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20 pages, 3551 KiB

Open AccessArticle

Warm Temperature Increments Strengthen the Crosstalk between Roots and Soil in the Rhizosphere of Soybean Seedlings

by Wanying Zhao, Mingxing Wen, Caitong Zhao, Shurui Zhang, Runa Dou, Xuefeng Liang, Xianfeng Zhang, Zhihua Liu and Zhenfeng Jiang

Plants 2023, 12(24), 4135; https://0-doi-org.brum.beds.ac.uk/10.3390/plants12244135 - 12 Dec 2023

Cited by 1 | Viewed by 941

Abstract

The plant rhizosphere underlies the crosstalk between plant and soil and has a crucial role in plant growth and development under various environments. We examined the effect of temperature rise on the rhizosphere environment of soybean roots to clarify the rhizosphere crosstalk between [...] Read more.

The plant rhizosphere underlies the crosstalk between plant and soil and has a crucial role in plant growth and development under various environments. We examined the effect of temperature rise on the rhizosphere environment of soybean roots to clarify the rhizosphere crosstalk between roots and soil in response to warm temperature rises in a global warming background. The in situ results of root enzyme activity revealed that soybean roots secrete β-glucosidase, and enzyme spectrum imaging demonstrated different enzymatic activities under different temperature environments. The soil enzyme kinetics results showed that soil enzymatic activity increased with increasing temperature, and soybean rhizosphere soil enzymatic activity was higher than that of non-rhizosphere soil. Rhizosphere soil and non-rhizosphere soil showed that the dominant bacterial phylum in soybean rhizosphere soil was Acidobacteria, and the dominant bacterial genus was JG30-KF-AS9. Compared with non-rhizosphere soil, rhizosphere soil was more nutrient-rich, and root secretions provided abundant carbon sources and other nutrients for soil microorganisms in the rhizosphere. Rhizosphere microorganisms affect plant growth by influencing the decomposition of soil organic carbon. The organic carbon content of rhizosphere soil was higher than that of non-rhizosphere soil under high temperatures. Full article

(This article belongs to the Special Issue Molecular Physiology and Biotechnology of Legume Development)

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Review

Jump to: Research

16 pages, 3367 KiB

Open AccessReview

Thaumatin-like Proteins in Legumes: Functions and Potential Applications—A Review

by Lanlan Feng, Shaowei Wei and Yin Li

Plants 2024, 13(8), 1124; https://0-doi-org.brum.beds.ac.uk/10.3390/plants13081124 - 17 Apr 2024

Viewed by 589

Abstract

Thaumatin-like proteins (TLPs) comprise a complex and evolutionarily conserved protein family that participates in host defense and several developmental processes in plants, fungi, and animals. Importantly, TLPs are plant host defense proteins that belong to pathogenesis-related family 5 (PR-5), and growing evidence has [...] Read more.

Thaumatin-like proteins (TLPs) comprise a complex and evolutionarily conserved protein family that participates in host defense and several developmental processes in plants, fungi, and animals. Importantly, TLPs are plant host defense proteins that belong to pathogenesis-related family 5 (PR-5), and growing evidence has demonstrated that they are involved in resistance to a variety of fungal diseases in many crop plants, particularly legumes. Nonetheless, the roles and underlying mechanisms of the TLP family in legumes remain unclear. The present review summarizes recent advances related to the classification, structure, and host resistance of legume TLPs to biotic and abiotic stresses; analyzes and predicts possible protein–protein interactions; and presents their roles in phytohormone response, root nodule formation, and symbiosis. The characteristics of TLPs provide them with broad prospects for plant breeding and other uses. Searching for legume TLP genetic resources and functional genes, and further research on their precise function mechanisms are necessary. Full article

(This article belongs to the Special Issue Molecular Physiology and Biotechnology of Legume Development)

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18 pages, 1094 KiB

Open AccessReview

An Integrated Approach for Biofortification of Carotenoids in Cowpea for Human Nutrition and Health

by Kpedetin Ariel Frejus Sodedji, Achille Ephrem Assogbadjo, Bokyung Lee and Ho-Youn Kim

Plants 2024, 13(3), 412; https://0-doi-org.brum.beds.ac.uk/10.3390/plants13030412 - 30 Jan 2024

Viewed by 1009

Abstract

Stress-resilient and highly nutritious legume crops can alleviate the burden of malnutrition and food security globally. Here, we focused on cowpea, a legume grain widely grown and consumed in regions at a high risk of micronutrient deficiencies, and we discussed the past and [...] Read more.

Stress-resilient and highly nutritious legume crops can alleviate the burden of malnutrition and food security globally. Here, we focused on cowpea, a legume grain widely grown and consumed in regions at a high risk of micronutrient deficiencies, and we discussed the past and present research on carotenoid biosynthesis, highlighting different knowledge gaps and prospects for increasing this micronutrient in various edible parts of the crop. The literature survey revealed that, although carotenoids are important micronutrients for human health and nutrition, like in many other pulses, the potential of carotenoid biofortification in cowpea is still underexploited. We found that there is, to some extent, progress in the quantification of this micronutrient in cowpea; however, the diversity in content in the edible parts of the crop, namely, grains, pods, sprouts, and leaves, among the existing cowpea genetic resources was uncovered. Based on the description of the different factors that can influence carotenoid biosynthesis and accumulation in cowpea, we anticipated that an integrated use of omics in breeding coupled with mutagenesis and genetic engineering in a plant factory system would help to achieve a timely and efficient increase in carotenoid content in cowpea for use in the food systems in sub-Saharan Africa and South Asia. Full article

(This article belongs to the Special Issue Molecular Physiology and Biotechnology of Legume Development)

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