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Table 4 Antimicrobial activity of purified lectins (fraction 90%) 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 (90%) Inhibition zone diameters of the tested microorganisms (mm)
Escherichia coli (−) Klebsiella pneumonia (−) Pseudomonas aeruginosa (−) Staphylococcus aureus (+) Streptococcus mutants (+) Candida albicans
Fava bean NI 23.33 ± 0.58 24.00 ± 1.00 21.40 ± 0.10 22.17 ± 0.15 25.13 ± 0.15
Lentil NI 14.00 ± 1.00 20.13 ± 0.15 35.100 ± 0.10 26.33 ± 0.21 23.13 ± 0.23
Pea NI 29.23 ± 0.25 33.40 ± 0.17 27.300 ± 0.20 20.33 ± 0.31 19.17 ± 0.15
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; mm millimeter, 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)
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