不遗余力:探索啤酒石的元蛋白组以鉴定考古啤酒的生产

IF 2.6 1区 地球科学 Q1 ANTHROPOLOGY
Lindsey Paskulin , Krista McGrath , Richard Hagan , Camilla Speller , Marian Berihuete-Azorín , Hans-Peter Stika , Soultana-Maria Valamoti , Jessica Hendy
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引用次数: 0

摘要

在考古学背景下,确定啤酒的生产和消费过程有助于我们了解农业、劳动力动员、经济盈余、盛宴、性别动态、社会结构、贡品、社区、身份和政治。然而,由于缺乏图像和特征物品,啤酒酿造在考古记录中很难确定,分子方法往往受到保存和特异性的限制。研究古代啤酒生产的一个潜在目标是酿造活动中形成的残留物,包括啤酒石(一种草酸钙残留物)。在这里,我们对现代啤酒石样本进行了枪弹蛋白质组学分析,以探索这种残留物作为考古背景下啤酒标记物的能力。我们将啤酒石蛋白质组与未发芽和已发芽大麦的蛋白质图谱进行了比较,以确定表明可能被残留物包裹的麦芽颗粒的关键蛋白质。在啤酒石中成功鉴定出了与大麦粒(Hordeum vulgare)和面包酵母/酿酒酵母(Saccharomyces cerevisiae)相匹配的蛋白质。特别是,我们鉴定出了大麦蛋白酶、脂质转移蛋白、胰蛋白酶/α-淀粉酶抑制剂和蛋白 Z,这些都是在啤酒蛋白质组学特征中含量丰富的大麦蛋白。与未发芽和已发芽的大麦粒相比,我们发现啤酒石只保留了大麦蛋白质组的一部分,其残留物更多反映的是最终酿造产品,而不是发芽等早期酿造步骤。总之,我们证明了啤酒石具有捕获和保存反映啤酒酿造过程的蛋白质的潜力,并确定了我们在未来考古分析中可能会发现的蛋白质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Leave no stone unturned: Exploring the metaproteome of beerstone for the identification of archaeological beer production

In archaeological contexts, identifying processes of beer production and consumption has contributed to our understanding of agriculture, labor mobilization, economic surplus, feasting, gender dynamics, social structure, tribute, community, identity and politics. Nevertheless, in the absence of pictorial representations and characteristic objects, beer brewing is difficult to identify in the archaeological record, and molecular methods are often limited by constraints of preservation and specificity. A potential target for studies of ancient beer production are residues formed during brewing activity, including beerstone, a calcium oxalate residue. Here, we apply shotgun proteomics analyses to a sample of modern beerstone to explore this residue's capacity as a marker for beer in archaeological contexts. The beerstone proteome was compared to the protein profiles of ungerminated and germinated barley to identify key proteins indicative of malted grains which may be encased by the residue. Proteins matching to barley grain (Hordeum vulgare) and Baker's/Brewer's yeast (Saccharomyces cerevisiae) were successfully identified in the beerstone. In particular, we identified hordeins, lipid transfer proteins, trypsin/α-amylase inhibitors, and protein Z, which are barley proteins abundant in proteomic characterisations of beer. In comparison to ungerminated and germinated barley grains, we find that beerstone preserves only a subset of the barley proteome, with the residue being more reflective of the final brewing product than of earlier brewing steps such as malting. Overall, we demonstrate that beerstone has potential to entrap and preserve proteins reflective of the beer-making process and identify proteins that we might anticipate in future archaeological analyses.

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来源期刊
Journal of Archaeological Science
Journal of Archaeological Science 地学-地球科学综合
CiteScore
6.10
自引率
7.10%
发文量
112
审稿时长
49 days
期刊介绍: The Journal of Archaeological Science is aimed at archaeologists and scientists with particular interests in advancing the development and application of scientific techniques and methodologies to all areas of archaeology. This established monthly journal publishes focus articles, original research papers and major review articles, of wide archaeological significance. The journal provides an international forum for archaeologists and scientists from widely different scientific backgrounds who share a common interest in developing and applying scientific methods to inform major debates through improving the quality and reliability of scientific information derived from archaeological research.
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