Li Xin, Zhang Yan, Zhou Chi, Li Xuefeng, Zou Xuexiao, Ou Lijun, Tao Yu
Institute of Vegetable, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China.
Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, Hunan, China.
Front Microbiol. 2024 Aug 26;15:1430682. doi: 10.3389/fmicb.2024.1430682. eCollection 2024.
Capsaicinoids are produced uniquely in pepper fruits, and its level determines the commercial quality and health-promoting properties of pepper. So, it is particularly important to increase capsaicinoids content in pepper. Rhizosphere microbiota is critical to plant growth and performance, and affected by plant varieties. However, the impact of pepper varieties with different capsaicinoids yields on the rhizosphere microbiota is poorly understood. Using high-throughput sequencing of the 16S rRNA and internal transcribed spacer (ITS) region, we investigated the rhizosphere microbial community among five pepper varieties containing different capsaicinoids. Our results demonstrated that pepper variety significantly influenced the diversity and structure of rhizosphere microbial community. Bacterial diversity in varieties with high capsaicinoids content was significantly higher than in varieties with low capsaicinoids content, while fungal diversity was opposite to bacterial diversity. The correlation analysis revealed that 19 dominant bacterial genera (e.g., , , and ) were significantly correlated with capsaicinoids content, and nine of them were also significantly associated with soil nutrients, whereas only one fungal genus () was significantly correlated with capsaicinoids content. Additionally, almost all genera which significantly correlated to capsaicinoids content were biomarkers of the five pepper varieties and the correlation was well corresponding to the capsaicinoids content. Overall, our results confirmed that the variety of pepper significantly affected the rhizosphere microbial community in the fields, and bacteria and fungi responded differently to capsaicinoids, which may affect the biosynthesis of capsaicinoids and contribute to further improvement of capsaicinoids production in pepper fruits.
辣椒素类物质仅在辣椒果实中产生，其含量决定了辣椒的商业品质和促进健康的特性。因此，提高辣椒中辣椒素类物质的含量尤为重要。根际微生物群对植物生长和性能至关重要，并受植物品种的影响。然而，不同辣椒素产量的辣椒品种对根际微生物群的影响却知之甚少。利用16S rRNA和内转录间隔区（ITS）区域的高通量测序，我们研究了五个含有不同辣椒素的辣椒品种的根际微生物群落。我们的结果表明，辣椒品种显著影响根际微生物群落的多样性和结构。辣椒素含量高的品种中的细菌多样性显著高于辣椒素含量低的品种，而真菌多样性与细菌多样性相反。相关性分析表明，19个优势细菌属（如 、 和 ）与辣椒素类物质含量显著相关，其中9个也与土壤养分显著相关，而只有一个真菌属（ ）与辣椒素类物质含量显著相关。此外，几乎所有与辣椒素类物质含量显著相关的属都是这五个辣椒品种的生物标志物，且这种相关性与辣椒素类物质含量高度对应。总体而言，我们的结果证实了辣椒品种显著影响田间根际微生物群落，细菌和真菌对辣椒素的反应不同，这可能影响辣椒素的生物合成，并有助于进一步提高辣椒果实中辣椒素的产量。
