Tel Aviv Researchers Identify Gene to Boost Wheat Grain Size and Nutrition

Researchers at Tel Aviv University have discovered a genetic mechanism controlling wheat grain size and nutrient allocation, potentially transforming future wheat cultivation. The study found that reducing the activity of a gene originating from wild wheat leads to larger, heavier grains with higher protein content and increased levels of essential amino acids and minerals such as iron, zinc, and molybdenum. This discovery could enable the development of wheat varieties with higher yields and improved nutritional value by harnessing the rich genetic diversity of wild wheat, which was largely lost during domestication.

The research was led by the late Dr. Zecharia Heber, who was killed in combat in Gaza during the Iron Swords war in January 2024, alongside postdoctoral researchers Dr. Devinder Sharma and Dr. Mans Frosti. The team worked in the laboratory of Dr. Nir Sade at Tel Aviv University's School of Plant Sciences and Food Security and the Institute for Grain Research, in collaboration with scientists from the University of Haifa, the Agricultural Research Organization (Volcani Institute), and Ben-Gurion University. Dr. Heber was posthumously awarded his doctorate, and the research was completed under Dr. Sade's supervision and published in the journal Plant Cell & Environment.

The study analyzed approximately 460 wild wheat lines collected from diverse climatic regions in Israel, comparing their genetic traits with grain weight, size, and nutritional composition. They identified a gene from the B3 transcription factor family that regulates seed development and nutrient distribution. Using CRISPR gene editing, they confirmed that suppressing this gene increased grain size and nutrient content. The gene variants showed geographic distribution differences, suggesting a role in wild wheat's natural adaptation to varying environments, which may help breed wheat resilient to climate change.

Dr. Nir Sade emphasized that wild wheat serves as a natural genetic library shaped by millennia of evolution under changing conditions. The identification of genes that enhance yield without compromising nutritional quality could provide new tools for modern agriculture, addressing rising food demand and climate challenges by producing higher-quality wheat under difficult growing conditions.