Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms

Lei, Vicki; Amoa-Awua, Wisdom Kofi; Brimer, Leon

doi:10.1016/s0168-1605(99)00156-7

Cited by 64 publications

(51 citation statements)

References 30 publications

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“…Another advantage of using bio-starter containing LAB is that L. plantarum could eliminate the cyanogenic glycoside up to 80% during single fermentation [18,30,[32][33][34]. So, the addition of exogenous linamarase during fermentation could be excluded.…”

Section: Fermentationmentioning

confidence: 99%

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Frediansyah¹

2018

Cassava

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Cassava is one of the pivotal carbohydrate sources for millions of people in Indonesia. Its production up to 20 million ton a year made this country to become the third most prominent producer of cassava. However, cassava is often considered as food sources for marginal people. The majority of individuals still depend on rice and wheat flour for carbohydrate intake. Unfortunately, the elevating consumption of those sources is an imbalance with its products nationally. Both use of rice product and wheat flour is more than 8.5 kg/capita/year. The critical fact is that Indonesia is one of the biggest countries in rice production globally. However, it is also one of the largest, rice importers. Another hand, the existence of wheat flour is the result of imports from other countries and always increasing every year. The Indonesian government has contributed actively to resuscitate local foods including the cassava. There are numerous strategies that have been applied to substitute the wheat flour, however, the characteristic was always far different from its flour. Mocaf is the recent trend for Indonesian food industry. It is free of gluten and can easily substitute with wheat flour to produce several types of wheat-dependent-products.

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Section: Fermentationmentioning

confidence: 99%

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Frediansyah¹

2018

Cassava

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“…30) β-Glucosidases are widely distributed in living organisms and play pivotal roles in many biological processes, such as the degradation of cellulosic biomass, 31) cyanogenesis, 32) and the cleavage of glucosylated constituents, such as ginsenoside Rb1, in natural products. 33) To understand the genetic and enzymatic properties of β-glucosidase of B. longum H-1 metabolizing ginsenoside Rb1, we cloned BglX (β-glucosidase) gene from Bifidobacterium longum H-1, expressed it in E. coli and investigated its enzymatic property.…”

Section: Substrate Specificity Of Recombinant β-D-glucosidasementioning

confidence: 99%

Metabolism of Ginsenoside Rb1 by Human Intestinal Microflora and Cloning of Its Metabolizing β-<small>D</small>-Glucosidase from <i>Bifidobacterium longum</i> H-1

Jung

Lee

Hyun

et al. 2012

Biological & Pharmaceutical Bulletin

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“…A number of studies have been published in the 1990s on the optimisation of fermentative detoxification and other processing/ detoxification methods for cassava roots and leaves (Brimer, 2001), linseed and linseed products (Brimer, 2000(Brimer, , 2001Lei et al 1999;Feng, 2003), seeds of Prunus spp. (Brimer, 2000(Brimer, , 2001Tuncel et al, 1990Tuncel et al, , 1995Nout et al, 1995) and pods of Acacia spp.…”

Section: Processed Feed Materials From Cyanogenic Plantsmentioning

confidence: 99%

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to cyanogenic compounds as undesirable substances in animal feed

2007

EFSA Journal

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SUMMARYHydrogen cyanide (HCN) is formed following the enzymatic hydrolysis of cyanogenic glycosides, which are produced as secondary metabolites by various plant species. In the intact plant these cyanogenic compounds are stored separated from hydrolytic enzymes. Crushing of plant materials either by technical processes or by chewing by animals obliterates this separation and initiates the enzymatic hydrolysis of cyanogenic compounds, resulting ultimately in the formation of HCN. Hydrolysis to release HCN can also be accomplished by microorganisms in the digestive tract.

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Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms

Cited by 64 publications

References 30 publications

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Metabolism of Ginsenoside Rb1 by Human Intestinal Microflora and Cloning of Its Metabolizing β-<small>D</small>-Glucosidase from <i>Bifidobacterium longum</i> H-1

Opinion of the Scientific Panel on contaminants in the food chain [CONTAM] related to cyanogenic compounds as undesirable substances in animal feed

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