Abstract
Objective: The objective of this study was to evaluate the antifungal activity of seaweed extracted protein against the pathogenic fungi.
 Methods: Antifungal activity of seaweed Ulva lactuca L. extracted protein was determined against pathogenic fungi such as Alternaria solani, Aspergillus clavatus, Aspergillus niger, Aspergillus flavus, and Fusarium oxysporum by disk diffusion Method. Then, the potentially active protein was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and circular dichroism (CD) spectroscopy.
 Results: Seaweeds extracted protein checked for the antifungal activity against A. clavatus, A. solani, and A. flavus better activity compared to standard amphotericin-B and CD spectroscopy. Analysis of the extracts divulges the presence of entire protein compounds.
 Conclusions: This study extracted seaweed protein sufficient of antifungal activity opposed to antifungal pathogens as compared with the standard. This is first report an activity of seaweed extracted protein against the plant and human pathogenic fungus bearing agricultural important.
Highlights
Seaweeds are macroalgae which play an important role in ocean ecology and being an important source of food, pharmaceutical as well as industrial products [1]
The protein extraction and composition of different algal cell were studied (21) confirmation of the protein in seaweed were by first lane was obtained at 54-71 kDa, second lane at 33-43 kDa
A good resolution of proteins was observed for a gel with protein content starting with 15%
Summary
Seaweeds are macroalgae which play an important role in ocean ecology and being an important source of food, pharmaceutical as well as industrial products [1]. Bioactive compounds from seaweed are well known to have a great potential in pharmaceutical and biomedical applications. Bioactivity of the compounds which has been isolated in recent years through the seaweed extract was used as novel drugs by the pharmaceuticals industries. The green seaweed U. lactuca L. possesses a protein level that reaches a maximum in August (32.7% of dry weight) and minimum in April (8.7% of dry weight) [14]. With this background of our knowledge and by using available reports the present studies was aimed to know the role of seaweed extracted protein against fungal pathogens
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