%0 Journal Article
%T Evaluation de l\'activit¨¦ h¨¦magglutinante des lectines des graines de trois esp¨¨ces de Cucurbitaceae couramment consomm¨¦es en C te d\'Ivoire
%A A Meita
%A KG Kouame
%A AM Offomou
%J Sciences & Nature
%D 2008
%I 
%X L\'activit¨¦ h¨¦magglutinante des lectines est test¨¦e sur les graines de trois esp¨¨ces de courges (Cucurbitaceae) Citrullus lanatus (CL), Citrullus sp. (Csp), Cucumeropsis edulis (CE) de consommation courante en C te d\'Ivoire (Afrique de l\'Ouest) et compar¨¦e ¨¤ celle des graines de haricot Phaseolus vulgaris (PV). Les extraits de toutes les graines de courges montrent une activit¨¦ h¨¦magglutinante faible (4 ¨¤ 128) par rapport ¨¤ celle des graines de haricot (512 ¨¤ 1024).Les h¨¦maties de lapin sont les plus r¨¦actives vis-¨¤-vis des extraits bruts des graines de courges et de haricot. En plus, le traitement trypsique augmente la r¨¦activit¨¦ de ces m¨ºmes h¨¦maties. La fraction prot¨¦ique F5, obtenue par pr¨¦cipitation au sulfate d\'ammonium ¨¤ 95% de saturation, de l\'extrait brut de Csp pr¨¦sente l\'activit¨¦ h¨¦magglutinante la plus ¨¦lev¨¦e (512). Le traitement thermique ¨¤ 100¡ãC pendant 15 minutes r¨¦duit significativement l\'activit¨¦ h¨¦magglutinante des lectines des extraits bruts des graines de courges et de haricot ; le m¨ºme traitement appliqu¨¦ pendant 30 minutes abouti ¨¤ une inactivation totale des lectines de toutes ces graines. Lectin hemagglutinating activity has been assessed on the seeds of three species of Cucurbitaceae: Citrullus lanatus (CL), Citrullus sp. (Csp) and Cucumeropsis edulis (CE) of current consumption in C te d\'Ivoire (West Africa), and compared with the seeds of haricot beans Phaseolus vulgaris (PV). The extracts of all the seeds of Cucurbitaceae exhibit low levels of lectin activity (4 to 128), compared to those of beans (512 to 1024).The red blood cells of rabbit exhibit the highest reactivity both with Cucurbitaceae and beans seed crude extract. Moreover the treatment with trypsin enhances these same red blood cells reactivity. The highest levels of lectin activity have been measured on the protein fraction (F5) obtained by precipitation of the raw extract of Csp with the ammonium sulphate solution to 95% of saturation. The thermal treatment at 100 ¡ãC temperature for 15 minutes significantly reduce the levels of lectin activity of both seeds extracts of Cucurbitaceae and beans; the same treatment applied for 30 minutes results in total inactivation of the lectins of all these seeds.
%U http://www.ajol.info/index.php/scinat/article/view/42165