Hplc profiling, in vitro antisickling and antioxidant activities of amino acids from black bean seeds (phaseolus vulgarus l.) Used in the management of sickle cell disease (scd) in the west region of cameroon

Background: Sickle Cell Disease (SCD) is a chronic, debilitating disorder with a myriad of symptoms that make disease treatment challenging. The use of food and nutrition in managing SCD is gaining increasing attention because some nutrients from food could serve as a source of the antisickling new lead compounds. Objective: It was to profile; to investigate in vitro antisickling properties, membrane stability effect and antioxidant potentials of amino acids extract from black bean seeds (Phaseolus vulgarus L.) used in the management of SCD in the West Region of Cameroon. Methods: Amino acids extract was carried up on a high performance liquid chromatography (HPLC). The sickling of red blood cells (RBCs) was induced using sodium metabisulfite (2%) followed by treatment with amino acids at different concentrations. The evaluation of the rates of inhibition of induced sickling and that of acquired reversibility was performed using microscopic enumeration. The evaluation of membrane stability effect; Ferric Reducting Antioxydant Power (FRAP) assay; 2,2-DiPhenyl Picryl Hydrazyl (DPPH°) and radical hydroxyle (OH°) was determined using colorimetric method. Results: Total 16 amino acids were found in the black bean seeds, alanine is the major constituent and followed by cysteine, asparagines and threonine. The results obtained show that 12mg/mL was the best concentration because gave the highest rates of inhibition and reversibility of sickling of red blood cells (92.06±3.52% and 86.74±2.1%). Hemolysis also decreased at different extract concentrations showing the stability effect on the membranes of erythrocytes. However the concentration of 12mg/mL has showed the best activity (from 100 to 20.12%). Amino acids extract from black bean seeds exhibited antioxidant potentials at 23.12±0.116 mg FeII/100g of black bean seeds after carrying out FRAP. It also showed a inhibitory activity on free radicals of DPPHo and HOo at IC50 10.76±1.57mg/mL and 2.04±0.029mg/mL respectively. Conclusion: Amino acids extract from black bean seeds used to manage sickle cell disease in the west region of Cameroon have antisickling, anti-hemolytic and antioxidant properties. These results may justify the use of black bean seeds by sickle cell patients.