ripening of maesil liqueur was investigated. Fresh maesil (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.1 to 204.4 μg/kg with the highest value at 210 day. Thermally treated samples had higher ethyl carbamate concentration than the control, suggesting that thermal treatment increased the formation of ethyl carbamate. A positive correlation between ethyl carbamate content and β-glucosidase activity in all samples indicated that enzymatic hydrolysis of amygdalin by β-glucosidase determined ethyl carbamate concentration during the fermentation of maesil liqueur.
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Affiliation(s)
- Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797 Korea
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21
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Ayele HH, Latif S, Bruins ME, Müller J. Partitioning of Proteins and Anti-Nutrients in Cassava ( Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration. Foods 2021; 10:1714. [PMID: 34441490 PMCID: PMC8391839 DOI: 10.3390/foods10081714] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022] Open
Abstract
Cassava plays a major role in improving food security and reducing malnutrition. The purpose of this study was to evaluate the influence of mechanical pressing coupled with ultrafiltration (UF) on the quality of different fractions of cassava leaves. Cassava leaves harvested from the greenhouse at the University of Hohenheim were passed through a mechanical screw press to extract the juice and separate the press cake. The juice was centrifuged and filtered to separate the sediment and clear supernatant. The clear supernatant was filtered using a 10 kDa UF system. The nutritional contents of the different fractions were analyzed at each processing step. The total phenolic content was significantly lower in the press cake that had a higher fiber and ash content. The juice and sediment fractions had higher crude protein and total phenolic content. Processing did not negatively affect the concentrations of essential amino acids except for tryptophan in the juice fraction. Non-protein nitrogen was mainly present in the UF permeate, illustrating the potential of UF for upgrading soluble protein fractions. The results indicated that the different fractions during processing could be a possible source of protein for food, feed (juice, sediment, and retentate), or fiber (press cake) for ruminant feed.
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Affiliation(s)
- Haimanot Hailegiorigs Ayele
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany; (S.L.); (J.M.)
| | - Sajid Latif
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany; (S.L.); (J.M.)
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands;
| | - Joachim Müller
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70599 Stuttgart, Germany; (S.L.); (J.M.)
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22
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Chen C, Kashala-Abotnes E, Banea Mayambu JP, Mumba Ngoyi D, Tshala-Katumbay D, Mukeba D, Kunyu M, Boivin MJ, Wu F. Cost-effectiveness of a wetting method intervention to reduce cassava cyanide-related cognitive impairment in children. NATURE FOOD 2021; 2:469-472. [PMID: 37117687 DOI: 10.1038/s43016-021-00321-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Accepted: 06/14/2021] [Indexed: 04/30/2023]
Abstract
Cassava cyanide-related neurocognitive impairment may persist for years in Central African children who rely on cassava as a dietary staple. In the Democratic Republic of the Congo, a cassava processing method, the 'wetting method', reduced cyanide in cassava, prevented konzo, and proved a cost-effective intervention to improve children's cognitive development. Scaling up use of the wetting method may help prevent neurocognitive impairment in millions of at-risk children in sub-Saharan Africa.
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Affiliation(s)
- Chen Chen
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, USA
| | | | | | - Dieudonne Mumba Ngoyi
- Department of Tropical Medicine, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
| | - Désiré Tshala-Katumbay
- Department of Neurology, Oregon Health & Science University, Portland, OR, USA
- Department of Neurology, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
| | - Daniel Mukeba
- Department of Neurology, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
| | - Marcel Kunyu
- Department of Neurology, University of Kinshasa, Kinshasa, Democratic Republic of the Congo
| | - Michael J Boivin
- Department of Psychiatry and Department of Neurology & Ophthalmology, Michigan State University, East Lansing, MI, USA
| | - Felicia Wu
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, USA.
- Agricultural, Food, and Resource Economics, Michigan State University, East Lansing, MI, USA.
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Baguma M, Nzabara F, Maheshe Balemba G, Malembaka EB, Migabo C, Mudumbi G, Bito V, Cliff J, Rigo JM, Chabwine JN. Konzo risk factors, determinants and etiopathogenesis: What is new? A systematic review. Neurotoxicology 2021; 85:54-67. [PMID: 33964344 DOI: 10.1016/j.neuro.2021.05.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/13/2022]
Abstract
Konzo is a toxico-nutritional upper motor neuron disease causing a spastic paraparesis in schoolchildren and childbearing women in some African countries. Almost a century since the first description of konzo, its underlying etiopathogenic mechanisms and causative agent remain unknown. This paper aims at refreshing the current knowledge of konzo determinants and pathogenesis in order to enlighten potential new research and management perspectives. Literature research was performed in PubMed and Web of Science databases according to the PRISMA methodology. Available data show that cassava-derived cyanide poisoning and protein malnutrition constitute two well-documented risk factors of konzo. However, observational studies have failed to demonstrate the causal relationship between konzo and cyanide poisoning. Thiocyanate, the current marker of choice of cyanide exposure, may underestimate the actual level of cyanide poisoning in konzo patients as a larger amount of cyanide is detoxified via other unusual pathways in the context of protein malnutrition characterizing these patients. Furthermore, the appearance of konzo may be the consequence of the interplay of several factors including cyanide metabolites, nutritional deficiencies, psycho-emotional and geo-environmental factors, resulting in pathophysiologic phenomena such as excitotoxicity or oxidative stress, responsible for neuronal damage that takes place at sparse cellular and/or subcellular levels.
