Abstract
Background: Sickle cell anaemia induces an abnormal haemoglobin synthesis (Hb S). Hb S undergoes polymerization and causes the red blood cell (RBC) sickling with the production of reactive oxygen species (ROS). The present work aimed to determine the antioxidant and antisickling activities of the combination of Theobroma cacao (T. cacao) extracts from different regions in Cameroon.
Methods: The extract combinations (Santchou and Obala (CSOH), Bertoua and Mbalmayo (CMBH)) were prepared using water/ethanol (30v/70v; pH=3). Ferric-Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazil (DPPH°) and 2,2'-azino-bis-[3-ethylbenzothiazolone-6-sulfonic acid] (ABTS°) scavenging properties of extracts were determined for the antioxidant capacity. The liver homogenate protective activity of extracts was estimated by measuring Superoxide dismutase (SOD), glutathione peroxidase (GPX), Malondialdehyde (MDA) and reduced glutathione (GSH). Osmotic fragility reduction and antisickling properties of the combination were also investigated.
Results: CSOH and CMBH respectively revealed a high content of polyphenols (274.6±5.1 and 289±2 mg Eq of Quercetin/g of extract), flavonoids (3.8±0.1 and 4±0.2 mg Eq of cafeic acid/g of extract) and FRAP. Extracts scavenged DPPH° and ABTS° radicals, respectively with IC50 values between 4.07 μg/mL and 13.15 μg/mL. CMBH showed the best antisickling reduction activity (54.56% and 70.07% after 2h30min and 24h, respectively). The haemolysis percentage of erythrocytes decreased with an increase in the extract concentrations. Extracts combinations decreased and increased the MDA and GSH levels, respectively as well as normalizing the enzymatic activities.
Conclusion: Cocoa extracts combinations, especially CMBH, are antioxidant and antisickling.