RESUMO
The worldwide consumption, health-promoting and nutritional properties of mushrooms have been extensively researched over a decade. Although, wide range of edible mushrooms is still unexplored, which can be a valuable source of bioactive compounds in dietary supplements and biopharma industry. Mushrooms represent as dynamic source of nutrients lacking in food from plant or animal origin thus, considered as vital functional food utilized for prevention of numerous diseases. The unique bioactive compounds in mushroom and their anti-inflammatory, anti-tumour and other health attributes have been discussed. The preventive action of mushroom on maintaining the gut health and their property to act as pro, pre or symbiotic is also elucidated. The direct prebiotic activity of mushroom affects gut haemostasis and enhances the gut microbiota. Recent reports on role in improving the brain health and neurological impact by mushroom are mentioned. The role of bioactive components in mushroom with relation to nutrigenomics have been explored. The nutrigenomics has become a crucial tool to assess individuals' diet according its genetic make-up and thus, cure of several diseases. Undeniably, mushroom in present time is regarded as next-generation wonder food, playing crucial role in sustaining health, thus, an active ingredient of food and nutraceutical industries.
RESUMO
Fusarium wilt caused by Fusarium oxysporum f. sp. pisi (Fop) is an important disease and major obstacle to pea production, causing huge losses to growers. The focus of this study was on isolation followed by morphological, molecular characterization and analyzing the growth of the casual agent under variable temperature, pH and Nitrogen levels. The morphological features of radial growth, sporulation, pigmentation and mycelial characterization were examined and the variability of all isolates was presented. Molecular characterization of the fungus by ITS rDNA sequencing revealed that all 13 isolates belong to Fusarium oxysporum species. Six isolates were tested for temperature, pH and nitrogen dosage optimization studies. Seven different temperatures, viz., 21, 23, 25, 27, 29, 31, 33°C and pH values, having 3, 4, 5, 6, 7, 8, and 9 pH, as well as nitrogen dosage levels of 0 g, 3 g, 5 g, 7 g, 9 g, 11 g, and 13 g were tested against all six isolates, respectively. The results showed that all isolates exhibited the highest growth at a temperature of 25°C and the optimal temperature range for growth of Fusarium oxysporum was 23-27°C. All isolates showed the highest growth at pH5. Change in the nitrogen doses of the base ended in formation of thick, dense, fluffy mycelium of the casual agent. Six isolates were used for combination studies with seven different levels of temperatures, pH levels and nitrogen dosages. The density plots revealed the variations in the growth of the isolates with changes in temperature, pH and nitrogen levels, which can lead to mutations or genetic changes in the pathogens that could potentially introduce new threats to pea cultivation.