But, between pooky's great explanation and the apparent knowledge that there were these slight differences even at the time of the original research, I'm disappointed that the 1% theory lasted so long. I wasn't around, let alone capable of understanding news events, but I imagine that the 1% theory garnered more attention than this rebuttal. But, we'll see how long people will continue to parrot the outdated assertion.
i am not sure how it makes much "qualitative" difference that there are changes in the levels of expression of genes in addition to the variation encoded directly in the primary DNA sequence.
It's obviously important mechanistically and from an evolutionary point of view, but it doesn't change much in term of how similar, or dissimilar we are from other species, certainly not at a philosophycal level.
in terms of expression profile, there are orders of magnitude of more differences between a human neuron and hepatocyte, than between a human and a mouse neuron.
In addition, one aspect missing (yet) in the analysis is the internal species variance: how dissimilar are these same additional levels of control within one species? whatever those quantities are in the two species being compared, it needs to be subtracted from the cross-species variance, because it constitutes the 'noise' of the system. And you'd be surprised on how high that 'noise' can be.
If anything, the realization that subtle differences in levels of expression, gene copy number, alternative splicing patterns, post-translational modifications, SNPs and so on lead to significant changes in phenotypes underlines even more how intrinsically similar to other living organisms, and how little 'special' we are.
imagine cooking a simple dish of pasta. you start with a few ingredients: a pot of boiling water, salt, pasta, olive oil, tomato sauce, hot peppers, garlic, cheese.
a basic starting recipe gives you a 'normal' serving of pasta with a mild sauce.
you have a machine that will randomly change the amount one of more of the variables, from cooking time to amount of salt , garlic, cheese and so on.
the machine generates 50 different varieties, and serve them to a large number of people. If one dish is appreciated, the machine continues to make it, if not it changes something or stops making that version.
After some time you certainly will have likely eliminated the "unedible" variants (uncooked, gooey, tons of salt, super-garlicky), and depending on the preferences of the people in the room 'selected' a few preferred varieties: basic tomato sauce, spicy tomato sauce, cheese, oil and garlic, and so on.
The ingredients are the same, but different amounts and the way they are combined lead to different results. but at the end of the day it still is pasta.