Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats
Indigenous people of northern Canada traditionally lived a nomadic lifestyle subsisting on wild game and fish for thousands of years. With colonization came an increasing dependence on imported processed foods. This dietary change has often been reported to be one of the factors leading to Indigenou...
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ftdoajarticles:oai:doaj.org/article:440791c46156447382605209e94de959 2024-09-15T18:37:58+00:00 Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats Nicole Spiegelaar Ian D. Martin Leonard J. S. Tsuji 2019-01-01T00:00:00Z https://doi.org/10.1155/2019/7096416 https://doaj.org/article/440791c46156447382605209e94de959 EN eng Wiley http://dx.doi.org/10.1155/2019/7096416 https://doaj.org/toc/2356-7015 https://doaj.org/toc/2314-5765 2356-7015 2314-5765 doi:10.1155/2019/7096416 https://doaj.org/article/440791c46156447382605209e94de959 International Journal of Food Science, Vol 2019 (2019) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 article 2019 ftdoajarticles https://doi.org/10.1155/2019/7096416 2024-08-05T17:48:37Z Indigenous people of northern Canada traditionally lived a nomadic lifestyle subsisting on wild game and fish for thousands of years. With colonization came an increasing dependence on imported processed foods. This dietary change has often been reported to be one of the factors leading to Indigenous health and wellbeing disparities worldwide. We determined the amino acid (AA) profile including tryptophan (Trp) of wild meats (game and fish) and processed meats found in the traditional and modern diets of Indigenous subarctic communities in Canada. Trp is a limited essential AA necessary for synthesis of serotonin (5-HT), an important neurotransmitter and homeostatic regulator. The dietary ratio of Trp relative to other large neutral AAs (LNAA) can alter Trp transport and 5-HT synthesis in the brain. We determined AA composition of wild meats and processed meats using standardized NaOH and HCl hydrolysis for Trp and other AAs, respectively, followed by ultraperformance liquid chromatography. A Principal Components Analysis revealed that overall AA composition is significantly different between wild and processed meats. (M)ANOVA showed significantly higher protein in wild meats (wet weight, ww). Trp was significantly lower in processed meat samples (n=15; 0.18g/100g ± 0.02 ww) compared to wild meat samples (n=25; 0.24g/100g ± 0.06 ww). The proportion of Trp:LNAA and Trp in sample protein were not significantly different between wild (1:21-1:27, 0.92-1.27 g/100g protein) and processed (1:20-1:24, 1.03-1.27 g/100g protein) meats. Within wild meats, AA composition is significantly different between fish and waterfowl, fish and moose, and moose and goose. (M)ANOVA results indicate significantly higher protein in goose compared to moose and fish and in moose compared to fish. We compared our Trp findings to previous analyses and discuss the substantial gap in human nutritional studies of Trp. Article in Journal/Newspaper Subarctic Directory of Open Access Journals: DOAJ Articles International Journal of Food Science 2019 1 14 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
spellingShingle |
Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Nicole Spiegelaar Ian D. Martin Leonard J. S. Tsuji Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
topic_facet |
Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
description |
Indigenous people of northern Canada traditionally lived a nomadic lifestyle subsisting on wild game and fish for thousands of years. With colonization came an increasing dependence on imported processed foods. This dietary change has often been reported to be one of the factors leading to Indigenous health and wellbeing disparities worldwide. We determined the amino acid (AA) profile including tryptophan (Trp) of wild meats (game and fish) and processed meats found in the traditional and modern diets of Indigenous subarctic communities in Canada. Trp is a limited essential AA necessary for synthesis of serotonin (5-HT), an important neurotransmitter and homeostatic regulator. The dietary ratio of Trp relative to other large neutral AAs (LNAA) can alter Trp transport and 5-HT synthesis in the brain. We determined AA composition of wild meats and processed meats using standardized NaOH and HCl hydrolysis for Trp and other AAs, respectively, followed by ultraperformance liquid chromatography. A Principal Components Analysis revealed that overall AA composition is significantly different between wild and processed meats. (M)ANOVA showed significantly higher protein in wild meats (wet weight, ww). Trp was significantly lower in processed meat samples (n=15; 0.18g/100g ± 0.02 ww) compared to wild meat samples (n=25; 0.24g/100g ± 0.06 ww). The proportion of Trp:LNAA and Trp in sample protein were not significantly different between wild (1:21-1:27, 0.92-1.27 g/100g protein) and processed (1:20-1:24, 1.03-1.27 g/100g protein) meats. Within wild meats, AA composition is significantly different between fish and waterfowl, fish and moose, and moose and goose. (M)ANOVA results indicate significantly higher protein in goose compared to moose and fish and in moose compared to fish. We compared our Trp findings to previous analyses and discuss the substantial gap in human nutritional studies of Trp. |
format |
Article in Journal/Newspaper |
author |
Nicole Spiegelaar Ian D. Martin Leonard J. S. Tsuji |
author_facet |
Nicole Spiegelaar Ian D. Martin Leonard J. S. Tsuji |
author_sort |
Nicole Spiegelaar |
title |
Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
title_short |
Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
title_full |
Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
title_fullStr |
Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
title_full_unstemmed |
Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
title_sort |
indigenous subarctic food systems in transition: amino acid composition (including tryptophan) in wild-harvested and processed meats |
publisher |
Wiley |
publishDate |
2019 |
url |
https://doi.org/10.1155/2019/7096416 https://doaj.org/article/440791c46156447382605209e94de959 |
genre |
Subarctic |
genre_facet |
Subarctic |
op_source |
International Journal of Food Science, Vol 2019 (2019) |
op_relation |
http://dx.doi.org/10.1155/2019/7096416 https://doaj.org/toc/2356-7015 https://doaj.org/toc/2314-5765 2356-7015 2314-5765 doi:10.1155/2019/7096416 https://doaj.org/article/440791c46156447382605209e94de959 |
op_doi |
https://doi.org/10.1155/2019/7096416 |
container_title |
International Journal of Food Science |
container_volume |
2019 |
container_start_page |
1 |
op_container_end_page |
14 |
_version_ |
1810482314009903104 |