Milk of ruminants in ceramic baby bottles from prehistoric child graves.

The study of childhood diet, including breastfeeding and weaning, has important implications for our understanding of infant mortality and fertility in past societies1. Stable isotope analyses of nitrogen from bone collagen and dentine samples of infants have provided information on the timing of weaning2; however, little is known about which foods were consumed by infants in prehistory. The earliest known clay vessels that were possibly used for feeding infants appear in Neolithic Europe, and become more common throughout the Bronze and Iron Ages. However, these vessels-which include a spout through which liquid could be poured-have also been suggested to be feeding vessels for the sick or infirm3,4. Here we report evidence for the foods that were contained in such vessels, based on analyses of the lipid 'fingerprints' and the compound-specific δ13C and Δ13C values of the major fatty acids of residues from three small, spouted vessels that were found in Bronze and Iron Age graves of infants in Bavaria. The results suggest that the vessels were used to feed infants with milk products derived from ruminants. This evidence of the foodstuffs that were used to either feed or wean prehistoric infants confirms the importance of milk from domesticated animals for these early communities, and provides information on the infant-feeding behaviours that were practised by prehistoric human groups.

[Healing Dental and Oral Problems by Remedies of Animal and of Human Origin]. / A FOG-ÉS SZÁJBETEGSÉGEK GYÓGYÍTÁSA ÁLLATI ÉS EMBERI TESTRÉSZEKBOL NYERT ORVOSSÁGOKKAL.

Use of matierials of animal or human origin in dentistry (and generally in medicine) these days is regarded as an unusal way of intervention. However in earlier times, different tissues, parts, products and organs of animals were frequently used in healing. Some of these methods were rooted in magical thinking. As analogical treatments--based on similarity or analogy--e.g. powder of horn or teeth of pike was used for the treatment of decayed teeth and different worms, maggots, veenies were applied against "toothworm". By difficult eruption of primary teeth bone marrow or brain mixed with cockridge-blood and goatmilk was a widely used medicine. Butter and honey were able to help the growing of teeth, as well. Parts of frog (fe: flippers) were also components of curing materials. Egg as the symbol of life was often an ingredient of medicaments. For the treatment of inflamed gum different animal materials were used, like chin and teeth of wolf, pike, crayfish, milk, honey, human saliva etc. Animal or human stools, mucks (containing enzymes) did one's bit in healing of oral and dental illnesses and were applied as fomentation or swathing. Placing a leech on the inflamed face was a common procedure in the past even as the use of earwax in lipnook. In our days tissues, parts or products of animals (or human beings) usually never allowed to get into contact with the body of patients. It's a much safer routine, at the same time however a precious traditional knowledge vanishes forever.

Earliest evidence for cheese making in the sixth millennium BC in northern Europe.

The introduction of dairying was a critical step in early agriculture, with milk products being rapidly adopted as a major component of the diets of prehistoric farmers and pottery-using late hunter-gatherers. The processing of milk, particularly the production of cheese, would have been a critical development because it not only allowed the preservation of milk products in a non-perishable and transportable form, but also it made milk a more digestible commodity for early prehistoric farmers. The finding of abundant milk residues in pottery vessels from seventh millennium sites from north-western Anatolia provided the earliest evidence of milk processing, although the exact practice could not be explicitly defined. Notably, the discovery of potsherds pierced with small holes appear at early Neolithic sites in temperate Europe in the sixth millennium BC and have been interpreted typologically as 'cheese-strainers', although a direct association with milk processing has not yet been demonstrated. Organic residues preserved in pottery vessels have provided direct evidence for early milk use in the Neolithic period in the Near East and south-eastern Europe, north Africa, Denmark and the British Isles, based on the δ(13)C and Δ(13)C values of the major fatty acids in milk. Here we apply the same approach to investigate the function of sieves/strainer vessels, providing direct chemical evidence for their use in milk processing. The presence of abundant milk fat in these specialized vessels, comparable in form to modern cheese strainers, provides compelling evidence for the vessels having being used to separate fat-rich milk curds from the lactose-containing whey. This new evidence emphasizes the importance of pottery vessels in processing dairy products, particularly in the manufacture of reduced-lactose milk products among lactose-intolerant prehistoric farming communities.

Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding.

The domestication of cattle, sheep and goats had already taken place in the Near East by the eighth millennium bc. Although there would have been considerable economic and nutritional gains from using these animals for their milk and other products from living animals-that is, traction and wool-the first clear evidence for these appears much later, from the late fifth and fourth millennia bc. Hence, the timing and region in which milking was first practised remain unknown. Organic residues preserved in archaeological pottery have provided direct evidence for the use of milk in the fourth millennium in Britain, and in the sixth millennium in eastern Europe, based on the delta(13)C values of the major fatty acids of milk fat. Here we apply this approach to more than 2,200 pottery vessels from sites in the Near East and southeastern Europe dating from the fifth to the seventh millennia bc. We show that milk was in use by the seventh millennium; this is the earliest direct evidence to date. Milking was particularly important in northwestern Anatolia, pointing to regional differences linked with conditions more favourable to cattle compared to other regions, where sheep and goats were relatively common and milk use less important. The latter is supported by correlations between the fat type and animal bone evidence.

[Meat diet and use of milk in the history of Japan].

It is generally believed the Japanese race was formulated from multiple ethnic groups, with a strong influence from so-called "hunting people." The prohibition of a meat diet, however, was not a result of the dissemination of Buddhism, but was because of orders from the rulers at the time. Animal meat and milk are ideal protein sources for humans, which most likely contributed to the physical buildup and stamina of caucasians. Many heroes in the Japanese warring states period including Iyeyasu Tokugawa, Soun Hojo and Motonari Mori lived long with numerous offspring. In addition to good luck and inborn physical strength, it appears they were particularly careful with their daily habits including diet. Since around the Fifth Century AD, Japanese rulers began building government-run pastures in many places to raise horses and cattle, from which meat and dairy products were regularly supplied. As this episode portrays, beef-eating was practiced since ancient times, the popularity of which was so high that the Tokugawa Shogunate often attempted to control its consumption with prohibitive orders. The Imperial Court also tried to discourage a meat diet as it did not want rice-growing peasants to consume meat. Samurai, the warrior-class people, however, regularly hunted for wild animals for their own consumption. Many samurai of the warring states generally kept manufacturing facilities for weapons and armor, and such facilities regularly produced fresh meat as byproducts. A meat diet was essential for the success of warlords of the era. The production of butter, on the other hand, was introduced through Kudara in Seventh Century AD, and butter was a popular gift to provincial governors. Milk and dairy products became popular in the 15th Century along with the introduction of Christianity to Japan, and in the 18th Century, Yoshimune, the Shogun of the time, created retail stores for milk. Milk never became popular, however, probably because it does not go very well with cooked rice, the ubiquitous staple food in Japan.

Introduction: secretory activation: from the past to the future.

This issue of the Journal of Mammary Gland Biology brings a synthesis of the historical data leading to our understanding of the physiology of lactation up to about 1980 with the new technologies and understanding resulting from the molecular revolution in the late 20th century. We focus specifically on the activation of secretion at parturition, and show that the field is ripe for new investigation.

The role of glucocorticoids in secretory activation and milk secretion, a historical perspective.

In this review we present our current understanding of the role of glucocorticoids in secretory activation and milk secretion by looking at the literature from a historical perspective. We begin with the early endocrine ablation experiments and continue from there to show that glucocorticoids are not just necessary for secretory activation and milk secretion--but mandatory. Specifically, we discuss the importance of glucocorticoids to: (1) induce the formation of ultrastructural components necessary to support milk synthesis and secretion, including rough endoplasmic reticulum and tight junction sealing; (2) regulate milk protein gene expression; and (3) prevent the second phase of involution, possibly by preventing the breakdown of the extracellular matrix.

Immune components of colostrum and milk--a historical perspective.

Key developments in the understanding of the immune functions of milk and colostrum are reviewed, focusing on their proteinaceous components. The topics covered include the immunoglobulins, immune cells, immunomodulatory substances, and antimicrobial proteins. The contributions of new technologies and the introduction of fresh approaches from other fields are highlighted, as are the contributions that mammary biology research has made to the development of other fields. Finally, a summary of some current outstanding questions and likely future directions of the field are given.