New research published in the journal Science provides insight into the evolutionary history of amylase genes, which play a crucial role in our ability to digest starchy foods. The study found evidence that human ancestors started carrying multiple copies of the gene at least 800,000 years ago, predating the advent of agriculture and human migrations out of Africa. This suggests that the gene has a much longer evolutionary history than previously believed.
Amylase genes produce an enzyme in saliva and the gut that breaks down starches into sugar, allowing us to derive energy from food. The study also found evidence of multiple amylase copies in Neanderthals and Denisovans, suggesting that these ancient cousins of modern humans also had adaptations for digesting starch. Other recent research has suggested that the arrival of agriculture in Europe led to an increase in the number of amylase gene copies in humans, potentially making us better adapted to starch-rich diets.
It is not clear what purpose the amylase gene served in ancient ancestors, but it may have helped them digest starch in their diets. Today, populations with higher numbers of amylase gene copies tend to eat more starch, though more research is needed to understand the implications of this genetic variation for health. The recent studies used long-read sequencing technology to analyze genetic material from ancient humans, providing a detailed look at the evolutionary history of amylase genes.
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