TITLE:
Interaction of Glucose/Sucrose Binding Lectin Isolated from Nigeria Wild Bean with E. coli and S. aureus
AUTHORS:
O. A. Awoyinka, J. O. Awe, O. A. Omosebi, O. Osukoya, F. C. Oladele, B. A. Olofinbiyi, M. F. Asaolu
KEYWORDS:
Staphyloccus aereus, Lectin, Glucose, Gastrointestinal, Sucrose, Pathogenic
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.8 No.12,
December
7,
2017
ABSTRACT: Lectin purified from wild underutilized local bean—Otili, Feregede, Pakalai 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.