- Study looked at gene ADH4 in 70 million years of primate evolution
- Team identified a single variant that emerged 10 million years ago
- It helps breaks down ethanol - the only alcohol that can be consumed
- It was initially thought direct food fermentation happened 9,000 years ago
- Gene mutation may have helped ancestors eat fruit when food was scarce
- It could explain why tree-dwelling orangutans still can't metabolise alcohol
It may not have been available on tap, but it appears our primate ancestors enjoyed alcohol millions of years ago.
Researchers believe early man developed a gene mutation that meant they could metabolise fermenting fruit lying on the ground.
It
was previously thought alcohol was a relatively recent addition to our
diet and the direct fermentation of food happened around 9,000 years
ago.
was previously thought alcohol was a relatively recent addition to our
diet and the direct fermentation of food happened around 9,000 years
ago.
Cheers: Our
ability to drink alcohol has been traced back to genes found in the
common ancestor humans share with gorillas (right) and chimpanzees who
lived 10 million years ago
ability to drink alcohol has been traced back to genes found in the
common ancestor humans share with gorillas (right) and chimpanzees who
lived 10 million years ago
The
latest study, led by Professor Matthew Carrigan from Santa Fe College
in Florida, looked at the alcohol gene ADH4 from various times in almost
70 million years of primate evolution.
latest study, led by Professor Matthew Carrigan from Santa Fe College
in Florida, looked at the alcohol gene ADH4 from various times in almost
70 million years of primate evolution.
From this, his team were able to identify a single variant that emerged about 10 million years ago.
It helps breaks down ethanol - the only type of alcohol that can be consumed - in the digestive system.
The findings shows that early humans - or hominins - adapted to metabolise ethanol long before human-directed fermentation.
Bottoms up: The mutation spotted by
the researchers coincided with the change to a terrestrial lifestyle,
and may have given human ancestors a selective advantage as it meant
they could eat highly fermented fruit when food was scarce. This same
trait can be seen in chimpanzees today
the researchers coincided with the change to a terrestrial lifestyle,
and may have given human ancestors a selective advantage as it meant
they could eat highly fermented fruit when food was scarce. This same
trait can be seen in chimpanzees today
The
mutation spotted by the researchers coincided with the change to a
terrestrial lifestyle, and may have given human ancestors a selective
advantage as it meant they could eat highly fermented fruit when food
was scarce.
mutation spotted by the researchers coincided with the change to a
terrestrial lifestyle, and may have given human ancestors a selective
advantage as it meant they could eat highly fermented fruit when food
was scarce.
And it could explain why tree-dwelling orangutans still can't metabolise alcohol while humans, chimps and gorillas can.
'Here
we resurrect digestive alcohol dehydrogenases (ADH4) from our primate
ancestors to explore the history of primate-ethanol interactions,'
said Professor Carrigan.
we resurrect digestive alcohol dehydrogenases (ADH4) from our primate
ancestors to explore the history of primate-ethanol interactions,'
said Professor Carrigan.
'The
evolving catalytic properties of these resurrected enzymes show that
our ape ancestors gained a digestive dehydrogenase enzyme capable of
metabolising ethanol near the time they began using the forest floor
about 10 million years ago.
evolving catalytic properties of these resurrected enzymes show that
our ape ancestors gained a digestive dehydrogenase enzyme capable of
metabolising ethanol near the time they began using the forest floor
about 10 million years ago.
'The ADH4 enzyme in our more ancient and arboreal ancestors did not efficiently oxidise ethanol.
'This
change suggests exposure to dietary sources of ethanol increased in
hominids during the early stages of our adaptation to a terrestrial
lifestyle.
change suggests exposure to dietary sources of ethanol increased in
hominids during the early stages of our adaptation to a terrestrial
lifestyle.
'Because
fruit collected from the forest floor is expected to contain higher
concentrations of fermenting yeast and ethanol than similar fruits
hanging on trees this transition may also be the first time our
ancestors were exposed to - and adapted to - substantial amounts of
dietary ethanol.'
fruit collected from the forest floor is expected to contain higher
concentrations of fermenting yeast and ethanol than similar fruits
hanging on trees this transition may also be the first time our
ancestors were exposed to - and adapted to - substantial amounts of
dietary ethanol.'
In
the study, the evolutionary history of the ADH4 family was
reconstructed using genes from 28 different mammals - including 17
primates - collected from public databases or generated from DNA
extracted from tissue samples.
the study, the evolutionary history of the ADH4 family was
reconstructed using genes from 28 different mammals - including 17
primates - collected from public databases or generated from DNA
extracted from tissue samples.
Pictured are the amino acid changes in
the evolution of humans. ADH4 proteins are shown along tree branches.
Ancestral ADH4 proteins examined in this study are shown by numbered
nodes within the tree. Branches of the tree in red indicate enzymes
active against ethanol
the evolution of humans. ADH4 proteins are shown along tree branches.
Ancestral ADH4 proteins examined in this study are shown by numbered
nodes within the tree. Branches of the tree in red indicate enzymes
active against ethanol
'Ancestral
reconstructions of ADH4 demonstrate the ancestor of humans, chimpanzees
and gorillas possessed a novel enzyme with dramatically increased
activity toward ethanol and we suspect this novel metabolic capacity was
adaptive to this hominin ancestor,' said Professor Carrigan.
reconstructions of ADH4 demonstrate the ancestor of humans, chimpanzees
and gorillas possessed a novel enzyme with dramatically increased
activity toward ethanol and we suspect this novel metabolic capacity was
adaptive to this hominin ancestor,' said Professor Carrigan.
'This
transition implies the genomes of modern human, chimpanzee and gorilla
began adapting at least 10 million years ago to dietary ethanol present
in fermenting fruit.
transition implies the genomes of modern human, chimpanzee and gorilla
began adapting at least 10 million years ago to dietary ethanol present
in fermenting fruit.
'This
conclusion contrasts with the relatively short amount of time - about
9,000 years - since fermentative technology enabled humans to consume
beverages devoid of food bulk with higher ethanol content than fruit
fermenting in the wild.'
conclusion contrasts with the relatively short amount of time - about
9,000 years - since fermentative technology enabled humans to consume
beverages devoid of food bulk with higher ethanol content than fruit
fermenting in the wild.'
He
said the history has implications not only for understanding the forces
that shaped early human terrestrial adaptations but also for many
modern human diseases caused by alcohol today.
said the history has implications not only for understanding the forces
that shaped early human terrestrial adaptations but also for many
modern human diseases caused by alcohol today.
Early
results of the study were revealed last year, with the final results
recently reported in the journal Proceedings of the National Academy of
Sciences.
results of the study were revealed last year, with the final results
recently reported in the journal Proceedings of the National Academy of
Sciences.
Read more: http://www.dailymail.co.uk/sciencetech/article-2856241/We-ve-drinking-alcohol-TEN-MILLION-years-study-finds.html#ixzz3KiQ4AwMO
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