Growing wheat with symbiotic fungi has been shown to enrich the nutrition of the flour used to make bread later. This is expected to help solve the problem of nutritional deficiency in low-income countries where taking separate supplements is difficult.
Dr. Stephanie Watts-Williams and her research team at the University of Adelaide in Australia noted on the 24th of last month in the international journal "Plants, People, Planet" that "growing wheat in soil with symbiotic fungi known as mycorrhiza enriches the grains with essential nutrients like zinc."
The English name for mycorrhiza combines Greek words for fungus (mykes) and root (rhiza). Its Chinese character name combines the term for fungi and the roots of plants. Fungi, which cannot perform photosynthesis, obtain nutrients like carbohydrates through plant roots. Plants obtain phosphorous and minerals necessary for growth through fungal mycelium that extends much farther than their roots. This is a mutually beneficial symbiotic relationship.
The research team grew eight types of wheat in soil with arbuscular mycorrhiza and in soil without it. The growing sites maintained temperatures of 24 degrees Celsius during the day and 20 degrees at night. After harvesting the wheat, the research team analyzed it with X-rays.
The grains from wheat grown with arbuscular mycorrhiza had a higher zinc content than those grown without it. The iron content was also high. Wheat obtains nutrients from the soil. The mycelium of arbuscular mycorrhiza helps wheat absorb nutrients by providing the effect of rooting deeply in the ground.
Zinc is an essential nutrient for adolescent growth. It aids in immunity and wound healing. A deficiency in zinc can delay growth and reduce immune function, making one susceptible to infections. Symptoms may include inflammation, red spots, rashes on the skin and eyes, and hair loss.
According to the World Health Organization (WHO), the recommended daily intake of zinc is 4.5 mg for children aged 7-9 years and 15-17 mg for adults. Zinc is not stored in the body, which means it must be consumed through food. Zinc is abundant in red meat, oysters, and shellfish. In low-income countries, access to such foods is limited, raising concerns about zinc deficiency.
The research team believes that increasing zinc in wheat used for making bread could address these issues. They stated, "In low-income countries, grain-based diets are common," adding that "improving wheat varieties with fungi could overcome nutritional deficiencies."
References
Plants, People, Planet (2025), DOI: https://doi.org/10.1002/ppp3.70051