Antibacterial and Antioxidant Activities of a Food Lectin Isolated from the Seeds of Lablab purpureous

Lectins were precipitated by ammonium sulphate precipitation method. Carbohydrate and proteins were detected by thin layer chromatography and infrared spectroscopy techniques. Crude lectins were partially characterized by its binding affinity with human erythrocytes by hemagglutination inhibition assay and their molecular weights were determined by SDS-page gel electrophoresis. The amount of proteins was quantitatively measured by Lowry method. Antibacterial and antifungal activities were investigated by disk diffusion assay. Salmonella induced hemagglutination inhibition activities were observed. Isolated lectins contained carbohydrates and protein conjugates in their structures. The isolated lectins showed molecular weight was about 45 kD and 18 kD and seemed as a dimeric. It showed weaker antibacterial and antifungal activities. Conclusions: The seed of Lablab purpureous is food stuff and it may be considered as good source of proteins and as an antimicrobial protective agent

Author(s): Repon Kumer Saha, Syed Hossain Mahmood Tuhin, Nishat Jahan, Ajoy Roy, Priyanka Roy

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