PHYSICOCHEMICAL CHARACTERIZATION OF AN HEMAGGLUTINATING PROTEIN FROM THE FRUIT OF Cola nitida, KOLANUT

This study partially purified and characterized an hemagglutinating protein from the fruit of Cola nitida. This protein had heamagglutinating activity towards human erythrocytes (ABO system) and was non-blood group specific. The activity was stable at pH range of 5 – 12, and was inhibited at pHs 3 and 4. The lectin activity was heat stable up to 70 °C and was not inhibited by chelating with EDTA