A comprehensive review of the transcriptomic and metabolic responses of grapevines to arbuscular mycorrhizal fungi.

Main conclusion: This review discusses the molecular modifications of grapevines by arbuscular mycorrhizal fungi, increasing anthocyanins and other phenolic molecules, potentially improving wine quality and plant stress tolerance. Grapevines are naturally associated with arbuscular mycorrhizal fungi (AMF). These fungi, as obligate symbionts, are capable of influencing molecular, biochemical, and metabolic pathways, leading to alterations in the concentrations of various molecules within the host plant. Recent studies have addressed the transcriptomic and metabolic modifications triggered by AMF in grapevines. These AMF-induced alterations are involved in cell transport, sugar metabolism, plant defense mechanisms, and increased tolerance to both biotic and abiotic stressors. Notably, the shikimate pathway exhibits heightened activity following AMF inoculation in grapevines, resulting in the accumulation of anthocyanins, flavonols, phenolic acids, and stilbenes. Phenolic compounds are the main metabolites influencing grape and wine quality attributes, such as color, flavor, and potential health benefits. This review aims to provide an updated overview of current research on the transcriptomic and metabolic aspects of AMF-grapevine interactions, focusing on their impact on plant performance and quality traits.