Effects of Postharvest Storage on Cyanide Content and Activity of Partially Purified Rhodanese from Bitter Cassava (Manihot Utilissima) Tubers Effects of Postharvest on Cyanide and Rhodanese from Bitter Cassava
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Abstract
This research investigated the effects of postharvest storage on cyanide content and rhodanese isolated from bitter cassava (Manihot Utilissima) tubers. Cyanide content of freshly harvested sample, samples stored for 4 days and samples stored for 8 days were estimated by silver nitrate titration method. Rhodanese was purified using 80% ammonium sulphate precipitate and ion-exchange chromatography on CM-Sephadex C-25.
Cyanide content from freshly harvested sample was 345.6 mg HCN/kg while 237.6 mg HCN/kg and 108 mg HCN/kg were obtained for samples stored for 4 days and samples stored for 8 days respectively. Specific activity of rhodanese from freshly harvested sample was 3.411 RU/mg while 5.92 RU/mg and 5.35 RU/mg were obtained for samples stored for 4 days and samples stored for 8 days respectively. The Km values of rhodanese for KCN were 3.18 mM, 2.40 mM, 0.25 mM for freshly harvested sample, samples stored for 4 days and samples stored for 8 days respectively. The optimum temperature from freshly harvested sample and sample stored for 4 days was 70 0C while samples stored for 8 days was 50 0C. An optimum pH of 4.0 was obtained from the 3 samples.
Rhodanese play plausible role in cyanide reduction during the postharvest storage.
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References
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Cipollone R., Paolo A., Paolo V. Common themes and variations in the rhodanese superfamily. Critical Review, IUBMB Life, 2007, 59(2): 51-59.https://doi.org/10.1080/15216540701206859
Ehigie LO, Okonji RE., Ehigie AF., Olapejo AO. And Fagbohunka BS. Purification and characterization of rhodanese from the leave of bitter lemon (Momordica charantia). Natural and Social Sciences, 2015, 3(5): 47-58. Available at:http://oaji.net/articles/2015/491-1434539148.pdf
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Lineweaver H. and Burk D. The determination of enzyme dissociation constants. Journal of the American Chemical Society, 1934, 56(3): 658-666.https://doi.org/10.1021/ja01318a036
Kobawila S., Louembe D., Keleke S., Hounhouigan J. and Gamba C. Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. African Journal of Biotechnology, 2005, 4(7): 689-696. http://doi.org/10.5897/AJB2005.000-3128
Mckey D., Cavagnaro T., Cliff J., Gleadow R. Chemical ecology in coupled human and natural systems: People manioc, multitrophic interactions and global change. Chemoecology, 2010, 20(3): 109-133. http://doi.org/10.1007/s00049-010-0047-1
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Njoku VO and Obi C. Assessment of some fermentation processes in cassava tubers. International Archive of Applied Science and Technology, 2010, 1(1): 20-25. http://www.soeagra.com/iaast/vol1/iaast3.pdf
Oghenejoboh K. Effects of starch fermentation on the shelf-life of cassava starch based adhesive. British Biotechnology Journal, 2012, 2(4): 257-268. https://doi.org/10.9734/BBJ/2012/2308
Oke O., Oduah, N., Adepoju P., Longe O., Elemo G. Effects of fermentation on the quality and composition of cassava mash (Gari). International Journal of Food Nutrition and Safety, 2015, 6(1):30-41. Available at:http://www.modernscientificpress.com/Journals/ViewArticle.aspx?6ZIT7oAL6Lqarm6Ljqm1APPDxCQ
TovvbrQOcJgHwnWpqOgTJ1GRr7FGKNAXVlqdJ Okonji R. and Agboola O. Comparative study of some enzymes in different varieties of fruits. International Journal of Biology Chemical Sciences, 2014, 8(2):419-425. http://doi.org/10.4314/ijbcs.v8i2.1
Okonji R., Aladesanmi O., Kuku A. Agboola F. Isolation and properties of partially purified rhodanese from hepatopancreas of fresh water prawn(Macrobrachium rosenbergii), Ife Journal of Science, 2008, 10(20): 255-262. http://ajol.info/index.php/ijbcs
Okonji R., Fagbohunka B., Ehigie L. and Ayinla Z. Comparative studies on the partial purification and characterization of rhodanese from seed and mesocarp of snake tomatoes (Trichosanthes cucumerina Linn.). Journal of Agricultural Biotechnology and Sustainable Development, 2017,9(2): 9-15.https://doi.org/10.5897/JABSD2016.0274
Okonji R., James I., Madu J., Fagbohunka B, Agboola F. Purification and characterization of rhodanese from the Hepatopancreas of Garden snail, Limicolaria flammea. Ife Journal of Science, 2015,17(2): 289-303. Available at:https://www.ajol.info/index.php/ijs/article/viewFile/131778/121379
Opara U., Caleb O., Amarachi D. Uchechukwu-Agua. Postharvest handling and storage of fresh cassava root and products: A review. Food Bioprocess Technology, 2015, 8(2): 729-748. https://doi.org/10.1007/s11947-015-1478-z
Opara U. and Mditshwa A. A review on the role of packaging in securing food system: adding value to food products and reducing losses and waste. African Journal of Agricultural Research, 2013,8(22): 2621-2630. Available at:https://academicjournals.org/journal/AJAR/articlefull-text-pdf/80C982E34864
Osunde Z. and Fadeyibi A. Storage methods and some uses of cassava in Nigeria. Continental Journal of Agricultural Science, 2011, 5(2): 12-18.
