Polyphenol content in grains of maize landraces inoculated with arbuscular mycorrhizal fungi
DOI:
https://doi.org/10.19136/era.a13n1.4760Keywords:
Rainfed agriculture, antioxidants, Cyanidin-3-glucoside, mycorrhization, Zea maysAbstract
Native Mexican maize contain a wide range of genetic diversity and valuable phenolic compounds such as anthocyanins and flavonoids. Cyanidin-3-glucoside (C3G) is the predominant anthocyanin, and together with flavonoids such as catechin, it contributes to grain pericarp pigmentation, enhances plant protection against oxidative stress, and provides antioxidant and nutraceutical benefits relevant to human health. Recent studies have proposed that symbiosis with arbuscular mycorrhizal fungi (AMF) can stimulate the biosynthesis of antioxidant metabolites through modifications in plant molecular signaling pathways. The objective of this study was to evaluate the effect of AMF inoculation on the content of polyphenols (C3G and catechin) in native maize grains (Yellow, Red and Black) under field conditions. A two-factor experimental design was established, with treatment factors “variety” and “mycorrhizal inoculum”.The percentage of mycorrhizal colonization was measured at V7 vegetative stage and VT transition stage. Concentrations of C3G and catechin in grains were quantified through methanolic extractions and spectrophotometric analysis at 535 nm and 450 nm, respectively. Inoculated treatments showed higher rates of mycorrhizal colonization (Yellow: 87.95%, Black: 73.82%, Red: 72.02%). Higher concentrations of C3G were observed in Black (51.26 mg kg⁻¹) and Yellow maize (12.68 mg kg⁻¹), while a 9.65% increase in catechin was detected exclusively in inoculated Black maize. The results obtained show that AMF inoculation can be a useful tool for increasing the nutraceutical compounds contents, such as polyphenols, in grains of native maize varieties.
Downloads
References
Abdel-Aal ES, Hucl P (1999) A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry 76(3): 350-354. https://doi.org/10.1094/CCHEM.1999.76.3.350
Alappat B, Alappat J (2020) Anthocyanin pigments: Beyond aesthetics. Molecules 25(23): 5500. https://doi.org/10.3390/molecules25235500
An JP, Zhao L, Cao YP, Ai D, Li MY, You CX, Han Y (2024) The SMXL8-AGL9 module mediates crosstalk between strigolactone and gibberellin to regulate strigolactone-induced anthocyanin biosynthesis in apple. Plant Cell 36(10): 4404-4425. https://doi.org/10.1093/plcell/koae191
Bagyaraj J, Stürmer S (2012) Hongos micorrizógenos arbusculares (HMA). En: Moreira F, Huising E, Bignell D (eds) Manual de biología de suelos tropicales. Instituto Nacional de Ecología. México. pp. 217-241.
Barrera-Guzmán L, Legaria J, Ortega-Paczka R (2020) Diversidad genética en poblaciones de razas mexicanas de maíz. Revista Fitotecnia Mexicana 43(1): 121. https://doi.org/10.35196/rfm.2020.1.121
Caballero-García MA, Córdova-Téllez L, López-Herrera ADJ (2019) Validación empírica de la teoría multicéntrica del origen y diversidad del maíz en México. Revista Fitotecnia Mexicana 42(4): 357-366
Camenzind T, Aguilar-Trigueros CA, Heuck MK, Maerowitz-McMahan S, Rillig MC, Cornwell WK, Powell JR (2024) Progressing beyond colonization strategies to understand arbuscular mycorrhizal fungal life history. New Phytologist 244(3): 752-759. https://doi.org/10.1111/nph.20090
Castillo-Nonato J (2016) Conservación de la diversidad del maíz en dos comunidades de San Felipe del Progreso, Estado de México. Agricultura, Sociedad y Desarrollo 13(2): 217-235.
CIMMYT (2012) Manual de determinación de rendimiento. Centro Internacional de Mejoramiento de Maíz y Trigo. Texcoco, México. 36p.
