linamarase/manihot esculenta

The link is saved to the clipboard

ArticlesClinical trialsPatents

Choose sort type

Page 1 from 46 results

A molecular and biochemical analysis of the structure of the cyanogenic beta-glucosidase (linamarase) from cassava (Manihot esculenta Cranz).

Only registered users can translate articles

The cyanogenic beta-glucosidase (linamarase) of cassava is responsible for the first step in the sequential break-down of two related cyanoglucosides. Hydrolysis of these cyanoglucosides occurs following tissue damage and leads to the production of hydrocyanic acid. This mechanism is widely regarded

Cassava latex as a source of linamarase for determination of linamarin.

Only registered users can translate articles

A major constraint in the enzymatic assays for determination of linamarin in cassava is the preparation of purified linamarase. Cassava latex, which exhibits high linamarase activity, was tried as an alternate source of the enzyme. Enzyme yield from latex was compared with that from rind and leaf.

Changes of cyanide content and linamarase activity in wounded cassava roots.

Only registered users can translate articles

When cassava (Manihot esculenta Crantz) root was cut into blocks and incubated under laboratory conditions, the blocks showed more widespread and more even symptoms of physiological deterioration than those under natural conditions. Thus, the tissue block system has potential for biochemical studies

Linamarase expression in cassava cultivars with roots of low- and high-cyanide content.

Only registered users can translate articles

This paper reports the expression and localization of linamarase in roots of two cassava (Manihot esculenta Crantz) cultivars of low and high cyanide. Two different patterns of linamarase activity were observed. In the low-cyanide type, young leaves displayed very high enzyme activity during the

Characterization of cyanogenic beta-glucosidase (linamarase) from cassava (Manihot esculenta Crantz).

Only registered users can translate articles

Linamarase (EC 3.2.1.21) was purified from cassava petiole, stem, and root cortex by ammonium sulfate precipitation, column chromatography on Sepharose 6B, and chromatofocusing. The last step resolved the enzyme from each source into three forms with pI values of 4.3, 3.3, and 2.9. Each form was

Immobilization of linamarase and its use in the determination of bound cyanide in cassava using flow injection analysis.

Only registered users can translate articles

Extracts from the tubers (cortex and parenchyma) and leaves of Manihot esculenta Crantz (cassava) were analyzed for their releasable cyanide content using flow injection analysis incorporating an immobilized linamarase bioreactor. Linamarase was immobilized under very mild conditions to an activated

Characterization of linamarase of latex and its localization in petioles in cassava.

Only registered users can translate articles

The distribution of linamarase in latex and its purification, characterization, and immunocytochemical localization in petioles were studied in order to get an insight into the process of cyanogenesis in cassava. Crude latex exudate exhibited low linamarase activity, but on dilution the activity

Identification of essential active-site residues in the cyanogenic beta-glucosidase (linamarase) from cassava (Manihot esculenta Crantz) by site-directed mutagenesis.

Only registered users can translate articles

The coding sequence of the mature cyanogenic beta-glucosidase (beta-glucoside glucohydrolase, EC 3.2.1.21; linamarase) was cloned into the vector pYX243 modified to contain the SUC2 yeast secretion signal sequence and expressed in Saccharomyces cerevisiae. The recombinant enzyme is active,

Purification, characterization, and localization of linamarase in cassava.

Only registered users can translate articles

We have purified cassava (Manihot esculenta) linamarase to apparent homogeneity using a simplified extraction procedure using low pH phosphate buffer. Three isozymes of cassava linamarase were identified in leaves based on differences in isoelectric point. The enzyme is capable of hydrolyzing a

Investigation of the active site of the cyanogenic beta-D-glucosidase (linamarase) from Manihot esculenta Crantz (cassava). II. Identification of Glu-198 as an active site carboxylate group with acid catalytic function.

Only registered users can translate articles

The broad-specificity cyanogenic beta-D-glucosidase (beta-D-glucoside glucohydrolase, EC 3.2.1.21) (linamarase) from Manihot esculenta Crantz (cassava) was irreversibly inactivated by N-bromoacetyl-beta-D-glucopyranosylamine according to pseudo-first-order kinetics with a second-order efficiency

Investigation of the active site of the cyanogenic beta-D-glucosidase (linamarase) from Manihot esculenta Crantz (cassava). I. Evidence for an essential carboxylate and a reactive histidine residue in a single catalytic center.

Only registered users can translate articles

The broad-specificity cyanogenic beta-D-glucosidase (beta-D-glucoside glucohydrolase, EC 3.2.1.21) (linamarase) from Manihot esculenta Crantz (cassava) was kinetically characterized in mixed substrate systems and with the transition-state analogue glucono(1-5)lactone and a series of 1-thio substrate

Linamarin sensors: interference-based sensing of linamarin using linamarase and peroxidase.

Only registered users can translate articles

An interference-based linamarin sensor is developed. Horseradish peroxidase (HRP) is adsorbed on a pyrolytic graphite (PG) electrode, and then linamarase from cassava is cross-linked with glutaraldehyde on the electrode surface. The prepared bienzyme electrode is poised at -300 mV vs Ag/AgCl for 40

Cyanide detoxification in cassava for food and feed uses.

Only registered users can translate articles

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

Assessing cyanogen content in cassava-based food using the enzyme-dipstick method.

Only registered users can translate articles

The cyanogen content of 35 cassava-based foods was determined using the enzyme-dipstick method. The analyses showed presence of residual cyanogens in these products, and they ranged from 2 to 88 mg HCN equivalent/kg. Foodstuff prepared from grated cassava roots exhibited a lower level of cyanogen

The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.

Only registered users can translate articles

Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build

Join our facebook page

Herbal & Natural Medicine

The most complete medicinal herbs database backed by science

Works in 55 languages
Herbal cures backed by science
Herbs recognition by image
Interactive GPS map - tag herbs on location (coming soon)
Read scientific publications related to your search
Search medicinal herbs by their effects
Organize your interests and stay up do date with the news research, clinical trials and patents

Type a symptom or a disease and read about herbs that might help, type a herb and see diseases and symptoms it is used against.
*All information is based on published scientific research