Generation of cyanogen-free transgenic cassava

@article{Siritunga2003GenerationOC,
  title={Generation of cyanogen-free transgenic cassava},
  author={Dimuth Siritunga and Richard Sayre},
  journal={Planta},
  year={2003},
  volume={217},
  pages={367-373}
}
Cassava (Manihot esculenta Crantz.) is the major source of calories for subsistence farmers in sub-Saharan Africa. Cassava, however, contains potentially toxic levels of the cyanogenic glucoside, linamarin. The cyanogen content of cassava foods can be reduced to safe levels by maceration, soaking, rinsing and baking; however, short-cut processing techniques can yield toxic food products. Our objective was to eliminate cyanogens from cassava so as to eliminate the need for food processing. To… Expand
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TLDR
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TLDR
It is hypothesized that the over-expression of HNL in cassava roots under the control of a root-specific, patatin promoter would not only accelerate cyanogenesis during food processing, resulting in a safer food product, but lead to increased root protein levels since HNL is sequestered in the cell wall. Expand
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