New research published in the journal Science provides insight into the evolutionary history of amylase genes, essential for digesting starchy food. The study suggests that as far back as 800,000 years ago, human ancestors began carrying multiple copies of the gene. This predates agriculture and migrations out of Africa. The gene was also found in Neanderthals and Denisovans.
Amylase genes produce enzymes that break down starch into sugar, crucial for deriving energy from food. Recent research suggests that populations with more amylase gene copies tend to consume more starch. The gene duplication may have been advantageous with the arrival of agriculture, allowing for better adaptation to starch-rich diets.
While the role of amylase genes in modern populations is still being studied, some links have been found to cavities, as the enzyme can convert starchy foods into sugar. It’s unclear whether the gene served a purpose for ancient ancestors without agriculture. The recent studies used long-read sequencing technology to analyze genetic material from ancient humans, providing a comprehensive look at the evolutionary history of amylase genes.
Overall, the research sheds light on the ancient origins of our ability to digest starchy food, suggesting that the gene duplication may have been a crucial adaptation for our ancestors in transitioning to diets rich in starch.
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