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Modified distribution in the polyphenolic profile of rosemary leaves induced by plant inoculation with an arbuscular mycorrhizal fungus
Author(s) -
Seró Raquel,
Núñez Nerea,
Núñez Oscar,
Camprubí Amelia,
Grases Josep M,
Saurina Javier,
Moyano Encarnación,
Calvet Cinta
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9510
Subject(s) - glomeromycota , fungus , biology , polyphenol , inoculation , botany , symbiosis , chlorogenic acid , caffeic acid , horticulture , arbuscular mycorrhizal , antioxidant , bacteria , biochemistry , genetics
BACKGROUND Rosemary forms an arbuscular mycorrhizal (AM) symbiosis with a group of soilborne fungi belonging to the phylum Glomeromycota , which can modify the plant metabolome responsible for the antioxidant capacity and other health beneficial properties of rosemary. RESULTS The effect of inoculating rosemary plants with an AM fungus on their growth via their polyphenolic fingerprinting was evaluated after analyzing leaf extracts from non‐inoculated and inoculated rosemary plants by ultra‐high performance liquid chromatography‐high resolution mass spectrometry (UHPLC‐HRMS). Plant growth parameters indicated that mycorrhizal inoculation significantly increased plant height and biomass. Chemical modifications in the plant polyphenolic profile distribution were found after a principal components analysis (PCA) loading plots study. Four compounds hosting strong antioxidant properties – ferulic acid, asiatic acid, carnosol, and vanillin – were related to mycorrhizal rosemary plants while caffeic and chlorogenic acids had a higher influence on non‐mycorrhizal plants. CONCLUSION Mycorrhization was found to stimulate growth to obtain a higher biomass of plant leaves in a short time, avoiding chemical fertilization, while analytical results demonstrate that there is an alteration in the distribution of polyphenols in plants colonized by the symbiotic fungus, which can be related to an improvement in nutritional properties with future industrial significance. © 2018 Society of Chemical Industry