This research reveals how certain proteins in a harmful fungus control its ability to produce toxins that contaminate wheat crops. The study shows that when these proteins (called capping proteins) are removed, the fungus becomes less dangerous and produces fewer toxins. This has important implications for food safety and agriculture. Impacts on everyday life: • Could lead to better methods for protecting wheat crops from fungal diseases • May help reduce toxic contamination in food products • Could result in safer grain-based foods for consumers • Potential for developing new antifungal treatments • May help reduce economic losses in agriculture due to crop damage