EFFECT OF ARABICA AND CANEPHORA COFFEE BEAN EXTRACTS TOWARDS MODIFICATION OF RED BLOOD CELL SURFACE ANTIGENS

Praveen Kumar Vemuri; Sanjay Madala; Vijaya Lakshmi Bodiga; Suryanarayana Veeravalli; Nithin Chand Kurra

Authors

Praveen Kumar Vemuri Author
Sanjay Madala Author
Vijaya Lakshmi Bodiga Author
Suryanarayana Veeravalli Author
Nithin Chand Kurra Author

Keywords:

Coffea arabica, Coffea canephora, RBC, Coffee bean, Glycoprotein, Agglutination

Abstract

Introduction: ABO and RhD variants are the most studied blood group in India. Progress is being made towards modification of red blood cell surface antigens from A and/or B to blood group O. Objective: The objective of this study is a comparative analysis of the changes observed on the red blood cell antigens which differ in a short glycoprotein chain difference, by the effects of a Coffea arabica and Coffea canephora bean extracts. Methods: The heamatological effect of the coffee bean extract was prepared and evaluated using blood group analysis on haematological indices. Results: Agglutination was clearly observed initially for 5 min for all the eight blood types. Specifically, for the O+ blood group there is a time lag for agglutination to take place for the incubation period of 15 min for Coffea arabica, while agglutination occurred after 7 minutes of adding blood group antibodies with Coffea canephora. Conclusion: These results, as well as the possibility of adapting this method to a fully automated system, could be an important contribution to the field of immunohematology.