Estrogenic plant foods of red colobus monkeys and mountain gorillas in Uganda

Phytoestrogens, or naturally occurring estrogen-mimicking compounds, are found in many human plant foods, such as soybeans (Glycine max) and other legumes. Because the consumption of phytoestrogens may result in both health benefits of protecting against estrogen-dependent cancers and reproductive costs of disrupting the developing endocrine system, considerable biomedical research has been focused on the physiological and behavioral effects of these compounds. Despite this interest, little is known about the occurrence of phytoestrogens in the diets of wild primates, nor their likely evolutionary importance. We investigated the prevalence of estrogenic plant foods in the diets of two folivorous primate species, the red colobus monkey (Procolobus rufomitratus) of Kibale National Park and mountain gorilla (Gorilla beringei) of Bwindi Impenetrable National Park, both in Uganda. To examine plant foods for estrogenic activity, we screened 44 plant items (species and part) comprising 78.4% of the diet of red colobus monkeys and 53 plant items comprising 85.2% of the diet of mountain gorillas using transient transfection assays. At least 10.6% of the red colobus diet and 8.8% of the gorilla diet had estrogenic activity. This was mainly the result of the red colobus eating three estrogenic staple foods and the gorillas eating one estrogenic staple food. All estrogenic plants exhibited estrogen receptor (ER) subtype selectivity, as their phytoestrogens activated ERβ, but not ERα. These results demonstrate that estrogenic plant foods are routinely consumed by two folivorous primate species. Phytoestrogens in the wild plant foods of these two species and many other wild primates may have important implications for understanding primate reproductive ecology.     

Experience influences diet mixing by herbivores: implications for plant biochemical diversity

We often assume the intrinsic value of a food or habitat is similar for individuals of a species and above a certain threshold density more profitable foods should always be preferred over less profitable foods. Nevertheless, individual herbivores differ in their preferences for foods due in part to experience, and experience in variable environments is variable. In this report, we show that how sheep learned about their foraging environment was crucial to the development of their dietary habits, and that experience with foods that contained plant secondary metabolites (PSM) markedly enhanced their use of PSM-containing foods, even when familiar, nutritious alternatives were available ad libitum. Lambs who learned to eat foods that contained either tannins, terpenes, or oxalates ate more when they could select two of the foods offered simultaneously (tannins-terpenes, tannins-oxalates, or terpenes-oxalates) than when they were offered only one food. Lambs offered foods containing all three toxins ate more than lambs offered two of the toxins, and their intake was comparable to lambs offered the food that contained no toxins. Experience and the availability of nutritious alternatives both influenced food choice when the preferences of lambs with 3 months’ experience mixing tannin, terpenes, and oxalates were compared with lambs naive to the toxin-containing foods. During these studies, all lambs were offered five foods, two of them familiar to all of the lambs (ground alfalfa and a 50:50 mix of ground alfalfa:ground barley) and three of them familiar only to experienced lambs (a ground ration containing either tannins, terpenes, or oxalates). Half of the lambs were offered the familiar foods ad libitum, while half of the lambs were offered only 200 g of each familiar food daily. Throughout the study, naive lambs ate much less of the foods with toxins if they had ad libitum as opposed to restricted access to the nutritious alternatives (66 vs 549 g d⁻¹). Experienced lambs also ate less of the foods with toxins if they had ad libitum, as opposed to restricted, access to the nutritious alternatives (809 vs 1497 g d⁻¹). In both cases, however, lambs with experience ate remarkably more than naive lambs of the foods containing the toxins, whether access to the alfalfa-barley alternatives was ad libitum (811 vs 71 g d⁻¹) or restricted (1509 vs 607 g d⁻¹). These differences in food preferences and intake persisted during trials 8 months later. Plant communities offer a diverse matrix of biochemicals to herbivores, which may produce an array of interactions not accounted for by the traditional approach of studying nutrients and plant secondary metabolites (PSM) in isolation. How herbivores experience nutrient-PSM interactions may influence defoliation patterns and the potential for plant survival within plant communities. Thus, learning to mix foods that differ in kinds and concentrations of nutrients and PSM can enhance diet breadth and promote more uniform use of all plants in a community, which can influence the structure and function of ecosystems. Conversely, lack of experience learning to eat a variety of foods can diminish diet breadth and result in less uniform use of plants in a community.     

