Soil Fungus Naturally Boosts Wheat Nutrition Without Chemical Additives
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📰 The quick summary: Scientists have discovered that growing wheat with a common soil fungus naturally enhances the grain’s nutritional value, producing larger kernels with more bioavailable zinc and phosphorus without increasing anti-nutrients.
📈 One key stat: The fungus Rhizophagus irregularis increases wheat’s zinc and phosphorus content without raising phytate levels, making these essential micronutrients more bioavailable in the human diet.
💬 One key quote: “Beneficial soil fungi could be used as a sustainable option to exploit soil-derived plant nutrients. In this case, we found potential to biofortify wheat with important human micronutrients by inoculating the plants with mycorrhizal fungi,” said corresponding author Stephanie J. Watts-Williams, PhD, of the University of Adelaide, in Australia.
1️⃣ The big picture: Researchers have discovered a natural method to enhance the nutritional value of bread wheat using a soil fungus called Rhizophagus irregularis. When wheat plants grow alongside this fungus, they produce larger grains with higher concentrations of essential nutrients like zinc and phosphorus. Importantly, unlike some other nutrient-boosting methods, this fungal partnership doesn’t increase levels of phytate – an anti-nutrient that normally blocks mineral absorption in the body. This means the additional minerals in the wheat remain more bioavailable, potentially helping combat micronutrient deficiencies in populations that rely heavily on wheat-based foods.
2️⃣ Why is this good news: This discovery offers a completely natural way to enhance wheat nutrition without genetic modification or chemical additives. The mycorrhizal fungal relationship boosts both grain size and nutrient density simultaneously, addressing both yield and nutritional quality. The increased phosphorus doesn’t raise phytate levels, ensuring the additional minerals remain bioavailable when consumed. This approach aligns with sustainable agriculture practices as it works with natural soil biology rather than against it. The technology could help address micronutrient deficiencies in regions where wheat is a dietary staple, improving public health outcomes naturally.
3️⃣ What’s next: Scientists will likely expand testing to different wheat varieties and growing conditions to confirm the fungus’s benefits across diverse agricultural systems. Agricultural researchers need to develop practical methods for farmers to incorporate mycorrhizal fungi into existing wheat production systems. Food scientists may conduct human trials to verify the improved nutrient bioavailability translates to better nutritional outcomes in consumers.
Read the full story here: SciTechDaily – No GMOs, No Chemicals – Just a Fungus Making Bread Better for You
