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Dairying enabled Early Bronze Age Yamnaya steppe expansions

ABSTRACT: Ancient protein analysis of human dental calculus to look for evidence of early milk consumption

INSTRUMENT(S): Q Exactive HF

ORGANISM(S): Homo Sapiens (human)

TISSUE(S): Dental Plaque

SUBMITTER: Shevan Wilkin

LAB HEAD: Prof. Dr. Nicole Boivin

PROVIDER: PXD022300 | Pride | 2021-08-09

REPOSITORIES: Pride

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Dairying enabled Early Bronze Age Yamnaya steppe expansions.

Wilkin Shevan S Ventresca Miller Alicia A Fernandes Ricardo R Spengler Robert R Taylor William T-T WT Brown Dorcas R DR Reich David D Kennett Douglas J DJ Culleton Brendan J BJ Kunz Laura L Fortes Claudia C Kitova Aleksandra A Kuznetsov Pavel P Epimakhov Andrey A Zaibert Victor F VF Outram Alan K AK Kitov Egor E Khokhlov Aleksandr A Anthony David D Boivin Nicole N

Nature 20210915 7882

During the Early Bronze Age, populations of the western Eurasian steppe expanded across an immense area of northern Eurasia. Combined archaeological and genetic evidence supports widespread Early Bronze Age population movements out of the Pontic-Caspian steppe that resulted in gene flow across vast distances, linking populations of Yamnaya pastoralists in Scandinavia with pastoral populations (known as the Afanasievo) far to the east in the Altai Mountains<sup>1,2</sup> and Mongolia<sup>3</sup>. ...[more]

PMID: 34526723

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Dairying enabled Early Bronze Age Yamnaya steppe expansions - additional files

Project description:This project explores dietary proteins in human dental calculus through shotgun proteomics. These files are in addition to those accidentally not included in the original publication, Dairying enabled Early Bronze Age Yamnaya steppe expansions . DOI https://doi.org/10.1038/s41586-021-03798-4. Files include raw, mgf, and mzid files from the two Botai individuals: DA092 (Botai 2A), DA089 (CII(3) 30-40), and additional files from Russian sites: DA431, DA431 (Lebyazhinka 5, LEB N-0), Z333 (Khvalynsk 2, KHA2 N-12), and Z444 (Murziha 2, MUR2 N-128) as well as the blanks used in the experiments. It also inlcludes the corresponding files for DA436, as in the previous upload an under-injected sample was included as the MDF.

2022-05-16 | PXD033607 | Pride

Proteomic Evidence of Dietary Sources in Ancient Dental Calculus

Project description: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 (8thC BC - 19thC AD) in Britain, as well as dental calculus from contemporary dental patients and recently deceased individuals, to characterise the range and extent of dietary proteins preserved in dental calculus. In addition to milk proteins, we detected 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. Our ability to detect dietary proteins, although limited, demonstrates the potential of these methods to robustly identify foodstuffs in the archaeological record that are under-represented due to their poor preservation.

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Project description:The dental calculus proteome from human remains is a considered a valuable archaeological resource for studying the diet, oral microbiome, health/disease of individuals and occupation activities individuals within past societies/civilisations. The combination of advancements in LC/MS instrument sensitivity and sample prepartion methods enables the analysis of these well preserved proteomes otherwise invisible to other biomolecular approaches. Maximizing proteome recovery from this minute and finite resource is paramount to our understanding of these past societies and civilisations in terms of diet and disease. Here we compare the more traditional ultrafiltration-based and acetone precipitation approaches with the newer paramagnetic bead approach (SP3) in a step towards achieving this aim. We specifically evaluate different acids (EDTA and HCl) and proteome extraction methodologies (Ultrafiltration, Acetone Precipitation and SP3)to test the influence of demineralization acid and method of extraction on the recovered proteome complexity (including numbers of peptides recovered) and sequence coverageand observed for these ancient dental calculus specimens.

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2021-11-03 | PXD027728 | Pride

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Project description:Although the key role of long-distance trade in the transformation of cuisines worldwide has been well-documented since at least the Roman era, the prehistory of the Eurasian food trade is less visible. In order to shed light on the transformation of Eastern Mediterranean cuisines during the Bronze and Early Iron Age, we analyzed microremains and proteins preserved in the dental calculus of individuals who lived during the 2nd millennium BCE in the Southern Levant. Our results provide clear evidence for the consumption of expected staple foods, such as cereals (Triticeae), sesame (Sesamum) and dates (Phoenix). We additionally report evidence for the consumption of soybean (Glycine), probable banana (Musa), and turmeric (Curcuma), which pushes back the earliest known availability of these foods in the Mediterranean by centuries (turmeric) or even millennia (soybean). We find that, from the early 2nd millennium onwards, at least some people in the Eastern Mediterranean had access to food from distant locations, including South Asia, and such trade goods likely reached the Eastern Mediterranean in the form of oils, dried fruits, and spices. These novel insights force us to rethink the complexity and intensity of Indo-Mediterranean trade during the Bronze Age and also the degree of globalization in early Eastern Mediterranean cuisine.

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