Phagostimulation of Lytechinus variegatus (Lamarck) (Echinodermata: Echinoidea)

Artificial agarose foods containing either starch, glycogen, carragheenan, alginate, casein, gelatin, albumin, or peptones at a concentration of 1% dry weight were not phagostimulatory. Artificial foods containing sugars, especially galactose, at a concentration of 0.005 M were phagostimulatory. Of the common amino acids, only L‐phenylalanine was phagostimulatory at this concentration. The initiation of feeding postures (movement of the spines, tube feet, peristome, and Aristotle's lantern) of Lytechinus variegatus was little affected by the concentration of plant extracts. Many aspects of this behavior were attributable to physical rather than chemical stimulation. Feeding rates of L. variegatus upon artificial agarose foods containing either Thalassia testudinum or Gracilaria verrucosa were directly dependent upon plant tissue concentration. All artificial agarose food‐items were initially moved to the mouth and fed upon, however the time spent feeding was directly dependent upon plant type and tissue concentration. Retention of the artificial food‐items upon the test after feeding was not influenced by plant type or tissue concentration. Differences in consumption of foods by L. variegatus are determined by the degree of persistence in feeding upon encountered items and not be selection before initiating feeding or by retention of food‐items for subsequent feedings.     

Edible wild plants of the Chorote Indians, Gran Chaco, Argentina

The Chorote Indians are hunter-gatherers and fishermen from north-west Argentina and south-west Paraguay who belong to the Mataco-Maká linguistic family. Their edible plants are identified by botanical and vernacular names, the parts employed and modes of preparation and consumption. The Chorote people use 57 plant species as a source of food, which they consume in 118 different ways. Five new edible species, that yield seven plant foods, are reported here for the first time for Chaquenian ethnic groups. However, only a few wild plant foods are in frequent use today, with most being used occasionally, infrequently or not at all. A cross-cultural comparison with four neighbouring ethnic groups reveals that one third of their plant foods are exclusive to the Chorote people, despite the fact that they share most of their edible plants with the other groups. This article is the first contribution to an understanding of the Chorote's ethnobotany and to a comparison of interethnic relationships concerning their edible plant resources.  © 2007 The Linnean Society of London, Botanical Journal of the Linnean Society , 2007, 153 , 73–85.     

The impact of plant secondary compounds on primate feeding behavior

The recent literature on plant secondary compounds and their influence on primate feeding behavior is reviewed. Many studies of nonhuman primates document the extreme selectivity that primates, particularly herbivorous species, demonstrate in their food choice. Until quite recently investigators interpreted this to mean that herbivorous primates were not food limited. This view has been challenged in the past 10 years by researchers concentrating on the primate–plant interaction. Chemical analyses have demonstrated that plant parts are of varying quality due to differences in nutrient and secondary compound content. The assumption that all leaves (or fruits, flowers, and insects) are potential foods of equal value to the primates eating them is refuted. The observed selectivity and preferences of primates for specific plant or insect species and parts are now viewed as strategies for dealing with the nutrient and secondary compound content variation in these foods.     

Baboon diet: a five-year study of stability and variability in the plant feeding and habitat of the yellow baboons (Papio cynocephalus) of Mikumi National Park, Tanzania

The habitat and plant feeding of 64 well-habituated, individually identified adult male and female yellow baboons was studied for 5 years at Mikumi National Park, Tanzania. Variation across the years showed that a study of only one or two years would have been incomplete and misleading. The list of baboon food species obtained from Mikumi is considerably larger and more diverse than any previously reported. One to six plant parts were eaten from each of more than 180 species. The 25 most common tree genera all contained species used for food. Of the 50 most common grass, shrub and herb genera, 93% included plant foods. Using months in which a species was eaten during at least one year of the study, 21 staple species were eaten during a mean of 8.86 months and 7 were eaten in all 12 months. Although many foods were from commonly available plant species, 15 such species were only rarely eaten. The number of parts of a species eaten per month and an estimate of the amounts eaten per month both varied with temperature and rainfall, being lowest near the end of the cool, dry season. There were substantial differences from year to year in the timing and amount of food production of many species; nevertheless, the same broad feeding pattern was repeated in each of the 5 years of the study. Despite yearly variation in food availability, 14 or more staples and other common foods were eaten in any given month. If crops of many of these foods were to fail, a large number of less commonly eaten species could be substituted. Baboons are eclectic feeders that appear to be optimizing their diet by selective feeding from among a wide array of available foods in an ever-changing floristic environment.     

