Dietary Inferences for the Sunghir Humans

Author(s):  
Erik Trinkaus ◽  
Alexandra P. Buzhilova ◽  
Maria B. Mednikova ◽  
Maria V. Dobrovolskaya

In addition to the functional, anatomical, and paleopathological reflections of the biology and behavior of the Sunghir humans, it has been possible to make indirect inferences regarding their average dietary profiles. These considerations derive from the mineral compositions of bone samples from Sunghir 1 to 4 (Kozlovskaya 2000d), carbon and nitrogen stable isotope data from the bone collagen of Sunghir 1 to 3 (Richards et al. 2001; Dobrovolskaya et al. 2012), and postcanine buccal microwear for Sunghir 1 to 3 (Pinilla 2012; Pinilla and Trinkaus in press). As noted in chapter 2, the site contained an abundance of large mammal remains, of which the bison, horse, saiga, and especially reindeer remains were undoubtedly brought to the site for human consumption. There was also an abundance of mammoth remains. There has been an ongoing debate as to the extent to which the mammoth remains, found at a number of central and eastern European and Siberian Mid Upper Paleolithic (MUP) sites, reflect human consumption, are largely incidental to the human presence having accumulating along the banks of gullies and streams, and/or were gathered from the landscape for use as raw material and even fuel (e.g., Soffer 1985; Derevianko et al. 2000; Svoboda et al. 2005; Wojtal and Wilczyński 2013). Systematic taphonomic analysis of the Sunghir faunal assemblage has not been undertaken, but Bader (1978) did notice the differential presence of mammoth skeletal elements at Sunghir, suggesting differential transport of body portions presumably for human consumption. Moreover, the mammoth bones were distributed through the cultural layer and apparently did not exist as a bone accumulation on the periphery of the site. At the same time, the faunal profile of the cultural layer contained a diversity of carnivores, of which the cave lions, wolves, and possibly brown bears could have been partially responsible for some of the herbivore remains at the site. It is possible that humans were hunting and eating the bears, given occasional cutmarks on bear bones at other MUP sites (Wojtal 2000; Münzel and Conard 2004).

PLoS ONE ◽  
2021 ◽  
Vol 16 (8) ◽  
pp. e0256090
Author(s):  
Paola Villa ◽  
Giovanni Boschian ◽  
Luca Pollarolo ◽  
Daniela Saccà ◽  
Fabrizio Marra ◽  
...  

The use of bone as raw material for implements is documented since the Early Pleistocene. Throughout the Early and Middle Pleistocene bone tool shaping was done by percussion flaking, the same technique used for knapping stone artifacts, although bone shaping was rare compared to stone tool flaking. Until recently the generally accepted idea was that early bone technology was essentially immediate and expedient, based on single-stage operations, using available bone fragments of large to medium size animals. Only Upper Paleolithic bone tools would involve several stages of manufacture with clear evidence of primary flaking or breaking of bone to produce the kind of fragments required for different kinds of tools. Our technological and taphonomic analysis of the bone assemblage of Castel di Guido, a Middle Pleistocene site in Italy, now dated by 40Ar/39Ar to about 400 ka, shows that this general idea is inexact. In spite of the fact that the number of bone bifaces at the site had been largely overestimated in previous publications, the number of verified, human-made bone tools is 98. This is the highest number of flaked bone tools made by pre-modern hominids published so far. Moreover the Castel di Guido bone assemblage is characterized by systematic production of standardized blanks (elephant diaphysis fragments) and clear diversity of tool types. Bone smoothers and intermediate pieces prove that some features of Aurignacian technology have roots that go beyond the late Mousterian, back to the Middle Pleistocene. Clearly the Castel di Guido hominids had done the first step in the process of increasing complexity of bone technology. We discuss the reasons why this innovation was not developed. The analysis of the lithic industry is done for comparison with the bone industry.


2021 ◽  
pp. 1-15
Author(s):  
Catalina P. Tomé ◽  
S. Kathleen Lyons ◽  
Seth D. Newsome ◽  
Felisa A. Smith

Abstract The late Quaternary in North America was marked by highly variable climate and considerable biodiversity loss including a megafaunal extinction event at the terminal Pleistocene. Here, we focus on changes in body size and diet in Neotoma (woodrats) in response to these ecological perturbations using the fossil record from the Edwards Plateau (Texas) across the past 20,000 years. Body mass was estimated using measurements of fossil teeth and diet was quantified using stable isotope analysis of carbon and nitrogen from fossil bone collagen. Prior to ca. 7000 cal yr BP, maximum mass was positively correlated to precipitation and negatively correlated to temperature. Independently, mass was negatively correlated to community composition, becoming more similar to modern over time. Neotoma diet in the Pleistocene was primarily sourced from C3 plants, but became progressively more reliant on C4 (and potentially CAM) plants through the Holocene. Decreasing population mass and higher C4/CAM consumption was associated with a transition from a mesic to xeric landscape. Our results suggest that Neotoma responded to climatic variability during the terminal Pleistocene through changes in body size, while changes in resource availability during the Holocene likely led to shifts in the relative abundance of different Neotoma species in the community.


