Scientists map wheat genome

Bread is a staple food for one third of the world’s population, and accounts for a huge 20 per cent of the world’s calorie intake.

In terms of science however, wheat has been rather overlooked. Until now that is.

Since 2011, scientists and members of the International Wheat Genome Sequencing Consortium, have worked to find out what exactly the humble grain is made of. On Tuesday, they published the first draft genome sequence of “common” or “bread wheat”: an accomplishment which they believe could help farmers meet the ever-increasing demand for a high-quality crop – something which is particularly important in the context of climate change and an ever-growing population.

The research, published in the journal Science on Tuesday, reveals the result of what has been nearly 3 years work and around USD 68 million. The team of scientists, including researchers from Germany, the United States, the Czech Republic, and Canada has so far succeeded in deciphering the blueprint for nearly all the genes of bread wheat and roughly 60 percent of the whole genome.

The unusual size and form of the genome made the sequencing especially difficult for the team, the article said. Indeed, that of wheat contains a staggering 100,000 or so genes, 5 times more than the human genome, which contains roughly 20,000.

The largely repetitive nature of the wheat genome also made its untangling more difficult.

The advantages of the project are manifold. “Wheat improvement is crucial to ensure food security and the development of sustainable agriculture in a context of climate change and growing population,” said Frederic Choulet, plant genomicist at the French National Institute for Agricultural Research (INRA), and one of the lead researchers on the project.

The new draft genome is also expected to significantly decrease the time it will take to identify and isolate genes of interest to plant breeders, such as those which express resistance to heat, stress, insects, or disease.

The consortium plans to finish the full genome within three years. “We have a clear path forward for completing high quality sequences of all bread wheat chromosomes,” said Kellye Eversole, the consortium’s executive director.

Source: The Japan Times; National Geographic


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