Legume Biofortification and the Role of Plant Growth-Promoting Bacteria in a Sustainable Agricultural Era

Mariana Roriz,Marta W Vasconcelos,Susana M P Carvalho,Paula M L Castro

doi:10.3390/agronomy10030435

Mariana Roriz, Marta W Vasconcelos + Show 2 more

Open Access

https://doi.org/10.3390/agronomy10030435

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Abstract

World population growth, together with climate changes and increased hidden hunger, bring an urgent need for finding sustainable and eco-friendly agricultural approaches to improve crop yield and nutritional value. The existing methodologies for enhancing the concentration of bioavailable micronutrients in edible crop tissues (i.e., biofortification), including some agronomic strategies, conventional plant breeding, and genetic engineering, have not always been successful. In recent years, the use of plant growth-promoting bacteria (PGPB) has been suggested as a promising approach for the biofortification of important crops, including legumes. Legumes have many beneficial health effects, namely, improved immunological, metabolic and hormonal regulation, anticarcinogenic and anti-inflammatory effects, and decreased risk of cardiovascular and obesity-related diseases. These crops also play a key role in the environment through symbiotic nitrogen (N) fixation, reducing the need for N fertilizers, reducing CO2 emissions, improving soil composition, and increasing plant resistance to pests and diseases. PGPB act by a series of direct and indirect mechanisms to potentially improve crop yields and nutrition. This review will focus on the: (i) importance of legumes in the accomplishment of United Nations Sustainable Development Goals for production systems; (ii) understanding the role of PGPB in plant nutrition; (iii) iron biofortification of legumes with PGPB, which is an interesting case study of a green technology for sustainable plant-food production improving nutrition and promoting sustainable agriculture.

Highlights

The world population has considerably increased in the past 10 years and is expected to reach around 9.5 billion by 2050 [1], with developing countries accounting for much of this increase [2], and this represents a huge challenge for agricultural sustainability [3]
The population growth is increasing the pressure on arable land and natural resources, which together with the environmental stresses associated with climate change, is severely affecting plant growth, productivity, and nutritional value
All these issues are reflected in human health, with increased malnutrition problems, in developing economies and in developed countries where, food is available, its nutritional value is poor [8]

Summary

Introduction

The world population has considerably increased in the past 10 years and is expected to reach around 9.5 billion by 2050 [1], with developing countries accounting for much of this increase [2], and this represents a huge challenge for agricultural sustainability [3]. Biofortification appears to be a promising strategy to fulfill the constraints previously described It is defined, according to the World Health Organization (WHO) as, “the process by which the nutritional quality of food crops is improved through agronomic practices, conventional plant breeding, or modern biotechnology” [9]. In 2015, the United Nations (UN) outlined 17 goals in a “Sustainable Development Goals Project”, with the second being to “end hunger, achieve food security and improve nutrition, and promote sustainable agriculture” [30] This problem is affecting human health and the environment and has a great impact on the economy, representing the most important socio-economic challenge of the century [31]. The inclusion of legumes in crop rotation systems, besides conferring pest and disease resistance to the succeeding crops [38], can reduce greenhouse gas emissions by up to 25% [39]

Iron Biofortification of Legumes with PGPB: A Case Study

Findings

Conclusions