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Affiliation(s)
- Marius Baguma
- Department of Internal Medicine, Hôpital Provincial Général de Référence de Bukavu (HPGRB), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo; Biomedical Research Institute (BIOMED), UHasselt - Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium.
| | - Fabrice Nzabara
- Department of Internal Medicine, Hôpital Provincial Général de Référence de Bukavu (HPGRB), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo; École Régionale de Santé Publique (ERSP), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo
| | - Ghislain Maheshe Balemba
- Department of Internal Medicine, Hôpital Provincial Général de Référence de Bukavu (HPGRB), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo
| | - Espoir Bwenge Malembaka
- École Régionale de Santé Publique (ERSP), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo
| | - Christiane Migabo
- Faculty of Agronomy, Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo; Department of Geography and Environmental Studies, College of Social Sciences and Humanities, Jimma University, Jimma, Ethiopia
| | - Germain Mudumbi
- Department of Pediatrics, Hôpital Provincial Général de Référence de Bukavu (HPGRB), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo
| | - Virginie Bito
- Biomedical Research Institute (BIOMED), UHasselt - Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Julie Cliff
- Faculty of Medicine, Department of Community Health, Eduardo Mondlane University, Maputo, Mozambique
| | - Jean-Michel Rigo
- Biomedical Research Institute (BIOMED), UHasselt - Hasselt University, Agoralaan, 3590 Diepenbeek, Belgium
| | - Joëlle Nsimire Chabwine
- Department of Internal Medicine, Hôpital Provincial Général de Référence de Bukavu (HPGRB), Université Catholique de Bukavu (UCB), Bukavu, Democratic Republic of the Congo; Department of Neuroscience and Movement Science, Faculty of Science and Medicine, University of Fribourg, Fribourg, Switzerland
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Ayetigbo O, Latif S, Abass A, Müller J. Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Iragaba P, Hamba S, Nuwamanya E, Kanaabi M, Nanyonjo RA, Mpamire D, Muhumuza N, Khakasa E, Tufan HA, Kawuki RS. Identification of cassava quality attributes preferred by Ugandan users along the food chain. Int J Food Sci Technol 2021; 56:1184-1192. [PMID: 33776229 PMCID: PMC7983994 DOI: 10.1111/ijfs.14878] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Accepted: 10/27/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users.
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Affiliation(s)
- Paula Iragaba
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Sophia Hamba
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Ephraim Nuwamanya
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Michael Kanaabi
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Ritah Ann Nanyonjo
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Doreen Mpamire
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Nicholas Muhumuza
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
| | - Elizabeth Khakasa
- National Agricultural Research Laboratories (NARL) P.O. Box 7065 Kampala Uganda
| | - Hale Ann Tufan
- International Programs College of Agriculture and Life Sciences B75 Mann Library Ithaca NY 14853 USA
| | - Robert Sezi Kawuki
- National Crops Resources Research Institute (NaCRRI) P.O. Box 7084 Kampala Uganda
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Appenteng MK, Krueger R, Johnson MC, Ingold H, Bell R, Thomas AL, Greenlief CM. Cyanogenic Glycoside Analysis in American Elderberry. Molecules 2021; 26:1384. [PMID: 33806603 PMCID: PMC7961730 DOI: 10.3390/molecules26051384] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 02/06/2023] Open
Abstract
Cyanogenic glycosides (CNGs) are naturally occurring plant molecules (nitrogenous plant secondary metabolites) which consist of an aglycone and a sugar moiety. Hydrogen cyanide (HCN) is released from these compounds following enzymatic hydrolysis causing potential toxicity issues. The presence of CNGs in American elderberry (AE) fruit, Sambucus nigra (subsp. canadensis), is uncertain. A sensitive, reproducible and robust LC-MS/MS method was developed and optimized for accurate identification and quantification of the intact glycoside. A complimentary picrate paper test method was modified to determine the total cyanogenic potential (TCP). TCP analysis was performed using a camera-phone and UV-Vis spectrophotometry. A method validation was conducted and the developed methods were successfully applied to the assessment of TCP and quantification of intact CNGs in different tissues of AE samples. Results showed no quantifiable trace of CNGs in commercial AE juice. Levels of CNGs found in various fruit tissues of AE cultivars studied ranged from between 0.12 and 6.38 µg/g. In pressed juice samples, the concentration range measured was 0.29-2.36 µg/mL and in seeds the levels were 0.12-2.38 µg/g. TCP was highest in the stems and green berries. Concentration levels in all tissues were generally low and at a level that poses no threat to consumers of fresh and processed AE products.
