Table 3. Titration microcalorimetry data for the interaction between bacterial lectins and fucosylated ligands.

	LecB			BambL
Ligand	KD (µM)	ΔG (kcal/mol)	ΔH (kcal/mol)	KD (µM)	ΔG (kcal/mol)	ΔH (kcal/mol)
H type 1	1.39	−8.0	−7.7	26.1 b	−6.3	−4.2
H type 2	0.48	−8.6	−9.4	7.5 b	−7.0	−10.6
Lea	0.21a	−9.1	−8.4	18.2 b	−6.5	−6.9
Lex	3.44a	−7.4	−5.3	34.8 b	−6.1	−9.3
sLex	5.7	−7.2	−5.6	39.5	−6.0	−16.4
sLea	0.29	−8.9	−9.3	61.3	−5.7	−15.4
A tri	10.3	−6.8	−6.0	0.46b	−8.6	−12.7

All data have been measured at least twice and standard deviations are below 15%. The numbers in italics correspond to experimental data obtained with longer oligosaccharides (i.e. one additional glucose on reducing end).

^afrom [20],

^bfrom [14].