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

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Marouane Baslam†, Idoia Garmendia§, and Nieves Goicoechea*†

^† Dpto. Biología Vegetal, Sección Biología Vegetal (Unidad Asociada al CSIC, EEAD, Zaragoza e ICVV, Logroño), Facultades de Ciencias y Farmacia, Universidad de Navarra, Irunlarrea 1, E-31008 Pamplona, Spain

^§ Dpto. Ciencias de la Tierra y del Medio Ambiente, Facultad de Ciencias, Universidad de Alicante, Ctra. San Vicente del Raspeig s/n, Apdo. Correos 99, E-03080 Alicante, Spain

J. Agric. Food Chem., 2011, 59 (10), pp 5504–5515

DOI: 10.1021/jf200501c

Publication Date (Web): April 19, 2011

*Phone: +34 948 425600, ext. 6489. Fax: + 34 948 425619. E-mail: niegoi@unav.es.

Section:

Plant Biochemistry

Abstract

Lettuce can be associated with arbuscular mycorrhizal fungi (AMF). 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.

Keywords:

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

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This article has been cited by 1 ACS Journal articles (1 most recent appear below).

Improvement of Nutritional Quality of Greenhouse-Grown Lettuce by Arbuscular Mycorrhizal Fungi Is Conditioned by the Source of Phosphorus Nutrition
Marouane Baslam, Inmaculada Pascual, Manuel Sánchez-Díaz, Javier Erro, José María García-Mina, and Nieves Goicoechea
Journal of Agricultural and Food Chemistry2011 59 (20), 11129-11140
- Improvement of Nutritional Quality of Greenhouse-Grown Lettuce by Arbuscular Mycorrhizal Fungi Is Conditioned by the Source of Phosphorus Nutrition
  Marouane Baslam, Inmaculada Pascual, Manuel Sánchez-Díaz, Javier Erro, José María García-Mina, and Nieves Goicoechea
  Journal of Agricultural and Food Chemistry2011 59 (20), 11129-11140
  The improvement of the nutritional quality of lettuce by its association with arbuscular mycorrhizal fungi (AMF) has been recently reported in a previous study. The aim of this research was to evaluate if the fertilization with three P sources differing ...
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