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  Proteomic evidence of dietary sources in ancient dental calculus

Hendy, J., Warinner, C. G., Bouwman, A., Collins, M. J., Fiddyment, S., Fischer, R., et al. (2018). Proteomic evidence of dietary sources in ancient dental calculus. Proceedings of the Royal Society B: Biological Sciences, 285(1883): 20180977. doi:10.1098/rspb.2018.0977.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0001-BA4B-A Version Permalink: http://hdl.handle.net/21.11116/0000-0003-959D-4
Genre: Journal Article

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 Creators:
Hendy, Jessica1, Author              
Warinner, Christina G.2, Author              
Bouwman, Abigail, Author
Collins, Matthew J., Author
Fiddyment, Sarah, Author
Fischer, Roman, Author
Hagan, Richard2, Author              
Hofman, Courtney A., Author
Holst, Malin, Author
Chaves, Eros, Author
Klaus, Lauren, Author
Larson, Greger, Author
Mackie, Meaghan, Author
McGrath, Krista, Author
Mundorff, Amy Z., Author
Radini, Anita, Author
Rao, Huiyun, Author
Trachsel, Christian, Author
Velsko, Irina M., Author
Speller, Camilla F., Author
Affiliations:
1Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society, ou_2074312              
2Archaeogenetics, Max Planck Institute for the Science of Human History, Max Planck Society, ou_2074310              

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 Abstract: Archaeological dental calculus has emerged as a rich source of ancient biomolecules, including proteins. Previous analyses of proteins extracted from ancient dental calculus revealed the presence of the dietary milk protein β-lactoglobulin, providing direct evidence of dairy consumption in the archaeological record. However, the potential for calculus to preserve other food-related proteins has not yet been systematically explored. Here we analyse shotgun metaproteomic data from 100 archaeological dental calculus samples ranging from the Iron Age to the post-medieval period (eighth century BC to nineteenth century AD) in England, as well as 14 dental calculus samples from contemporary dental patients and recently deceased individuals, to characterize the range and extent of dietary proteins preserved in dental calculus. In addition to milk proteins, we detect proteomic evidence of foodstuffs such as cereals and plant products, as well as the digestive enzyme salivary amylase. We discuss the importance of optimized protein extraction methods, data analysis approaches and authentication strategies in the identification of dietary proteins from archaeological dental calculus. This study demonstrates that proteomic approaches can robustly identify foodstuffs in the archaeological record that are typically under-represented due to their poor macroscopic preservation.

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Language(s): eng - English
 Dates: 2018-07-18
 Publication Status: Published online
 Pages: 10
 Publishing info: -
 Table of Contents: -
 Rev. Method: Peer
 Identifiers: DOI: 10.1098/rspb.2018.0977
Other: shh1032
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Title: Proceedings of the Royal Society B: Biological Sciences
  Abbreviation : Proc. R. Soc. B
Source Genre: Journal
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Publ. Info: London : Royal Society
Pages: - Volume / Issue: 285 (1883) Sequence Number: 20180977 Start / End Page: - Identifier: ISSN: 0962-8452
CoNE: https://pure.mpg.de/cone/journals/resource/110975500577295_2