Fungus boosts Wheat’s Micronutrient Content, Enhancing Bioavailability
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New research published in Plants, People, Planet suggests a promising method for enhancing wheat‘s nutritional value.Cultivating bread wheat with a specific fungus can significantly increase its micronutrient content.
Key Findings on Wheat and Fungal Symbiosis
investigators observed that wheat crops grown with the arbuscular mycorrhizal fungus Rhizophagus irregular yielded larger grains. These grains contained higher levels of phosphorus and zinc compared to wheat grown without the fungus.
Crucially, the increased phosphorus did not lead to a rise in phytate. This compound can impede the body’s absorption of essential minerals like zinc and iron.
Improved Micronutrient Bioavailability
The study found that bread wheat cultivated with Rhizophagus irregular exhibited better bioavailability of zinc and iron. This indicates that the minerals are more readily absorbed by the body.
Sustainable Biofortification Potential
“Beneficial soil fungi could be used as a sustainable option to exploit soil-derived plant nutrients,” stated lead author Stephanie J. Watts-Williams, PhD. this research highlights the potential to biofortify wheat with vital human micronutrients through fungal inoculation.
Understanding rhizophagus Irregularis
Rhizophagus irregularis is a well-studied arbuscular mycorrhizal fungus. It establishes beneficial relationships with the roots of numerous plant species, aiding nutrient uptake.
This fungus extends its fine, root-like