2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Filippo Giarratana ◽  
Graziella Ziino ◽  
Valerio D'Andrea ◽  
Antonio Panebianco ◽  
Alessandro Giuffrida

n the last few years, the consumption of fish eggs has increased rapidly, finding widespread use also in mass catering. This increase has involved also those of the Peter’s fish (Zeus faber). Females of this species, by their reproductive characteristics, have highly developed gonads in different periods of the year, making the raw material easy to find. The aim of the present study was to perform a quality assessment of Zeus faber ovaries regularly commercialized for human consumption. A total number of 34 samples, divided in fresh (11) and frozen (23), were processed for microbiological characterization, parasitological and histological evaluations. Fresh and frozen samples have significant (P<0.01) differences in total bacterial charge, with values of 4.75±0.5 Log CFU/g and 3.65±0.7 Log CFU/g respectively. The mean value of Enterobacteriaceae was 2.58±0.7 Log CFU/g in fresh products, while 52.17% (12) of frozen samples reported loads of <1 Log CFU/g. No Salmonella spp. and Listeria monocytogenes were found. Aeromonas spp. was detected in two frozen sample (with loads of 2.2 and <1 Log CFU/g) and in 5 fresh ovaries with value ranged from 1.70 to 3.48 Log CFU/g. Vibrio spp. was found in 4 (36.36%) and 3 (13.04%) of fresh and frozen samples respectively, with loads always <1 Log CFU/g. All 31 Vibrio strains isolated, were identified as Vibrio alginolyticus, and 61.29% (19) of them was positive for the ToxRS factor and 6.45% (2) for ToxR. The 47.06% (16) of total samples showed infestations by larvae of Anisakis Type 1 in the serous and inside the ovary. In this last case, histologically it was found to be free larvae. This study attested satisfactory hygiene conditions for Zeus faber ovaries currently marked for human consumption. The presence of potentially pathogenic strains of V. alginolyticus and Aeromonas spp., but above all the frequent infestation by Anisakis larvae, represent a potentially hazard for the consumer.


2017 ◽  
Vol 114 (40) ◽  
pp. 10606-10611 ◽  
Author(s):  
Thibaut Devièse ◽  
Ivor Karavanić ◽  
Daniel Comeskey ◽  
Cara Kubiak ◽  
Petra Korlević ◽  
...  

Previous dating of the Vi-207 and Vi-208 Neanderthal remains from Vindija Cave (Croatia) led to the suggestion that Neanderthals survived there as recently as 28,000–29,000 B.P. Subsequent dating yielded older dates, interpreted as ages of at least ∼32,500 B.P. We have redated these same specimens using an approach based on the extraction of the amino acid hydroxyproline, using preparative high-performance liquid chromatography (Prep-HPLC). This method is more efficient in eliminating modern contamination in the bone collagen. The revised dates are older than 40,000 B.P., suggesting the Vindija Neanderthals did not live more recently than others across Europe, and probably predate the arrival of anatomically modern humans in Eastern Europe. We applied zooarchaeology by mass spectrometry (ZooMS) to find additional hominin remains. We identified one bone that is Neanderthal, based on its mitochondrial DNA, and dated it directly to 46,200 ± 1,500 B.P. We also attempted to date six early Upper Paleolithic bone points from stratigraphic units G1, Fd/d+G1 and Fd/d, Fd. One bone artifact gave a date of 29,500 ± 400 B.P., while the remainder yielded no collagen. We additionally dated animal bone samples from units G1 and G1–G3. These dates suggest a co-occurrence of early Upper Paleolithic osseous artifacts, particularly split-based points, alongside the remains of Neanderthals is a result of postdepositional mixing, rather than an association between the two groups, although more work is required to show this definitively.


Author(s):  
Diego Villa Valdivieso ◽  
Mabel Parada Rivera ◽  
Marlene García Veloz

The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the ‘NTE INEN 1673 (2013): Quinoa Requirements’. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the ‘NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements’, recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption. Keywords: Humidity, Extrusion, Mass balance, food safety, Statgraphycs (software). Resumen El presente trabajo tuvo por principal objetivo diseñar el proceso industrial para la elaboración de extruido de quinua (Chenopodium quinoa Willd) sabor a vainilla, chocolate y maracuyá, donde para cumplirlo se inició con la caracterización física, bromatológica y microbiológica de la materia prima acorde a la ‘NTE INEN 1673 (2013): Quinua. Requisitos.’, seguido a esto se desarrolló el proceso tanto a nivel de laboratorio como industrial en donde se determinaron las operaciones unitarias idóneas para un diseño preciso entre las que constan la extrusión, la evaporación, el mezclado y el secado, a la vez se tomaron los datos necesarios de las variables del proceso (humedad, temperatura y tiempo) que ayudarían a realizar todos los cálculos de ingeniería indispensables para generar una producción diaria que utiliza 17 kg de extruido de quinua natural para obtener 22,702 kg de vainilla, 23,491 de chocolate o 24,137 kg de maracuyá, valores que fueron determinados mediante balances de masa. Con las muestras elaboradas se procedió a realizar una ficha de evaluación sensorial utilizando una prueba de preferencia en la que el sabor de vainilla tuvo un 63,03% de aceptabilidad, seguido del de maracuyá con un 20,72% y por último el de chocolate con un 16,22%. Una vez se culminó el diseño se realizó su validación a través de la ‘NTE INEN 2570 (2011): Bocaditos de granos, cereales y semillas. Requisitos.’, registrando valores dentro de los límites recomendados por dicha norma, por lo tanto el producto es apto para el consumo humano. Palabras Clave: Humedad, Extrusión, Balance de masa, Seguridad alimentaria Statgraphycs (software).


2016 ◽  
Vol 7 ◽  
pp. 18-27 ◽  
Author(s):  
Cheng-Yi Lee ◽  
Maa-Ling Chen ◽  
Peter Ditchfield ◽  
Li-Hung Lin ◽  
Pei-Ling Wang ◽  
...  

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