Diet of arbuscular mycorrhizal fungi: bread and butter ?

Rich, Mélanie K.; Nouri, Eva; Courty, Pierre-Emmanuel; Reinhardt, Didier

doi:10.1016/j.tplants.2017.05.008

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Diet of arbuscular mycorrhizal fungi: bread and butter ?

Rich, Mélanie K. Department of Biology, University of Fribourg, Switzerland
Nouri, Eva Department of Biology, University of Fribourg, Switzerland
Courty, Pierre-Emmanuel Department of Biology, University of Fribourg, Switzerland - Agroécologie, AgroSupDijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Université de Bourgogne Franche-Comté, Dijon, France
Reinhardt, Didier Department of Biology, University of Fribourg, Switzerland

01.08.2017

Published in:

Trends in Plant Science. - 2017, vol. 22, no. 8, p. 652–660

English Most plants entertain mutualistic interactions known as arbuscular mycorrhiza (AM) with soil fungi (Glomeromycota) which provide them with mineral nutrients in exchange for reduced carbon from the plant. Mycorrhizal roots represent strong carbon sinks in which hexoses are transferred from the plant host to the fungus. However, most of the carbon in AM fungi is stored in the form of lipids. The absence of the type I fatty acid synthase (FAS-I) complex from the AM fungal model species Rhizophagus irregularis suggests that lipids may also have a role in nutrition of the fungal partner. This hypothesis is supported by the concerted induction of host genes involved in lipid metabolism. We explore the possible roles of lipids in the light of recent literature on AM symbiosis.

Faculty

Faculté des sciences et de médecine

Department

Département de Biologie

Language