Projects
Production and Optimization of Siderophores against Chlorosis.
Abstract: Iron (Fe) stands as a vital micronutrient essential for facilitating photosynthesis in plants. Its role in oxygen transportation across roots, leaves, and other plant parts results in the characteristic green color, a marker of plant health. Iron deficiency triggers leaf chlorosis. Current treatment methods involve applying iron sulfates to the soil, trunk injections, and foliar chelate application, though these approaches are temporary, biodegradable, and contribute to environmental degradation. To address this, scientists propose leveraging Plant Growth-Promoting Rhizobacteria (PGPR), which enhance plant growth and soil quality by producing siderophores. Siderophores, small iron chelators generated by microorganisms (MOs), primarily sequester iron from hosts, providing this vital metal nutrient to microbes and functioning as Fe scavengers. In our project, we've utilized Siderophore-Inducing media (SIM) with microorganism-1 and microorganism-2 to stimulate Siderophore production. Further enhancing production, we've introduced an enhancer and optimized its concentration. This led to a threefold increase in siderophore production in microorganism-1 and a fivefold increase in microorganism-2 , offering potential applications in agriculture.
Keywords: Siderophore, Plant Growth-Promoting Rhizobacteria, chelators, iron deficiency, agricultural applications.
In silico Prediction of Pathogenesis-Related Secreted Proteins from Phytophthora capsici
Abstract: Phytophthora blight is a devastating disease caused by Phytophthora capsici that threatens solanaceous and cucurbit crops worldwide. It is one of the most devastating diseases, most notably of winter squash and peppers, and can cause total crop loss. P. capsici can cause root, crown, and fruit rot in pepper, tomato, eggplant, and all cucurbits which would affect crop yield. Typically, many pathogenesis-related and unrelated secreted proteins can be predicted in genomes using bioinformatics and computer-based prediction algorithms, which help to elucidate the molecular mechanisms of pathogen-plant interactions. P. capsici-secreted proteins were predicted from 23748 proteins using a set of internet-based programs, including SignalP v4.1, TMHMM v2.0, big-PI Fungal Predictor, ProtComp V9.0 and TargetP v2.0. Analysis showed that 514 proteins are predicted to be secreted. These proteins vary from 52 to 580 residues in length, with signal peptides ranging from 18 to 34 residues in length. Functional analysis of differentially expressed proteins was performed using Blast2GO. Gene ontology analysis of 326 proteins. Pathogen-host interaction (PHI) partners were predicted by performing BLASTp analysis of the predicted secreted proteins against the PHI database. In total, 190 secreted proteins in P. capsici might be involved in pathogenicity and virulence pathways. Scanning P. capsici-secreted proteins for the presence of carbohydrate-active enzyme (CAZyme)-coding gene homologs resulted in the prediction of 166 proteins. 514 Small cysteine-rich secreted proteins (SCRSPs) were predicted based on their expected sequence characteristics and typically consist of 20 to 200 aa residues with an N-terminal signal peptide and at least four cysteine residues.
Keywords: Phytophthora capsici, secreted proteins, solanaceous, Phytophthora blight, cucurbit.
Enhancement of Shelf Life of Avocado and Custard Apple by Incorporating with Chitosan-Essential Oil Based Biofilm
Abstract: Food preservation is the process of slowing down the growth of microorganisms to maintain food quality, edibility, and nutritional value. It typically extends the shelf life of perishable foods and aims to make seasonal foods available year-round. There is a growing interest in natural preservation methods, and chitosan-based edible films are promising candidates. Chitosan is a natural polysaccharide derived from chitin, possessing antimicrobial and antioxidant properties. It is widely used as an edible coating due to its film-forming ability, edibility, and non-toxicity. Essential oils contain various active constituents that have significant potential in food preservation. A study was conducted to evaluate the effect of incorporating essential oils into chitosan coatings on the shelf life of avocados and custard apples. Two essential oils, tea tree oil and cinnamon oil, were combined in two different compositions: 0.5% tea tree oil + 0.5% cinnamon oil and 1% tea tree oil + 0.02% cinnamon oil (w/v). The results revealed that the composition of 0.5% tea tree oil and 0.5% cinnamon oil significantly extended the shelf life of both avocados and custard apples compared to the other composition. Additionally, this composition proved to be the most cost-effective. Therefore, the combination of 0.5% tea tree oil and 0.5% cinnamon oil in chitosan coatings is a promising natural preservation strategy for enhancing the shelf life of avocados and custard apples.
Keywords: Food preservation, Chitosan-based edible films, Antimicrobial properties, Antioxidant properties, Natural preservation.