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Table 2 Hemagglutination inhibition of partially purified lectins (70%, and 90% fractions) and purified lectins (90% fractions) extracted from fava bean, lentil, and pea using different sugars

From: Characterization and antimicrobial activity of lectins purified from three Egyptian leguminous seeds

Seeds Purity of Lectin Fractions (%) Hemagglutination inhibition
Sugars
Galactose Glucose Maltose Mannose Sucrose
Fava bean Partially purified 70 ++ ++
90 +++ +++
Purified 90 +++ +++
Lentil Partially purified 70 + ++
90 +++ +++
Purified 90 +++ +++
Pea Partially purified 70 ++ ++
90 +++ +++
Purified 90 +++ +++
  1. The number of + signs indicate the amplitude of relative hemagglutination inhibition
  2. + = positive hemagglutination inhibition; − = negative hemagglutination inhibition