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

AMB Express

Table 4 Antimicrobial activity of purified lectins (fraction 90%) extracted from fava bean, lentil, and pea against tested microorganisms

Seeds	Lectin fractions (90%)	Inhibition zone diameters of the tested microorganisms (mm)
Seeds	Lectin fractions (90%)	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
P 0.05		N.S.	Sig.	Sig.	Sig	Sig	Sig
P 0.01		N.S.	0.0001	0.0001	0.0001	0.0001	0.0001
P 0.01		N.S.	Sig.	Sig.	Sig	Sig	Sig

Antimicrobial activity measured as inhibition zones diameters (mm)
The results are represented as mean of three replicates with ± standard deviation
NI no inhibition zone; mm millimeter, Sig. significant, N.S. not significant, (−) gram-negative bacteria, (+) gram-positive bacteria
P-value ≤ 0.05 and 0.01 considered statistically significant (95 and 99% confidence interval)