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This study describes the bioengineering of phycomolecule-coated zinc oxide nanoparticles (ZnO NPs) as a novel type of plant-growth-enhancing micronutrient catalyst aimed at increasing crop productivity. The impact of natural engineered phycomolecule-loaded ZnO NPs on plant growth characteristics and biochemical changes in Gossypium hirsutum L. plants was investigated after 21 days of exposure to a wide range of concentrations (0, 25, 50, 75, 100, and 200 mg l−l). ZnO NP exposure significantly enhanced growth and biomass by 125.4% and 132.8%, respectively, in the treated plants compared to the untreated control. Interestingly, photosynthetic pigments, namely, chlorophyll a (134.7%), chlorophyll b (132.6%), carotenoids (160.1%), and total soluble protein contents (165.4%) increased significantly, but the level of malondialdehyde (MDA) content (73.8%) decreased in the ZnO-NP-exposed plants compared to the control. The results showed that there were significant increases in superoxide dismutase (SOD, 267.8%) and peroxidase (POX, 174.5%) enzyme activity, whereas decreased catalase (CAT, 83.2%) activity was recorded in the NP-treated plants compared to the control. ZnO NP treatment did not show distinct alterations (the presence or absence of DNA) in a random amplified polymorphic DNA (RAPD) banding pattern. These results suggest that bioengineered ZnO NPs coated with natural phycochemicals display different biochemical effects associated with enhanced growth and biomass in G. hirsutum. Our results imply that ZnO NPs have tremendous potential in their use as an effective plant-growth-promoting micronutrient catalyst in agriculture.

Microorganism play a significant role in biological decomposition of materials including synthetic polymers in natural environments, this is called biodegradation. In this review microbial biodegradation of polythene and plastics are discussed. Here we aim to isolate and identify microorganism associated with various polyethylene and plastic degradation in the soil. Polythene and plastic are the two polymers with wide ranging applications. They are recalcitrant and hence remain inert to degradation and deterioration leading to their accumulation in the environment, and therefore creating serious environmental problems. In this context, an attempt was made to study the biodegradation of polythene and plastic strips inside the laboratory (under controlled condition) and outside the laboratory (under natural condition) with the help of microbial tools. In this review, biodegradation of these two polymers under in vitro conditions is reported. An attempt has been made to cover the mechanism of biodegradation, the various bacterial and fungal organisms that have been reported for the same, method adopted for the studies and different characterization techniques followed to measure the extent of degradation.

The present study designed to establish the diosgenin profile from eleven different Indian varieties of fenugreek, and subsequently develop powder from the best stage and variety to prepare diosgenin fortified bread. The seeds, sprouts and leaves of different fenugreek varieties were analyzed for the diosgenin using HPLC. The content of phenolics and flavonoids also estimated and assessed for its antioxidant capacity using phosphomolybdate, DPPH and FRAP. Among eleven varieties screened for diosgenin and the other compounds, tender leaf of Kasuri methi (KS) variety showed the highest content of diosgenin (466.89 ± 0.32 mg/100 g FW), phenolics (58.54 ± 2.70 mg/100 g FW) and flavonoids (1104.16 ± 43.70 mg/100 g FW) followed by Pusa Early Bunching (PEB) (444.18 ± 0.36 mg/100 g FW) and Early Bunching (EB) (409.45 ± 0.42 mg/100 g FW). Among three stages, seeds found to be a better total antioxidant, DPPH scavenging, and reducing ability. Further, based on the results, bread fortified with 1.5% KS leaf powder is found to be optimal which also has significant diosgenin content (268.91 mg/100 g DW). And the effect of KS leaf powder on amylograph and farinograph characteristics of wheat flour and quality characteristics of bread showed promising results of acceptance.

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