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Hidden wheat gene traps roots near the surface

Li Y, Chen J, Li X, Shao T, Li Y

Crop Improvement

If you've ever watched crops wilt in a dry summer, this is about the exact genetic switch that decides whether a wheat plant can reach water deep underground or stays stuck near the surface.

Most of today's wheat carries a gene pairing that tells roots to stay shallow instead of digging down for water. Researchers found the specific gene responsible, called TaDRS1, and showed that editing it out lets wheat grow longer, deeper roots without hurting grain yield. Plants with the edited gene also held onto more water in their leaves during drought and kept producing a normal number of grains and seeds.

Key Findings

1

TaDRS1 sits just 32 kb from the yield-linked TaCOL-B5 gene on chromosome 7B and is directly activated by it

2

CRISPR editing of TaDRS1 or TaCOL-B5 deepened rooting and increased total root length in 100-cm soil columns, with no change in root branching

3

Editing TaDRS1 preserved spike number, grain yield, and thousand-grain weight under drought stress, with no yield penalty under normal watering

chevron_right Technical Summary

Scientists found a wheat gene that's been quietly keeping roots shallow in most modern wheat varieties. Switching it off lets roots grow deeper, helping plants survive drought while keeping yields the same.

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Abstract Preview

Original paper

The Yield-Associated TaCOL-B5 Locus Activates Its Tightly Linked Target TaDRS1 to Restrict Root Apical Meristem Proliferation and Deep Rooting in Wheat.

Rooting depth underpins subsoil water capture and drought resilience in wheat, yet the regulators coupling root apical meristem (RAM) activity to vertical root growth remain largely unknown. We cha...

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Abstract copyright held by the original publisher.

hub This connects to 10 other discoveries — Wheat crop-improvement, crispr, climate-adaptation +1 more 5 related articles

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Wheat

Wheat is a group of wild and domesticated grasses of the genus Triticum. As cereals, they are cultivated for their grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat, spelt, durum, emmer, einkorn, and Khorasan or Kamut....