Chachar Z, Lai R, Ahmed N, Lingling M, Chachar S, Paker NP, Qi Y (2024) Cloned genes and genetic regulation of anthocyanin biosynthesis in maize, a comparative review. Frontiers in Plant Science 15: 1310634. doi: 10.3389/fpls.2024.1310634
Charnikhova TV, Gaus K, Lumbroso A, Sanders M, Vincken JP, De Mesmaeker A, Ruyter-Spira CP, Screpanti C, Bouwmeester HJ (2017) Zealactones. Novel natural strigolactones from maize. Phytochemistry 137: 123-131. https://doi.org/https://doi.org/10.1016/j.phytochem.2017.02.010
Eng-Khoo HE, Azlan A, Tang ST, Lim SM (2017) Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and potential health benefits. Review. Food & Nutrition Research 61(1361779): 1-21. https://doi.org/10.1080/16546628.2017.1361779
Feregrino-Pérez AA, Mercado-Luna A, Murillo-Cárdenas CA, González-Santos R, Chávez-Servín JL, Vargas-Madriz AF, Luna-Sánchez E (2024) Polyphenolic compounds and antioxidant capacity in native maize of the Sierra Gorda of Querétaro. Agronomy 14(1): 142. https://doi.org/10.3390/agronomy14010142
Gao F, Yang P, Wang W, Wang K, Zhao L, Wang Y, Liao X (2025) Unveiling the multifaceted roles of anthocyanins: a review of their bioavailability, impacts on gut and system health, and industrial implications. Current Research in Food Science 11: 101137. https://doi.org/https://doi.org/10.1016/j.crfs.2025.101137
Ge S, Zhang Z, Hu Q, Wang Q, Gong X, Huang F, Zhang L, Han W, Luo F, Li X (2025) Metabolomics analysis reveals crucial effects of arbuscular mycorrhizal fungi on the metabolism of quality compounds in shoots and roots of Camellia sinensis L. Plant Physiology and Biochemistry 219: 109426. https://doi.org/10.1016/j.plaphy.2024.109426
Giovannetti M, Mosse B (1980) An evaluation of techniques for measuring vesicular arbuscular mycorrhizal infection in roots. New Phytologist 84: 489-500.
Guigard L, Jobert L, Busset N, Moulin L, Czernic P (2023) Symbiotic compatibility between rice cultivars and arbuscular mycorrhizal fungi genotypes affects rice growth and mycorrhiza-induced resistance. Frontiers in Plant Science 14: 1278990. https://doi.org/10.3389/fpls.2023.1278990
Guo G, Wang Y, Zhang B, Yu H, Li L, Cao G, Yang K (2024) Comparative transcriptomic and metabolomic analysis reveals mechanisms of selenium-regulated anthocyanin synthesis in waxy maize (Zea mays L.). Frontiers in Plant Science 15: 1466756. https://doi.org/10.3389/fpls.2024.1466756
Gupta D (2013) Comparative analysis of spices for their phenolic content, flavonoid content and antioxidant capacity. American International Journal of Research in Formal, Applied and Natural Sciences 4(1): 38-42.
Islam AT, Ullah H, Himanshu SK, Tisarum R, Cha-um S, Datta A (2023) Efectos interactivos de silicio y hongos micorrícicos arbusculares en el crecimiento, rasgos fisio-bioquímicos y rendimiento de mazorcas de maíz bebé bajo estrés salino. Silicon 15(10): 4457-4471.
Jiang Y, Yang L, Xie, H, Qin L, Wang L, Xie X, Zhou H, Tan X, Zhou J, Cheng W (2023) Metabolomics and transcriptomics strategies to reveal the mechanism of diversity of maize kernel color and quality. BMC Genomics 24: 194. https://doi.org/10.1186/s12864-023-09272-x
Kato TA, Mapes C, Mera LM, Serratos JA, Bye RA (2009) Origen y diversificación del maíz: una revisión analítica. Universidad Nacional Autónoma de México, Comisión Nacional para el Conocimiento y Uso de la Biodiversidad. México. 116p.
