Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine.
The consumption of prey intestines and their content, known as gastrophagy, is well-documented among Arctic Indigenous peoples, particularly Inuit. In Greenland, Inuit consume intestines from various animals, including the ptarmigan, a small herbivorous grouse bird. While gastrophagy provides the po...
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2024-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0305317 |
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| author | Mads Bjørn Bjørnsen Nabila Rodríguez Valerón Diego Prado Vásquez Esther Merino Velasco Anders Johannes Hansen Aviaja Lyberth Hauptmann |
| author_facet | Mads Bjørn Bjørnsen Nabila Rodríguez Valerón Diego Prado Vásquez Esther Merino Velasco Anders Johannes Hansen Aviaja Lyberth Hauptmann |
| author_sort | Mads Bjørn Bjørnsen |
| collection | DOAJ |
| description | The consumption of prey intestines and their content, known as gastrophagy, is well-documented among Arctic Indigenous peoples, particularly Inuit. In Greenland, Inuit consume intestines from various animals, including the ptarmigan, a small herbivorous grouse bird. While gastrophagy provides the potential to transfer a large number of intestinal microorganisms from prey to predator, including to the human gut, its microbial implications remain to be investigated. This study addresses this gap by investigating the microbial composition of the Greenlandic rock ptarmigan's gastrointestinal tract by analyzing the crop, stomach, and intestines while also comparing it with the microbiota found in garum, a fermented sauce made from ptarmigan meat and intestines. Through 16S rRNA gene sequencing, we assessed whether garum made from ptarmigan intestines provides access to microbial diversity otherwise only accessible through gastrophagy. Our findings reveal that garum made from ptarmigan intestines displayed distinct flavors and microbial composition similar to that found in the ptarmigan gut and intestines, highlighting the potential role of fermented products in mediating food microbial diversity associated with Indigenous food practices. Furthermore, our study underscores the broader importance of understanding microbial diversity in different food systems, particularly in the context of shifting dietary patterns and concerns about diminishing food microbial diversity. By elucidating the microbial richness gained through gastrophagy this research contributes to a deeper understanding of traditional and Indigenous foodways and their implications for human gut health. |
| format | Article |
| id | doaj-art-45bfbd9d541147bf807813c37a24d89e |
| institution | Kabale University |
| issn | 1932-6203 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj-art-45bfbd9d541147bf807813c37a24d89e2025-01-08T05:32:42ZengPublic Library of Science (PLoS)PLoS ONE1932-62032024-01-011912e030531710.1371/journal.pone.0305317Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine.Mads Bjørn BjørnsenNabila Rodríguez ValerónDiego Prado VásquezEsther Merino VelascoAnders Johannes HansenAviaja Lyberth HauptmannThe consumption of prey intestines and their content, known as gastrophagy, is well-documented among Arctic Indigenous peoples, particularly Inuit. In Greenland, Inuit consume intestines from various animals, including the ptarmigan, a small herbivorous grouse bird. While gastrophagy provides the potential to transfer a large number of intestinal microorganisms from prey to predator, including to the human gut, its microbial implications remain to be investigated. This study addresses this gap by investigating the microbial composition of the Greenlandic rock ptarmigan's gastrointestinal tract by analyzing the crop, stomach, and intestines while also comparing it with the microbiota found in garum, a fermented sauce made from ptarmigan meat and intestines. Through 16S rRNA gene sequencing, we assessed whether garum made from ptarmigan intestines provides access to microbial diversity otherwise only accessible through gastrophagy. Our findings reveal that garum made from ptarmigan intestines displayed distinct flavors and microbial composition similar to that found in the ptarmigan gut and intestines, highlighting the potential role of fermented products in mediating food microbial diversity associated with Indigenous food practices. Furthermore, our study underscores the broader importance of understanding microbial diversity in different food systems, particularly in the context of shifting dietary patterns and concerns about diminishing food microbial diversity. By elucidating the microbial richness gained through gastrophagy this research contributes to a deeper understanding of traditional and Indigenous foodways and their implications for human gut health.https://doi.org/10.1371/journal.pone.0305317 |
| spellingShingle | Mads Bjørn Bjørnsen Nabila Rodríguez Valerón Diego Prado Vásquez Esther Merino Velasco Anders Johannes Hansen Aviaja Lyberth Hauptmann Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. PLoS ONE |
| title | Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. |
| title_full | Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. |
| title_fullStr | Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. |
| title_full_unstemmed | Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. |
| title_short | Microbiota in the ptarmigan intestine-An Inuit delicacy and its potential in popular cuisine. |
| title_sort | microbiota in the ptarmigan intestine an inuit delicacy and its potential in popular cuisine |
| url | https://doi.org/10.1371/journal.pone.0305317 |
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