English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT

Released

Journal Article

Proteomic evidence of dietary sources in ancient dental calculus

MPS-Authors
/persons/resource/persons205854

Hendy,  Jessica
Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society;

/persons/resource/persons221103

Warinner,  Christina G.
Archaeogenetics, Max Planck Institute for the Science of Human History, Max Planck Society;

/persons/resource/persons221741

Hagan,  Richard
Archaeogenetics, Max Planck Institute for the Science of Human History, Max Planck Society;

External Resource
No external resources are shared
Fulltext (public)

Hendy_Proteomic_RoySocProcB_2018.pdf
(Publisher version), 571KB

Supplementary Material (public)
There is no public supplementary material available
Citation

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.


Cite as: http://hdl.handle.net/21.11116/0000-0007-2E5C-0
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.