Next Article in Journal
The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters
Next Article in Special Issue
Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves
Previous Article in Journal
Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter
Previous Article in Special Issue
An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population
Article

Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions

1
Departamento de Microbiología y Genética, Universidad de Salamanca, Edificio Departamental de Biología, 37007 Salamanca, Spain
2
Spanish-Portuguese Institute for Agricultural Research (CIALE), 37185 Salamanca, Spain
3
Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain
4
Associated Unit University of Salamanca CSIC (IRNASA), 37008 Salamanca, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1166; https://doi.org/10.3390/foods9091166
Received: 5 August 2020 / Revised: 19 August 2020 / Accepted: 20 August 2020 / Published: 24 August 2020
Lettuce (Lactuca sativa L.) is a widely consumed horticultural species. Its significance lies in a high polyphenolic compound content, including phenolic acids and flavonols. In this work, we have probed the ability of Rhizobium laguerreae HUTR05 to promote lettuce growth, under in vitro and greenhouse conditions (both non-saline and saline conditions). This strain has shown several in vitro plant growth promotion mechanisms, as well as capacity to colonize lettuce seedlings roots. We have analyzed the effect of the rhizobacterium inoculation on mineral and bioactive compounds in lettuce, under greenhouse conditions, and found a rise in the content of certain phenolic acids and flavonoids, such as derivatives of caffeoyl acid and quercetin. The genome analysis of the strain has shown the presence of genes related to plant growth-promoting rhizobacteria (PGPR) mechanisms, defense from saline stress, and phenolic compound metabolism (such as naringenin-chalcone synthase or phenylalanine aminotransferase). View Full-Text
Keywords: bioactive compounds; phenolics acids; flavonols; PGPR; lettuce; food quality bioactive compounds; phenolics acids; flavonols; PGPR; lettuce; food quality
Show Figures

Graphical abstract

MDPI and ACS Style

Ayuso-Calles, M.; García-Estévez, I.; Jiménez-Gómez, A.; Flores-Félix, J.D.; Escribano-Bailón, M.T.; Rivas, R. Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions. Foods 2020, 9, 1166. https://doi.org/10.3390/foods9091166

AMA Style

Ayuso-Calles M, García-Estévez I, Jiménez-Gómez A, Flores-Félix JD, Escribano-Bailón MT, Rivas R. Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions. Foods. 2020; 9(9):1166. https://doi.org/10.3390/foods9091166

Chicago/Turabian Style

Ayuso-Calles, Miguel, Ignacio García-Estévez, Alejandro Jiménez-Gómez, José D. Flores-Félix, M. T. Escribano-Bailón, and Raúl Rivas. 2020. "Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions" Foods 9, no. 9: 1166. https://doi.org/10.3390/foods9091166

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop