Increases in soil salinity impacts growth and yield of agricultural plants by inhibiting plant functions. Soil salinization is increasing because of the pressure of a growing population on food supply. Genetically modified crops and plant breeding techniques are being used to produce plants tolerant to salt stress. However, interactions of fungal endophytes with crop plants can also improve tolerance and is a less expensive approach. Here, the role of Trichoderma harzianum T-22 in alleviating NaCl-induced stress in two barley genotypes (cv. Vlamingh and cv. Gairdner) has been investigated. Metabolomics using GC-MS for polar metabolites and LC-MS for lipids was employed to provide insights into the biochemical changes in barley roots inoculated with fungus during the early stages of interaction. T. harzianum increased the root length of both genotypes under controlled and saline conditions. The fungus reduced the relative concentration of sugars in both genotypes and caused no change in organic acids under saline conditions. Amino acids decreased only in cv. Gairdner in fungus-inoculated roots under saline conditions. Lipid analyses suggest that salt stress causes large changes in the lipid profile of roots but that inoculation with fungus greatly reduces the extent of these changes. By studying a tolerant and a sensitive genotype and their responses to salt and inoculation we have been able to develop hypotheses about what lipid species and metabolites may be involved in the tolerant genotype for its tolerance to salt and how fungal inoculation changes the response of the sensitive genotype to improve its tolerance.

中文翻译：

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盐胁迫下哈茨木霉T-22接种大麦的生化变化研究。

土壤盐分的增加通过抑制植物功能而影响农业植物的生长和产量。由于人口增长对粮食供应的压力，土壤盐碱化正在增加。转基因作物和植物育种技术被用于生产耐盐胁迫的植物。但是，真菌内生菌与农作物的相互作用也可以提高耐受性，并且是一种较便宜的方法。在这里，已经研究了哈茨木霉T-22在缓解两种大麦基因型（cv。Vlamingh和cv。Gairdner）中NaCl诱导的胁迫中的作用。代谢组学使用了GC-MS用于极性代谢物，LC-MS用于脂质，以提供相互作用早期阶段接种真菌的大麦根生化变化的见解。T. 在控制和盐碱条件下，harzianum增加了两种基因型的根长。真菌降低了两种基因型中糖的相对浓度，并且在盐水条件下不引起有机酸的变化。氨基酸仅在简历中减少。盐条件下真菌接种的根中的Gairdner。脂质分析表明，盐胁迫会导致根部脂质分布发生较大变化，但接种真菌会大大降低这些变化的程度。通过研究耐受和敏感的基因型及其对盐和接种的反应，我们已经能够建立关于以下假设：耐受性基因型中可能涉及哪些脂质种类和代谢物，因为其对盐的耐受性以及真菌接种如何改变敏感基因的反应基因型提高其耐受性。