Glomalin – an interesting protein part of the soil organic matter

The negative effects of the current agricultural practices include erosion, acidification, loss of soil organic matter (dehumification), loss of soil structure, soil contamination by risky elements, reduction of biological diversity and land use for non-agricultural purposes. All these effects are a huge risk to the further development of soil quality from an agronomic point of view and its resilience to projected climate change. Organic matter has a crucial role in it. Relatively significant correlations with the quality or the health of soil parameters and the soil organic matter or some fraction of the soil organic matter have been found. In particular, Ctot, Cox, humic and fulvic acids, the C/N ratio, and glomalin. Our work was focused on glomalin, a glycoprotein produced by the hyphae and spores of arbuscular mycorrhizal fungi (AMF), which we classify as Glomeromycota. Arbuscular mycorrhiza, and its molecular pathways, is not a well understood phenomenon. It appears that many proteins are involved in the arbuscular mycorrhiza from which glomalin is probably one of the most significant. This protein is also responsible for the unique chemical and physical properties of soils and has an ecological and economical relevance in this sense and it is a real product of the mycorrhiza. Glomalin is very resistant to destruction (recalcitrant) and difficult to dissolve in water. Its extraction requires specific conditions: high temperature (121°C) and a citrate buffer with a neutral or alkaline pH. Due to these properties, glomalin (or its fractions) are very stable compounds that protect the soil aggregate surface. In this review, the actual literature has been researched and the importance of glomalin is discussed.