The outbreak of a novel coronavirus associated with acute respiratory disease, called COVID‐19, marked the introduction of the third spillover of an animal coronavirus (CoV) to humans in the last two decades. The genome analysis with various bioinformatics tools revealed that the causative pathogen (SARS‐CoV‐2) belongs to the subgenus Sarbecovirus of the genus Betacoronavirus, with highly similar genome as bat coronavirus and receptor‐binding domain (RBD) of spike glycoprotein as Malayan pangolin coronavirus. Based on its genetic proximity, SARS‐CoV‐2 is likely to have originated from bat‐derived CoV and transmitted to humans via an unknown intermediate mammalian host, probably Malayan pangolin. Further, spike protein S1/S2 cleavage site of SARS‐CoV‐2 has acquired polybasic furin cleavage site which is absent in bat and pangolin suggesting natural selection either in an animal host before zoonotic transfer or in humans following zoonotic transfer. In the current review, we recapitulate a preliminary opinion about the disease, origin and life cycle of SARS‐CoV‐2, roles of virus proteins in pathogenesis, commonalities, and differences between different corona viruses. Moreover, the crystal structures of SARS‐CoV‐2 proteins with unique characteristics differentiating it from other CoVs are discussed. Our review also provides comprehensive information on the molecular aspects of SARS‐CoV‐2 including secondary structures in the genome and protein–protein interactions which can be useful to understand the aggressive spread of the SARS‐CoV‐2. The mutations and the haplotypes reported in the SARS‐CoV‐2 genome are summarized to understand the virus evolution.

Plants get phosphorus, water and other soil nutrients at the cost of sugar through mycorrhizal symbiotic association. A common mycorrhizal network (CMN) – a dense network of mycorrhizal hyphae – provides a passage for exchange of chemicals and signals between the plants sharing CMN. Mycorrhisation impact plants at hormonal, physiological and metabolic level and successful symbiosis also regulates ecology of the plant rhizosphere. Apart from nutritional benefits, mycorrhisation provides an induced resistance to the plants known as mycorrhiza induced resistance (MIR). MIR is effective against soil as well as foliar pathogens and pest insects. In this review, molecular mechanisms underlying MIR such as role of phytohormones, their cross talk and priming effect are discussed. Evidence of MIR against economically important pathogens and pest insects in different plants is summarised. Mycorrhiza induces many plant secondary metabolites, many of which have a role in plant defence. Involvement of these secondary metabolites in mycorrhisation and their putative role in MIR are further reviewed. Controversies about MIR are also briefly discussed in order to provide insights on the scope for research about MIR. We have further extended our review with an open ended discussion about the possibilities for transgenerational MIR.

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Among 600 yeast isolates screened for phytase production, five (Zygosaccharomyces bisporus NCIM 3265 and 3296, Williopsis saturnus NCIM 3298, Zygosaccharomyces priorionus NCIM 3299 and Schizosaccharomyces octosporus NCIM 3297) were selected as potential phytase producers. Phytase activity was found to be cell wall associated with temperature and pH optima of 50C and 4.0, respectively. Highest phytase production was attained in cane juice medium as compared with other media used. Addition of phytase to chickpea flour significantly enhanced mineral mobilization by approximately 20-28%, 26-37% and 24-42% for Zn 2+ , Fe 2+ and Ca 2+ , respectively, and decreased phytic acid content by about 75-88%. PRACTICAL APPLICATIONSChick pea is one of the most popular vegetarian foods in most developing countries. It is a rich source of protein and minerals like Ca 2+ , Mn 2+ , Fe 2+ , Cu 2+ and Mg 2+ ; but these metal ions are bound to phytic acid, which acts as an antinutrient. Treatment of chickpea flour with yeast phytase hydrolyzed the phytic acid and released the bound metal ions. The ability of yeast phytase to improve mineral mobilization and dephytinization of chickpea flour suggests its potential application in food processing and feed industry.

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