Papenbrock J., Guretzki S., Henne M. Latest news about the sulfurtransferase protein family of higher plants. Amino Acids, 2011, 41(1): 43-57. https://doi.org/10.1007/s00726-010-0478-6
Sánchez T., Dufour D., Moreno I., Ceballos H. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress. Journal of Agricultural and Food Chemistry, 2010, 58(8):5093-5099. https://doi.org/10.1021/jf1001606
Ugulava N., Gibney B. and Jarrett J. Iron-sulphur cluster interconversions in biotin synthase: dissociation and re-association of iron during conversion of [2Fe-2S] to [4Fe-4S] clusters. Biochemistry, 2000, 39(17): 5206-5214. Available at:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1458744/pdf/nihms-8398.pdf
Yeoh H. and Oh H. Cyanide content of cassava. Journal of Malaysian Agriculture, 1979, 52(1): 24-28.
Zagrobelny M., Bak S., Rasmussen A., Jørgensen B., Naumann C., Møller B. Cyanogenic glucosides and plant-insect interactions. Review. Phytochemistry, 2004, 65(3): 293-306. https://doi.org/10.1016/j.phytochem.2003.10.016[
Agboola F and Okonji R. Presence of rhodanese in the cytosolic fraction of the fruit bat (Eidolon helvum) liver. Journal of Biochem and Molecular Biology, 2004, 37(3): 275-281.https://doi.org/10.5483/BMBRep.2004.37.3.275
Aussignargues C., Giuliani M., Infossi, Lojou, E, Guiral M. and Ilbert M. Rhodanese functions as sulphur supplier for key enzymes in sulphur energy metabolism. Journal of Biological Chemistry, 2012,287(6): 19936-19948. https://doi.org/10.1074/jbc.M111.324863
Bradford KM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 1976, 72(1-2): 248-254.https://doi.org/10.1016/0003-2697(76)90527-3
Burns A., Bradbury J., Cavagnaro T., Gleadow R. Total cyanide content of cassava food products in Australia. Journal of Food Composition and Analysis, 2012, 25(1): 79-82.https://doi.org/10.1016/j.jfca.2011.06.005
Cipollone R., Paolo A., Paolo V. Common themes and variations in the rhodanese superfamily. Critical Review, IUBMB Life, 2007, 59(2): 51-59.https://doi.org/10.1080/15216540701206859
Ehigie LO, Okonji RE., Ehigie AF., Olapejo AO. And Fagbohunka BS. Purification and characterization of rhodanese from the leave of bitter lemon (Momordica charantia). Natural and Social Sciences, 2015, 3(5): 47-58. Available at:http://oaji.net/articles/2015/491-1434539148.pdf
Ezzi M., Pascual J., Gould B., Lynch J. Characterisation of the rhodanese enzyme in Trichoderma species.Enzyme and Microbial Technology, 2003, 32(5):629-634. https://doi.org/10.1016/S0141-0229(03)00021-8
Islam A., Edwards D. and Asher C. pH optima for crop growth: Results of flowing culture experiment with six specie. Plant and Soil, 1980, 54(10): 339-357. https://doi.org/10.1007/BF02181830
Iyer S., Mattinson D., Fellman J. Study of the early events leading to cassava root postharvest deterioration. Tropical Plant Biology, 2010, 3(9):151–165.http://doi.org/10.1007/s12042-010-9052-3
Lambri M., Fumi M., Roda A. and De Faveri D. Improved processing methods to reduce the total cyanide content of cassava roots from Burundi. African Journal of Biochemistry, 2013, 12(19):2685-2691.https://www.ajol.info/index.php/ajb/article/view/130128
Lee C., Hwang J., Lee Y. and Cho K. Purification and characterization of mouse liver rhodanese. Journal of Biochemistry and Molecular Biology, 1995, 28(2): 170-176. Available at:http://society.kisti.re.kr/sv/SV_svpsbs03V.do?method=download&cn1=JAKO199534755184280
Lineweaver H. and Burk D. The determination of enzyme dissociation constants. Journal of the American Chemical Society, 1934, 56(3): 658-666.https://doi.org/10.1021/ja01318a036
Kobawila S., Louembe D., Keleke S., Hounhouigan J. and Gamba C. Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. African Journal of Biotechnology, 2005, 4(7): 689-696. http://doi.org/10.5897/AJB2005.000-3128
Mckey D., Cavagnaro T., Cliff J., Gleadow R. Chemical ecology in coupled human and natural systems: People manioc, multitrophic interactions and global change. Chemoecology, 2010, 20(3): 109-133. http://doi.org/10.1007/s00049-010-0047-1
Most P. and Papenbrock J. Possible roles of plant sulfurtransferases in detoxification of cyanide, reactive oxygen species, selected heavy metals and arsenate. Molecules, 2015, 20(1): 1410-1423. https://doi.org/10.3390/molecules20011410
