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At least 145 records · Page 8Linked to original sources
PubMed1984

Mantakassa: an epidemic of spastic paraparesis associated with chronic cyanide intoxication in a cassava staple area of Mozambique. 2. Nutritional factors and hydrocyanic acid content of cassava products. Ministry of Health, Mozambique.

An outbreak of spastic paraparesis which mostly affected women and children occurred in a northern province of Mozambique in 1981. The epidemic was related to chronic cyanide intoxication associated with a diet consisting almost exclusively of cassava. A prolonged drought in the area had exhausted all food resources except cassava, especially the bitter varieties. A nutritional, toxicological and botanical investigation was carried out in two of the five districts affected. The main findings were that cyanide levels were unusually high in the cassava plant as a consequence of the drought with daily intakes estimated at 15-31.5 mg HCN. Detoxification of the bitter varieties by sun-drying was inadequate because of the general food shortage, and metabolic detoxification was probably reduced owing to the absence of sulfur-containing amino acids in the diet. The raw and dried uncooked cassava was eaten mostly by women and children. The nutritional status of the population, however, was not very poor and symptoms of advanced under-nutrition were rarely seen.

Adolescent↗
PubMed1981

Horseradish peroxidase. Complex formation with anions and hydrocyanic acid.

Equilibrium binding experiments have been performed with perchlorate, chloride, and acetate in the presence of horseradish peroxidase. The binding of perchlorate and acetate appears to be like that of nitrate, at a site other than the sixth coordination position of the heme iron. Competitive experiments using both nitrate and cyanide demonstrate that two different binding sites are present on the enzyme. Chloride appears to bind at the sixth coordination position as do both fluoride and cyanide. Temperature jump experiments indicate that it is likely the nitrate anion and not undissociated nitric acid which is the binding species. Competitive stopped flow experiments indicate that the bound nitrate slows both the association rate and dissociation rate of cyanide, indicating that nitrate binds close to the sixth coordination position.

Acetates↗
PubMed1986

Studies on the decomposition of the oxime HI 6 in aqueous solution.

HI 6 has been shown to be efficacious in soman intoxication of laboratory animals by reactivation of acetylcholinesterase. To assess possible risks involved in the administration of HI 6 its degradation products were analyzed at pH 2.0, 4.0, 7.4, and 9.0. At pH 2.0, where HI 6 in aqueous solution has its maximal stability, attack on the aminal-acetal bond of the "ether bridge" predominates, with formation of formaldehyde, isonicotinamide, and pyridine-2-aldoxime. Besides, HI 6 decomposes at the oxime group yielding 2-cyanopyridine. Liberation of hydrocyanic acid at pH 2.0 is below 5%. At pH 7.4, primary attack is on the oxime group, resulting in formation of the corresponding pyridone via an intermediate nitrile. The pyridone has been isolated and identified as 2-pyridinone, 1-[(4-carbamoylpyridinio)methoxy)methyl)formate. This major metabolite deaminates further to the 2-pyridinone, 1-[(4-carboxypyridinio)methoxy)methyl) derivative, which ultimately decomposes into formaldehyde, isonicotinic acid, and 2-pyridone. Hydrolysis of the acid amide group probably also occurs with HI 6 itself. Significant amounts of free hydrocyanic acid were only detected in the presence of an alkali trap; otherwise hydrocyanic acid reacts with formaldehyde to yield hydroxyacetonitrile from which hydrocyanic acid can be liberated again. Up to 0.6 equivalents of hydrocyanic acid were evolved at pH 7.4. After repetitive administration and impaired renal elimination of HI 6, e.g. during renal shock, there might be some risk of cyanide intoxication.

Acetonitriles↗
PubMed1992

The effect of fermentation on the nutrient status and on some toxic components of Icacinia manni.

The effect of fermentation on the nutrient status and on some toxic components of Icacinia manni was investigated. Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease. The results indicated that fermentation resulted in protein enrichment of the fermented Icacinia manni mash. Fermentation was also observed to cause a marked decrease in the level of some toxic components (oxalic acid, phytic acid and hydrocyanic acid) of the product. The possibility of incorporating Icacinia manni among the edible starchy plant tubers is discussed.

Fermentation↗
PubMed1999

Reduction of some toxicants in Icacina mannii by fermentation with Saccharomyces cerevisiae.

The effect of fermentation on the level of some toxic components (hydrocyanic acid, phytic acid and oxalic acid) of Icacina mannii paste was investigated. The results indicate that fermentation caused a decrease in the level of these toxicants ranging from 178 mg/kg to 70 mg/kg for hydrocyanic acid, 638 mg/kg to 463 mg/kg for oxalic acid and 49 mg/kg to 21 mg/kg for phytic acid. When the paste was supplemented with active cells of Saccharomyces cerevisiae there was a marked decrease in the level of the three toxicants ranging from 84 mg/kg to 16 mg/kg for hydrocyanic acid, 374 mg/kg to 88 mg/kg for oxalic acid and 24 mg/kg to 5 mg/kg for phytic acid. Supplementing the paste with yeast cells at a concentration of 7.5 g/kg before fermenting, resulted in approximately a 90% reduction in the level of the three toxic compounds after 144 hours of fermentation.

Fermentation↗
PubMed2000

[Utilizable value of wild economic plant resource--acron kernel].

Peking whites breeding hens were selected. Using true metabolizable energy method (TME) to evaluate the available nutritive value of acorn kernel, while maize and rice were used as control. The results showed that the contents of gross energy (GE), apparent metabolizable energy (AME), true metabolizable energy (TME) and crude protein (CP) in the acorn kernel were 16.53 mg/kg-1, 11.13 mg.kg-1, 11.66 mg.kg-1 and 10.63%, respectively. The apparent availability and true availability of crude protein were 45.55% and 49.83%. The gross content of 17 amino acids, essential amino acids and semiessential amino acids were 9.23% and 4.84%. The true availability of amino acid and the content of true available amino acid were 60.85% and 6.09%. The contents of tannin and hydrocyanic acid were 4.55% and 0.98% in acorn kernel. The available nutritive value of acorn kernel is similar to maize or slightly lower, but slightly higher than that of rice. Acorn kernel is a wild economic plant resource to exploit and utilize but it contains higher tannin and hydrocyanic acid.

Amino Acids↗
PubMed1989

[Acute cyanide poisoning in an infant].

An infant of 9 months was admitted to hospital in comatose condition; cyanide poisoning was suspected. This poisoning was caused by the desorption of hydrocyanic acid from building materials after the house had been fumigated with hydrocyanic acid under strict supervision and observed safety measures. Administration of 4-dimethyl-aminophenol, a methaemoglobin inducer, and sodium thiosulphate together with supportive measures, led to complete recovery of the infant, although the general hypotony persisted for a few weeks.

Aminophenols↗
PubMed1994

Biochemical studies of some non-conventional sources of proteins. Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels.

Detoxification of apricot kernels by soaking in distilled water and ammonium hydroxide for 30 h at 47 degrees C decreased the total protein, non-protein nitrogen, total ash, glucose, sucrose, minerals, non-essential amino acids, polar amino acids, acidic amino acids, aromatic amino acids, antinutritional factors, hydrocyanic acid, tannins and phytic acid. On the other hand, removal of toxic and bitter compounds from apricot kernels increased the relative content of crude fibre, starch, total essential amino acids. Higher in-vitro protein digestibility and biological value was also observed. Generally, the detoxified apricot kernels were nutritionally well balanced. Utilization and incorporation of detoxified apricot kernel flours in food products is completely safe from the toxicity point of view.

Amino Acids↗