THE BIOLOGICAL ACTIVITY OF WHEAT GERM LECTIN

A. Taha, A.; O. Muhyaddin, M.; M. Al-Aubadi, I.

	THE BIOLOGICAL ACTIVITY OF WHEAT GERM LECTIN
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 4, 2009, Pages 0-0
Authors
A. A. Taha; M. O. Muhyaddin; I. M. Al-Aubadi
Abstract
The biological activity of lectin was studied and revealed that the ability of lectin for agglutinating intact human erythrocytes, the agglutination titer of lectin with four types of human erythrocytes ranged between 16-32. While the agglutination titer was raised to 64-128 when the four types of human erythrocytes were treated with trypsin. It was found that the lectin had the ability for agglutinating erythrocytes of different animals including cow, goat, sheep and chicken being lower levels in comparision with agglutination titer of the lectin with human erythrocytes The lectin had an ability of agglutinating gram positive bacteria that included Bacillus sp., Arthrobacter sp., Brevibacterium sp. and Staphylococcus aureus that displayed higher agglutinating activity for the later bacteria. It was found that the agglutinating activity of lectin with gram negative bacteria represented by Pseudomonas aeruginosa and Salmonella typhi was weak in comparison with gram positive bacteria using slide agglutination test. The lectin displayed in vitro antifungal activity against some filamentous fungi belongs to Zycomycetes such as Rhizopus stolonifer and Deutereomycetes including Aspergillus sp., Aspergillus terreus and Fusarium moniliform.

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