Table 3.

Antimicrobial activity of partially purified lectins (30, 70, and 90% fractions) extracted from fava bean, lentil, and pea against tested microorganisms

Seeds	Lectin fractions (%)	Inhibition zone diameters of the tested microorganisms (mm)
		Escherichia coli (−)	Klebsiella pneumonia (−)	Pseudomonas aeruginosa (−)	Staphylococcus aureus (+)	Streptococcus mutants (+)	Candida albicans
Fava bean	30	NI	4.57 ± 0.06	5.27 ± 0.06	8.13 ± 0.23	5.43 ± 0.21	13.10 ± 0.10
	70	NI	10.13 ± 0.15	15.07 ± 0.12	12.03 ± 0.06	11.43 ± 0.40	12.27 ± 0.25
	90	NI	14.47 ± 0.23	20.43 ± 0.15	16.27 ± 0.31	14.40 ± 0.36	17.40 ± 0.17
Lentil	30	NI	6.23 ± 0.25	4.40 ± 0.10	4.33 ± 0.25	4.47 ± 0.25	9.47 ± 0.15
	70	NI	11.60 ± 0.10	8.57 ± 0.06	14.37 ± 0.21	13.13 ± 0.12	12.23 ± 0.25
	90	NI	16.07 ± 0.12	16.23 ± 0.25	24.37 ± 0.21	18.33 ± 0.15	15.30 ± 0.10
Pea	30	NI	15.13 ± 0.15	4.17 ± 0.15	3.53 ± 0.25	2.30 ± 0.10	6.30 ± 0.20
	70	NI	16.17 ± 0.15	17.30 ± 0.30	5.37 ± 0.21	3.70 ± 0.20	8.43 ± 0.15
	90	NI	25.07 ± 0.06	23.30 ± 0.20	18.50 ± 0.27	12.27 ± 0.23	14.50 ± 0.20
P-value	P 0.05	N.S.	0.0001	0.0001	0.0001	0.0001	0.0001
			Sig.	Sig.	Sig	Sig	Sig
	P 0.01	N.S.	0.0001	0.0001	0.0001	0.0001	0.0001
			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, 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)