Journal of Food, Agriculture and Environment

Mycorrhizal symbiosis in leeks increases plant growth under low phosphorus and affects the levels of specific flavonoid glycosides


N. S. A. Malik*, A. Nuñez, L. C. Mc Keever

Recieved Date: 2014-08-10, Accepted Date: 2014-12-22


The mycorrhizal symbiosis promotes plant growth and food quality in most plants, especially under phosphorus deficiency and water stress. The objective of this study was to assess the effects of mycorrhizal symbiosis on changes in the levels of polyphenols and/or flavonoids in leeks that could affect the quality of the produce. Methanolic extracts of the plants were produced and polyphenols/flavonoids were analyzed by UHPLC/UV-MS to quantify the individual flavonoids. Mass spectrometry analysis was performed using a high resolution quadrupole-time of flight mass spectrometer with electrospray ionization (ESI) in the positive mode to identify the flavonoids under the specific peaks. Mycorrhizal inoculation increased growth of the leeks, as measured by height and mass of the plant at low P in the nutrient solution. In addition, different glycosides of kaempferol showed significant increases in mycorrhizal plant and the levels of a few decreased relative to non-mycorrhizal controls. Symbiosis of leeks with Rhizophagus intraradices improved growth and quality of the produce by increasing the levels of specific flavonoid glycosides.


Leeks, mycorrhizae, kaempferol, Rhizophagus intraradices, Allium porrum, flavonoids

Journal: Journal of Food, Agriculture and Environment
Year: 2015
Volume: 13
Issue: 1
Category: Agriculture
Pages: 54-60

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