Arbuscular mycorrhizal fungi affect total phenolics content and antioxidant activity in leaves of oak leaf lettuce varieties

- Arbuscular mycorrhizal fungi increase polyphenols and antioxidants in red and green oak leaf lettuce cultivars.
- Secondary metabolites content at early and late stage of plant growth are highly correlated.
- A Rhizoglomus irregulare strain proved more effective than Funneliformis mosseae.

Plant secondary metabolites are considered key bioactive compounds for a healthy diet. Arbuscular mycorrhizal fungi (AMF) may interact with host plant metabolism, inducing the accumulation of health-promoting phytochemicals and antioxidant molecules. Lettuce is a largely consumed vegetable, which may interact with AMF to alter its content of secondary metabolites and natural antioxidants molecules, as previously shown in cultivars belonging to var. capitata or var. longifolia. In this study, the effects of red and green leaf Lactuca sativa var. crispa inoculation with different AMF species, Rhizoglomus irregulare and Funneliformis mosseae, were investigated, by assessing the total phenolics and anthocyanins content, and the antioxidant activity of leaf tissue. A significant increase of antioxidant activity and of phenolics were observed in plants of both cultivars inoculated with R. irregulare, compared to non inoculated plants. Likewise, anthocyanins (in red leaf lettuce) were more abundant in inoculated plants than in controls. Altogether, the results indicate that R. irregulare strain showed a stronger ability than F. mosseae in affecting plant metabolism and that mycorrhizal inoculation may be used to enhance concentration of phenolics in leaf type lettuces, provided that a suitable AMF is selected.