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Affiliation(s)
- Michael K. Appenteng
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA; (M.K.A.); (R.K.); (M.C.J.); (H.I.)
| | - Ritter Krueger
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA; (M.K.A.); (R.K.); (M.C.J.); (H.I.)
| | - Mitch C. Johnson
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA; (M.K.A.); (R.K.); (M.C.J.); (H.I.)
| | - Harrison Ingold
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA; (M.K.A.); (R.K.); (M.C.J.); (H.I.)
| | - Richard Bell
- Department of Chemistry, Truman State University, Kirksville, MO 63501, USA;
| | - Andrew L. Thomas
- Division of Plant Sciences, Southwest Research Center, University of Missouri, Columbia, MO 65211, USA;
| | - C. Michael Greenlief
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA; (M.K.A.); (R.K.); (M.C.J.); (H.I.)
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Zhong Y, Xu T, Wu X, Li K, Zhang P, Ji S, Li S, Zheng L, Lu B. Dietary exposure and risk assessment of cyanide via cassava consumption in Chinese population. Food Chem 2021; 354:129405. [PMID: 33770563 DOI: 10.1016/j.foodchem.2021.129405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 02/15/2021] [Accepted: 02/16/2021] [Indexed: 12/23/2022]
Abstract
The intake of cassava would probably induce adverse health effects since there are toxic cyanide in cassava. However, the risk assessment of cassava consumption has not been reported in China. Therefore, this paper aimed to evaluate the dietary risks of cassava cyanide and proposed a maximum residue limit (MRL) for cyanogenic glycosides (CNGs) in cassava. The retention rate of CNGs and CN- were 61% and 11% after boiling, respectively. The acute dietary exposure of CN- and CNGs were 0.6-fold and 1.7-fold of acute risk reference dose, respectively. There was no chronic health risk across all populations concerning cassava consumption. The MRL of CNGs was proposed as 200 mg/kg in cassava. Risk assessment of cyanide for foods rich in CNGs was suggested to be based on CNGs quantification rather than that of CN-.
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Affiliation(s)
- Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xiaodan Wu
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Kaimian Li
- Tropical Crop Germplasm Research Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Chinese Academy of Sciences, Shanghai 200032, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shimin Li
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lufei Zheng
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Escobar A, Rondet E, Dahdouh L, Ricci J, Akissoé N, Dufour D, Tran T, Cuq B, Delalonde M. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). Int J Food Sci Technol 2021; 56:1311-1321. [PMID: 33776238 PMCID: PMC7984085 DOI: 10.1111/ijfs.14857] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/30/2020] [Accepted: 10/13/2020] [Indexed: 11/28/2022]
Abstract
The gari-making process involves several unit operations (U.O.), some of which strongly influence the quality of the end product. Two contrasting process scales (laboratory-scale vs conventional) were compared in order to identify which U.O. were affected by the change of scale. U.O. that changed end-product characteristics depending on process scale were deemed critical; whereas U.O. that resulted in similar characteristics were deemed robust. The classification depended on quality attributes considered: rasping and roasting were critical for physical properties, in particular particle size which ranged from 0.44 to 0.89 mm between the two process scales; and robust for biochemical properties. In contrast, fermentation and pressing were critical for biochemical properties such as lactic acid content (0.93-1.88 g/100 g dry matter after pressing), which influences the perception of flavour, and robust for physical properties. This classification between critical and robust operations help quality control of gari, by pinpointing which U.O. control specific quality characteristics.
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Affiliation(s)
- Andrés Escobar
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CGIAR Research Program on Roots Tubers and Bananas (RTB)Apartado Aéreo 6713CaliColombia
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
| | - Eric Rondet
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
| | - Layal Dahdouh
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Julien Ricci
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Noël Akissoé
- Faculty of Agronomical SciencesUniversity of Abomey CalaviCotonouBenin
| | - Dominique Dufour
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Thierry Tran
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT)CGIAR Research Program on Roots Tubers and Bananas (RTB)Apartado Aéreo 6713CaliColombia
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
- CIRAD, UMR Qualisud, F‐34398MontpellierFrance
| | - Bernard Cuq
- UMR IATE, CIRAD, INRAUniversity of MontpellierMontpellier SupAgro, MontpellierFrance
| | - Michèle Delalonde
- QualisudUniversity of MontpellierCIRADSupAgroUniversity of AvignonUniversity of La Réunion73 rue JF BretonMontpellier34398France
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Diaz Tatis P, López Carrascal CE. YUCA: PAN Y CARNE, UNA ALTERNATIVA POTENCIAL PARA HACER FRENTE AL HAMBRE OCULTA. ACTA BIOLÓGICA COLOMBIANA 2021. [DOI: 10.15446/abc.v26n2.84569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Uno de los retos que encara la humanidad es asegurar la alimentación y la adecuada nutrición para los cerca de ocho billones de habitantes del planeta. Las raíces de yuca constituyen la cuarta fuente más importante de calorías para la población humana siendo uno de los pilares de la seguridad alimentaria. Las raíces de yuca no poseen atributos nutricionales adecuados. Aunque existen variedades con valores relativamente altos de estos compuestos, sus valores están lejos de los necesarios para asegurar los requerimientos mínimos de la población humana. Las hojas de yuca poseen valores altos de contenido proteico, minerales y vitaminas, por lo que representan una fuente nutricional alternativa. Sin embargo, el consumo de hojas de yuca en América Latina es escaso o nulo como consecuencia de los altos niveles de cianuro que poseen. En algunos países de África y Asia las hojas se consumen a través de diversas recetas que incluye su cocción, eliminando así una gran cantidad del contenido cianógeno. En esta revisión se presenta un panorama general de la importancia nutricional de la yuca, las diferentes estrategias de mejoramiento genético clásico y no convencional destinados a incrementar los contenidos nutricionales de raíces y la importancia de la explotación de la variabilidad intrínseca de la yuca como una fuente de variedades y genes que puedan contribuir a la implementación de estrategias encaminadas a desarrollar materiales con los requerimientos nutricionales adecuados. Finalmente, se presenta el potencial que tienen las hojas de yuca para ser empleadas dentro de programas complementarios destinados a mejorar la calidad nutricional de la población humana.
