Purification, partial characterization and antimicrobial activity of Lectin from Chenopodium Quinoa seeds

Lectins are oligomeric carbohydrate-binding proteins that are involved in various biological recognition processes (Ghosh & Mandal, 2012). They are a large and diverse group of proteins that have the ability to bind reversibly to monosaccharides and oligosaccharides, which can be defined as a class of structurally diverse proteins or glycoproteins (Sharon, 2008). These proteins are widely distributed in nature, being found in microorganisms (Visini et al., 2015), animals (Lundbo et al., 2015) and plants (Silva et al., 2007).