Nandi D., Horowitz P., Westley, J. Rhodanese as thioredoxin oxidase. International Journal of Biochemistry and Cellular Biology, 2000, 32(4):465–473. https://doi.org/10.1016/S1357-2725(99)00035-7
Njoku VO and Obi C. Assessment of some fermentation processes in cassava tubers. International Archive of Applied Science and Technology, 2010, 1(1): 20-25. http://www.soeagra.com/iaast/vol1/iaast3.pdf
Oghenejoboh K. Effects of starch fermentation on the shelf-life of cassava starch based adhesive. British Biotechnology Journal, 2012, 2(4): 257-268. https://doi.org/10.9734/BBJ/2012/2308
Oke O., Oduah, N., Adepoju P., Longe O., Elemo G. Effects of fermentation on the quality and composition of cassava mash (Gari). International Journal of Food Nutrition and Safety, 2015, 6(1):30-41. Available at:http://www.modernscientificpress.com/Journals/ViewArticle.aspx?6ZIT7oAL6Lqarm6Ljqm1APPDxCQ
TovvbrQOcJgHwnWpqOgTJ1GRr7FGKNAXVlqdJ Okonji R. and Agboola O. Comparative study of some enzymes in different varieties of fruits. International Journal of Biology Chemical Sciences, 2014, 8(2):419-425. http://doi.org/10.4314/ijbcs.v8i2.1
Okonji R., Aladesanmi O., Kuku A. Agboola F. Isolation and properties of partially purified rhodanese from hepatopancreas of fresh water prawn(Macrobrachium rosenbergii), Ife Journal of Science, 2008, 10(20): 255-262. http://ajol.info/index.php/ijbcs
Okonji R., Fagbohunka B., Ehigie L. and Ayinla Z. Comparative studies on the partial purification and characterization of rhodanese from seed and mesocarp of snake tomatoes (Trichosanthes cucumerina Linn.). Journal of Agricultural Biotechnology and Sustainable Development, 2017,9(2): 9-15.https://doi.org/10.5897/JABSD2016.0274
Okonji R., James I., Madu J., Fagbohunka B, Agboola F. Purification and characterization of rhodanese from the Hepatopancreas of Garden snail, Limicolaria flammea. Ife Journal of Science, 2015,17(2): 289-303. Available at:https://www.ajol.info/index.php/ijs/article/viewFile/131778/121379
Opara U., Caleb O., Amarachi D. Uchechukwu-Agua. Postharvest handling and storage of fresh cassava root and products: A review. Food Bioprocess Technology, 2015, 8(2): 729-748. https://doi.org/10.1007/s11947-015-1478-z
Opara U. and Mditshwa A. A review on the role of packaging in securing food system: adding value to food products and reducing losses and waste. African Journal of Agricultural Research, 2013,8(22): 2621-2630. Available at:https://academicjournals.org/journal/AJAR/articlefull-text-pdf/80C982E34864
Osunde Z. and Fadeyibi A. Storage methods and some uses of cassava in Nigeria. Continental Journal of Agricultural Science, 2011, 5(2): 12-18.
Papenbrock J., Guretzki S., Henne M. Latest news about the sulfurtransferase protein family of higher plants. Amino Acids, 2011, 41(1): 43-57. https://doi.org/10.1007/s00726-010-0478-6
Sánchez T., Dufour D., Moreno I., Ceballos H. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress. Journal of Agricultural and Food Chemistry, 2010, 58(8):5093-5099. https://doi.org/10.1021/jf1001606
Ugulava N., Gibney B. and Jarrett J. Iron-sulphur cluster interconversions in biotin synthase: dissociation and re-association of iron during conversion of [2Fe-2S] to [4Fe-4S] clusters. Biochemistry, 2000, 39(17): 5206-5214. Available at:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1458744/pdf/nihms-8398.pdf
Yeoh H. and Oh H. Cyanide content of cassava. Journal of Malaysian Agriculture, 1979, 52(1): 24-28.
Zagrobelny M., Bak S., Rasmussen A., Jørgensen B., Naumann C., Møller B. Cyanogenic glucosides and plant-insect interactions. Review. Phytochemistry, 2004, 65(3): 293-306. https://doi.org/10.1016/j.phytochem.2003.10.016[
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How to Cite
AKINTIMEHIN, Emmanuel Sina et al.
Effects of Postharvest Storage on Cyanide Content and Activity of Partially Purified Rhodanese from Bitter Cassava (Manihot Utilissima) Tubers.
Food Science and Applied Biotechnology, [S.l.], v. 3, n. 2, p. 157-166, oct. 2020.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/79>. Date accessed: 21 mar. 2025.
doi: https://doi.org/10.30721/fsab2020.v3.i2.79.