Arbuscular Mycorrhizal Fungi (AMF) Improved Growth and Nutritional Quality of Greenhouse-Grown Lettuce

作者：Baslam Marouane; Garmendia Idoia; Goicoechea Nieves^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(10): 5504-5515.

DOI：10.1021/jf200501c

• antioxidant compounds
• lettuce
• mycorrhizal symbiosis
• proteins
• sugars
• water content

Lettuce can be associated with arbuscular mycorrhizal fungi (AMP). This symbiosis involves a molecular dialogue between fungus and plant that includes the activation of antioxidant, phenylpropanoid, or carotenoid pathways. The objective of this study was to test if the association of lettuce with AMF benefited plant growth and increased the contents of compounds potentially beneficial for human health. Results showed that AMF improved growth of lettuce, thus producing a dilution effect on the concentrations of some mineral nutrients (e.g., Ca and Mn). However, Cu, Fe, anthocyanins, carotenoids, and, to a lesser extent, phenolics appeared in higher concentrations (on a wet basis) in mycorrhizal than in nonmycorrhizal plants.

• 出版日期2011-5-25