Leave no stone unturned
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 pict...
| Autores: | , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:306001 |
| Acceso en línea: | https://ddd.uab.cat/record/306001 https://dx.doi.org/urn:doi:10.1016/j.jas.2024.106019 |
| Access Level: | acceso abierto |
| Palabra clave: | Ale Barley (Hordeum vulgare) Beer Beerstone Malt Proteomics Yeast (Saccharomyces) |
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Leave no stone unturnedExploring the metaproteome of beerstone for the identification of archaeological beer productionPaskulin, Lindsey|||0009-0009-4199-1633McGrath, Krista Michelle|||0000-0003-0692-1217Hagan, Richard|||0000-0003-1270-100XSpeller, Camilla|||0000-0001-7128-9903Berihuete Azorin, Marian|||0000-0002-6248-1562Stika, Hans-Peter|||0000-0002-6468-0346Valamoti, Soultana-Maria|||0000-0001-5157-8062Hendy, Jessica|||0000-0002-3718-1058AleBarley (Hordeum vulgare)BeerBeerstoneMaltProteomicsYeast (Saccharomyces)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. 22024-01-0120242024-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/306001https://dx.doi.org/urn:doi:10.1016/j.jas.2024.106019reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:3060012026-06-06T12:50:31Z |
| dc.title.none.fl_str_mv |
Leave no stone unturned Exploring the metaproteome of beerstone for the identification of archaeological beer production |
| title |
Leave no stone unturned |
| spellingShingle |
Leave no stone unturned Paskulin, Lindsey|||0009-0009-4199-1633 Ale Barley (Hordeum vulgare) Beer Beerstone Malt Proteomics Yeast (Saccharomyces) |
| title_short |
Leave no stone unturned |
| title_full |
Leave no stone unturned |
| title_fullStr |
Leave no stone unturned |
| title_full_unstemmed |
Leave no stone unturned |
| title_sort |
Leave no stone unturned |
| dc.creator.none.fl_str_mv |
Paskulin, Lindsey|||0009-0009-4199-1633 McGrath, Krista Michelle|||0000-0003-0692-1217 Hagan, Richard|||0000-0003-1270-100X Speller, Camilla|||0000-0001-7128-9903 Berihuete Azorin, Marian|||0000-0002-6248-1562 Stika, Hans-Peter|||0000-0002-6468-0346 Valamoti, Soultana-Maria|||0000-0001-5157-8062 Hendy, Jessica|||0000-0002-3718-1058 |
| author |
Paskulin, Lindsey|||0009-0009-4199-1633 |
| author_facet |
Paskulin, Lindsey|||0009-0009-4199-1633 McGrath, Krista Michelle|||0000-0003-0692-1217 Hagan, Richard|||0000-0003-1270-100X Speller, Camilla|||0000-0001-7128-9903 Berihuete Azorin, Marian|||0000-0002-6248-1562 Stika, Hans-Peter|||0000-0002-6468-0346 Valamoti, Soultana-Maria|||0000-0001-5157-8062 Hendy, Jessica|||0000-0002-3718-1058 |
| author_role |
author |
| author2 |
McGrath, Krista Michelle|||0000-0003-0692-1217 Hagan, Richard|||0000-0003-1270-100X Speller, Camilla|||0000-0001-7128-9903 Berihuete Azorin, Marian|||0000-0002-6248-1562 Stika, Hans-Peter|||0000-0002-6468-0346 Valamoti, Soultana-Maria|||0000-0001-5157-8062 Hendy, Jessica|||0000-0002-3718-1058 |
| author2_role |
author author author author author author author |
| dc.subject.none.fl_str_mv |
Ale Barley (Hordeum vulgare) Beer Beerstone Malt Proteomics Yeast (Saccharomyces) |
| topic |
Ale Barley (Hordeum vulgare) Beer Beerstone Malt Proteomics Yeast (Saccharomyces) |
| description |
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. |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2 2024-01-01 2024 2024-01-01 |
| dc.type.none.fl_str_mv |
Article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
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article |
| dc.identifier.none.fl_str_mv |
https://ddd.uab.cat/record/306001 https://dx.doi.org/urn:doi:10.1016/j.jas.2024.106019 |
| url |
https://ddd.uab.cat/record/306001 https://dx.doi.org/urn:doi:10.1016/j.jas.2024.106019 |
| dc.language.none.fl_str_mv |
Inglés eng |
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Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by/4.0/ |
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info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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application/pdf |
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reponame:Dipòsit Digital de Documents de la UAB instname:Universitat Autònoma de Barcelona |
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