The fungus that makes bread better for you

When investigators grew different types of wheat with and without the arbuscular mycorrhizal fungus Rhizophagus irregularis, they observed that crops grown with fungi developed larger grains with greater amounts of phosphorus and zinc. The higher amount of phosphorus in the grain did not result in an increase in phytate (a compound that can hinder digestion of zinc and iron). As a result, bread wheat grown with fungi had higher bioavailability of zinc and iron overall compared with bread wheat grown in the absence of fungi.

“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.

Rhizophagus irregularis is a species of arbuscular mycorrhizal fungus that forms beneficial relationships with the roots of many types of plants. It helps plants take in more nutrients—especially phosphorus and micronutrients—by extending its thin, root-like structures deep into the soil.

This fungus is one of the most widely studied and used in agriculture and ecology because of its broad compatibility with crops and its ability to improve plant growth, health, and soil quality. By boosting nutrient uptake naturally, R. irregularis supports more resilient plants and reduces the need for chemical fertilizers, making it a valuable tool in sustainable farming and reforestation efforts.