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Kowsalya E, MosaChristas K, Balashanmugam P, Manivasagan V, Devasena T, Jaquline CRI. Sustainable use of biowaste for synthesis of silver nanoparticles and its incorporation into gelatin‐based nanocomposite films for antimicrobial food packaging applications. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13641] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Elumalai Kowsalya
- Department of Plant Biology and Biotechnology Loyola College, University of Madras Chennai Tamil Nadu India
| | - Kithiyon MosaChristas
- Department of Plant Biology and Biotechnology Loyola College, University of Madras Chennai Tamil Nadu India
| | | | - Veerasamy Manivasagan
- Department of Biotechnology Adhiyamaan College of Engineering Hosur Tamil Nadu India
| | - Thiyagarajan Devasena
- Centre for Nanoscience and Nanotechnology A.C. Tech Campus, Anna University Chennai Tamil Nadu India
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Oliveira LAD, Reis RC, Viana EDS, Santos JFD, Souza VDS, Assis JLDJ, Sasaki FFC, Santos VDS. Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.21520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.
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Udoro EO, Anyasi TA, Jideani AIO. Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1759625] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Elohor Oghenechavwuko Udoro
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
- Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic Afikpo-Unwana, Ebonyi State Nigeria
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
| | - Afam Israel Obiefuna Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950, Limpopo Province, South Africa
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Paul L, Mudogo CN, Mtei KM, Machunda RL, Ntie-Kang F. A computer-based approach for developing linamarase inhibitory agents. PHYSICAL SCIENCES REVIEWS 2020. [DOI: 10.1515/psr-2019-0098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractCassava is a strategic crop, especially for developing countries. However, the presence of cyanogenic compounds in cassava products limits the proper nutrients utilization. Due to the poor availability of structure discovery and elucidation in the Protein Data Bank is limiting the full understanding of the enzyme, how to inhibit it and applications in different fields. There is a need to solve the three-dimensional structure (3-D) of linamarase from cassava. The structural elucidation will allow the development of a competitive inhibitor and various industrial applications of the enzyme. The goal of this review is to summarize and present the available 3-D modeling structure of linamarase enzyme using different computational strategies. This approach could help in determining the structure of linamarase and later guide the structure elucidationin silicoand experimentally.
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Affiliation(s)
- Lucas Paul
- The Department of Materials and Energy Science & Engineering, The Nelson Mandela African Institution of Science and Technology, P.O. Box 447Arusha, Tanzania
- Department of Chemistry, Dar es Salaam University College of Education, P.O. Box 2329, 255Dar es Salaam, Tanzania
| | - Celestin N. Mudogo
- Biochemistry and Molecularbiology, University of Hamburg Institute of Biochemistry and Molecularbiology, Hamburg, Germany
- Department of Basic Sciences, School of Medicine, University of Kinshasa, Kinshasa, Congo (Democratic Republic of the)
| | - Kelvin M. Mtei
- The Department of Water and Environmental Science and Engineering, The Nelson Mandela African Institution of Science and Technology, P.O. Box 447Arusha, Tanzania
| | - Revocatus L. Machunda
- The Department of Water and Environmental Science and Engineering, The Nelson Mandela African Institution of Science and Technology, P.O. Box 447Arusha, Tanzania
| | - Fidele Ntie-Kang
- Department of Pharmaceutical Chemistry, Martin-Luther University Halle-Wittenberg, Wolfgang-Langenbeck Str. 4, Halle (Saale)06120, Germany
- Department of Informatics and Chemistry, University of Chemistry and Technology Prague, Technická 5, Prague 6, Dejvice 166 28, Czech Republic
- Department of Chemistry, University of Buea, P. O. Box 63Buea, Cameroon
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Phytomodulatory effects of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii Nees & Arn. Ex Munro on antioxidant defense system in mouse liver. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00247-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105205] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Indrastuti E, Estiasih T, Zubaidah E, Harijono. Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180515112908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
High cyanide varieties of cassava must be detoxified before consumption.
Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid
state fermentation, and drying. One of traditional detoxification is combination of submerged and solid
state fermentation and the effect of this processing on cyanide reduction and food properties has not
been evaluation yet.
Objective:
This research studied the effect of solid state fermentation time on physicochemical, starch
granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of
Malang 4, Malang 6, and Sembung.
Methods:
Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to
cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a
humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled,
and analyzed.
Results:
Solid state fermentation similarly affected cyanide reduction and characteristics of cassava
flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and
produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume.
Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility;
meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility
increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the
degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation,
from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN.
The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected
chemical composition of cassava flour. The changes of structure and morphology of starch granules
affected pasting properties, and Increased in vitro starch digestibility due to damaged granules.
Conclusion:
Solid-state fermentation reduced cyanide content of all three cassava varieties into the
safe level for consumption, and aiso changed chemical, physical, and functional characteristics and
starch digestibility of cassava flour.
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Affiliation(s)
- Erning Indrastuti
- Doctoral Program of Agricultural Product Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia
| | - Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Elok Zubaidah
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Harijono
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
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Njankouo Ndam Y, Mounjouenpou P, Kansci G, Kenfack MJ, Fotso Meguia MP, Natacha Ngono Eyenga NS, Mikhaïl Akhobakoh M, Nyegue A. Influence of cultivars and processing methods on the cyanide contents of cassava (Manihot esculenta Crantz) and its traditional food products. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Hawashi M, Altway A, Widjaja T, Gunawan S. Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae. Heliyon 2019; 5:e02298. [PMID: 31463400 PMCID: PMC6709382 DOI: 10.1016/j.heliyon.2019.e02298] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 07/05/2019] [Accepted: 08/09/2019] [Indexed: 11/29/2022] Open
Abstract
Cassava leaves are a crucial source of alternative protein resources for both humans and livestock in developing societies in African and Asian countries that do not have easy access to available protein sources. Hence, cassava has the capacity to promote the economic development of these countries and provide food security. However, it has some disadvantages due to the anti-nutrient compounds present in its tissues, which limits the nutritional value of cassava leaves. Thus, proper processing of cassava leaves is essential in order to reduce the anti-nutrients to a safer limit before utilization. This study focuses on reducing the tannin content of cassava leaves during solid-state fermentation using Saccharomyces cerevisiae. In addition, the Box-Behnken design of the Response Surface Methodology was applied to optimize various process parameters, such as carbon concentration, nitrogen concentration, moisture content, and incubation time for maximum reduction of tannin content in cassava leaves. A quadratic model was developed for the reduction of tannin content, which resulted in a perfect fit of the experimental data (p < 0.01). The optimal conditions were found at 1.4% (w/w) of carbon concentration, 0.55% (w/w) of nitrogen concentration, 57% (v/w) moisture content, and an incubation time of 96 h. The minimum tannin content obtained under these conditions was 0.125%, which indicated a reduction of 89.32 % in tannin content. Conversely, the protein content was increased with a further increase in fermentation time from 24 to 96 h (from 10.08 to 14.11-16.07 %). Furthermore, the ability of Saccharomyces cerevisiae to produce tannase under solid-state fermentation of cassava leaves was also studied. The maximum yield was obtained with an enzyme activity of 0.53 U/gds after 72 h of incubation.
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Affiliation(s)
| | | | | | - Setiyo Gunawan
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, 60111, Indonesia
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Latif S, Zimmermann S, Barati Z, Müller J. Detoxification of Cassava Leaves by Thermal, Sodium Bicarbonate, Enzymatic, and Ultrasonic Treatments. J Food Sci 2019; 84:1986-1991. [PMID: 31192461 DOI: 10.1111/1750-3841.14658] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 11/29/2022]
Abstract
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® GC Extra, 4 hr), and ultrasonic treatments (500 W, 35 kHz, 55 °C, 0.25 hr) reduced the total cyanide (µg HCN equivalents per g fresh leaf or ppm) content by 90%, 93%, 82%, and 84% while the cyanide content reduction in the respective controls was 85%, 90%, 79%, and 84%, respectively. The sodium bicarbonate treatment was found to be the most effective treatment. Therefore, it was further optimized by varying time and temperature. A significant effect on the cyanide content was observed by changing the incubation time while no significant effect of temperature was noticed. Nevertheless, extended incubation time during sodium bicarbonate treatment reduced ascorbic acid content by 7% and 39% when leaves were incubated with sodium bicarbonate for 0.5 hr and 48 hr, respectively. PRACTICAL APPLICATION: Cyanogenic glucosides are the major toxic compound in cassava leaves, which limits their use as food and feed. The methods proposed in this study can be used to detoxify cassava leaves, which are generally considered as an inferior by-product. Hence, detoxified cassava leaves may contribute to fulfil world protein demand in an eco-sustainable way.
