PHYSICOCHEMICAL CHARACTERIZATION OF AN HEMAGGLUTINATING PROTEIN FROM THE FRUIT OF Cola nitida, KOLANUT

Authors

  • OLUKEMI A OSUKOYA Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria
  • ALBERTA AGEDAH
  • CHISOM NNENNA OZOEMENA
  • AMOS ONIKANNI
  • OLUSOLA B ADEWALE

Abstract

This study partially purified and characterized an hemagglutinating protein from the fruit of Cola nitida. This protein had heamagglutinating activity towards human erythrocytes (ABO system) and was non-blood group specific. The activity was stable at pH range of 5 – 12, and was inhibited at pHs 3 and 4. The lectin activity was heat stable up to 70 °C and was not inhibited by chelating with EDTA.

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Published

01-08-2016

How to Cite

OLUKEMI A OSUKOYA, ALBERTA AGEDAH, CHISOM NNENNA OZOEMENA, AMOS ONIKANNI, & OLUSOLA B ADEWALE. (2016). PHYSICOCHEMICAL CHARACTERIZATION OF AN HEMAGGLUTINATING PROTEIN FROM THE FRUIT OF Cola nitida, KOLANUT. Innovare Journal of Sciences, 4(4), 13–15. Retrieved from https://innovareacademics.in/journals/index.php/ijs/article/view/13493

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