Proteomic evidence of dietary sources in ancient dental calculus

Jessica Hendy; Christina Warinner; Abigail Bouwman; Matthew James Collins; Sarah Fiddyment; Roman Fischer; Richard Hagan; Courtney A Hofman; Malin Holst; Eros Chaves; Lauren Klaus; Greger Larson; Meaghan Mackie; Krista McGrath; Amy Z Mundorff; Anita Radini; Huiyun Rao; Christian Trachsel; Irina M Velsko; Camilla F Speller

doi:10.1098/rspb.2018.0977

Proteomic evidence of dietary sources in ancient dental calculus

Jessica Hendy, Christina Warinner, Abigail Bouwman, Matthew James Collins, Sarah Fiddyment, Roman Fischer, Richard Hagan, Courtney A Hofman, Malin Holst, Eros Chaves, Lauren Klaus, Greger Larson, Meaghan Mackie, Krista McGrath, Amy Z Mundorff, Anita Radini, Huiyun Rao, Christian Trachsel, Irina M Velsko, Camilla F Speller

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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.

Original language	English
Journal	Proceedings of the Royal Society B: Biological Sciences
Volume	285
Issue number	1883
ISSN	0962-8452
DOIs	https://doi.org/10.1098/rspb.2018.0977
Publication status	Published - 25 Jul 2018

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Proteomic evidence of dietary sources in ancient dental calculusFinal published version, 623 KBLicence: CC BY

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Hendy, J., Warinner, C., Bouwman, A., Collins, M. J., Fiddyment, S., Fischer, R., Hagan, R., Hofman, C. A., Holst, M., Chaves, E., Klaus, L., Larson, G., Mackie, M., McGrath, K., Mundorff, A. Z., Radini, A., Rao, H., Trachsel, C., Velsko, I. M., & Speller, C. F. (2018). Proteomic evidence of dietary sources in ancient dental calculus. Proceedings of the Royal Society B: Biological Sciences, 285(1883). https://doi.org/10.1098/rspb.2018.0977

Hendy, J, Warinner, C, Bouwman, A, Collins, MJ, Fiddyment, S, Fischer, R, Hagan, R, Hofman, CA, Holst, M, Chaves, E, Klaus, L, Larson, G, Mackie, M, McGrath, K, Mundorff, AZ, Radini, A, Rao, H, Trachsel, C, Velsko, IM & Speller, CF 2018, 'Proteomic evidence of dietary sources in ancient dental calculus', Proceedings of the Royal Society B: Biological Sciences, vol. 285, no. 1883. https://doi.org/10.1098/rspb.2018.0977

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title = "Proteomic evidence of dietary sources in ancient dental calculus",

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.",

author = "Jessica Hendy and Christina Warinner and Abigail Bouwman and Collins, {Matthew James} and Sarah Fiddyment and Roman Fischer and Richard Hagan and Hofman, {Courtney A} and Malin Holst and Eros Chaves and Lauren Klaus and Greger Larson and Meaghan Mackie and Krista McGrath and Mundorff, {Amy Z} and Anita Radini and Huiyun Rao and Christian Trachsel and Velsko, {Irina M} and Speller, {Camilla F}",

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AU - Hendy, Jessica

AU - Warinner, Christina

AU - Bouwman, Abigail

AU - Collins, Matthew James

AU - Fiddyment, Sarah

AU - Fischer, Roman

AU - Hagan, Richard

AU - Hofman, Courtney A

AU - Holst, Malin

AU - Chaves, Eros

AU - Klaus, Lauren

AU - Larson, Greger

AU - Mackie, Meaghan

AU - McGrath, Krista

AU - Mundorff, Amy Z

AU - Radini, Anita

AU - Rao, Huiyun

AU - Trachsel, Christian

AU - Velsko, Irina M

AU - Speller, Camilla F

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N2 - 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.

AB - 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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DO - 10.1098/rspb.2018.0977

M3 - Journal article

C2 - 30051838

SN - 0962-8452

VL - 285

JO - Proceedings of the Royal Society B: Biological Sciences

JF - Proceedings of the Royal Society B: Biological Sciences

IS - 1883

ER -

Proteomic evidence of dietary sources in ancient dental calculus

Abstract

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