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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ftunivtoronto:oai:localhost:1807/95531 2023-05-15T18:28:19+02:00 Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats Spiegelaar, Nicole Martin, Ian D. Tsuji, Leonard J. S. 2019-06-27 http://hdl.handle.net/1807/95531 https://doi.org/10.1155/2019/7096416 en eng Nicole Spiegelaar, Ian D. Martin, and Leonard J. S. Tsuji, “Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats,” International Journal of Food Science, vol. 2019, Article ID 7096416, 14 pages, 2019. doi:10.1155/2019/7096416 http://dx.doi.org/10.1155/2019/7096416 http://hdl.handle.net/1807/95531 Copyright © 2019 Nicole Spiegelaar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. CC-BY Journal Article 2019 ftunivtoronto https://doi.org/10.1155/2019/7096416 2020-06-17T12:25:26Z 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. Peer Reviewed Article in Journal/Newspaper Subarctic University of Toronto: Research Repository T-Space Canada International Journal of Food Science 2019 1 14 |
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Open Polar |
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University of Toronto: Research Repository T-Space |
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ftunivtoronto |
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English |
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. Peer Reviewed |
format |
Article in Journal/Newspaper |
author |
Spiegelaar, Nicole Martin, Ian D. Tsuji, Leonard J. S. |
spellingShingle |
Spiegelaar, Nicole Martin, Ian D. Tsuji, Leonard J. S. Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats |
author_facet |
Spiegelaar, Nicole Martin, Ian D. Tsuji, Leonard J. S. |
author_sort |
Spiegelaar, Nicole |
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 |
publishDate |
2019 |
url |
http://hdl.handle.net/1807/95531 https://doi.org/10.1155/2019/7096416 |
geographic |
Canada |
geographic_facet |
Canada |
genre |
Subarctic |
genre_facet |
Subarctic |
op_relation |
Nicole Spiegelaar, Ian D. Martin, and Leonard J. S. Tsuji, “Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats,” International Journal of Food Science, vol. 2019, Article ID 7096416, 14 pages, 2019. doi:10.1155/2019/7096416 http://dx.doi.org/10.1155/2019/7096416 http://hdl.handle.net/1807/95531 |
op_rights |
Copyright © 2019 Nicole Spiegelaar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
op_rightsnorm |
CC-BY |
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 |
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1766210750350622720 |