Milling & Baking News - December 11, 2012 - 15

Wheat genome successfully sequenced
WASHINGTON — U.S. Department of Agriculture scientists as part of an international team have completed a “shotgun sequencing” of the wheat genome for the first time, according to a paper published Nov. 28 in the journal Nature. Wheat was the main remaining field crop that had not been genetically sequenced by scientists, and the breakthrough spurred ideas that yields may increase and more nutritious wheat will be bred as a result. “By unlocking the genetic secrets of wheat, this study and others like it give us the molecular tools necessary to improve wheat traits and allow our farmers to produce yields sufficient to feed growing populations in the United States and overseas,” said Catherine Woteki, U.S.D.A.’s chief scientist and Undersecretary for research, education and economics. “Genetics provides us with important methods that not only increase yields but also explained “sequencing” the genome is different from “mapping” it. “Shotgun sequencing essentially reads the sequence of random pieces of genomic DNA,” he said. He agreed with analysis in the paper saying the sequencing forms “a powerful framework for identifying genome sequencing.” He explained, “That is to say, no way is it ‘game over’ for sequencing this 17-gigabase-pair genetic goliath, but now we do have a momentum shift in the game of sequencing and better yet, making biological sense of the sequence.” Dr. Carver found interesting the choice of a “Chinese Spring” variety, noting that work on such a variety has been done at O.S.U. by a team including Liuling Yan, a molecular geneticist, studying leaf rust resistance in efforts to raise yields. “In so doing, we realized that the

‘No way is it “game over” for sequencing this 17-gigabase-pair genetic goliath, but now we do have a momentum shift in the game of sequencing and better yet, making biological sense of the sequence.’
— Brett F. Carver, professor and wheat genetics chair in agriculture at Oklahoma State University in Stillwater

address the ever-changing threats agriculture faces from natural pests, crop diseases and changing climates.” Wheat is grown on more land than any other commercial crop and is the world’s most important staple food. “Its improvement has vast implications for global food security,” the U.S.D.A. said. “The study represents the most detailed examination to date of the DNA that makes up the wheat genome, a crop domesticated thousands of years ago,” the U.S.D.A. added. “The wheat genome is five times the size of the human genome, giving it a complexity that makes it difficult to study. The researchers used the whole genome shotgun sequencing approach, which essentially breaks up the genome into smaller, more workable segments for analysis and then pieces them together.” Clarifying exactly what has been accomplished and what remains to be done with highly complex wheat genetics, Brett F. Carver, professor and wheat genetics chair in agriculture at Oklahoma State University in Stillwater,
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available sequence data was not entirely informative for the varieties (hard red winter) that we targeted,” Dr. Carver said. “Hence, Dr. Yan had to re-sequence a portion of the target gene to find the key difference in DNA sequence.” Dr. Carver said the example demonstrates that the sequencing does create a framework that allows scientists to start beyond “ground zero.” “Nevertheless, we were still two years away from having the finer pieces of DNA information that we could use in a variety development program, and that was for only one gene,” he said. “You are well aware of the visible differences that exist among modern wheat varieties from various market classes. If they differ by trait, they likely differ by sequence. “We have so much more to learn about so many more genes that control pest resistance, adaptation, and yes, functional and nutritional quality of bread, noodles, and pastries. Game on!” The U.S.D.A. has conducted similar genomic studies on other crops such as tomatoes, corn and soybeans. MBN

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Milling & Baking News - December 11, 2012

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