Vertical Leaching of Allelochemicals Affecting Their Bioactivity and the Microbial Community of Soil

Leaching of allelochemicals in soil is one of the fundamental processes that determines allelopathic activities but is often overlooked. In the present study, the vertical leaching of seven putative allelochemicals as well as one pesticide and one herbicide was investigated using polyvinyl chloride columns combined with a bioassay approach. The results indicated that the leachability of pretilachlor and imidacloprid were the best (Lf > 0.8), followed by vanillin and coumarin (Lf > 0.6). The leachability of daidzein, menthol, and m-tyrosine were medium (0.3 < Lf < 0.6). The lowest leachability has been observed on p-coumaric and p-hydroxybenzoic acids (Lf < 0.3). The chemicals were classified into three clusters according to the phospholipid fatty acid profile (i.e., vanillin in one cluster, coumarin and menthol in the second cluster, and the rest in the third cluster). Bioactivities of the chemicals changed dramatically. Germination of lettuce seeds was suppressed by imidacloprid and pretilachlor, and the suppression was concentration-dependent. The bioactivity of most of the allelochemicals were progressively decreased with the downward movement of chemicals. The results indicated that leaching mediated the microbial communities and the interactions of chemical-microorganism and modified the bioavailability of allelochemicals in soil.