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Open AccessReview

Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

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CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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GreenUPorto—Research Centre on Sustainable Agrifood Production & DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária 747, 4485-646 Vairão, Portugal
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Author to whom correspondence should be addressed.
Agronomy 2020, 10(3), 435; https://doi.org/10.3390/agronomy10030435
Received: 3 March 2020 / Revised: 12 March 2020 / Accepted: 18 March 2020 / Published: 22 March 2020
(This article belongs to the Special Issue Biofortification of Crops)
World population growth, together with climate changes and increased hidden hunger, bring an urgent need for finding sustainable and eco-friendly agricultural approaches to improve crop yield and nutritional value. The existing methodologies for enhancing the concentration of bioavailable micronutrients in edible crop tissues (i.e., biofortification), including some agronomic strategies, conventional plant breeding, and genetic engineering, have not always been successful. In recent years, the use of plant growth-promoting bacteria (PGPB) has been suggested as a promising approach for the biofortification of important crops, including legumes. Legumes have many beneficial health effects, namely, improved immunological, metabolic and hormonal regulation, anticarcinogenic and anti-inflammatory effects, and decreased risk of cardiovascular and obesity-related diseases. These crops also play a key role in the environment through symbiotic nitrogen (N) fixation, reducing the need for N fertilizers, reducing CO2 emissions, improving soil composition, and increasing plant resistance to pests and diseases. PGPB act by a series of direct and indirect mechanisms to potentially improve crop yields and nutrition. This review will focus on the: (i) importance of legumes in the accomplishment of United Nations Sustainable Development Goals for production systems; (ii) understanding the role of PGPB in plant nutrition; (iii) iron biofortification of legumes with PGPB, which is an interesting case study of a green technology for sustainable plant-food production improving nutrition and promoting sustainable agriculture. View Full-Text
Keywords: Biofortification; iron; legumes; malnutrition; plant growth-promoting bacteria; sustainable agriculture Biofortification; iron; legumes; malnutrition; plant growth-promoting bacteria; sustainable agriculture
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MDPI and ACS Style

Roriz, M.; Carvalho, S.M.P.; Castro, P.M.L.; Vasconcelos, M.W. Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era. Agronomy 2020, 10, 435. https://doi.org/10.3390/agronomy10030435

AMA Style

Roriz M, Carvalho SMP, Castro PML, Vasconcelos MW. Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era. Agronomy. 2020; 10(3):435. https://doi.org/10.3390/agronomy10030435

Chicago/Turabian Style

Roriz, Mariana; Carvalho, Susana M.P.; Castro, Paula M.L.; Vasconcelos, Marta W. 2020. "Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era" Agronomy 10, no. 3: 435. https://doi.org/10.3390/agronomy10030435

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