Khoo HE, Azlan A, Tang ST, Lim SM (2017) Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food and Nutrition Research 61(1): 1361779. https://doi.org/10.1080/16546628.2017.1361779
Kodama K, Rich MK, Yoda A, Shimazaki S, Xie X, Akiyama K, Mizuno Y, Komatsu A, Luo Y, Suzuki H, Kameoda H, Libourel C, Keller J, Sakakibara K, Nishiyama T, Nakagawa T, Mashiguchi K, Uchida K, Yoneyama K, Tanaka Y, Yamaguchi S, Shimamura M, Dalaux PM, Nomura T, Kyozuka J (2022) An ancestral function of strigolactones as symbiotic rhizosphere signals. Nature Communications 13(1): 3974. https://doi.org/10.1038/s41467-022-31708-3
Lao F, Sigurdson GT, Giusti MM (2017) Health benefits of purple corn (Zea mays L.) phenolic compounds. Comprehensive Reviews in Food Science and Food Safety 16(2): 234-246. https://doi.org/10.1111/1541-4337.12249
Li T, Zhang W, Yang H, Dong Q, Ren J, Fan H, Zhang X, Zhou Y (2019) Comparative transcriptome analysis reveals differentially expressed genes related to the tissue-specific accumulation of anthocyanins in pericarp and aleurone layer for maize. Scientific Reports 9: 2485. https://doi.org/10.1038/s41598-018-37697-y
Londoño DM, Meyer E, da Silva KJ, González Hernández A, de-Armas RD, Pinto-de-Macedo Soares LC, Stürmer SL, Nodari RO, Fonsêca-Sousa-Soares CR, Lovato PE (2020) Root colonization and arbuscular mycorrhizal fungal community composition in a genetically modified maize, its non-modified isoline, and a landrace. Mycorrhiza 30(5): 611-621. https://doi.org/10.1007/s00572-020-00969-5
Ma J, Wang W, Yang J, Qin S, Yang Y, Sun C, Pei G, Zeeshan M, Liao H, Liu X, Chen F (2020) Flavonoids improve maize resistance to Fusarium verticillioides by inhibiting fumonisin biosynthesis. Environmental Microbiology 22(12): 5202-5218. https://doi.org/10.1111/1462-2920.15290
Mannino G, Gentile C, Ertani A, Serio G, Bertea CM (2021) Anthocyanins: Biosynthesis, distribution, ecological role, and use of biostimulants to increase their content in plant foods—A review. Agriculture 11(3): 212. https://doi.org/10.3390/agriculture11030212
Nacoon S, Seemakram W, Ekprasert J, Theerakulpisut P, Sanitchon J, Kuyper TW, Boonlue S (2023) Arbuscular mycorrhizal fungi enhance growth and increase concentrations of anthocyanin, phenolic compounds, and antioxidant activity of black rice (Oryza sativa L.). Soil Systems 7(2): 44. https://doi.org/10.3390/soilsystems7020044
Naing AH, Kim CK (2021) Abiotic stress-induced anthocyanins in plants: Their role in tolerance to abiotic stresses. Physiologia Plantarum 172(3): 1711-1723. https://doi.org/10.1111/ppl.13373
Nurtiana W (2019) Anthocyanin as natural colorant: A review. Food ScienTech Journal 1(1): 1. https://doi.org/10.33512/fsj.v1i1.6180
Peniche-Pavía HA, Guzmán TJ, Magaña-Cerino JM, Gurrola-Díaz CM, Tiessen A (2022) Maize flavonoid biosynthesis, regulation, and human health relevance: A review. Molecules 27(16): 5166. https://doi.org/10.3390/molecules27165166
Pérez-Luna YC, Álvarez SJD (2021) Efecto de la aplicación de biofertilizantes sobre el rendimiento de maíz en parcelas con y sin cobertura vegetal. Idesia 39(4): 29-38. https://doi.org/10.4067/S0718-34292021000400029
Philips JM, Hayman DS (1970) Improved procedure for declaring and staining parasitic and VAM fungi for rapid assessment of infection. Transactions British Mycol. Society 55: 158-161. http://dx.doi.org/10.1016/S0007-1536(70)80110-3
Pierre F, Castro FJA, Rodriguez IY, Colbert RW, Rosas JC (2023) Respuesta de variedades criollas y mejoradas de maíz a la fertilización e inoculación con hongos micorrizas-arbusculares en un suelo de baja fertilidad. Ceiba 56(2): 70-89.
