Interaction of Glucose/Sucrose Binding Lectin Isolated from Nigeria Wild Bean with <i>E. coli</i> and <i>S. aureus</i>

Abstract

Lectin purified from wild underutilized local bean-Otili, Feregede, Pakala was comparatively characterized and further evaluated for interaction with gastrointestinal bacteria-Esherichia coli and Staphylococcus aureus. The purified lectin in all the bean samples showed to be glucose and sucrose binding. The hemagglutinating activity, was non selective to type of blood group (A, B, AB and O). Anti-bacteria interaction with Escherichia coli showed clear zone of inhibition of about 1.5 ± 0.5 mm with lectin from Feregede and Otili while there was slight agglutination with lectin from Pakala. Staphylococcus aureus sensitivity to the lectin extracted from Otili with clear zone of inhibition of 2.0 ± 0.5 mm was also found in the control chloramphenicol. However there was pronounced agglutination with lectin from Feregede and Pakala with Staphylococcus auereus. This may be a clear indication that lectin from local underutilized wild bean understudy will agglutinate and interact with a gram positive bacteria more than gram negative bacteria.

Phytochemical Analysis, Antioxidant, Analgesic, Anti-Inflammatory, Hemagglutinin and Hemolytic Activities of Chemically Characterized Extracts from Origanum grosii (L.) and Thymus pallidus (L.)

“…The observation that the thyme extract exhibited more pronounced agglutination compared to the oregano extract raises intriguing questions about the potential role of lectins in these extracts. This difference in agglutination activity could be attributed to variations in the lectin concentrations or lectin types between the two plant species [27]. Lectins have been studied extensively for their immunomodulatory potential and anti-inflammatory, antiviral, and anticancer effects [28], and their presence in oregano and thyme extracts suggests it is possible that these plant compounds can influence the immune system.…”