“The findings will help us feed a growing global population by speeding up the development of new varieties of wheat able to cope with the challenges faced by farmers worldwide.”
UK, German and US scientists decipher complex genetic code to create new tools for breeders and researchers across the world.
Scientists, including Professor Keith Edwards and Dr Gary Barker from the University of Bristol, have unlocked key components of the genetic code of one of the world’s most important crops. The first analysis of the complex and exceptionally large bread wheat genome, published today in Nature, is a major breakthrough in breeding wheat varieties that are more productive and better able to cope with disease, drought and other stresses that cause crop losses.
The identification of around 96,000 wheat genes, and insights into the links between them, lays strong foundations for accelerating wheat improvement through advanced molecular breeding and genetic engineering. The research contributes to directly improving food security by facilitating new approaches to wheat crop improvement that will accelerate the production of new wheat varieties and stimulate new research. The analysis comes just two years after UK researchers finished generating the sequence.
The project was led by Neil Hall, Mike Bevan, Keith Edwards, Klaus Mayer, from the University of Liverpool, the John Innes Centre, the University of Bristol, and the Institute of Bioinformatics and Systems Biology, Helmholtz-Zentrum, Munich, respectively, and Anthony Hall at the University of Liverpool. W. Richard McCombie at Cold Spring Harbor Laboratory, and Jan Dvorak at the Univerisity of California, Davis, led the US contribution to the project.
The team sifted through vast amounts of DNA sequence data, effectively translating the sequence into something that scientists and plant breeders can use effectively. All of their data and analyses were freely available to users world-wide.
Professor Keith Edwards said: “Since 1980, the rate of increase in wheat yields has declined. Analysis of the wheat genome sequence data provides a new and very powerful foundation for breeding future generations of wheat more quickly and more precisely, to help address this problem.”
The analysis is already being used in research funded by the Biotechnology and Biological Sciences Research Council (BBSRC) to introduce a wider range of genetic variation into commercial cultivars and make use of wild wheat’s untapped genetic reservoirs that could help improve tolerance to diseases and the effects of climate change. The wheat breeding community and seed suppliers have welcomed the research.
Doubling the amount of fat removed
Nanodiamonds, pieces of carbon less than ten-thousandths the diameter of a human hair, have been found to help loosen crystallized fat from surfaces in a project led by research chemists at the University of Warwick that transforms the ability of washing powders to shift dirt in eco friendly low temperature laundry cycles.
These new findings tackle a problem that forces consumers to wash some of their laundry at between 60 and 90 degrees centigrade more than 80 times a year.
Even with modern biological washing powders, some fats and dirt cannot be removed at the lower temperatures many prefer to use for their weekly wash.
A desire to reduce the significant energy burden of regular high temperature washes, and understand the behaviour of these new materials, brought University of Warwick scientists and colleagues at Aston University together in a project funded by the UK Engineering and Physical Sciences Research Council (EPSRC) and P&G plc.
This “Cold Water Cleaning Initiative” funded a group of chemists, physicists and engineers led by Dr Andrew Marsh in the University of Warwick’s Department of Chemistry to explore how new forms of carbon might work together with detergents in everyday household products.
Dr Andrew Marsh said: “We found that the 5 nanometre diamonds changed the way detergents behaved at 25 degrees centigrade, doubling the amount of fat removed when using one particular commercial detergent molecule.
“Even at temperatures as low as 15 degrees centigrade, otherwise hard-to-remove fat could be solubilised from a test surface.