CBN-V Video Archives - S2-06
Microbial Degradation of Toxic and Antinutritional Glycosides

Brimer L.

Inst. Pathobiology and Pharmacology, 17 Bulowsvej, Dk-1870 Freeriksberg, Copenhagen, Denmark leon.brimer@ifp.kvl.dk

        A review of 700 articles was made and revealed that at least 19 classes of toxic glycosides restrict the use of plants as food/feed. Several species were bred for a reduced concentration, however, many widely grown cultivars still contain unacceptable levels. Seven of the ten most commonly grown cassava cultivars in a region of Malawi were shown to be too toxic for immediate consumption. Likewise many cultivars of the lima bean (Phaeseolus lunatus) need processing. The review indicated that studies exist on the reduction of different glycoside contents in food and feed plant-based products. However, little has been done to generalize the knowledge. The aim of the present study was to make generalizations and thereby improve the quality of scientific discussions concerning processing, and to point to key-questions for future research. Restricting ourselves to enzyme treatments and fermentations, considerable reductions were demonstrated for a number of glycosides. Examples on enzymic methods are the reduction of cyanogenic glycosides in cassava roots and sorghum hay, and of favism factors in fava beans (Vicia faba). Examples on fermentations are the reduction of linamarin in cassava roots and of linustatin/neolinustatin in linseed (Linum ussitatissimum). In general fermentations seem to be the most promising.

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