Halophyte–Endophyte Interactions: Linking Microbiome Community Distribution and Functionality to Salinity

Many plants are unable to adapt to rapid environmental changes (e.g., salinity, drought, or limited nutrients) and may acquire assistance from microbes that have the capacity to increase tolerance of host-plants in stress conditions. By having the right microbes, the plants are more resilient! Such microbes include endophytes that inhabit inner tissues of the plant without causing symptoms of disease in their host. However, this plant–endophytic association exists only when chemical equilibrium is maintained between both, therefore making this mutualistic interaction even more unique. Therefore it is interesting to decode the endophytic community composition in halophytes specifically in the most salt-tolerant halophyte species Salicornia europaea, and further determine the factors that could affect this association. Moreover, understanding the endophytes potential plant growth-promoting activities in association with host (S. europaea) and non-host plant (non-halophytes) are the focus of this chapter

Electric field effects on proteins Novel perspectives on food and potential health implications

Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers health and wellbeing.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/ BIO/04469/2019 and UIDB 50006/2020 with funding from FCT/ MCTES through national funds, BioTecNorte operation (NORTE-01- 0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. This work was also supported by the projects AlleRiskAssess – PTDC/BAA-AGR/31720/2017 and NORTE-01-0145-FEDER-031720. Zita Avelar acknowledge the Foundation for Science and Technology (FCT) for its fellowship SFRH/BD/146347/2019info:eu-repo/semantics/publishedVersio