Shafaqna English- A new study published in Plants, People, Planet has shown that bread wheat grown in partnership with the beneficial soil fungus Rhizophagus irregularis produces significantly larger grains enriched with vital micronutrients like zinc and phosphorus.
The fungus, known as an arbuscular mycorrhizal species, forms symbiotic relationships with plant roots and extends into the soil, enhancing the plant’s nutrient absorption without the need for chemical fertilizers.
Importantly, the increased phosphorus levels in the grains did not correspond with a rise in phytate—an anti-nutrient that limits mineral absorption—resulting in higher bioavailability of essential elements like zinc and iron.
This discovery suggests that using such fungi in wheat cultivation can naturally improve grain nutrition without compromising human health benefits.
According to Dr Stephanie J. Watts-Williams from the University of Adelaide, who led the research, this approach presents a sustainable and scalable strategy to biofortify staple crops. By harnessing naturally occurring soil microbes, farmers may be able to boost the nutritional quality of food crops globally, reduce fertilizer dependency, and support healthier diets, especially in nutrient-deficient regions.
Source: Wiley