Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/155301
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Legume bioactive compounds: influence of rhizobial inoculation |
Autor: | Silva, Luis R.; Bento, Catarina; Gonçalves, Ana Carolina; Flores Félix, José David; Ramírez Bahena, M. Helena CSIC ORCID; Peix, Álvaro CSIC ORCID; Velázquez Pérez, Encarna CSIC ORCID | Palabras clave: | Legumes Bioactive compounds Rhizobia Inoculation |
Fecha de publicación: | 2017 | Editor: | AIMS Press | Citación: | AIMS Microbiology 3(2): 267-278 (2017) | Resumen: | Legumes consumption has been recognized as beneficial for human health, due to their content in proteins, fiber, minerals and vitamins, and their cultivation as beneficial for sustainable agriculture due to their ability to fix atmospheric nitrogen in symbiosis with soil bacteria known as rhizobia. The inoculation with these baceria induces metabolic changes in the plant, from which the more studied to date are the increases in the nitrogen and protein contents, and has been exploited in agriculture to improve the crop yield of several legumes. Nevertheless, legumes also contain several bioactive compounds such as polysaccharides, bioactive peptides, isoflavones and other phenolic compounds, carotenoids, tocopherols and fatty acids, which makes them functional foods included into the nutraceutical products. Therefore, the study of the effect of the rhizobial inoculation in the legume bioactive compounds content is gaining interest in the last decade. Several works reported that the inoculation of different genera and species of rhizobia in several grain legumes, such as soybean, cowpea, chickpea, faba bean or peanut, produced increases in the antioxidant potential and in the content of some bioactive compounds, such as phenolics, flavonoids, organic acids, proteins and fatty acids. Therefore, the rhizobial inoculation is a good tool to enhance the yield and quality of legumes and further studies on this field will allow us to have plant probiotic bacteria that promote the plant growth of legumes improving their functionality. | Descripción: | 12 páginas | Versión del editor: | http://dx.doi.org/10.3934/microbiol.2017.2.267 | URI: | http://hdl.handle.net/10261/155301 | DOI: | 10.3934/microbiol.2017.2.267 | E-ISSN: | 2471-1888 |
Aparece en las colecciones: | (IRNASA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Legume bioactive compounds influence of rhizobial inoculation.pdf | 292,11 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
PubMed Central
Citations
2
checked on 27-abr-2024
WEB OF SCIENCETM
Citations
13
checked on 26-ene-2024
Page view(s)
341
checked on 07-may-2024
Download(s)
251
checked on 07-may-2024