Perth, Australia – An international team of scientists from Australia and China has uncovered crucial genetic and genomic insights in the most comprehensive wheat genome sequencing and assembly project ever conducted. The groundbreaking study, published in Nature, addresses critical questions about wheat’s evolution and lays a strong foundation for future genome references and global breeding programs.
Led by scientists from the Centre for Crop and Food Innovation (CCFI) at Murdoch University, the Chinese Academy of Agricultural Sciences (CAAS), and China Agricultural University (CAU), the four-year project successfully assembled 17 high-quality wheat genome references. This effort identified 250,000 structural variations that determine key traits, including environmental adaptation, disease resistance, and dietary preferences.
The research team included representative wheat varieties spanning 70 years, uncovering valuable insights into how wheat has influenced food culture and habits. The study also revealed how wheat evolved from a spring-grown crop to one capable of thriving in winter—a transformation closely tied to climate change over the past century.
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Importantly, the researchers identified genes responsible for novel disease resistance and environmental adaptation. These findings provide essential tools to enhance future breeding programs. “We have created the most detailed resource for wheat genetic and genomic information, offering fascinating insights into its origins, evolution, and impact on human culture,” said Professor Rajeev Varshney, co-lead of the study and Director of CCFI.
“For example, we now know that wheat’s shift from a spring to a winter crop, a question that puzzled researchers for years, is closely linked to climatic changes. Additionally, we discovered that a genetic region previously considered a ‘dead zone’ plays a crucial role in variety differentiation. Structural variations in the proximal region of the centromere reduce cross-recombinations between varieties, enabling faster integration of superior genes,” Professor Varshney explained.
The research also shed light on wheat’s influence on food culture, particularly in China. “We learned that genes determining wheat hardness have directly shaped food preferences and cooking practices in China, demonstrating how genetics and culture are deeply intertwined,” said Professor Xue Yong Zhang, co-lead of the study from CAAS.
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Highlighting its relevance to the Australian wheat industry, Professor Varshney emphasized the significance of findings on the 1RS chromosome. “This chromosome contains crucial genes for resistance to diseases like powdery mildew and rust. Understanding its rapid evolution will help develop new wheat varieties better equipped to combat these devastating diseases,” he noted.
Murdoch University Deputy Vice Chancellor for Research and Innovation, Professor Peter Eastwood, expressed pride in the University’s involvement. “With 17 reference-grade genomes and nearly 250,000 structural variations identified, this research paves the way for improved wheat varieties that resist pests and diseases while contributing to global food security,” he said.
Pro-Vice Chancellor and Director of the Food Futures Institute, Professor Peter Davies, also celebrated the achievement. “Good research relies on understanding the past to shape the future. This study will play a pivotal role in securing one of the world’s most important staple crops against the challenges of a changing climate. Congratulations to Professor Varshney and all contributors for this historic accomplishment,” he remarked.
This landmark study sets a new standard in wheat genome sequencing, promising to revolutionize breeding strategies and safeguard global food supplies for future generations.
