Linamarin

• 2-methyl- 2-[ (2S, 3R, 4S, 5S, 6R) -3,4,5 - trihydroxy -6-( hydroxymethyl) oxan -2-yl ] oxypropannitril
• (2- cyano-2 -propyl) - β -D-glucopyranoside
• O- β -D-glucopyranosyl -2-hydroxy -2- methylpropionitrile

Colorless needles

Fixed

143-144 ° C

• Well in water and ethanol
• Insoluble in diethyl ether

Attention

500 mg · kg -1 ( LD50, rat, oral)

Template: Infobox chemical / molecular formula search available

Linamarin is a cyanogenic glycoside, which was isolated from the leaves and the roots of plants such as cassava, lima bean or flax. The aglycone is the cyanohydrin of acetone; the sugar component is glucose. A chemically with linamarin very related glycoside lotaustralin, which has a slightly different aglycone.

In case of contact with enzymes and the intestinal flora in the human digestive system linamarin is decomposed into the highly toxic cyanide. Therefore, foods that are made from linamarin - containing plants must be treated specially and detoxifies it. So ingested linamarin is rapidly excreted through the kidneys and urine, so that there are no acute poisoning.

Consuming Maniokaprodukten, with a low content of linamarin, is widespread in the lowland tropics, and therefore were inadequate processed cassava roots with high linamarin content, the cause of there occurring foodborne poisoning. Especially the upper motor neurons were affected and the disease was known as Konzo. First, the disease of Trolli and described later by a research group under Hans Rosling.

The food intake of linamarin was regarded as a risk factor for the development of glucose intolerance and diabetes. However, this could not be reliably confirmed in animal experiments. Today, it is estimated that linamarin may promote pre-existing conditions, but is not the cause of a disease.

The formation of cyanide from linamarin is an enzymatic process and is caused by linamarase, which is located in the cell walls of the plant. Due to the volatility of hydrogen cyanide, the poison is removed by bleaching in the sunlight, cooking or fermentation in the processing of foods. In this way, products like Garri, Fufu and Agbelima from cassava are produced.

In a study from 2003 was reduced in the plant with the help of genetic engineering, the linamarin education.