Journal of Applied Life Sciences International 2019-09-05T11:26:09+00:00 Journal of Applied Life Sciences International Open Journal Systems <p style="text-align: justify;"><strong>Journal of Applied Life Sciences International (2394-1103)</strong> aims to publish high quality papers (<a href="/index.php/JALSI/general-guideline-for-authors">Click here for Types of paper</a>) in all areas of ‘applied life sciences’. By not excluding papers on the basis of novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer reviewed, open access INTERNATIONAL journal.</p> Association between Non-secretion of ABH Antigens and Sickle Cell Anaemia 2019-08-24T11:53:36+00:00 C. Igbeneghu J. M. Olisekodiaka O. A. Fawole A. O. Ayoola <p><strong>Aim:</strong> To determine whether non-secretion of ABH blood group antigens was associated with Sickle Cell Anaemia.</p> <p><strong>Materials and Methods: </strong>Haemaglutination inhibition test was carried out on saliva samples from 300 individuals; 100 of whom had haemoglobin (Hb) genotype AA, 100 HbAS, 50 HbAC and 50 HbSS. ABO blood grouping was carried out by standard methods and Haemoglobin genotype test was performed by cellulose acetate electrophoresis technique.</p> <p><strong>Results: </strong>Eighteen percent (18%) of HbAA, 23% of HbAS, 18% of HbAC and 42% of HbSS individuals were non-secretors of ABH antigens (p = 0.007). Non-secretion of ABH substances was more associated with HbSS persons than HbAA (p = 0.002), HbAS (p = 0.016) and HbAC (p = 0.009) individuals.</p> <p><strong>Conclusion:</strong> Non-secretion of ABH blood group substances is associated with Sickle Cell Anaemia.</p> 2019-08-24T00:00:00+00:00 ##submission.copyrightStatement## In-vitro Antioxidant and Antibacterial Potential of Mannose/Glucose-binding Pterocarpus osun Craib. Seeds Lectin 2019-09-04T10:25:30+00:00 Oludele O. Odekanyin Oluwatosin O. Akande <p><strong>Objective:</strong> This study was carried out to purify and characterize a carbohydrate-binding and cell-agglutinating protein, lectin, from Pterocarpus osun seeds and also to evaluate its antioxidant and antibacterial potential.</p> <p><strong>Methods:</strong> Isolation and purification of the lectin were done by ammonium sulphate precipitation and size exclusion chromatography on Sephadex G-100. Physicochemical properties of the lectin were determined and antioxidant activity was evaluated by DPPH radical scavenging, lipid peroxidation inhibition and ferric reducing antioxidant potential assay. A disc diffusion method was used for antibacterial effect.</p> <p><strong>Results:</strong> Lectin was detected in the seeds and was able to agglutinate native and enzyme-treated rabbit erythrocytes but only enzyme-treated erythrocytes of human blood were agglutinated. Mannose, Maltose and α-methylmannoside inhibited the divalent cation-independent hemagglutinating activity, which was stable up to 60°C and at pH range of 3-13. It showed antioxidant activity with IC<sub>50</sub> of 1.17 ± 0.08, 0.58 ± 0.03, and 2.51 ± 0.03 mg/ml for those methods respectively. No antibacterial activity was observed.</p> <p><strong>Conclusion:</strong> Pterocarpus osun seeds lectin possess properties similar to other lectins from Dalbergieae tribe and its ability to scavenge free radical and inhibit lipid peroxidation show the presence of a valuable health promoting agent in the seeds.</p> 2019-09-04T00:00:00+00:00 ##submission.copyrightStatement## Study of Functional Properties for Different Blends of Flours 2019-09-05T11:26:09+00:00 C. E. Kalu I. C. Alaka F. C. Ekwu <p>Functional properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Standard method for dry- milling operation was used in the flour processing. Four flour samples were compounded in the ratios of (AFK) 40%WY: 30%YM: 30%AYB; (BGL) 50%WY: 20%YM: 30%AYB; (CHM) 60% WY: 10%YM: 30%AYB (DIN) and 100%WY (EJO) was used as control. Standard methods were used to determine the functional properties. The result showed that bulk density which influences packaging arrangement ranged from 0.58 to 0.76 g/ml; water solubility index ranged from 5.80 to 9.20 g/g and water absorption capacity ranged from 1.00 to 1.46 g/g, the oil absorption capacity ranged from 1.44 to 2.02 g/g. Addition of yellow maize and African yam bean improved significantly (p&lt;0.05) the functional properties of the flour blend generally and particularly flour sample (DIN) 60%WY: 10%YM: 30%AYB. The improvement in the functional properties would enhance both the nutritional and sensory properties of the flour mixtures.</p> 2019-09-05T00:00:00+00:00 ##submission.copyrightStatement##