Abstract Lectins are proteins that form a heterogeneous group, capable of binding specifically and reversibly to carbohydrates. They occur in various types of organisms, having different functions, in plants they are present in almost all structures, however with greater proportion in seeds roots and rhizomes. This review aims to provide a more detailed understanding of the antibacterial action of lectins and their biotechnological potential against pathogenic bacteria in the last ten years. Several mechanisms of action are described for the antibacterial activity of these proteins among which the best known occurs due to the interaction between the binding site of the lectin and the carbohydrates exposed on the bacterial cell surface. In vivo studies demonstrate that lectins act on the cascade of cytokines and influencing the level of nitric oxide as ways to decrease bacterial infection. To date, lectins have performed a wide antibacterial activity, emphasizing that each lectin acts according to its carbohydrate specificity, in this way, it is possible to have a distinct performance according to the plant species that are extracted. Thus, being an alternative to the antibacterial resistance that occurs in response to antibiotics. Furthermore, more studies with this theme are necessary for clinical application.