A new study reveals breakthrough in barley genetics
Scientists from The James Hutton Institute were members of a multi-national team, led by Carlsberg Research Laboratory, investigating ways to combat pre-harvest sprouting (PHS), a phenomenon that negatively impacts the production of high-quality cereal crops such as barley, wheat and rice, and causes annual losses of billions of dollars around the world.
PHS happens when grains germinate on the plant before harvest, when the weather is warm and humid and the crop is already mature. Sprouted grains fail to meet the quality requirements of the brewing, distilling and animal feed industries. This study, published in the journal Science https://www.science.org/stoken/author-tokens/ST-3031/full, reveals how the gene complex MKK3 controls seed dormancy and sprouting in cereal crops and could lead to new ways to breed crops that are resilient to climate extremes as well as suitable for diverse agricultural needs.
The Hutton is home to the International Barley Hub (IBH), a centre of excellence which promotes barley science and collaboration across the scientific, industrial and commercial sectors, with the goal of generating new discoveries and translating them into real-world solutions, safeguarding barley for food, drink and feed markets worldwide. Through their pioneering research, IBH scientists are driving innovation to keep this vital crop resilient and sustainable.
The IBH is part of a £62m investment through the Tay Cities Region Deal (TRCD), a partnership between local, Scottish and UK governments and the private, academic and voluntary sectors that reinforces Scotland’s position as a global leader in crop science and climate adaptation.
“We found that MKK3 in barley isn’t a single gene, but a complex system. Complexity is the result of variation in the number of copies of MKK3 genes combined with the activity of the individual members.
Professor Robbie Waugh, world-leading barley geneticist and the Hutton’s lead on the project
“Our research demonstrates how different versions of MKK3 have evolved over thousands of years and have been selected by farmers and end-users to control a delicate balance between seed dormancy, sprouting risk and the rapid, even germination demanded by the malting and brewing sectors
“Having the wrong number or combination of MKK3 variants can be disastrous for crops grown in certain environments. Understanding the complexity is vital as climate predictions highlight regions where farmers are likely to face the greatest risk from PHS.”
Dr. Joanne Russell, a member of the Hutton research team said, “Given that many of our observations will likely apply to other major cereal crops like wheat and rice, our new understanding of MKK3 could have a major impact on cereal breeding. This is critical for food security in a changing climate.”
Both anticipate that the global science and breeding communities will exploit these findings to accelerate their progress towards resilient crops.
