Abstract
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., Chujaibacter , Rhodanobacter , and Gemmatimonas ) were significantly correlated with capsaicinoids content, and nine of them were also significantly associated with soil nutrients, whereas only one fungal genus ( Podospora ) 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.
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Claims 7
Claim · model-written summary
Pepper variety significantly influenced rhizosphere microbial diversity and structure.
- Taxon
- peppere0
- Material
- pepper varietye0
- Outcome
- diversity and structure of rhizosphere microbial communitye0
Not reportedDirection
Verbatim
e0“pepper variety significantly influenced the diversity and structure of rhizosphere microbial community”
Claim · model-written summary
Bacterial diversity was higher in high-capsaicinoid than low-capsaicinoid pepper varieties.
Verbatim
e0“Bacterial diversity in varieties with high capsaicinoids content was significantly higher than in varieties with low capsaicinoids content”
t0“pepper”
Claim · model-written summary
Fungal diversity showed the opposite pattern to bacterial diversity across capsaicinoid classes.
Not reportedDirection
Verbatim
e0“fungal diversity was opposite to bacterial diversity”
t0“pepper”
Claim · model-written summary
Nineteen dominant bacterial genera correlated significantly with capsaicinoid content.
- Taxon
- peppert0
- Compound
- capsaicinoidse0
- Outcome
- 19 dominant bacterial generae0
- Value
- 19 dominant bacterial generae0
Not reportedDirection
Verbatim
e0“19 dominant bacterial genera (e.g., Chujaibacter , Rhodanobacter , and Gemmatimonas ) were significantly correlated with capsaicinoids content”
t0“pepper”
Claim · model-written summary
Nine of the bacterial genera also associated significantly with soil nutrients.
Not reportedDirection
Verbatim
e0“nine of them were also significantly associated with soil nutrients”
t0“pepper”
Claim · model-written summary
Podospora was the sole fungal genus significantly correlated with capsaicinoid content.
PodosporaNot reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“only one fungal genus ( Podospora ) was significantly correlated with capsaicinoids content”
t0“pepper”
Claim · model-written summary
Almost all genera correlated with capsaicinoids were biomarkers of the five pepper varieties, with correlations corresponding to capsaicinoid content.
Verbatim
e0“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”