沙特阿拉伯阿卜杜拉国王科技大学Simon G. Krattinger等研究人员合作发现，单粒小麦基因组学揭示最古老驯化小麦的历史。相关论文于2023年8月2日在线发表在《自然》杂志上。

研究人员生成并分析了野生和驯化单粒小麦的5.2GB基因组组装，包括完全组装的中心粒。单粒小麦中心粒具有高度动态性，显示出结构重排导致的古代和近代中心粒移动的证据。对多样性的全基因组测序分析揭示了单粒小麦的种群结构和演化历史，并揭示了驯化的单粒小麦从新月沃土散播后复杂的杂交和引种模式。研究人员还发现，现代面包小麦（Triticum aestivum）A亚基因组中约有1%源自单粒小麦。这些资源和发现突显了单粒小麦的演化史，为加速单粒小麦和面包小麦的基因组辅助改良提供了基础。

据悉，单粒小麦（Triticum monococcum）是第一个被驯化的小麦品种，对大约10000年前新月沃土地区农业的诞生和新石器革命起到了核心作用。

附：英文原文

Title: Einkorn genomics sheds light on history of the oldest domesticated wheat

Author: Ahmed, Hanin Ibrahim, Heuberger, Matthias, Schoen, Adam, Koo, Dal-Hoe, Quiroz-Chavez, Jesus, Adhikari, Laxman, Raupp, John, Cauet, Stphane, Rodde, Nathalie, Cravero, Charlotte, Callot, Caroline, Lazo, Gerard R., Kathiresan, Nagarajan, Sharma, Parva K., Moot, Ian, Yadav, Inderjit Singh, Singh, Lovepreet, Saripalli, Gautam, Rawat, Nidhi, Datla, Raju, Athiyannan, Naveenkumar, Ramirez-Gonzalez, Ricardo H., Uauy, Cristobal, Wicker, Thomas, Tiwari, Vijay K., Abrouk, Michael, Poland, Jesse, Krattinger, Simon G.

Issue&Volume: 2023-08-02

Abstract: Einkorn (Triticum monococcum) was the first domesticated wheat species, and was central to the birth of agriculture and the Neolithic Revolution in the Fertile Crescent around 10,000 years ago1,2. Here we generate and analyse 5.2-Gb genome assemblies for wild and domesticated einkorn, including completely assembled centromeres. Einkorn centromeres are highly dynamic, showing evidence of ancient and recent centromere shifts caused by structural rearrangements. Whole-genome sequencing analysis of a diversity panel uncovered the population structure and evolutionary history of einkorn, revealing complex patterns of hybridizations and introgressions after the dispersal of domesticated einkorn from the Fertile Crescent. We also show that around 1% of the modern bread wheat (Triticum aestivum) A subgenome originates from einkorn. These resources and findings highlight the history of einkorn evolution and provide a basis to accelerate the genomics-assisted improvement of einkorn and bread wheat.

DOI: 10.1038/s41586-023-06389-7

Source: https://www.nature.com/articles/s41586-023-06389-7