Partial isolation and characterisation of a hemagglutinating factor from avocado seed

Area of Science:

• Biochemistry
• Hematology

Background:

• Avocado seeds contain compounds with biological activity.
• Hemagglutination is a key process in blood group typing and diagnostics.

Purpose of the Study:

• To investigate the hemagglutinating and hemolytic properties of avocado seed extracts.
• To identify substances that inhibit or modulate this activity.

Main Methods:

• Extraction of avocado seeds (Fuerte and Hass varieties) in buffers across a pH range (2.0-12.0).
• Testing hemagglutinating activity against human erythrocytes (A, B, AB, O).
• Assessing inhibition by sugars, amino acids, proteins, and glycoproteins.
• Evaluating adsorption and elution from polymer beads and interaction with hog erythrocyte membranes.

Main Results:

• Highest hemagglutinating activity observed at pH 10.5.
• Extracts showed hemagglutination and hemolysis.
• Simple sugars had minimal inhibitory effect, while N-Acetyl-neuraminic acid, melibiose, and stachiose showed some inhibition.
• Basic amino acids also inhibited activity.
• Proteins and glycoproteins were potent inhibitors.
• The agglutinin adsorbed to and eluted from polymer beads, interacting with hog erythrocyte membranes.

Conclusions:

• Avocado seed extracts possess significant hemagglutinating and hemolytic properties.
• The activity is modulated by specific sugars, amino acids, and particularly by proteins and glycoproteins.
• These findings suggest potential for avocado seed extracts in immunological and diagnostic applications.