ISOLATION OF PATHOGENIC AND SAPROPHYTIC

FUNGI FROM ROOTS OF

MUNG BEAN
(Vigna radiata)
REPORTED
BY
AISHA IRSHAD

SUBMITTED TO
MAAM ASMA HANIF

RESEARCH METHADOLOGY
PLANT PATHOLOGY
DEPARTMENT OF BOTANY
UNIVERSITY OF KARACHI
 INDEX
1. ABSTRACT1
2. INTRODUCTION...2
3. MATERIAL AND METHODS.4
4. OBSERVATION..5
5. RESULTS.6
6. DISCUSSION7
7. REFRENCES..8
 ABSTRACT
Seaweeds Ulva and Sargassum used as organic fertilizer to check the growth rate and their
activity against root rotting pathogenic fungi of Mung beans. 3 pots were set for control which
were without fertilizer. 3 pots were with Ulva fertilizer and 3 of Sargassum fertilizer. After
isolation of root rotting pathogenic fungi their colonization % was calculated. F.solani showed
greater infaction in the roots of control plants as compare to R.solani, F.oxysporum,
M.phaseolina. infaction of F.solani was 60% in control plants, 26% in ulva treated plants while
33% in Sargassum treated plants. Infaction of F.oxysporum was 20% in control plants, 26 % in
ulva treated plants while 33% in Sargassum treated plants. Infaction of R.solani was 26% in
control plants. 26% in ulva trated plants while 20% in Sargassum treated plants. Infaction of
M.phaseolina was 46% in control plants, 33% in ulva treated plants while 33% in Sargassum
treated plants.
 INTRODUCTION

Mung beans (Vigna radiata) a type of small, green legume in the same plant family as
peas and lentils is a high source of protein, fiber, antioxidants and phytonutrients.
Although in most parts of the world theyre less popular than other bean varieties,
like chickpeas or black beans, mung beans have some huge health benefits to offer.

While mung beans may be new to most people in the U.S, theyve been a part of
traditional Ayurvedic diets in India for thousands of years. Mung beans are
considered one of the most cherished foods in the ancient Indian practice thats been
a traditional form of medicine since roughly 1,500 B.C.

High levels of amino acids oligosaccharides and polyphenols in mung beans are
thought to be the main contributors to their antioxidant power that can
fight cancer development. In clinical studies, mung beans show anti-tumor activity and
are able to protect DNA damage and dangerous cell mutation.

A 2012 study done by the College of Food Science and Nutritional Engineering at the
China Agricultural University showed that mung beans antioxidant capacities are mainly
derived from vitexin and isovitexin, two types of protective flavonoids that have high
free-radical scavenging abilities. These flavanoids lower oxidative stress that can
contribute to cancer formation.(study- identification of the flavonoids in mung bean).

Mung beans are a high source of nutrients including: manganese, potassium, magnesium,
folate, copper, zinc and various B vitamins.
They are also a very filling food, high in protein, resistant starch and dietary fiber.
You can find mung beans in dried powder form, as whole uncooked beans, split-peeled form
(just like youd find split green peas), as bean noodles, and also as sprouted seeds (which are
the kind youd see used on sandwiches or salads).
Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground
into flour.

Because of their high nutrient density, mung beans are considered useful in defending against
several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.
Mung beans nutrition include the ability to fight another significant cardiovascular
disease risk factor: high blood pressure. In a 2014 study published in the Chemistry
Central Journal, rats that were given mung bean sprout extracts for one month
experienced significant reductions in systolic blood pressure levels.

The researchers believed that mung beans anti-hypertensive effects might be due to
their high concentration of protein fragments known as peptides. These help to
decrease constricting of blood vessels that raises blood pressure.(study-A review of
phytochemistry, metabolic changes and medicinal uses of mung bean)
Strong evidence exists that mung beans nutrition has a significant anti-diabetic effect and can
naturally help prevent or treat cases of type 2 diabetes. A 2008 study done by the Institute of
Crop Sciences at the Chinese Academy of Agricultural Sciences found that when rats were given
mung bean supplements, they experienced lowered blood glucose, plasma C-peptide, glucagon,
total cholesterol and triglyceride levels. At the same time, the rats significantly improved
glucose tolerance and increased insulin responsiveness.(study-Antidiabetic activity of mung
bean extracts in diabetic mice).
Mung beans nutrition includes a very impressive amount of protein for a plant, with about 20
24 percent of their chemical structure being amino acids (protein), according to the
Department of Chemistry at the Harbin Institute of Technology China. Globulin and albumin are
the main storage proteins found in mung bean seeds and make up over 85 percent of the total
amino acids found in mung beans.
Mung beans nutrition is also rich in other essential amino acids, including leucine, isoleucine
and valine, which can be combined with other plant sources (like whole grains or some
vegetables) to make a complete protein. Their highly absorbable protein content makes them
a smart choice for vegans or vegetarians, especially considering how many other nutrients they
add to someones diet.
Mung beans can be infacted and reduce in yield due to presence of root rotting pathogenic
fungi, which present in soil as well as roots of plants. These pathogenic fungi includes Fusarium
solani, Rhizoctonia solani, Machrophomina phesiolina, Fusarium oxysporum.
MATERIALS AND METHODS:
PREPARATION OF PDA:
1. To prepare potato infusion, boil 200 g sliced, unpeeled potatoes in 1 liter distilled water
for 30 min.
2. Filter through cheesecloth, saving effluent, which is potato infusion (or use commercial
dehydrated form).
3. Mix with Dextrose, Agar and Water and boil to dissolve.
4. Autoclave 15 min at 121C.
5. Dispense 20-25 ml portions into sterile 15 100 mm petri dishes.

