Wang Sijia, researcher at the Institute of Computational Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, has recently made breakthroughs in exploring genetic factors affecting the degree of eyebrow thickening. Related research papers were published online in the international academic journal Public Library of Science - Genetics. .
In order to more efficiently wick away heat, humans have lost most of their body hair during the evolution process, retaining most of the hair on the head and face. Head and face hair produces morphological differences in the process of human adaptation to evolution. There has been less research on eyebrows.
For the first time, Wang Sijia's research group conducted a genome-wide association study on the eyebrow concentration of the East Asian Han population and the Uyghur mixed population. It was found that SOX2 located on chromosome 3 3q26.33 and FOXD1 on chromosome 5513.2 significantly affected the eyebrow concentration. Through meta-analysis with data from Latin American populations, researchers have also found that EDAR genes are also significantly associated with eyebrow concentrations. Subsequently, the researchers performed precise location of the effect sites on these three signal regions, and further verified the functional experiments with Crispr-Cas9 targeted mutation experiments. The results showed that the G->C mutation at rs1345417 site caused the down-regulation of SOX2 expression, rs12651896 The locus region is involved in the regulation of FOXD1 expression, which in turn determines that these two sites are involved in affecting the concentration of eyebrows. In addition, researchers conducted a natural selection analysis of eyebrow density. Unlike traditional conclusions, eyebrow concentrations are not strongly positively selected, but they are not excluded from sexual selection.
The research was completed under the joint guidance of Wang Sijia and Zhang Liang, and was mainly completed by Dr. Wu Sijie from the Institute of Computational Biology, Chinese Academy of Sciences, Zhang Manfei, Ph.D., Fudan University, and Yang Xinzhou, Ph.D., Key Laboratory of Nutritional Metabolism and Food Safety, Shanghai Institute of Bioscience, Chinese Academy of Sciences.
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