Microbiota in foods from Inuit traditional hunting

English version

Autoři: Aviaja L. Hauptmann ^aff001; Petronela Paulová ^aff003; Lars Hestbjerg Hansen ^aff005; Thomas Sicheritz-Pontén ^aff006; Gert Mulvad ^aff001; Dennis S. Nielsen ^aff003
Působiště autorů: Greenland Center for Health Research, Ilisimatusarfik—University of Greenland, Nuuk, Greenland ^aff001; The Greenland Institute of Natural Resources, Nuuk, Greenland ^aff002; Department of Food Science, The University of Copenhagen, Frederiksberg, Denmark ^aff003; Institute of Experimental Endocrinology, Biomedical Research Center, Slovak Academy of Sciences, Bratislava, Slovakia ^aff004; Department of Environmental Science, Aarhus University, Roskilde, Denmark ^aff005; Centre of Excellence for Omics-Driven Computational Biodiscovery (COMBio), AIMST University, Kedah, Malaysia ^aff006; Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark ^aff007
Vyšlo v časopise: PLoS ONE 15(1)
Kategorie: Research Article
doi: https://doi.org/10.1371/journal.pone.0227819

Souhrn

The foods we eat contain microorganisms that we ingest alongside the food. Industrialized food systems offer great advantages from a safety point of view, but have also been accused of depleting the diversity of the human microbiota with negative implications for human health. In contrast, artisanal traditional foods are potential sources of a diverse food microbiota. Traditional foods of the Greenlandic Inuit are comprised of animal-sourced foods prepared in the natural environment and are often consumed raw. These foods, some of which are on the verge of extinction, have not previously been microbiologically characterized. We mapped the microbiota of foods stemming from traditional Inuit land-based hunting activities. The foods included in the current study are dried muskox and caribou meat, caribou rumen and intestinal content as well as larval parasites from caribou hides, all traditional Inuit foods. This study shows that traditional drying methods are efficient for limiting microbial growth through desiccation. The results also show the rumen content of the caribou to be a highly diverse source of microbes with potential for degradation of plants. Finally, a number of parasites were shown to be included in the biodiversity of the assessed traditional foods. Taken together, the results map out a diverse source of ingested microbes and parasites that originate from the natural environment. These results have implications for understanding the nature-sourced traditional Inuit diet, which is in contrast to current day diet recommendations as well as modern industrialized food systems.

Klíčová slova:

Diet – Food – Gastrointestinal tract – Larvae – Meat – Microbiome – Reindeer – Inuit people

Zdroje

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Microbiota in foods from Inuit traditional hunting

Souhrn

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