Measuring the Toughness of Primate Foods and its Ecological Value

The mechanical properties of plant foods play an important role in the feeding process, being one of many criteria for food acceptance or rejection by primates. One of the simplest justifications for this statement is the general finding that primates tend to avoid foods with high fiber. Although fiber is largely tasteless, odorless, and colorless, it imparts texture, a sensation in the mouth related to the physical properties of foods. All primates encounter such mechanical resistance when they bite into plant food, and studies on humans show that an incisal bite facilitates quick oral assessment of a property called toughness. Thus, it is feasible that primates make similar assessments of quality in this manner. Here, we review methods of measuring the toughness of primate foods, which can be used either for making general surveys of the properties of foods available to primates or for establishing the mechanisms that protect these foods from the evolved form of the dentition.     

Distribution Patterns of Tropical Plant Foods as an Evolutionary Stimulus to Primate Mental Development

Primates are noted for their mental abilities but the selective basis for such traits has remained obscure. It is hypothesized that the element of predictability associated with the spatial and temporal distribution patterns of plant foods in tropical forests has served to stimulate mental development in primates taking much of their food from the first trophic level. Primates able to remember the locations and phenological patterns of a wide variety of plant foods could move directly to such foods when and where available without wasting time and energy in random search. This would enhance overall foraging success by lowering procurement costs associated with a varied and patchily distributed plant diet. Membership in a cohesive social unit, that utilized the same supplying area over many consecutive generations, would also enhance foraging success by serving to transmit important information about diet to close kin. Data on the foraging behavior of howler and spider monkeys are presented to test certain implications of this hypothesis. Similar selective pressures, but applied to foods from the second trophic level, may have been of critical importance in the mental development of hominids . [primates, evolution, intelligence, plant foods, Aleles, Alouatta ]     

Lipoxygenases

Lipoxygenases (EC 1.13.11.12), commonly found in plant tissues, catalyze peroxidation of polyunsaturated fatty acids to various primary and secondary oxidation products. Some of these products affect the aroma of foods and some may be of significance in plant growth and development and/or pest resistance.     

A fluorometric assay to determine antioxidant activity of both hydrophilic and lipophilic components in plant foods

This study aimed to develop a fluorometric method to determine total antioxidant activity of plant foods. The antioxidant activities in plant foods were determined after extracting (1) hydrophilic components with acidified methanol (methanol:glacial acetate acid:water=50:3.7:46.3), (2) lipophilic components with methanol followed by tetrahydrofuran (THF), or (3) both hydrophilic and lipophilic components using sequential extraction of acidified methanol and THF together. Both the hydrophilic assay [using the hydrophilic radical initiator 2,2'-azobis-(2-amidinopropane)dihydrochloride (10 mmol/L) and hydrophilic probe 2,7-dichlorodihydrofluorescein (DCFH)] and the lipophilic assay [using the lipophilic radical initiator [2,2'-azobis (4-methoxiy-2,4-dimethylvaleronitrile), 2 mmol/L], and the lipophilic probe 4,4-difluoro-5-(4-phenyl-1,3-butadienyl)-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid (C11-BODIPY 581/591) (BODIPY: 2 micromol/L)] were used to measure antioxidant activity. The inhibition of BODIPY oxidation was significantly increased (P<.01) when both the hydrophilic and lipophilic components were extracted using acidified methanol and organic solvent as compared to those extracted by organic solvent alone. In addition, the rate of DCFH oxidation was significantly delayed (P<.05) when both components coexisted compared to DCFH oxidation of the hydrophilic component alone. The combination of lipophilic and hydrophilic components in these plant foods showed significantly greater antioxidant activity than that of either hydrophilic or lipophilic component alone. Thus, both hydrophilic and lipophilic components in plant foods and their interactions should be considered when determining their antioxidant activity.     

