The research published in Plants, People, Planet has discovered an innovative way to enhance the nutritional value of bread wheat using a specific type of fungus. Scientists found that by cultivating wheat with the arbuscular mycorrhizal fungus Rhizophagus irregularis, the grains grew larger and contained higher amounts of phosphorus and zinc compared to those grown without the fungus.

When researchers tested different types of wheat with and without the fungus, they noticed a significant improvement in nutrient content. The phosphorus-rich grain did not result in an increase in phytate, which can hinder digestion of zinc and iron. As a result, bread wheat grown with fungi had higher bioavailability of zinc and iron overall compared to that grown without fungi.

This breakthrough has the potential to revolutionize sustainable agriculture practices by using beneficial soil fungi as a natural means to enhance plant nutrient uptake. According to Dr. Stephanie J. Watts-Williams, corresponding author of the study from the University of Adelaide in Australia, “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.”

Rhizophagus irregularis is a species of arbuscular mycorrhizal fungus that forms beneficial relationships with many types of plants. It helps these plants absorb more nutrients by extending its thin, root-like structures deep into the soil. This fungus has been widely studied and used in agriculture due to its broad compatibility with crops and 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. As such, it becomes a valuable tool in sustainable farming and reforestation efforts. This research not only opens doors to new possibilities but also highlights the potential for using beneficial fungi as an alternative solution to traditional agricultural practices.

Unlocking the Secrets of Oats: A Breakthrough in Oil Production Could Revolutionize Breakfast and Beyond

A recent study conducted by researchers from the University of South Australia has made a groundbreaking discovery that could revolutionize the way oats are processed and consumed. The research team has identified biological triggers responsible for oil production in oats, which will help improve processing efficiency and unlock new opportunities in the oat supply chain.

While Australia is the world’s second-largest exporter of oats, high oil content in oat grains creates challenges during milling, reducing processing efficiency and limiting product innovation – particularly in high-demand sectors like oat flour and plant-based proteins. The research team used spatial imaging techniques to track oil build-up during grain development and applied ‘omics’ technologies to analyze lipid and protein expression.

The findings of the study have provided further evidence of the mechanisms that underlie the amount of oil in an oat grain, which will guide future breeding efforts for naturally lower-oil oat varieties. This breakthrough could significantly strengthen Australia’s position in the market by unlocking new opportunities in sectors like oat flour and alternative proteins.

UniSA PhD candidate Darren Lau said that current oil removal methods are inefficient and that low-oil breeding programs will aid industry growth. “Breeding low-oil oat varieties is a cost-effective approach but requires further understanding of oil production in oats,” he explained.

The economic potential of these opportunities is reflected in the quantity of oats exported globally, with twenty-six million metric tonnes produced worldwide in 2022, ranking them seventh among cereals in production quantity. Lowering oil content in oat grains will enhance processing and product versatility, positioning them alongside traditional cereal staples like barley, maize, wheat, and rice.

The research findings are being used by the Grains Research and Development Corporation (GRDC) oat grain quality consortium to improve suitability for milling and food/beverage ingredient development. Additional research is continuing within the consortium that will build on the study’s findings to further inform breeding efforts aimed at reducing oil content in oats.

The consortia are currently working on a larger and more diverse oat cohort to further investigate molecular markers and nutrient partitioning of oil in oats. The consortia are also investigating one of the key enzymes validated in this study to determine whether manipulating or removing it can lower oil content, and how that affects the growth of the plant.

SARDI Project Lead Dr Janine Croser said the study’s findings provide further evidence of key pathways involved in oat oil biosynthesis. “This research provides important insights into the biological mechanisms underlying varietal differences of oil production in developing oat grains,” she explained.

The full paper, Proteomic and lipidomic analyses reveal novel molecular insights into oat (Avena sativa L.) lipid regulation and crosstalk with starch synthesis during grain development, is available online.

The world’s oceans have long been thought to be a vast, plastic-free expanse. However, recent research has revealed a shocking truth – our seas are home to an estimated 27 million tons of tiny plastic particles, known as nanoplastics. This staggering amount is the result of a collaborative effort between ocean scientists and atmospheric researchers from Utrecht University.

The discovery was made possible by the work of Sophie ten Hietbrink, a master’s student who spent four weeks aboard the research vessel RV Pelagia, collecting water samples at 12 locations across the North Atlantic. Using mass spectrometry in the laboratory, she was able to detect and quantify the characteristic molecules of different types of plastics present in the ocean.

According to Helge Niemann, a researcher at NIOZ and professor of geochemistry at Utrecht University, this estimate is the first of its kind. “Until now, there were only a few publications that showed nanoplastics existed in the ocean water,” he said. “But we have never been able to estimate the amount until now.”

The consequences of this revelation are profound. Nanoplastics can penetrate deep into our bodies and have even been found in brain tissue. Now that their ubiquity in oceans has been confirmed, it’s likely they will contaminate every level of the ecosystem – from bacteria and microorganisms to fish and top predators like humans.

While cleaning up the existing nanoplastics is impossible, researchers emphasize that preventing further pollution with plastics is essential. Niemann emphasizes this crucial message: “We should at least prevent the further pollution of our environment with plastics.”

Future research will focus on understanding the different types of plastics present in nanoplastics and their distribution across other oceans. As we continue to explore the complexities of plastic pollution, it’s clear that a concerted effort is needed to protect our planet from these insidious invaders – even if they’re as small as a nanometer.