HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon

Abstract

How to cite this article: Nkenmeni D. C., Kotue T. C.; Kumar P.; Djouhou F. M.;Ngo S. F.; Pieme A. C.; Kansci G; Fokou E.; Arumugam N.. HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon. HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon Natural molecules from food have been used to manage sickle cell crises. As a genetic blood disorder, treatment is complex and expensive. This study was carried out to establish the phenolic compounds profile of black bean seeds (Phaseolus vulgarus. L) commonly used by some families in the Western Region of Cameroon to manage sickle cell disease and to evaluate their in vitro antisickling, membrane stability and antioxidant properties.Free, bound and total phenolic contents were estimated to be 0.1±0; 0.108±0 and 0.212±0 mg EAG/g of sample respectively. Free phenolic compounds contain ferulic acid (0.013 μg/g), while bound phenolic compounds contain gallic acid (2.13 μg/ g) and ferulic acid (0.037 μg/g). Free phenolic compounds had the higher rates of inhibition (82.26±2%), reversibility (69.86±3%) of sickling and the best effect on membrane stability of erythrocytes. Phenolic extracts from black bean seeds also showed a high global antioxidant activity with free phenolic compounds (28.42± 0 mgFeII/100g). Total phenolic compounds showed a better activity on DPPH radical with a IC50 of 2.42±1µg/ µL while free phenolic compounds showed a better activity on scavenging hydroxyl radical with a IC50 of 1.5±0.5µg/µL. These results may justify the use of black bean seeds by sickle cell patients from Cameroon.

Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

“…In Cameroon, much information are available in the literature on amino acids composition, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds [10], but information on the nutrient content of raw and cooked red beans cultivar is scanty. Therefore, this research was aimed at determining the nutrients and antinutrients content of ten red bean (Phaseolus vulgaris L.) cultivars from Cameroon using both raw and cooked samples.…”

Functional foods: promising therapeutics for Nigerian Children with sickle cell diseases

“…Black beans contain a total of 16 amino acids with a variety of health effects, according to HPLC profiling [ 87 ]. Bean products are found to include albumin, globulin, and phenolic chemicals, all of which have strong antioxidant characteristics [ 21 , 86 ]. These chemicals have antisickling properties and can reduce oxidative stress, which is linked to the SCD crisis.…”

“…The bioactive chemicals contained in bean products have been reported to protect against cardiovascular disease and cancer, and other chronic diseases in various studies [ 89 , 90 ]. Their antioxidant activity and capacity to chelate metal catalysts are the reasons for this [ 21 ].

Figure 8 Pictures of Functional Foods: (a) Black beans ( Phaseolus vulgaris L); (b) Kiwi ( Actinidia deliciosa ); (c) Bitter kola (Garania kola H.): (d) Broccoli ( Brassica oleracea ); (e) Aged garlic ( Allium sativum ); (f) Walnuts seeds ( Juglans regia ); (g) Flax seeds ( Linum usitatissimum ) (h) Chia seed ( Salvia hispanica ).

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“…Polyphenols, alkaloids, flavonoids, and other Phenolic compounds have been reported [ 21 ] to have antisickling and antioxidant effects which are capable of restoring normalcy to the titled redox balance that originally contributes to sickle cell crisis in children. Such foods containing polyphenols are often referred to as functional foods i.e.…”