Wild yams revisited: Is independence from agriculture possible for rain forest hunter-gatherers?

The hypothesis that energy-rich wild plant foods are too scarce in rain forest to allow subsistence by foraging peoples independently of agriculture lacks a firm empirical basis. Data on availability of wild plant foods such as wild yams are sorely lacking, and where quantitative information is provided to support the hypothesis, it usually concerns extent of use of wild plant foods: low availability is tacitly inferred from low use. We explore the alternative hypothesis that extent of use underestimates availability of wild yams and other wild plant foods; these foods are present in large enough quantities to support hunter-gatherers, but have become increasingly neglected with increasing availability of cultivated plant foods. Thus, the subsistence of contemporary rain forest foraging peoples, in which extensive relationships with sedentary farmers appear to be universal, may be a somewhat distorted reflection of their subsistence in the pre-agricultural past. Drawing on data from ecology, archeology, ethnohistory, and linguistics, we argue that pygmy foraging peoples of the western Congo basin were present in rain forest environments before the advent of farming villagers.     

Chimpanzees share forbidden fruit

The sharing of wild plant foods is infrequent in chimpanzees, but in chimpanzee communities that engage in hunting, meat is frequently used as a 'social tool' for nurturing alliances and social bonds. Here we report the only recorded example of regular sharing of plant foods by unrelated, non-provisioned wild chimpanzees, and the contexts in which these sharing behaviours occur. From direct observations, adult chimpanzees at Bossou (Republic of Guinea, West Africa) very rarely transferred wild plant foods. In contrast, they shared cultivated plant foods much more frequently (58 out of 59 food sharing events). Sharing primarily consists of adult males allowing reproductively cycling females to take food that they possess. We propose that hypotheses focussing on 'food-for-sex and -grooming' and 'showing-off' strategies plausibly account for observed sharing behaviours. A changing human-dominated landscape presents chimpanzees with fresh challenges, and our observations suggest that crop-raiding provides adult male chimpanzees at Bossou with highly desirable food commodities that may be traded for other currencies.     

The quest for natural antimicrobials as novel means of food preservation: Status report on a European research project

At a time when consumers are demanding the partial or complete removal of chemically synthesized preservatives from foods, there is also an increased demand for convenience foods with long shelf-lives. These consumer-led trends have fuelled a renewed interest in the development of ‘more natural’ preservatives for extending the shelf-life and maintaining the safety of foods. Although the antimicrobial properties of many compounds from plant, animal and microbial sources have been reported, their potential for use as natural food preservatives has not been fully exploited. In this paper, the possible uses of natural antimicrobial compounds as food preservatives, used either singly or in combination, are explored. Specific examples are given from a current transnational research project on Natural Antimicrobial Systems sponsored jointly by the European Commission and a consortium of eight food companies. The results of trials with a range of potential natural preservatives including lytic enzymes, bacteriocins from lactic acid bacteria and plant antimicrobials in laboratory media and in a variety of foods and beverages including apple juice, milk, hard-cooked cheese (Emmental) and fresh fruit slices are discussed.     

Anthocyanins in corn: a wealth of genes for human health

Different epidemiological and preclinical studies have demonstrated that regular consumption of anthocyanin-rich foods is associated to a reduced risk of chronic diseases, such as cardiovascular diseases, cancer and obesity. However, assigning a health property to anthocyanins or other classes of flavonoids may be limited by the influence of other metabolites of plant-based food consumed in the diet, acting as possible confounding factors. The development of model foods essentially isogenic and nutritionally identical except that in the type and quantity of plant bioactives to be studied represents an important tool in nutritional studies. The extensive knowledge of the regulation of flavonoid pathway in maize can be exploited to obtain ‘near-isogenic’ model foods, which differ only in the content of specific classes of flavonoids. Being obtainable by breeding strategies, maize model foods can provide functional foods that can be used for both animal feeding studies and human intervention trials for assessing the role of flavonoids or other bioactives in preventing chronic diseases. This review will be focused on recent advances regarding the anthocyanin biosynthesis in maize, the role of anthocyanins from corn in preventing chronic diseases and finally on the breeding activities to produce maize functional foods with increased anthocyanin content.     

