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Table 3 Antimicrobial activity of partially purified lectins (30, 70, and 90% fractions) extracted from fava bean, lentil, and pea against tested microorganisms

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

Seeds Lectin fractions (%) Inhibition zone diameters of the tested microorganisms (mm)
Escherichia coli (−) Klebsiella pneumonia (−) Pseudomonas aeruginosa (−) Staphylococcus aureus (+) Streptococcus mutants (+) Candida albicans
Fava bean 30 NI 4.57 ± 0.06 5.27 ± 0.06 8.13 ± 0.23 5.43 ± 0.21 13.10 ± 0.10
70 NI 10.13 ± 0.15 15.07 ± 0.12 12.03 ± 0.06 11.43 ± 0.40 12.27 ± 0.25
90 NI 14.47 ± 0.23 20.43 ± 0.15 16.27 ± 0.31 14.40 ± 0.36 17.40 ± 0.17
Lentil 30 NI 6.23 ± 0.25 4.40 ± 0.10 4.33 ± 0.25 4.47 ± 0.25 9.47 ± 0.15
70 NI 11.60 ± 0.10 8.57 ± 0.06 14.37 ± 0.21 13.13 ± 0.12 12.23 ± 0.25
90 NI 16.07 ± 0.12 16.23 ± 0.25 24.37 ± 0.21 18.33 ± 0.15 15.30 ± 0.10
Pea 30 NI 15.13 ± 0.15 4.17 ± 0.15 3.53 ± 0.25 2.30 ± 0.10 6.30 ± 0.20
70 NI 16.17 ± 0.15 17.30 ± 0.30 5.37 ± 0.21 3.70 ± 0.20 8.43 ± 0.15
90 NI 25.07 ± 0.06 23.30 ± 0.20 18.50 ± 0.27 12.27 ± 0.23 14.50 ± 0.20
P-value P 0.05 N.S. 0.0001 0.0001 0.0001 0.0001 0.0001
Sig. Sig. Sig Sig Sig
P 0.01 N.S. 0.0001 0.0001 0.0001 0.0001 0.0001
Sig. Sig. Sig Sig Sig
  1. Antimicrobial activity measured as inhibition zones diameters (mm)
  2. The results are represented as mean of three replicates with ± standard deviation
  3. NI no inhibition zone, Sig. significant, N.S. not significant, (−) gram-negative bacteria, (+) gram-positive bacteria
  4. P-value ≤ 0.05 and 0.01 considered statistically significant (95 and 99% confidence interval)