In a major breakthrough, the Chinese Academy of Agricultural Sciences recently announced that it has successfully completed the first high-quality genome mapping of the D genome of wheat, marking a significant milestone in global wheat research. This achievement, published on April 4th in the prestigious journal *Nature* (with an online release on March 24th), ended the long-standing absence of a complete wheat genome sequence and positioned China at the forefront of wheat genomics research.
The project was initiated in 2008 by the Crop Science Research Institute of the Chinese Academy of Agricultural Sciences, with collaboration from over 50 scientists across 11 institutions, including the Shenzhen Huada Gene Research Institute, Murdoch University in Australia, and the German Academy of Agricultural Sciences. The research was supported by key national programs such as the "Twelfth Five-Year Plan" National 863 Program, which funded projects like "Key Rice Genome Functional Genomics Research" and "Sequencing of Wheat A and D Genomes." Additional support came from the "Wheat Research Project of Molecular Chromosome Engineering and Functional Gene Breeding" and international cooperation initiatives focused on physical mapping and gene cloning.
Wheat and its ancestors originated in the Fertile Crescent, a region spanning parts of modern-day Israel, Iraq, Iran, Syria, and Turkey. Around 8,000 to 10,000 years ago, the hybridization of tetraploid wheat (AB genome) with wild Aegilops (D genome) led to the formation of hexaploid wheat (ABD genome). This development allowed wheat to spread globally and become one of the most important food crops worldwide. Despite its significance, wheat's genome is large and complex—about 40 times larger than that of rice—and its research has lagged behind, limiting progress in breeding and genetic studies.
After five years of dedicated effort, researchers produced a draft of the D genome, covering approximately 440 million base pairs across seven chromosomes. Analysis revealed that disease-resistance genes, such as NBS-LRR, and stress-response genes are significantly expanded in the D genome, enhancing wheat’s resilience to diseases and environmental challenges. Additionally, quality-related genes unique to the D genome have also been expanded, improving the baking and cooking properties of wheat, making it suitable for a wide range of food products like steamed bread, bread, and dumplings.
This draft sequence highlights the critical role of the D genome in disease resistance, adaptability, and quality improvement, explaining why wheat has become the most widely cultivated crop globally. The completion of the D genome not only expands the diversity available for wheat breeding but also provides a foundation for overcoming limitations in D genome variation. It opens new opportunities for utilizing valuable genes from the D genome, paving the way for a new era of wheat research and innovation.
The application of this genomic information will accelerate studies on wheat genomics, functional genomics, evolution, germplasm resources, and molecular breeding, both in China and internationally.
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