Plant and Prey Consumption Cause a Similar Reductions in Cannibalism by an Omnivorous Bug

Cannibalism is usually more intense when other food sources are scarce, be it prey or plant-based foods. We hypothesized that feeding on plants would reduce cannibalism to a lesser extent than feeding on prey, because plants are considered nutritionally inferior compared to prey. We used the omnivorous bug Orius laevigatus Say (Heteroptera: Anthocoridae) to test this prediction. Starved female bugs were individually held with five second-instar conspecific nymphs and offered (i) Helicoverpa armigera eggs (prey); (ii) pollen (plant); (iii) H. armigera eggs and pollen (prey+plant); or (iv) no eggs or pollen. Fewer cannibalistic events and shorter feedings on conspecifics were recorded in the presence of pollen, prey or both than in their absence. Data therefore do not support our hypothesis that cannibalism is differentially affected by foods of different nutritional values. It seems that omnivorous feeding habits enable predators to sustain themselves on plant sources in the absence of prey, without the need to resort to cannibalism.     

Engineering production of antihypertensive peptides in plants

To date, a number of antihypertensive peptides (AHPs) have been identified. Most of these are derived from proteins present in common edible consumables, including milk, egg, and plant foods. Consumption of these foods serves as means of AHP delivery and thus contributing favorable health benefits. It is hypothesized that food crops, either over-expressing AHP precursor proteins or producing particular peptides as heterologous components, may serve as viable vehicles for production and delivery of functional foods as alternative hypertension therapies. In recent years, genetic engineering efforts have been undertaken to add value to functional foods. Pioneering approaches have been pursued in several crop plants, such as rice and soybean. In this review, a summary of current tools used for discovery of new AHPs, as well as strategies and perspectives of capitalizing on these AHPs in genetic engineering efforts will be presented and discussed. The implications of these efforts on the development of functional foods for preventing and treating hypertension are also presented.     

Defining fallback foods and assessing their importance in primate ecology and evolution

Physical anthropologists use the term “fallback foods” to denote resources of relatively poor nutritional quality that become particularly important dietary components during periods when preferred foods are scarce. Fallback foods are becoming increasingly invoked as key selective forces that determine masticatory and digestive anatomy, influence grouping and ranging behavior, and underlie fundamental evolutionary processes such as speciation, extinction, and adaptation. In this article, we provide an overview of the concept of fallback foods by discussing definitions of the term and categorizations of types of fallback foods, and by examining the importance of fallback foods for primate ecology and evolution. We begin by comparing two recently published conceptual frameworks for considering the evolutionary significance of fallback foods and propose a way in which these approaches might be integrated. We then consider a series of questions about the importance of fallback foods for primates, including the extent to which fallback foods should be considered a distinct class of food resources, separate from preferred or commonly eaten foods; the link between life history strategy and fallback foods; if fallback foods always limit primate carrying capacity; and whether particular plant growth forms might play especially important roles as fallback resources for primates. We conclude with a brief consideration of links between fallback foods and primate conservation. Am J Phys Anthropol 140:603–614, 2009. © 2009 Wiley-Liss, Inc.     

Consequences of the interaction between nutrients and plant secondary metabolites on herbivore selectivity: benefits or detriments for plants?

