Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China

Shevchenko, Anna; Yang, Yimin; Knaust, Andrea; Thomas, Heidi; Jiang, Hongen; Lü, Enguo; Wang, Changsui

doi:10.1016/j.jprot.2013.11.016

Cited by 67 publications

(55 citation statements)

References 34 publications

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“…The history of fermented products dates back to the Neolithic period, when plant and animal domestication occurred (Diamond, ; Gibbons & Rinker, ; McGovern, ; McGovern, ; Salque et al, ; Sicard & Legras, ). The earliest archaeological evidence for leavened breads was found during classic antiquity in the second millennium BCE in Egypt (Samuel, ; Samuel, ) and the first millennium BCE in North Western China (Shevchenko et al, ). In Egypt, optical and scanning electron microscopy revealed the presence of yeast cells in bread loaves recovered from tombs (Samuel, ).…”

Section: History Of Bread and Baking Processesmentioning

confidence: 99%

Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.

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Section: History Of Bread and Baking Processesmentioning

confidence: 99%

Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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“…49 Compared with other methods, proteomic approaches have the advantages of precisely identifying the source of our and also determining its processing technologies through the identication of other proteins from coexisting components. In this study, the proteomic technique was successfully employed to identify the our additives in the mortars for the rst time.…”

Section: Proteomics: An Informative Technique For the Identication Omentioning

confidence: 99%

Proteomic identification of organic additives in the mortars of ancient Chinese wooden buildings

Rao

Yang

et al. 2015

Anal. Methods

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Mortars are the layers paved on the surface of timber, earth or stone before painting and drawing. The analysis of their material composition and manufacture technology is necessary for revealing old technological approaches, selecting a suitable technological process in restoration and protection, and guiding the development of traditional technology of Chinese painting and colored drawings. According to ancient literature, crop flour and blood have been used as binders in the mortars of Chinese wooden buildings. However, little work is published on their scientific identification, and the reported methods could not determine their precise origins, which is important to understanding ancient mortar technology. In this study, Fourier Transform Infrared Spectroscopy (FTIR), Liquid Chromatography Tandem Mass Spectrometry (LC/MS/MS) and starch grain analysis were employed to analyze the three mortars taken from the Old Summer Palace (18th and early 19th centuries), the Eastern Royal Tombs of the Qing Dynasty (middle 17th to early 20th centuries) and the Taiyuan Confucius Temple (late 19th century), respectively. FTIR analysis indicated the presence of proteins, and then different organic additives, namely, wheaten flour, cattle blood and pig blood, were identified respectively in the three mortars by LC/MS/MS analysis. Starch grain analysis also confirmed the proteomic results. Thus, proteomic analysis is highly effective for identifying the nature and origin of organic additives in the mortars of ancient painting.

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“…The study of ancient proteins is improving the understanding of taxonomy and phylogeny from extinct fauna (Welker, et al, 2015a), the reconstruction of past ecosystems and their exploitation (Vaiglova, et al, 2014; Welker, et al, 2015b), the composition and trade of material objects (Buckley, et al, 2013; Brandt, et al, 2014; von Holstein, et al, 2014; Bleicher, et al, 2015), cultural heritage practices (Kuckova, et al, 2009; Rao, et al, 2014), individual health (Corthals, et al, 2012; Warinner, et al, 2014a), and ancient diets (Buckley, et al, 2013; Shevchenko, et al, 2014; Stewart, et al, 2014; Yang, et al, 2014; Warinner, et al, 2014b; Xie, et al, 2016). Recently, dental calculus - mineralised plaque (tartar) which accumulates on tooth surfaces during life - has emerged as one of the most promising reservoirs for ancient proteins.…”

Section: Introductionmentioning

confidence: 99%

Preservation of the metaproteome: variability of protein preservation in ancient dental calculus

Mackie

Hendy

Lowe

et al. 2017

STAR: Science & Technology of Archaeological Research

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Proteomic analysis of dental calculus is emerging as a powerful tool for disease and dietary characterisation of archaeological populations. To better understand the variability in protein results from dental calculus, we analysed 21 samples from three Roman-period populations to compare: 1) the quantity of extracted protein; 2) the number of mass spectral queries; and 3) the number of peptide spectral matches and protein identifications. We found little correlation between the quantity of calculus analysed and total protein identifications, as well as no systematic trends between site location and protein preservation. We identified a wide range of individual variability, which may be associated with the mechanisms of calculus formation and/or post-depositional contamination, in addition to taphonomic factors. Our results suggest dental calculus is indeed a stable, long-term reservoir of proteins as previously reported, but further systematic studies are needed to identify mechanisms associated with protein entrapment and survival in dental calculus.

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Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China

Cited by 67 publications

References 34 publications

Bakery yeasts, a new model for studies in ecology and evolution

Bakery yeasts, a new model for studies in ecology and evolution

Proteomic identification of organic additives in the mortars of ancient Chinese wooden buildings

Preservation of the metaproteome: variability of protein preservation in ancient dental calculus

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