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El queso de la Edad del Bronce revela las interacciones humano-Lactobacillus a lo largo de la historia evolutiva
Yichen Liu1, Bo Miao2, Wenying Li3
1Key Laboratory of Vertebrate Evolution and Human Origins, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences, Beijing 100035, China; University of the Chinese Academy of Sciences, Beijing 100049, China.
Cell
|September 26, 2024
Resumen
El antiguo ADN del kéfir de la Edad del Bronce revela nuevos conocimientos sobre la historia de la leche fermentada. Este estudio descubrió una propagación asiática del kéfir y adaptaciones en sus microbios debido a la actividad humana y las presiones ambientales.
Área de la Ciencia:
- Microbiología
- Arqueogenética
- Análisis de ADN antiguo
Sus antecedentes:
- Los productos lácteos fermentados como el kéfir tienen una larga historia de consumo humano.
- La comprensión de la utilización histórica y la evolución de los microbios fermentados sigue siendo limitada.
- Investigaciones anteriores sugirieron que el kéfir se originó en el Cáucaso del Norte.
Objetivo del estudio:
- Para explorar las interacciones entre humanos y microbios a través del análisis de ADN antiguo.
- Para investigar la difusión histórica y la evolución del kéfir.
- Comprender el papel de las actividades humanas en la evolución microbiana.
Principales métodos:
- Recuperación y análisis de ADN antiguo de queso de kéfir de la Edad del Bronce (hace ~ 3.500 años) del cementerio de Xiaohe.
- Análisis genómico comparativo de cepas de kéfir antiguas y modernas.
- Análisis filogenético para determinar la historia evolutiva y la propagación microbiana.
Principales resultados:
- Identificó una antigua muestra de queso kéfir del cementerio Xiaohe que data de hace aproximadamente 3.500 años.
- Descubrió una ruta adicional de propagación de kéfir desde Xinjiang hasta el interior de Asia Oriental, distinta de la ruta del Cáucaso conocida anteriormente.
- Se observó que las cepas de kéfir de Asia oriental adquirieron grupos de genes que confieren funciones defensivas contra los factores estresantes ambientales.
- Se deduce que estas adaptaciones se deben probablemente a la adaptación al nicho ambiental y a la selección humana.
Conclusiones:
- Las actividades humanas pasadas moldearon significativamente la evolución de los microbios asociados con los humanos.
- El análisis del ADN antiguo proporciona información crucial sobre la propagación histórica y la adaptación de los alimentos fermentados.
- Esta investigación mejora nuestra comprensión de los comportamientos humanos y la coevolución microbiana a lo largo de la historia.
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