Effects of Non-Steroidal Anti-Inflammatory Drugs on Cell Oxidation and Proteasome Phosphorylation in Striated Muscle Cells

Student Name: Rajeev Parvathala
UCD Department: Western Human Nutrition Research Center
UCD Mentor: Dr. Betty Burri

Cassava is a root vegetable that is a primary source of energy for millions of people.  Unfortunately, the cassava root does not contain many nutrients, but it does contain varying levels of cyanide. Many cassava consumers are negatively affected by prolonged consumption of cyanide which can result in paralysis, ataxia, and other undesirable consequences to health. Current methods of cyanide reduction are too expensive or inefficient for the impoverished people that eat large amounts of cassava. This study focuses on trying to find inexpensive and feasible methods of cyanide reduction through pH treatments. The cassava was treated, rinsed and then tested for cyanide by diffusion into water. The water was then tested for cyanide using the La Motte Cyanide in Water Test Kit. It was discovered that weak acids and bases cause the greatest loss in cyanide. This research can be used for innovation of new cassava processing methods.