Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.
Identifieur interne : 001663 ( Main/Corpus ); précédent : 001662; suivant : 001664Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.
Auteurs : Miranda Hart ; David L. Ehret ; Angelika Krumbein ; Connie Leung ; Susan Murch ; Christina Turi ; Philipp FrankenSource :
- Mycorrhiza [ 1432-1890 ] ; 2015.
English descriptors
- KwdEn :
- Antioxidants (MeSH), Biomass (MeSH), Carbohydrates (chemistry), Carotenoids (MeSH), Fruit (chemistry), Lycopersicon esculentum (microbiology), Lycopersicon esculentum (physiology), Mycorrhizae (physiology), Nutritive Value (MeSH), Plant Roots (microbiology), Symbiosis (MeSH), Vitamins (chemistry), Volatile Organic Compounds (MeSH).
- MESH :
- chemical , chemistry : Carbohydrates, Vitamins.
- chemical : Antioxidants, Carotenoids, Volatile Organic Compounds.
- chemistry : Fruit.
- microbiology : Lycopersicon esculentum, Plant Roots.
- physiology : Lycopersicon esculentum, Mycorrhizae.
- Biomass, Nutritive Value, Symbiosis.
Abstract
Arbuscular mycorrhizal (AM) fungi can affect many different micronutrients and macronutrients in plants and also influence host volatile compound synthesis. Their effect on the edible portions of plants is less clear. Two separate studies were performed to investigate whether inoculation by AM fungi (Rhizophagus irregularis, Funneliformis mosseae, or both) can affect the food quality of tomato fruits, in particular common minerals, antioxidants, carotenoids, a suite of vitamins, and flavor compounds (sugars, titratable acids, volatile compounds). It was found that AM fungal inoculation increased the nutrient quality of tomato fruits for most nutrients except vitamins. Fruit mineral concentration increased with inoculation (particularly N, P, and Cu). Similarly, inoculated plants had fruit with higher antioxidant capacity and more carotenoids. Furthermore, five volatile compounds were significantly higher in AM plants compared with non-AM controls. Taken together, these results show that AM fungi represent a promising resource for improving both sustainable food production and human nutritional needs.
DOI: 10.1007/s00572-014-0617-0
PubMed: 25391485
Links to Exploration step
pubmed:25391485Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.</title><author><name sortKey="Hart, Miranda" sort="Hart, Miranda" uniqKey="Hart M" first="Miranda" last="Hart">Miranda Hart</name><affiliation><nlm:affiliation>Biology, University of British Columbia Okanagan, Kelowna, BC, V1V 1 V7, Canada, Miranda.hart@ubc.ca.</nlm:affiliation></affiliation></author><author><name sortKey="Ehret, David L" sort="Ehret, David L" uniqKey="Ehret D" first="David L" last="Ehret">David L. Ehret</name></author><author><name sortKey="Krumbein, Angelika" sort="Krumbein, Angelika" uniqKey="Krumbein A" first="Angelika" last="Krumbein">Angelika Krumbein</name></author><author><name sortKey="Leung, Connie" sort="Leung, Connie" uniqKey="Leung C" first="Connie" last="Leung">Connie Leung</name></author><author><name sortKey="Murch, Susan" sort="Murch, Susan" uniqKey="Murch S" first="Susan" last="Murch">Susan Murch</name></author><author><name sortKey="Turi, Christina" sort="Turi, Christina" uniqKey="Turi C" first="Christina" last="Turi">Christina Turi</name></author><author><name sortKey="Franken, Philipp" sort="Franken, Philipp" uniqKey="Franken P" first="Philipp" last="Franken">Philipp Franken</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25391485</idno><idno type="pmid">25391485</idno><idno type="doi">10.1007/s00572-014-0617-0</idno><idno type="wicri:Area/Main/Corpus">001663</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">001663</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.</title><author><name sortKey="Hart, Miranda" sort="Hart, Miranda" uniqKey="Hart M" first="Miranda" last="Hart">Miranda Hart</name><affiliation><nlm:affiliation>Biology, University of British Columbia Okanagan, Kelowna, BC, V1V 1 V7, Canada, Miranda.hart@ubc.ca.</nlm:affiliation></affiliation></author><author><name sortKey="Ehret, David L" sort="Ehret, David L" uniqKey="Ehret D" first="David L" last="Ehret">David L. Ehret</name></author><author><name sortKey="Krumbein, Angelika" sort="Krumbein, Angelika" uniqKey="Krumbein A" first="Angelika" last="Krumbein">Angelika Krumbein</name></author><author><name sortKey="Leung, Connie" sort="Leung, Connie" uniqKey="Leung C" first="Connie" last="Leung">Connie Leung</name></author><author><name sortKey="Murch, Susan" sort="Murch, Susan" uniqKey="Murch S" first="Susan" last="Murch">Susan Murch</name></author><author><name sortKey="Turi, Christina" sort="Turi, Christina" uniqKey="Turi C" first="Christina" last="Turi">Christina Turi</name></author><author><name sortKey="Franken, Philipp" sort="Franken, Philipp" uniqKey="Franken P" first="Philipp" last="Franken">Philipp Franken</name></author></analytic><series><title level="j">Mycorrhiza</title><idno type="eISSN">1432-1890</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidants (MeSH)</term><term>Biomass (MeSH)</term><term>Carbohydrates (chemistry)</term><term>Carotenoids (MeSH)</term><term>Fruit (chemistry)</term><term>Lycopersicon esculentum (microbiology)</term><term>Lycopersicon esculentum (physiology)</term><term>Mycorrhizae (physiology)</term><term>Nutritive Value (MeSH)</term><term>Plant Roots (microbiology)</term><term>Symbiosis (MeSH)</term><term>Vitamins (chemistry)</term><term>Volatile Organic Compounds (MeSH)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Carbohydrates</term><term>Vitamins</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Antioxidants</term><term>Carotenoids</term><term>Volatile Organic Compounds</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Lycopersicon esculentum</term><term>Plant Roots</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Lycopersicon esculentum</term><term>Mycorrhizae</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Biomass</term><term>Nutritive Value</term><term>Symbiosis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Arbuscular mycorrhizal (AM) fungi can affect many different micronutrients and macronutrients in plants and also influence host volatile compound synthesis. Their effect on the edible portions of plants is less clear. Two separate studies were performed to investigate whether inoculation by AM fungi (Rhizophagus irregularis, Funneliformis mosseae, or both) can affect the food quality of tomato fruits, in particular common minerals, antioxidants, carotenoids, a suite of vitamins, and flavor compounds (sugars, titratable acids, volatile compounds). It was found that AM fungal inoculation increased the nutrient quality of tomato fruits for most nutrients except vitamins. Fruit mineral concentration increased with inoculation (particularly N, P, and Cu). Similarly, inoculated plants had fruit with higher antioxidant capacity and more carotenoids. Furthermore, five volatile compounds were significantly higher in AM plants compared with non-AM controls. Taken together, these results show that AM fungi represent a promising resource for improving both sustainable food production and human nutritional needs. </div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">25391485</PMID><DateCompleted><Year>2016</Year><Month>03</Month><Day>04</Day></DateCompleted><DateRevised><Year>2018</Year><Month>11</Month><Day>13</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1432-1890</ISSN><JournalIssue CitedMedium="Internet"><Volume>25</Volume><Issue>5</Issue><PubDate><Year>2015</Year><Month>Jul</Month></PubDate></JournalIssue><Title>Mycorrhiza</Title><ISOAbbreviation>Mycorrhiza</ISOAbbreviation></Journal><ArticleTitle>Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.</ArticleTitle><Pagination><MedlinePgn>359-76</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1007/s00572-014-0617-0</ELocationID><Abstract><AbstractText>Arbuscular mycorrhizal (AM) fungi can affect many different micronutrients and macronutrients in plants and also influence host volatile compound synthesis. Their effect on the edible portions of plants is less clear. Two separate studies were performed to investigate whether inoculation by AM fungi (Rhizophagus irregularis, Funneliformis mosseae, or both) can affect the food quality of tomato fruits, in particular common minerals, antioxidants, carotenoids, a suite of vitamins, and flavor compounds (sugars, titratable acids, volatile compounds). It was found that AM fungal inoculation increased the nutrient quality of tomato fruits for most nutrients except vitamins. Fruit mineral concentration increased with inoculation (particularly N, P, and Cu). Similarly, inoculated plants had fruit with higher antioxidant capacity and more carotenoids. Furthermore, five volatile compounds were significantly higher in AM plants compared with non-AM controls. Taken together, these results show that AM fungi represent a promising resource for improving both sustainable food production and human nutritional needs. </AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Hart</LastName><ForeName>Miranda</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Biology, University of British Columbia Okanagan, Kelowna, BC, V1V 1 V7, Canada, Miranda.hart@ubc.ca.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ehret</LastName><ForeName>David L</ForeName><Initials>DL</Initials></Author><Author ValidYN="Y"><LastName>Krumbein</LastName><ForeName>Angelika</ForeName><Initials>A</Initials></Author><Author ValidYN="Y"><LastName>Leung</LastName><ForeName>Connie</ForeName><Initials>C</Initials></Author><Author ValidYN="Y"><LastName>Murch</LastName><ForeName>Susan</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Turi</LastName><ForeName>Christina</ForeName><Initials>C</Initials></Author><Author ValidYN="Y"><LastName>Franken</LastName><ForeName>Philipp</ForeName><Initials>P</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>11</Month><Day>14</Day></ArticleDate></Article><MedlineJournalInfo><Country>Germany</Country><MedlineTA>Mycorrhiza</MedlineTA><NlmUniqueID>100955036</NlmUniqueID><ISSNLinking>0940-6360</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance 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MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D018551" MajorTopicYN="N">Lycopersicon esculentum</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D038821" MajorTopicYN="N">Mycorrhizae</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009753" MajorTopicYN="Y">Nutritive Value</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D018517" MajorTopicYN="N">Plant Roots</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013559" MajorTopicYN="Y">Symbiosis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014815" 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