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Imberty, A., Wimmerova, M., Mitchell, E.P. and Gilboa-Garber, N. (2004) Structures of the Lectins from Pseudomonas aeruginosa: An Insight into the Molecular Basis for Host Glycan Recognition. Microbes and Infection, 6, 221-228.
https://doi.org/10.1016/j.micinf.2003.10.016

has been cited by the following article:

• 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.