VAPM8U25

2758

24 décembre 2020 15:42

24 décembre 2020 15:42

The concept of food quality, traditionally based on nutritional and sensory properties, has recently acquired an additional meaning, referring to the health-promoting properties of plant products, that are ascribed to plant secondary metabolites called phytochemicals, primarily represented by polyphenolic compounds and glucosinolates. The diversity and content of phytochemicals in plant products are affected by different variables, such as plant genotype, agronomic factors, and arbuscular mycorrhizal fungi (AMF), which establish mycorrhizal symbioses with most crops, including cereals, legumes, vegetables, fruit trees, sunflower, cotton, and sugarcane. AMF and associated bacteria enhance plant growth and health, and affect the production of polyphenols and carotenoids, and the activity of antioxidant enzymes. The production of health-promoting phytochemicals was shown to be differentially modulated by different AMF isolates and bacterial strains, in several food plants, i.e., tomato, lettuce, strawberry, artichoke, maize, grapevine, sunflower. Here, we provide an overview of recent studies concerning the multiple roles played by AMF and associated bacteria in the modulation of the biosynthesis of plant secondary metabolites with health-promoting activity, and discuss the development of designed multifunctional consortia to be used in sustainable agriculture.

None

• AB - Utile à l'AB
• AMF
• FREDO biologie et travail du sol

• AMF-associated bacteria
• arbuscular mycorrhizal symbiosis
• biostimulants
• health-promoting food
• mycorrhizosphere
• phytochemicals

Agronomy

10

1864

2020/12

24 décembre 2020

10.3390/agronomy10121864 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique