Turbinaria sp. Seaweed? Most people consider it as the slimy sometimes greenish sometimes brownish thing that gets stuck on your feet when you go swimming at a beach. In reality, seaweed could be the next best thing after water and air! The ocean, with its vastness and gazillion life forms, has always been a source of fascination for scientists. Among its treasures are the seaweeds or as the scientific community calls it macroalgae are a source of a multitude of components that can revolutionize almost all industrial fields. One such seaweed is brown algae, which contains a range of bioactive compounds with potential applications in several industries. One such compound is fucoidan, which was extracted from the brown alga Turbinaria decurrens, and has recently emerged as a promising candidate for enhancing plant growth and development.In an intriguing study published in the Journal of Plant Growth Regulation, Ph.D. researcher Arya Kaniyassery and team with the guidance of Dr. A. Muthusamy, Manipal School of Life Sciences, MAHE, Karnataka, and Dr. K. Arunkumar, Department of Plant Science, School of Biological Sciences, Central University of Kerala, sheds light on the remarkable abilities of fucoidan fractions to promote seed germination, seedling growth, and tissue regeneration in two important crops: eggplant and finger millet. Unveiling the Potential: The study explains “Fucoidan fraction isolated from seaweed was categorized into low and high molecular weight fractions (LMF and HMF), and were investigated for their effects on plant growth processes. What makes this study particularly noteworthy is its exploration of fucoidan’s influence on both monocotyledonous (finger millet) and dicotyledonous (eggplant) plants, marking a significant stride in understanding its broad applicability.” Seed Germination and Beyond: The researchers dug into the effect of this bioactive compound- Fucoidan on multiple plant development processes, starting from seed germination to tissue culture-based regeneration processes. Fucoidan fractions demonstrated their effectiveness in enhancing the rate of seed germination and early seedling vigor, setting the stage for robust plant growth. Furthermore, they facilitated callus induction, direct organogenesis, and adventitious root formation, which are all crucial steps in tissue culture-based propagation techniques. Novel Insights and Implications: This study offers novel insights into the potential of fucoidan fractions as a sustainable alternative to conventional plant growth regulators (PGRs) in tissue culture media. By harnessing the natural bioactivity of this seaweed-derived compound, researchers propose a future where fucoidan supplements could revolutionize plant micropropagation practices.These research findings not only hold promise for agricultural applications, but they also highlight the importance of exploring marine resources for sustainable solutions in plant science. Applications in Agriculture: The implications of this research extend beyond the laboratory, with practical application in agriculture. Fucoidan fractions present an eco-friendly and cost-effective alternative to synthetic PGRs, offering growers a sustainable means to enhance crop productivity. By using these seaweed-derived compounds in tissue culture protocols, researchers have paved the way for efficient micropropagation of high-value crops such as finger millets and eggplant, contributing to food security and agricultural sustainability. Conclusion: Arya is confident that “if we continue to explore the untapped potential of marine resources, studies like this can serve as a hope for sustainable agriculture. By harnessing the power of seaweed-derived fucoidans, we have developed a natural alternative to boost plant growth and regeneration without the cost of expensive PGRs.” Dr. Ankita Dave Ph.D. graduate from CSIR-Central Salt & Marine Chemical Research Institute About the author: My subject of interest is Molecular Biology. I am passionate about research and want to gain more experience in this field. However, writing has always been my way of expressing and Science communication is something that includes both my interests, and I am intrigued to learn moreabout this field.

Imagine gulping vinegar accidentally…huh! You know the feeling…right? What if I told you that you might find that the vinegar tastes like honey!! Would you believe me? Certainly not! But there is a plant found in West Africa discovered in the early 1700s that produces red luscious berry-like fruits called the “miracle fruit” because it converts sour taste into sweet!! Fun Fact- Flavor is not something in the food, rather it is what our brain perceives from the chemical and physical composition of the food we are eating. Isn’t this mind-boggling? Synsepalum dulcificum (Richardella dulcifica) is the plant that produces this miracle berry. The berries contain a unique protein called the Miraculin Protein. Interestingly, this protein does not taste sweet at all but has a modifying action on the taste receptors present on our tongue. The protein binds to the taste receptors in the presence of an acidic environment (acidic like vinegar, citrus fruits, etc.) A study done in 2011 proved that the miracle fruit can be used as a natural alternative sweetener which not only decreases sugar intake but also dampens the need to eat afterwards thus decreasing calorie intake. The fruit is also rich in antioxidants which can help treat certain types of cancers. Chemotherapy given to cancer patients affects their taste bud receptors and hence the patients develop an aversion or dislike for food products. This might result in malnutrition and worsening of their immune system. A short study was conducted with 7-23 cancer patients to understand the effect of miraculin in improving appetite. The patients were given miracle berries before food and it was found that their food intake improved. Although, there was no change in their body weight.  An interesting story was published in 2014 in “The Atlantic” magazine by David Cox. Almost 50 years ago a businessman named Robert Harvey conceived the idea to use the berry in food as sugar replacement. He wanted to create several sugar-free products coated with this berry extract and revolutionize the food industry. He established his ambitious company ‘Miralin’ and was sure of a grand success. Around 1974, Harvey suspected foul play, he was being followed, and his office files were raided. Shortly, after these incidences, the FDA (Food & Drug Administration) who previously was in favor of Harvey’s endeavors, declared miraculin an additive. This meant that miraculin could not be used as a sugar substitute until further tests were done. At the time, a large sum of money was required to fund this research and Harvey’s company could not afford it. For the next 35 years, the berry was almost forgotten until the owner of a coffee shop in Chicago– Homaro Cantu started exploring the possibilities of miracle berries. He has been working for the past 18 years to find a way to use berry powder as a food ingredient without altering its taste-changing activity. He started with doughnuts, but the effect of the miraculin protein lasts only until you finish your doughnut. Freezing or heating the food containing this protein changes its activity and its taste-altering effect might stop before you even taste it. So, buying a food item with the berry effect still intact might take a few more years down the road. Some scientists have been working on producing genetically engineered miraculin protein in tomatoes and lettuce plants as the miracle berry is expensive to export from its native place of growth. However, Chef Cantu believes that genetic engineering is way too costly and poses a lot of restrictions, so he has successfully developed his in-house berry farm with monitored light, temperature, and water. According to a recent report, almost 45% of the US population will suffer from obesity by the end of 2030. Obesity also comes hand-in-hand with co-morbidities like diabetes, high blood pressure, and heart ailments. Despite its known application and effectiveness, the US has not approved the use of miracle berries as food. Information submitted so far regarding miraculin did not support either a ‘generally recognized as safe’ (GRAS) affirmation or the issuance of a food additive regulation. FDA has not received further information on the safety of the use of this substance in food under either the GRAS program or a food additive petition. More research in this direction could easily overturn the FDA’s ruling as miraculin has no found ill-effects. Dr. Ankita Dave Ph.D. graduate from CSIR-Central Salt & Marine Chemical Research Institute About the author: My subject of interest is Molecular Biology. I am passionate about research and want to gain more experience in this field. However, writing has always been my way of expressing and Science communication is something that includes both my interests, and I am intrigued to learn moreabout this field.