Quiñones-Aguilar EE, Hernández-Hernández C, Rincón-Enríquez G, López-Pérez L, Lobit P, Enríquez-Vara JN (2023) Arbuscular mycorrhizal fungi influence on growth of creole maize and larval development of Spodoptera frugiperda (Lepidoptera: Noctuidae). The Southwestern Entomologist 26(2). https://doi.org/10.56369/tsaes.4279
Rabanal-Atalaya M, Medina-Hoyos A (2021) Análisis de antocianinas en el maíz morado (Zea mays L.) del Perú y sus propiedades antioxidantes. Terra Latinoamericana 39: 1-12. e808. https://doi.org/10.28940/terra.v39i0.808
Ramírez-Silva J, Ramírez-Jaramillo G, Lozano-Contreras M (2022) Bio-fertilization effect on the foliar content of nitrogen (N), phosphorus (P) and potassium (K) of two QPM maize varieties in two Luvisols of Yucatan, Mexico. OALib 9: 1-11. https://doi.org/10.4236/oalib.1109069
Sachdev S, Ansari SA, Ansari MI, Fujita M, Hasanuzzaman M (2021) Abiotic stress and reactive oxygen species: Generation, signaling, and defense mechanisms. Antioxidants 10(2): 277. https://doi.org/10.3390/antiox10020277
Salinas-Moreno Y, Santillán-Fernández A, de la Torre IA, Ramírez-Díaz JL, Ledesma-Miramontes A, Martínez-Ortiz MA (2024) Physical traits and phenolic compound diversity in maize accessions with blue-purple grain (Zea mays L.) of mexican races. Agriculture 14(4): 564. https://doi.org/10.3390/agriculture14040564
Sangabriel-Conde W, Maldonado-Mendoza IE, Mancera-López ME, Cordero-Ramírez JD, Trejo-Aguilar D, Negrete-Yankelevich S (2015) Glomeromycota associated with Mexican native maize landraces in Los Tuxtlas, Mexico. Applied Soil Ecology 87: 63-71. https://doi.org/10.1016/j.apsoil.2014.10.017
Sasaki R, Nishimura N, Hoshino H, Isa Y, Kadowaki M, Ichi T, Tanaka A, Nishiumi S, Fukuda I, Ashida H, Horio F, Tsuda T (2007) Cyanidin 3-glucoside ameliorates hyperglycemia and insulin sensitivity due to downregulation of retinol binding protein 4 expression in diabetic mice. Biochemical Pharmacology 74(11): 1619-1627. https://doi.org/10.1016/j.bcp.2007.08.008
Silva FA, Maia LC, Silva, FSB (2019) Arbuscular mycorrhizal fungi as biotechnology alternative to increase concentrate of secondary metabolites in Zea mays L. Brazilian Journal of Botany 42(1): 189-193. https://doi.org/10.1007/s40415-018-0508-2
Šimura JN, Beebo A, Herdean A, Aboalizadeh J, Široká J, Moritz T, Novák O, Ljung K, Schoefs B, Spetea C (2017) Enhanced secondary- and hormone metabolism in leaves of arbuscular mycorrhizal Medicago truncatula. Plant Physiology 175(1): 392-411. https://doi.org/10.1104/pp.16.01509
Stürmer SL, Kemmelmeier K (2021) The glomeromycota in the neotropics. Frontiers in Microbiology 11: 553679. https://doi.org/10.3389/fmicb.2020.553679
Suriano S, Balconi C, Valoti P, Redaelli R (2021) Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize. LWT – Food Science and Technology 144: 111257. https://doi.org/10.1016/j.lwt.2021.111257
Torres N, Hilbert G, Antolín MC, Goicoechea N (2019) Amino acids and flavonoids profiling in Tempranillo berries can be modulated by the arbuscular mycorrhizal fungi. Plants 8(10): 400. https://doi.org/10.3390/plants8100400
Trejo D, Hernández-Acosta E, Baeza-Guzmán Y, Pérez-Toledo G, Morgado-Viveros E, Bañuelos J (2021) Efectividad de los hongos micorrízicos arbusculares introducidos y nativos en seis leguminosas coberteras. Scientia Fungorum 51: e1320. https://doi.org/10.33885/sf.2021.51.1320
Xue H, Zhao J, Wang Y, Shi Z, Xie K, Liao X, Tan J (2024) Factors affecting the stability of anthocyanins and strategies for improving their stability: A review. Food Chemistry: X 24: 101883. https://doi.org/10.1016/j.fochx.2024.101883
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Ecosistemas y Recursos Agropecuarios
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Aviso de copyright
Los autores que se envían a esta revista aceptan los siguientes términos:
una. Los autores conservan los derechos de autor y garantizan a la revista el derecho a ser la primera publicación del trabajo con una licencia de atribución de Creative Commons que permite a otros compartir el trabajo con un reconocimiento de la autoría del trabajo y la publicación inicial en esta revista.
B. Los autores pueden establecer acuerdos complementarios separados para la distribución no exclusiva de la versión del trabajo publicado en la revista (por ejemplo, en un repositorio institucional o publicarlo en un libro), con un reconocimiento de su publicación inicial en esta revista.
C. Se permite y se anima a los autores a difundir su trabajo electrónicamente (por ejemplo, en repositorios institucionales o en su propio sitio web) antes y durante el proceso de envío, ya que puede conducir a intercambios productivos, así como a una cita más temprana y más extensa del trabajo publicado. (Consulte El efecto del acceso abierto).