Concentrations of nutrients and plant secondary metabolites (PSM) vary temporally and spatially, creating a multidimensional feeding environment. Interactions between nutrients and PSM are poorly understood because research has relied largely on studying the isolated effects of nutrients or PSM on foraging behavior. Nevertheless, their interactions can influence food selection and the dynamics of plant communities. Our objective was to explore how interactions between nutrients and PSM influence food selection. For 7 d, three groups of lambs received intraruminal infusions of three different doses of a PSM (0=Control; low and high) and 2 h later they were offered two foods that contained either low (high in energy) or high (high in protein) protein/energy ratios. The foods were offered 7 d before (baseline) and 7 d after PSM infusions. We conducted five trials each with a different PSM- terpenoids, cyanogenic glycosides, sodium nitrate, quebracho tannin, and lithium chloride. Lambs consistently preferred the food high in energy to the food high in protein, but toxins modified the degree to which this preference was manifest. Terpenoids, nitrate, and lithium chloride depressed intake of the food high in energy. Cyanogenic glycosides had the opposite effect, and at higher doses they depressed intake of the food high in protein. Tannins enhanced intake of the food high in energy at lower doses and they depressed its ingestion at higher doses. Thus, PSM selectively depressed or enhanced intake depending on the macronutrient composition of the foods. These results imply that the probability of a plant being eaten will depend not only on its chemical defenses but also on the quantity and quality of nutrients in the plant and its neighbors, and that the ability of herbivores to learn associations between nutrients and PSM may have a substantial impact on the way herbivores regulate ecosystem processes.     

Diet and nutrition in wild mongoose lemurs (Eulemur mongoz) and their implications for the evolution of female dominance and small group size in lemurs

Data collected on the feeding behavior, food intake, and chemical analyses of plant foods were used to document seasonal variation in diet and nutrition in Eulemur mongoz in northwestern Madagascar. E. mongoz conforms to the general Eulemur dietary pattern, with a predominantly frugivorous diet supplemented mainly by leaves, flowers, and nectar. Phytochemical analysis revealed high water contents in all the main plant foods; mature fruit and flowers contained the most water-soluble carbohydrates; immature leaves were richest in protein and essential amino acids; the limiting amino acids in all plant foods were methionine and cystine; ash (mineral) content was highest in petioles and mature leaves; crude lipid content was highest in seeds; and crude fiber content was indistinguishable between immature and mature fruit and leaves. High-fiber foods were eaten during both seasons; the wet season diet was dominated by high-energy foods (mature fruit, nectar, and seeds), while the dry season diet contained foods high in energy (mature fruit and flowers) and high in protein (immature leaves) and minerals (mature leaves and petioles). However, nutrient intake did not vary between seasons, implying that nutrient requirements are met throughout the year. These results suggest we draw more conservative conclusions when interpreting dietary variability in the absence of chemical analysis, and also draw into question the idea that nutritional stress is a factor in the timing of reproduction in lemurs and, by extension, is linked to the prevalence of female dominance and small group size in lemurs.     

Difference in food selection between patas monkeys (Erythrocebus patas) and tantalus monkeys (<Emphasis Type="Italic">Cercopithecus aethiops tantalus</Emphasis>) in Kala Maloue National Park,Cameroon, in relation to nutrient content

Phytochemical or nutrient analyses of primate diets have revealed clues to their food selection in a single species. On the other hand, few interspecific comparisons of phytochemical or nutrient composition of primate diets have been made, although diets are considered to differ in phytochemical or nutrient content from primate species to species, since different species have different body weights and different morphological and physiological characteristics. I compared the nutrient content of diet between patas monkeys (Erythrocebus patas) and tantalus monkeys (Cercopithecus aethiops tantalus) living sympatrically in Cameroon. Patas subsisted on a smaller number of food items, most of which were also tantalus food items. Then, I compared the protein–fiber ratio and the available energy content of the food items eaten by patas (patas foods) with those items eaten only by tantalus (tantalus foods). Both variables were higher in patas than tantalus foods, although there was no significant difference in available energy of plant foods. Next, when I performed discriminant analysis for patas foods and tantalus foods, employing the above two variables, a discriminant function with positive coefficients for both variables was obtained. The mean discriminant-function score of patas foods was higher than that of tantalus foods. Despite being somewhat larger in weight, patas selectively fed on a smaller number of foods of higher quality than did tantalus. I discuss why the results are inconsistent with a well known body weight–diet relationship (Jarman–Bell principle). Energy-efficient locomotion enables patas to exploit not only small dispersed food items of high quality but also areas where high-quality foods are distributed in clumps. Electronic Publication