Deciphering the Omics of Plant-Microbe Interaction: Perspectives and New Insights.

Plant-microbe interactions genomics metabolomics plant stress response proteomics transcriptomics

Journal

Current genomics
ISSN: 1389-2029
Titre abrégé: Curr Genomics
Pays: United Arab Emirates
ID NLM: 100960527

Informations de publication

Date de publication:
Aug 2020
Historique:
received: 02 02 2020
revised: 29 03 2020
accepted: 17 04 2020
entrez: 23 10 2020
pubmed: 24 10 2020
medline: 24 10 2020
Statut: ppublish

Résumé

Plants do not grow in isolation, rather they are hosts to a variety of microbes in their natural environments. While, few thrive in the plants for their own benefit, others may have a direct impact on plants in a symbiotic manner. Unraveling plant-microbe interactions is a critical component in recognizing the positive and negative impacts of microbes on plants. Also, by affecting the environment around plants, microbes may indirectly influence plants. The progress in sequencing technologies in the genomics era and several omics tools has accelerated in biological science. Studying the complex nature of plant-microbe interactions can offer several strategies to increase the productivity of plants in an environmentally friendly manner by providing better insights. This review brings forward the recent works performed in building omics strategies that decipher the interactions between plant-microbiome. At the same time, it further explores other associated mutually beneficial aspects of plant-microbe interactions such as plant growth promotion, nitrogen fixation, stress suppressions in crops and bioremediation; as well as provides better insights on metabolic interactions between microbes and plants through omics approaches. It also aims to explore advances in the study of This review will cover recent advances in the study of plant-microbe interactions keeping in view the advantages of these interactions in improving nutrient uptake and plant health.

Identifiants

pubmed: 33093798
doi: 10.2174/1389202921999200515140420
pii: CG-21-343
pmc: PMC7536805
doi:

Types de publication

Journal Article Review

Langues

eng

Pagination

343-362

Informations de copyright

© 2020 Bentham Science Publishers.

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Auteurs

Minaxi Sharma (M)

1Department of Food Technology, ACA, Eternal University, Baru Sahib (173001), Himachal Pradesh, India; 2Department of Botany, Institute of Ecology and Earth Sciences, University of Tartu, Lai 40, Tartu, Estonia; 3Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn12612, Estonia; 4Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (ISM), Dhanbad, India.

Surya Sudheer (S)

1Department of Food Technology, ACA, Eternal University, Baru Sahib (173001), Himachal Pradesh, India; 2Department of Botany, Institute of Ecology and Earth Sciences, University of Tartu, Lai 40, Tartu, Estonia; 3Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn12612, Estonia; 4Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (ISM), Dhanbad, India.

Zeba Usmani (Z)

1Department of Food Technology, ACA, Eternal University, Baru Sahib (173001), Himachal Pradesh, India; 2Department of Botany, Institute of Ecology and Earth Sciences, University of Tartu, Lai 40, Tartu, Estonia; 3Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn12612, Estonia; 4Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (ISM), Dhanbad, India.

Rupa Rani (R)

1Department of Food Technology, ACA, Eternal University, Baru Sahib (173001), Himachal Pradesh, India; 2Department of Botany, Institute of Ecology and Earth Sciences, University of Tartu, Lai 40, Tartu, Estonia; 3Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn12612, Estonia; 4Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (ISM), Dhanbad, India.

Pratishtha Gupta (P)

1Department of Food Technology, ACA, Eternal University, Baru Sahib (173001), Himachal Pradesh, India; 2Department of Botany, Institute of Ecology and Earth Sciences, University of Tartu, Lai 40, Tartu, Estonia; 3Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn12612, Estonia; 4Applied Microbiology Laboratory, Department of Environmental Science and Engineering, Indian Institute of Technology (ISM), Dhanbad, India.

Classifications MeSH