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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, Henrik, Jiang, Hongen, Lu, Enguo, Wang, Changsui, Shevchenko, Andrej·2014·Journal of Proteomics
DOI 10.1016/j.jprot.2013.11.016
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Abstract

We report on the geLC-MS/MS proteomics analysis of cereals and cereal food excavated in Subeixi cemetery (500-300BC) in Xinjiang, China. Proteomics provided direct evidence that at the Subexi sourdough bread was made from barley and broomcorn millet by leavening with a renewable starter comprising baker's yeast and lactic acid bacteria. The baking recipe and flour composition indicated that barley and millet bread belonged to the staple food already in the first millennium BC and suggested the role of Turpan basin as a major route for cultural communication between Western and Eastern Eurasia in antiquity. This article is part of a Special Issue entitled: Proteomics of non-model organisms. Biological significance We demonstrate that organic residues of thousand year old foods unearthed by archeological excavations can be analyzed by geLC-MS/MS proteomics with good representation of protein source organisms and coverage of sequences of identified proteins. In-depth look into the foods proteome identifies the food type and its individual ingredients, reveals ancient food processing technologies, projects their social and economic impact and provides evidence of intercultural communication between ancient populations. Proteomics analysis of ancient organic residues is direct, quantitative and informative and therefore has the potential to develop into a valuable, generally applicable tool in archaeometry. This article is part of a Special Issue entitled: Proteomics of non-model…

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  • Where environmental contexts have enabled good organic preservation, proteins have been extracted and identified from whole foodstuffs to identify their constituents, for example, from food remains at cemetery sites in the Tarim Basin, China, including whole cheese curds and bread, and in Egyptian tombs.

    “Where environmental contexts have enabled good organic preservation, proteins have been extracted and identified from whole foodstuffs to identify their constituents, for example, from food remains found at cemetery sites in the Tarim Basin, China, including whole cheese curds (100–102) and bread (103), and in Egyptian tombs (104), where dry conditions may have slowed biomolecular deterioration.”

    From Ancient protein analysis in archaeology (2021) · cites this paper as [103]

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Metadata

Authors
Shevchenko, A., Yang, Y., Knaust, A., Thomas, H., Jiang, H., Lu, E., Wang, C., & Shevchenko, A.
Venue
Journal of Proteomics
Publisher
Elsevier BV
Published
2014-06
Volume
105
Pages
363-371
ISSN
1874-3919
DOI
10.1016/j.jprot.2013.11.016
Cited by
89
References
2
Language
en

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