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Affiliation(s)
- Sajid Latif
- Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group, Univ. of Hohenheim, 70599, Stuttgart, Germany
| | - Sonja Zimmermann
- Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group, Univ. of Hohenheim, 70599, Stuttgart, Germany
| | - Ziba Barati
- Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group, Univ. of Hohenheim, 70599, Stuttgart, Germany
| | - Joachim Müller
- Inst. of Agriculture Engineering (440e), Tropics and Subtropics Group, Univ. of Hohenheim, 70599, Stuttgart, Germany
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40
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Chinnadurai V, Viswanathan P, Kalimuthu K, Vanitha A, Ranjitha V, Pugazhendhi A. Comparative studies of phytochemical analysis and pharmacological activities of wild and micropropagated plant ethanol extracts of Manihot esculenta. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101166] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Zhou X, Gao Q, Praticò G, Chen J, Dragsted LO. Biomarkers of tuber intake. GENES & NUTRITION 2019; 14:9. [PMID: 30984301 PMCID: PMC6444566 DOI: 10.1186/s12263-019-0631-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 03/05/2019] [Indexed: 11/29/2022]
Abstract
Tubers are important crops as well as staple foods in human nutrition. Among tubers, the potato in particular has been investigated for its health effects. However, except for its contribution to energy and effects related to resistant starch, the role of potatoes and other tubers in human health is still debated. In order to establish firm evidence for the health effects of dietary tubers and processed tuber products, it is essential to assess total intake accurately. The dietary assessment in most studies relies mainly on self-reporting and may give imprecise quantitative information on dietary intakes. Biomarkers of food intake (BFIs) are useful objective means to assess intake of specific foods or may be used as an additional measure to calibrate the measurement error in dietary reports. Here, intake biomarkers for common tubers, including potatoes and heated potato products, sweet potato, cassava, yam, and Jerusalem artichoke, are reviewed according to the biomarker of food intake reviews (BFIRev) standardized protocols for review and validation. Candidate BFIs for heated potato product include α-chaconine, α-solanine, and solanidine; less evidence is available to indicate peonidin 3-caffeoylsophoroside-5-glucoside and cyanidin 3-caffeoylsophoroside-5-glucoside as putative biomarkers having high potential specificity for purple sweet potato intake; linamarin may in addition be considered as a putative BFI for cassava. Other tubers also contain toxic glycosides or common contaminants as characteristic components but their putative use as intake biomarkers is not well documented. Alkyl pyrazines, acrylamide, and acrolein are formed during cooking of heated potato products while these have not yet been investigated for other tubers; these markers may not be specific only to heated potato but measurements of these compounds in blood or urine may be combined with more specific markers of the heated products, e.g., with glycoalkaloids to assess heated potato products consumption. Further studies are needed to assess the specificity, robustness, reliability, and analytical performance for the candidate tuber intake biomarkers identified in this review.
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Affiliation(s)
- Xiaomin Zhou
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Qian Gao
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Giulia Praticò
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
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42
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Schrenk D, Bignami M, Bodin L, Chipman JK, Del Mazo J, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Leblanc JC, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Vleminckx C, Wallace H, Benford D, Brimer L, Mancini FR, Metzler M, Viviani B, Altieri A, Arcella D, Steinkellner H, Schwerdtle T. Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels. EFSA J 2019; 17:e05662. [PMID: 32626287 PMCID: PMC7009189 DOI: 10.2903/j.efsa.2019.5662] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
In 2016, the EFSA Panel on Contaminants in the Food Chain (CONTAM) published a scientific opinion on the acute health risks related to the presence of cyanogenic glycosides (CNGs) in raw apricot kernels in which an acute reference dose (ARfD) of 20 μg/kg body weight (bw) was established for cyanide (CN). In the present opinion, the CONTAM Panel concluded that this ARfD is applicable for acute effects of CN regardless the dietary source. To account for differences in cyanide bioavailability after ingestion of certain food items, specific factors were used. Estimated mean acute dietary exposures to cyanide from foods containing CNGs did not exceed the ARfD in any age group. At the 95th percentile, the ARfD was exceeded up to about 2.5-fold in some surveys for children and adolescent age groups. The main contributors to exposures were biscuits, juice or nectar and pastries and cakes that could potentially contain CNGs. Taking into account the conservatism in the exposure assessment and in derivation of the ARfD, it is unlikely that this estimated exceedance would result in adverse effects. The limited data from animal and human studies do not allow the derivation of a chronic health-based guidance value (HBGV) for cyanide, and thus, chronic risks could not be assessed.
