Book with abstracts from the COST Action 0905 meeting in ... - UMB

THE ARBUSCULAR MYCORRHIZAL STATUS HAS AN IMPACT ON
THE TRANSCRIPTOME PROFILE AND AMINO ACID COMPOSITION
OF TOMATO FRUIT
Alessandra Salvioli 1 *, Ines Zouari 1 *, Michel Chalot 3 , Paola Bonfante 1,2
*these authors contributed equally to the research
1 Dipartimento di Biologia Vegetale, Università degli Studi di Torino, viale Mattioli 25
10125, Torino, Italy
2 IPP-CNR, viale Mattioli 25 10125, Torino, Italy
3 Université Henri Poincaré – Nancy I, Faculté des Sciences et Techniques, UMR INRA/UHP
1136 Interactions Arbres/Micro-organismes, BP 239, 54506 Vandoeuvre-les-Nancy Cedex,
France.
Arbuscular mycorrhizal (AM) symbiosis is the most widespread association between plant
roots and fungi in natural and agricultural ecosystems. The success in time and space of AM
symbiosis is mostly due to the benefits that both partners gain, which are above all due to a
reciprocal nutrient exchange. As a consequence, AM fungi are currently considered key
players in agronomic practices as they may lead to a reduction in the use of chemical
fertilizers and pesticides, and are therefore potentially important component for the sustainable
management of agricultural ecosystems.
This work investigated for the first time the influence of mycorrhization on the economically
relevant part of the tomato plant, by analyzing its impact on the physiology of the fruit.
To this aim, a combination of phenological observations, transcriptomics (Microarrays and
qRT-PCR) and biochemical analyses was used to unravel the changes that occur during the
ripening of fruit from Micro-tom tomato plants colonized by the AM fungus Glomus mosseae.
Mycorrhization has exerted a positive effect on fruit productivity and accelerated the flowering
and ripening processes. Eleven transcripts were differentially regulated in the fruit upon
mycorrhization, and the mycorrhiza-responsive genes are involved in nitrogen and
carbohydrate metabolism, signal transduction and response to hormonal stimuli.
Mycorrhization has increased the amino acid abundance in the fruit from mycorrhizal plants,
with glutamine and asparagine being the most responsive amino acids.
The obtained results offer original and novel data on the systemic changes that are induced by
the establishment of AM symbiosis in the plant, and confirm the hypothesis that AM fungi
extend their influence from the root to the fruit.