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Arbuscular mycorrhizal fungi (AMF) and the antioxidant germanium (Ge) are promising tools for boosting bioactive compound synthesis and producing healthier foods. However, their combined effect remains unexplored. This study demonstrates the synergistic impact of AMF and Ge on the growth, metabolite accumulation, biological activities, and nutritional qualities of Spinacia oleracea L. (spinach), a globally significant leafy vegetable. Individually, Ge and AMF increased biomass by 68.1% and 22.7%, respectively, while their combined effect led to an 86.3% increase. AMF and Ge also improved proximate composition, with AMF–Ge interaction enhancing crude fiber and mineral content (p < 0.05). Interestingly, AMF enhanced photosynthesis-related parameters (e.g., total chlorophyll) in Ge treated plants, which in turn increased carbohydrate accumulation. This accumulation could provide a route for the biosynthesis of amino acids, organic acids, and fatty acids, as evidenced by increased essential amino acid and organic acid levels. Consistently, the activity of key enzymes involved in amino acids biosynthesis (e.g., glutamine synthase (GS), methionine biosynthase (MS), lysine biosynthase (LS)) showed significant increments. Furthermore, AMF improved fatty acid levels, particularly unsaturated fatty acids in Ge-treated plants compared to the control. In addition, increased phenylalanine provided a precursor for the production of antioxidants (e.g., phenols and flavonoids), through the action of the enzyme phenylalanine ammonia-lyase (PAL), resulting in improved antioxidant activity gains as indicated by FRAP, ABTS, and DPPH assays. This study is the first to show that Ge enhances the beneficial effect of AMF on spinach, improving growth and nutritional quality, with promising implications for agricultural practices. [ABSTRACT FROM AUTHOR]

Plant growth-promoting bacteria (PGPB) are considered a promising tool for triggering the synthesis of bioactive compounds in plants and to produce healthy foods. This study aimed to demonstrate the impact of PGPB on the growth, accumulation of primary and secondary metabolites, biological activities, and nutritional qualities of Eruca sativa (arugula), a key leafy vegetable worldwide. To this end, Jeotgalicoccus sp. (JW0823), was isolated and identified by using partial 16S rDNA-based identification and phylogenetic analysis. The findings revealed that JW0823 significantly boosted plant biomass production by about 45% (P<0.05) and enhanced pigment contents by 47.5% to 83.8%. JW0823-treated plants showed remarkable improvements in their proximate composition and vitamin contents, with vitamin E levels increasing by 161.5%. JW0823 induced the accumulation of bioactive metabolites including antioxidants, vitamins, unsaturated fatty acids, and essential amino acids, thereby improving the nutritional qualities of treated plants. An increase in the amounts of amino acids was recorded, with isoleucine showing the highest increase of 270.2%. This was accompanied by increased activity of the key enzymes involved in amino acid biosynthesis, including glutamine synthase, dihydrodipicolinate synthase, cystathionine γ-synthase, and phenylalanine ammonia-lyase enzymes. Consequently, the total antioxidant and antidiabetic activities of the inoculated plants were enhanced. Additionally, JW0823 improved antimicrobial activity against several pathogenic microorganisms. Overall, the JW0823 treatment is a highly promising method for enhancing the health-promoting properties and biological characteristics of E. sativa, making it a valuable tool for improving the quality of this important leafy vegetable. [ABSTRACT FROM AUTHOR]

The operative mechanisms and advantageous synergies existing between the rhizobiome and the wild plant species Abutilon fruticosum were studied. Within the purview of this scientific study, the reservoir of genes in the rhizobiome, encoding the most highly enriched enzymes, was dominantly constituted by members of phylum Thaumarchaeota within the archaeal kingdom, phylum Proteobacteria within the bacterial kingdom, and the phylum Streptophyta within the eukaryotic kingdom. The ensemble of enzymes encoded through plant exudation exhibited affiliations with 15 crosstalking KEGG (Kyoto Encyclopaedia of Genes and Genomes) pathways. The ultimate goal underlying root exudation, as surmised from the present investigation, was the biosynthesis of saccharides, amino acids, and nucleic acids, which are imperative for the sustenance, propagation, or reproduction of microbial consortia. The symbiotic companionship existing between the wild plant and its associated rhizobiome amplifies the resilience of the microbial community against adverse abiotic stresses, achieved through the orchestration of ABA (abscisic acid) signaling and its cascading downstream effects. Emergent from the process of exudation are pivotal bioactive compounds including ATP, D-ribose, pyruvate, glucose, glutamine, and thiamine diphosphate. In conclusion, we hypothesize that future efforts to enhance the growth and productivity of commercially important crop plants under both favorable and unfavorable environmental conditions may focus on manipulating plant rhizobiomes. [ABSTRACT FROM AUTHOR]

The novel processing of black mash bean flour through the synergistic combination of gelatinization and fermentation via Saccharomyces cerevisiae MK-157 and Lactobacillus sp. E14 was explored. The results of the atomic force microscopy (AFM) indicated significant structural transformative changes in the nanomorphological features. Specifically, the average particle size has been decreased to 122.65 nm for raw mash bean flour (RMBF) and 66 nm for gelatinized and fermented flour (GMBF) via S. cerevisiae MK-157. The enhanced beta-glucan distribution of fermented samples was highlighted by fluorescence microscopy, exhibiting health-promoting qualities. The RMBF fermented by S. cerevisiae MK-157 showed the strongest FRAP-IC 50 (18.58 mg/mL) and DPPH inhibition-IC 50 (54.62 mg/mL). Additionally, fermentation elevated the total phenol content (TPC) which resulted in 2.68% increase for GMBF fermented by Lactobacillus E14. Similarly, the largest increase (5.02 %) in total flavonoid content (TFC) was observed for GMBF fermented by S. cerevisiae MK-157. Certain metabolites, such as lactic acid, which contribute to the antioxidant capacity were identified by 1H NMR. Thermogravimetric analysis showed remarkable thermal stability regarding residual masses of 27.54% for GMBF fermented by S. cerevisiae MK-157 and 32.18% for RMBF fermented by Lactobacillus E14 at 500 °C. Thus, the current study may contribute to the development of the legume processing. • The combination of gelatinization and fermentation of Mash beans was explored. • AFM indicated particle size reduction (122.6 nm) by S. cerevisiae MK-157. • S. cerevisiae MK-157 showed FRAP-IC 50 (18.58 mg/mL) and DPPH-IC 50 (54.62 mg/mL). • TGA showed thermal stability of residual masses (32.18%) by Lactobacillus E14. • Fluorescence microscopy highlighted the enhanced distribution of beta-glucan. [ABSTRACT FROM AUTHOR]