Ötzi the Iceman's microbiome still showing signs of activity after 5300 years

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Microbiologist Mohamed Sarhan is examining colonies of yeast taken from a sample of Ötzi’s stomach. Credit: Eurac Research/Andrea De Giovanni.
Microbiologist Mohamed Sarhan is examining colonies of yeast taken from a sample of Ötzi’s stomach. Credit: Eurac Research/Andrea De Giovanni.

The Iceman was discovered in the Ötztal Alps on the Austrian–Italian border in 1991, and since then has been preserved at -6°C. Using a variety of methods and samples from skin swabs, tissue fragments, and internal thawed water samples, the researchers were able to differentiate which microorganisms were already present in the body during his lifetime and which only colonized it after his death – both during the time in the glacier and over three decades of preservation. They were surprised to find several yeast species well adapted for cold temperatures, probably originating from the glacial environment, and which may hold potential for industrial applications such as low-temperature fermentation.

News release

From: Springer Nature

The 5,300-year-old remains of ‘Ötzi the Iceman’ harbour both ancient and modern-day microbes, some of which may be metabolically active, according to research published in Microbiome. The findings suggest that while the current approach used to preserve the remains suppresses growth of most microbes, it may also sustain some organisms capable of thriving under conservation conditions.

The Iceman was discovered in the Ötztal Alps on the Austrian–Italian border in 1991, and his mummified remains have been preserved at minus 6 degrees Celsius to mimic the conditions in which they were found. However, it is unclear whether these storage conditions prevent the growth of microbes that could affect the body’s preservation.

Mohamad Sarhan, Frank Maixner, and colleagues analysed the bacteria and fungi found in skin swabs, tissue fragments, and internal thawed water samples from the mummified remains. They compared these with soil and ice samples collected from the discovery site and preserved in 1991.

Pseudomonas bacteria were present across all samples and timepoints, while a community of anaerobic bacteria — primarily consisting of members of the Clostridium group — was present across internal tissue samples from all timepoints. Based on DNA damage levels, the authors suggest that the bacteria belong to an ancient community from the discovery site. The authors also isolated four yeasts belonging to groups adapted for cold environments — PhenoliferiaGlaciozymaGoffeauzyma, and Mrakia — from samples collected during 2019. Based on DNA damage levels, these may be specimens that revived after the remains were thawed or descendants of these ancient yeasts. As the abundance of Glaciozyma has increased since 2010 while its DNA damage levels have decreased, it may be metabolically active, or capable of replicating under current conservation conditions.

Genomic analysis revealed that GlaciozymaMrakia, and the Clostridium group contain genes encoding protein, collagen, and lipid-degrading enzymes, while PseudomonasGlaciozyma watsonii, Pseudogymnoascus pannorum, and Phenoliferia glacialis contain genes required to degrade phenol — a disinfectant historically used to preserve the remains. Although this suggests that the microbial communities could potentially produce enzymes capable of degrading tissue and may be able to withstand some disinfection protocols, the authors stress that they have not observed any evidence damage to the remains so far.

The authors recommend proactive genomic surveillance and monitoring to detect any future potential transitions within the microbial communities from dormancy to active tissue degradation.

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Ötzi microbiome video

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Research Springer Nature, Web page
Journal/
conference:
Microbiome
Research:Paper
Organisation/s: Eurac Research, Italy, University of Trento, Italy
Funder: The Iceman Conservation Project 2.0 was supported by the bilateral agreement between the Provincial Museums/South Tyrol Museum of Archaeology and Eurac Research. Additional support was provided by the European Regional Development Fund 2014-2020_CALL-FESR 2017 Research and Innovation_Autonomous Province of Bolzano South Tyrol_Project: FESR1078-MummyLabs.
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