2026-05-12 中国科学院（CAS）
＜関連情報＞
- https://english.cas.cn/newsroom/research-news/202605/t20260509_1158621.shtml
- https://www.nature.com/articles/s41477-026-02288-7
高品質なパン用小麦のゲノム解析により、小麦の最終用途品質の適応進化が明らかになる A high-quality bread wheat genome unravels the adaptive evolution of wheat end-use quality
Xinyou Cao,Jijin Zhang,Yafei Guo,Yuhong Huang,Lei Guo,Beirui Niu,Xin Gao,Jun Xu,Danping Li,Xiukun Liu,Zhiliang Zhang,Lipeng Kang,Xuebing Qiu,Haosheng Li,Jianjun Liu,Baoxue Shan,Xiaoyan Duan,Congyang Yi,Yang Liu,Meng Jin,Changbin Yin,Jing Wang,Zhendong Zhao & Fei Lu
Nature Plants Published:07 May 2026
DOI:https://doi.org/10.1038/s41477-026-02288-7
Abstract
Understanding the genetics of superior dough performance is essential for improving wheat end-use quality. Here we present a de novo assembly of the genome of JM44, a Chinese wheat cultivar known for its exceptional end-use quality. The JM44 genome achieved reference-level quality (with a quality value of 66.74), depicting a complete picture of complex regions containing gluten genes. Our microsynteny analysis across the Triticum–Aegilops complex showed that high-molecular-weight glutenin subunit loci are highly conserved, while low-molecular-weight glutenin subunits and α-/β-gliadins exhibited greater structural variation. These variable loci appear to have been preferentially selected by humans and contributed substantially to the evolution of wheat quality traits. Moreover, we observed that epistatic interactions between gluten genes are strong in modern cultivars but markedly weaker in landraces, indicating the importance of epistatic selection during modern breeding. Our findings shed light on the genomics and evolution of wheat quality traits, providing valuable guidance for future breeding efforts.
