Proteomics analysis of ancient food vessel stitching reveals &gt;4000‐year‐old milk protein

Buckley, Michael; Melton, Nigel D.; Montgomery, Janet

doi:10.1002/rcm.6481

Cited by 65 publications

(37 citation statements)

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“…The difficulty with reliable multiplex detection in a single test and contamination of DNA from other organisms also place severe limitations on analysis of complex samples. However, some proteins are quite resistant to heating (Buckley, Collins, Thomas-Oates, & Wilson, 2009;Buckley, Melton, & Montgomery, 2013;Montowska & Pospiech, 2012) and hence peptidomic analysis techniques have potential advantages when applied to authenticate processed (cooked) food.…”

Section: Introductionmentioning

confidence: 99%

“…It is known that the primary structure of some meat proteins is relatively resistant to processing and that certain skeletal muscle proteins are both species-and tissue-specific and hence there is good potential for the use of specific muscle proteins and peptide markers for meat authentication (Buckley et al, 2009(Buckley et al, , 2013Montowska & Pospiech, 2012;Sentandreu & Sentandreu, 2011). We consider that the ease of use and rapid nature of ambient MS has advantages for high-throughput screening of processed food and we wish to explore the potential application of our LESA-MS peptidomic approaches Montowska, Rao, et al, 2014) for this purpose.…”

Section: Introductionmentioning

confidence: 99%

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Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

et al. 2015

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. (2015) Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry. Food Chemistry, Access from the University of Nottingham repository: http://eprints.nottingham.ac.uk/48918/2/FoodChem_08-03-2015.pdf Copyright and reuse:The Nottingham ePrints service makes this work by researchers of the University of Nottingham available open access under the following conditions. This article is made available under the University of Nottingham End User licence and may be reused according to the conditions of the licence. For more details see: http://eprints.nottingham.ac.uk/end_user_agreement.pdf A note on versions:The version presented here may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the repository url above for details on accessing the published version and note that access may require a subscription.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

et al. 2015

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Section: Introductionmentioning

confidence: 99%

“…Recent developments in the detection of archaeological proteins have allowed the identification of milk proteins to species in both organic residues and human dental calculus (e.g. Hong et al 2012;Buckley et al 2013; Warinner et al 2014).An additional approach to identify cattle (Bos taurus) dairying in prehistoric communities is explored in this paper: a possible relationship between calving seasonality, i.e. the distribution of births throughout the year, and economic focus.…”

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Calving seasonality at Pool, Orkney during the first millennium AD: an investigation using intra-tooth isotope ratio analysis of cattle molar enamel

Towers

Mainland

Montgomery

et al. 2016

Environmental Archaeology

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(2016) 'Calving seasonality at Pool, Orkney during the rst millennium AD : an investigation using intra-tooth isotope ratio analysis of cattle molar enamel.', Environmental archaeology., 22 (1). pp. 40-55. Further information on publisher's website: Additional information:Use policyThe full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-prot purposes provided that:• a full bibliographic reference is made to the original source • a link is made to the metadata record in DRO • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders.Please consult the full DRO policy for further details. IntroductionIn order to gain an understanding of the economic basis of prehistoric communities, the identification of dairying is essential, particularly in northwest Europe, where a high degree of lactose tolerance suggests that fresh milk has long been a significant dietary component. Currently, prehistoric dairying is investigated using a variety of techniques.The two techniques that have been most widely applied are the examination of faunal remains and compound-specific stable isotope analysis of lipids in pottery residues.Examination of faunal remains to determine age-at-death slaughter patterns (mortality profiles) and female to male ratios (Higham 1968;Payne 1973) allows the economic role of a particular species (e.g. for meat, wool, milk or traction) to be inferred (e.g.Legge 1981), whilst lipid analysis is effective at identifying the presence of milk products in the archaeological record (e.g. Dudd and Evershed 1998;Copley et al. 2005a). Recent developments in the detection of archaeological proteins have allowed the identification of milk proteins to species in both organic residues and human dental calculus (e.g. Hong et al. 2012;Buckley et al. 2013; Warinner et al. 2014).An additional approach to identify cattle (Bos taurus) dairying in prehistoric communities is explored in this paper: a possible relationship between calving seasonality, i.e. the distribution of births throughout the year, and economic focus. For economies focussed on the year-round production of fresh milk as a staple food product, it has been postulated that multiple-season calving would have been necessary (Towers et al. 2011;Balasse et al. 2012a;Gron et al. 2015). In contrast, a strategy of singleseason calving, probably in spring, may have been favoured for meat-based economies or economies focussed on storable milk products. Increasingly, birth seasonality of domestic herbivores has been investigated using intra-tooth isotope ratio analysis of molar enamel (e.g. Balasse et al. 2003;Balasse and Tresset 2007;Blaise and Balasse 2011;Towers et al. 2011;Balasse et al. 2012a;Balasse et al. 2012b;Tornero et al. 2013;Towers et al. 2014;Buchan et al. 2015;Gron et al. 2015).Each of the aforementioned techniques to identify p...

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“…Although other protein-based methods present drawbacks regarding the analysis of processed meat products, the use of specific peptide markers is related to the primary structure of proteins, which is known to be relatively resistant to processing (Buckley et al, 2013;Sentandreu and Sentandreu, 2011). Authentication methods based on peptide identification by MS can also allow differentiation between tissues of the same species when targeting tissue-specific peptide sequences (Sentandreu and Sentandreu, 2014).…”

Section: Chromatographic and Mass Spectrometry Techniquesmentioning

confidence: 99%

Advances in Authenticity Testing for Meat Speciation

Amaral

Meira

Oliveira

et al. 2016

Advances in Food Authenticity Testing

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Proteomics analysis of ancient food vessel stitching reveals >4000‐year‐old milk protein

Cited by 65 publications

References 28 publications

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry

Calving seasonality at Pool, Orkney during the first millennium AD: an investigation using intra-tooth isotope ratio analysis of cattle molar enamel

Advances in Authenticity Testing for Meat Speciation

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