World Academic Research Journals
World Academic Journal of Food Science, Human Nutrition and DieteticsISSN - 2671-4310
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World Academic Journal of Food Science, Human Nutrition and Dietetics

Examine the effect of hemagglutinin activity of lectin extract from selected green vegetables (Vernonia amygdalina, Gnetum africanum, Petrocarpus soyauxil and Telifera occidentalis)


World Academic Journal of Food Science, Human Nutrition and Dietetics ISSN 2671-4310 Vol. 1(2),pp 219-224 December, 2016. © World Academic Research Journals

Full Length Research Paper

 

Examine the effect of hemagglutinin activity of lectin extract from selected green vegetables (Vernonia amygdalina, Gnetum africanum, Petrocarpus soyauxil and Telifera occidentalis)

 

Osadebe C.I*, Chibueze M. K and Dennis E.E. 

Department of Food Science and Technology, Abia State University, Uturu, Abia State, Nigeria.

 

Received 2 August, 2016; Accepted 10 November, 2016

 Abstract

Lectins are carbohydrate binding proteins present in most plants and plant foods. They are toxic, inflammatory, and resistant to cooking and digestive enzymes. In this study, lectins were extracted from Okazi leaf (Gnetum africanum), Bitter leaf (Vernonia amygdalina), Fluted pumpkin leaf (Telferia occidentalis), and Oha leaf (Pterocarpus soyauxii). Partial purification of the lectin extracts was achieved by precipitation with ammonium sulphate and the extracts were tested for hemagglutinin activity using 4% suspension of human erythrocytes in lectin buffer. The blood specifity of the different blood groups was observed in the variation of lectins activities in a0, a1 and a2. The hemagglutinin activities of the vegetable lectins decreased slightly at 60°C when exposed to processing (moist heating and oven drying) but at 100°C there was no agglutination activate in Onugbu and Okazi vegetables except in a1 for blood group A and B in fluted pumpkin and Okazi leaves respectively. Loss in agglutinations activity suggest that lectins from these vegetables are heat labile and can be deactivated by moist or dry heating.

 

Key words: Agglutinations, hemagglutinin , lectins, Vernonia amygdalina, Gnetum africanum, Petrocarpus soyauxil and Telifera occidentalis.