Purification, Characterization and Antioxidant Potential of a Novel Lectin from Pterocarpus soyauxii Taub Seeds
Keywords:antioxidant, hemagglutination, lectin, Pterocarpus soyauxii, seed
The study investigated the presence of lectin in the seeds of Pterocarpus soyauxii, purified the lectin and determined its physicochemical properties as well as its antioxidant potential. Purification of P. soyauxii seeds lectin (PSSL) was accomplished by ammonium sulphate precipitation and gel filtration on Sephadex G-100, hemagglutination assay was by serial dilution and DPPH radical scavenging, metal chelating and lipid peroxidation inhibition assays were employed to evaluate its antioxidant potential. PSSL agglutinated erythrocytes from human blood group ABO, rabbit and rat. Trypsinization enhanced agglutination which was inhibited by galactose, lactose and arabinose. The lectin activity was independent of metal ion, thermal stable up to 60 °C and at pH range of 6 to 8. Gel filtration estimated molecular weight was 65 kDa and subunit molecular weight was 35 kDa. PSSL showed significant antioxidant activity. The lectin was able to scavenge DPPH radical, chelate iron metal and inhibit lipid peroxidation with IC50 of 0.14 ± 1.33 mg/ml, 3.40 ± 0.37 mg/ml and 0.50 ± 0.08 mg/ml respectively. The results indicate that PSSL might be applied as natural antioxidant for the development of drug and food products for the benefit of human health.
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