Exposure to chlorpyrifos induces morphometric, biochemical and lipidomic alterations in green beans (Phaseolus vulgaris)

Chlorpyrifos (CPF) is a worldwide used pesticide that raises concerns from the environmental and human health perspectives. The presence of pesticides such as CPF in edible vegetables has been already reported, but little is known about the effects induced by this pesticide stress on the morphology, oxidative response and lipid composition of treated plants. In this work, green bean plants (Phaseolus vulgaris) were exposed to increasing concentrations of CPF and the different plant parts (roots, stem bases, stem, leaves, pods and beans) were subjected to different analyses. First, morphometric parameters and the oxidative response caused by CPF were explored. In a second phase of the study, an untargeted lipidomic analysis of the different tissue extracts was performed and MALDI-TOF mass spectrometry images of pods and beans were recorded and analysed to illustrate the spatial distribution of the changes observed. As a result of CPF treatment, plants showed a significant decrease in their height, leaf length, and pod number. The biochemical analysis showed lipid peroxidation and the activation of antioxidant mechanisms in roots, stem and leaves. Regarding the lipidomic results, changes in lipid levels were observed, mainly in leaves, pods and seeds. The main changes observed were a reduction of photosynthetic pigments and lipids in leaves and a decrease of triacylglycerols levels in pods and seeds. This last point was confirmed by the analysis of mass spectrometry images of the pods. These observations suggest that CPF would affect the yield of green bean crops as well as the nutritional value of pods and beans. This work represents a step forward in the knowledge of the effects of CPF, one of the most used pesticides worldwide, in plants.