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43
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Boundy-Mills K, Karuna N, Garay LA, Lopez JM, Yee C, Hitomi A, Nishi AK, Enriquez LL, Roberts C, Block DE, Jeoh T. Conversion of cassava leaf to bioavailable, high-protein yeast cell biomass. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3034-3044. [PMID: 30488472 DOI: 10.1002/jsfa.9517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 10/27/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Cassava leaves are an abundant global agricultural residue because the roots are a major source of dietary carbohydrates. Although cassava leaves are high in protein, the protein is not bioavailable. This work aimed to convert cassava leaves to a bioavailable protein-rich animal feed ingredient using high-protein yeasts. RESULTS The structural proteins (ca 200 g kg-1 d.b.) from sundried cassava leaves were solubilized by mild alkali pretreatment, and the resulting cassava leaf hydrolysate (CLH) was used to screen for growth of 46 high-protein yeasts from 30 species. Promising candidates from the initial screen cultivated at a 10 mL scale demonstrated increases in relative abundance of essential amino acids over that of CLH. In particular, lysine, growth-limiting for some livestock, was increased up to 226% over the CLH content. One yeast, Pichia kudriavzevii UCDFST 11-602, was grown in 3 L of CLH in a bioreactor to examine the scale-up potential of the yeast protein production. While glucose was completely consumed, yeast growth exited log phase before depleting either carbon or nitrogen, suggesting other growth-limiting factors at the larger scale. CONCLUSIONS High-value animal feed with enriched essential amino acid profiles can be produced by yeasts grown on agricultural residues. Yeasts convert structural protein solubilized from cassava leaves to essential amino acid-enriched, digestible protein. The low carbohydrate content of the leaves (ca 200 g kg-1 d.b.), however, necessitated glucose supplementation for yeast growth. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Nardrapee Karuna
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - L Antonio Garay
- Food Science and Technology, University of California, Davis, CA, USA
| | - Julian M Lopez
- Food Science and Technology, University of California, Davis, CA, USA
| | - Calvin Yee
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Alex Hitomi
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Audry K Nishi
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Lauren L Enriquez
- Food Science and Technology, University of California, Davis, CA, USA
| | - Christopher Roberts
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Blentech Corporation, Santa Rosa, CA, USA
| | - David E Block
- Viticulture and Enology, University of California, Davis, CA, USA
- Chemical Engineering, University of California, Davis, CA, USA
| | - Tina Jeoh
- Biological and Agricultural Engineering, University of California, Davis, CA, USA
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44
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Taleon V, Sumbu D, Muzhingi T, Bidiaka S. Carotenoids retention in biofortified yellow cassava processed with traditional African methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1434-1441. [PMID: 30191574 PMCID: PMC6587991 DOI: 10.1002/jsfa.9347] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Biofortified yellow cassava is being cultivated in countries with high cassava consumption to improve its population's vitamin A status. The carotenoid retention in biofortified cassava when processed as boiled, fufu, and chikwangue was evaluated in this study. Commercial biofortified varieties Kindisa and Vuvu and the experimental genotypes MVZ2011B/360 and MVZ2012/044 were used. Fresh cassava roots were processed as boiled, fufu, and chikwangue. Provitamin A carotenoids (pVACs) content of fresh and processed cassava was measured by high-performance liquid chromatography, and total carotenoids was measured by spectrophotometer. RESULTS pVACs content of fresh peeled cassava was 1.79-6.65 µg g-1 on a fresh weight basis, whereas in boiled cassava, fufu, and chikwangue the pVACs content was 1.71-6.91 µg g-1 , 0.04-0.37 µg g-1 , and 0.52-1.75 µg g-1 respectively. True retention of carotenoids after cooking was 93.2-96.8%, 0.8-3.1%, and 4.0-18.1% for boiled cassava, fufu, and chikwangue respectively. Significant total carotenoids loss was observed during storage. CONCLUSION The results indicated that biofortified boiled cassava could be an effective food product to improve pVACs intake in areas where vitamin A deficiency exists, and processing of chikwangue and fufu should be improved before promoting biofortified cassava in vitamin-A-deficient areas with high cassava consumption. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Victor Taleon
- HarvestPlus, c/o International Food Policy Research Institute (IFPRI)WashingtonDCUSA
| | - Dan Sumbu
- HarvestPlus, c/o International Institute of Tropical Agriculture (IITA)KinshasaCongo
| | - Tawanda Muzhingi
- CIP‐SSA Regional Office, Food and Nutrition Evaluation LaboratoryBiosciences for Eastern and Central Africa (BecA)NairobiKenya
| | - Sylvain Bidiaka
- HarvestPlus, c/o International Institute of Tropical Agriculture (IITA)KinshasaCongo
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45
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Okoro I, Kadiri H, Aganbi E. Comparative phytochemical screening, in vivo antioxidant and nephroprotective effects of extracts of cassava leaves on paracetamol-intoxicated rats. JOURNAL OF REPORTS IN PHARMACEUTICAL SCIENCES 2019. [DOI: 10.4103/jrptps.jrptps_10_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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46
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Oyeyinka SA, Ajayi OI, Gbadebo CT, Kayode RM, Karim OR, Adeloye AA. Physicochemical properties of gari prepared from frozen cassava roots. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Skinner RC, Gigliotti JC, Ku KM, Tou JC. A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutr Rev 2018; 76:893-909. [PMID: 30085116 DOI: 10.1093/nutrit/nuy033] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Apple processing results in peel, stem, seeds, and pulp being left as a waste product known as apple pomace. This review comprehensively assessed apple pomace composition for nutritional value and bioactive substances and evaluated potential health benefits and safety. Apple pomace is a rich source of health-benefitting nutrients, including minerals, dietary fiber, antioxidants, and ursolic acid, which suggests it has potential use as a dietary supplement, functional food, and/or food additive. Preclinical studies have found apple pomace and its isolated extracts improved lipid metabolism, antioxidant status, and gastrointestinal function and had a positive effect on metabolic disorders (eg, hyperglycemia, insulin resistance, etc.). Safety studies have shown apple pomace to be a safe livestock feed additive and to have pesticide concentrations within safety thresholds established for human consumption. Commercial development of apple pomace for human consumption requires more research focusing on standardized methods of nutrient reporting, mechanistic studies, and human clinical trials.
