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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Microbe and Virus Interactions with Plants
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1430682

The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids

Provisionally accepted
Xin Li Xin Li 1,2Yan Zhang Yan Zhang 1Chi Zhou Chi Zhou 1Xuefeng Li Xuefeng Li 1Xuexiao Zou Xuexiao Zou 3Lijun Ou Lijun Ou 3*Yu Tao Yu Tao 1*
  • 1 Institute of Vegetable, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
  • 2 Insititute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, Beijing Municipality, China
  • 3 Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, Hunan, China

The final, formatted version of the article will be published soon.

    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. while fungi was contrary to bacteria. The correlation analysis revealed that nineteen 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.

    Keywords: pepper, Varieties, Capsaicinoids, microbial community, rhizosphere

    Received: 10 May 2024; Accepted: 12 Aug 2024.

    Copyright: © 2024 Li, Zhang, Zhou, Li, Zou, Ou and Tao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Lijun Ou, Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha, Hunan, China
    Yu Tao, Institute of Vegetable, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China

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