ISOLATION OF FUNGI FROM ROOTS:

1. Washed the roots with tap water.
2. Cut the roots into 1 inch pieces avoidind tap roots.
3. Sterilized the root pieces in 1% sodium hypochloride for 5-10 minutes.
4. Keep 5 pieces in each petri plate having solidified PDA with antibiotics.
5. Incubate the petri plates for about 7-8 days.
Check the colonies of root rotting fungi on root pie
 OBSERVATION:
CONTROL ULVA DRENCHED SOIL SARGASSAM DRENCHED
SOIL
PETRI PLATES 1 2 3 C% 1 2 3 C% 1 2 3 C%
F.solani 2 3 4 60% 3 1 - 26% 2 1 2 33%
F.oxysporum 1 2 - 20% 1 1 2 26% 2 2 1 33%
R.solani 2 2 - 26% 1 2 1 26% 1 - 2 20%
M.phaseolina 2 3 2 46% 2 1 2 33% 1 2 2 33%
RESULTS:
Roots of control plants showed 60% infaction of F.solani,20% infection of F.oxysporum, 26%
infection of R.solani and 46% infection of M.phaseolina. Roots of mung beans whose soil was
drenched with ulva as fertilizer showed 26% infection of F.solani, 26% infection of R.solani,26%
infection of F.oxysporum and 33% infection of M.phaseolina. Roots of mung beans whose soil
was drenched with Sargassum as fertilizer showed 33% infection of F.solani, 33% infection of
F.oxysporum, 20% infection of R.solani.
 DISCUSSION

The seaweed Ulva and Sargassum were used as fertilizer to check the rate of growth of mung
beans. Seaweeds are using as fertilizer for increase the yield of crop in all over the world. The
extract contained macro nutrients like nitrogen, phosphorus, potassium, magnesium, calcium and
micro nutrients like iron, manganese, zinc, copper and growth hormones like cytokinin, auxin.
Therefor it showed high influence on the growth of mung beans as compare to the plants of
control which were without amendment of fertilizer. Infaction of root rotting pathogenic fungi
was less in treated plants of ulva and sargassum while root rotting pathogenic fungi that are
F.solani, F.oxysporum, R.solani,and M.phaseolina cause greater infaction in control plants
which were without fertilizer .
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Seed priming improves the seed performance and also helps the seedlings to
alleviate the detrimental effects of various stresses. Seed priming is believed to
bring about some biochemical changes in the metabolism within the seed, which
ultimately favors germination and the further growth stages of the seedlings
even under stressed conditions. The present investigation was carried out to
study the effect of hydropriming and halopriming in three rice varieties
(Neeraja, Vaisakh, and Vytilla 6), with varied abiotic stress tolerance potential
under NaCl and PEG stress. In general, the application of both stresses, NaCl
and PEG induced retardation of growth and metabolism of the seedlings.
However, seed priming treatments could reduce the extent of decrease in these
biological attributes. Both hydro- and halopriming resulted in the enhancement
of protein, carbohydrate, and photosynthetic pigment content, modulated
antioxidant enzyme activities, reduced the lipid peroxidation of biomembranes,
and enhanced the photochemistry and mitochondrial activities in rice seedlings
subjected to NaCl and PEG stress as compared to non-primed ones. According
to the various morphological, physiological, and biochemical characteristics
studied in the rice seedlings raised from primed and non-primed seeds, we
confirmed that both hydropriming and halopriming had a positive influence on
stimulating metabolism in rice seeds, which ultimately resulted in improved
seedling vigor and tolerance under NaCl and PEG stress. Halopriming was
found to be more efficient than hydropriming in enhancing the seedling vigor,
overall growth, and stress tolerance potential of rice varieties.