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Affiliation(s)
- R Chris Skinner
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia, USA
| | - Joseph C Gigliotti
- Department of Integrative Physiology and Pharmacology, Liberty University College of Osteopathic Medicine, Liberty, Virginia, USA
| | - Kang-Mo Ku
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, West Virginia, USA
| | - Janet C Tou
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia, USA
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48
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Oyeyinka SA, Ojuko IB, Oyeyinka AT, Akintayo OA, Adebisi TT, Adeloye AA. Physicochemical properties of novel non-gluten cookies from fermented cassava root. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13819] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Ibiyemi B. Ojuko
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Adewumi T. Oyeyinka
- Department of Food Science and Technology; Kwara State University; Malete Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Taibat T. Adebisi
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
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49
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Go MR, Kim HJ, Yu J, Choi SJ. Toxicity and Toxicokinetics of Amygdalin in Maesil ( Prunus mume) Syrup: Protective Effect of Maesil against Amygdalin Toxicity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11432-11440. [PMID: 30284447 DOI: 10.1021/acs.jafc.8b03686] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Maesil ( Prunus mume, green plum)-based products have been widely used in Asian cooking, which may contain amygdalin enzymatically converted to hydrogen cyanide after oral ingestion. In this study, the toxicity of Maesil syrups matured with and without Maesils was evaluated by focusing on relationship between amygdalin toxicity and its metabolic change. The cytotoxicity of amygdalin was highly related to its metabolites converted by β-glucosidase, and the metabolic change was retarded in Maesil syrup. Toxicokinetics revealed extremely low oral absorption and short half-life of amygdalin standard and Maesil syrups, and delayed metabolic change of amygdalin in Maesil syrup was found. It seems that complex Maesil syrup components play roles against amygdalin degradation. Maesil syrup matured with Maesils had higher total polyphenols, lower amygdalin, and shorter half-life in bloodstream than Maesil syrup without Maesils, suggesting more safety benefit. No significant oral toxicity of Maesil syrups was found after 14-day repeated administration, implying their safety.
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Affiliation(s)
- Mi-Ran Go
- Division of Applied Food System, Major of Food Science & Technology , Seoul Women's University , Seoul 01797 , Republic of Korea
| | - Hyeon-Jin Kim
- Division of Applied Food System, Major of Food Science & Technology , Seoul Women's University , Seoul 01797 , Republic of Korea
| | - Jin Yu
- Division of Applied Food System, Major of Food Science & Technology , Seoul Women's University , Seoul 01797 , Republic of Korea
| | - Soo-Jin Choi
- Division of Applied Food System, Major of Food Science & Technology , Seoul Women's University , Seoul 01797 , Republic of Korea
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50
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Discovering the Health Promoting Potential of Fermented Papaya Preparation—Its Future Perspectives for the Dietary Management of Oxidative Stress During Diabetes. FERMENTATION 2018. [DOI: 10.3390/fermentation4040083] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
The simplistic morphological characteristics of Carica papaya fruit or “pawpaw” should not be the cause for underestimating its potential as a nutraceutical. The market for papaya has been expanding at a staggering rate, partly due to its applicability as a biofortified product, but also due to its phytochemical properties and traditional health benefits. Papaya or formulations of fermented papaya promotion (FPP) display effective free radical scavenging abilities thought to be influenced by its phenolic, carotenoid, flavonoid, or amino acid profile. The antioxidant properties of FPP have been extensively reported in literature to potently target a broad spectrum of free radical-induced diseases ranging from neurological impairments, such as senile dementia, to systemic diseases, to its interference at the cellular level and the support of normal biological ageing processes. FPP has thus been extensively investigated for its ability to exert cellular protective effects and reduce oxidative stress via the mitigation of genetic damage, reduction of lipid peroxidation, and enzymatic inactivation in specific diseases. The focus of this review is to appraise the potential of oxidative stress reduction strategies of FPP and discuss its holistic approach in disease prevention and management, with a particular focus on diabetes and cancer. However, with the current lack of information surrounding its mechanism of action, this review wishes to set the stage and aspire researchers to more profoundly investigate molecular pathways related to how FPP can unequivocally contribute to wellness in an aging population.
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