Equine milk and its potential use in the human diet

Barreto, Ícaro Marcell Lopes Gomes; Rangel, Adriano Henrique do Nascimento; Urbano, Stela Antas; Bezerra, Joadilza da Silva; Oliveira, Chiara Albano de Araújo

doi:10.1590/fst.11218

Cited by 33 publications

(22 citation statements)

References 32 publications

(46 reference statements)

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“…The reason for such significant differences is due to variations between inter alia, casein, and fat contents. Mare's milk contains 21.4% protein (50% casein, 38.8% whey protein) [26]. The casein content in mare's milk is lower than in cow's milk and is the reason why mare's milk is included in so-called albumin milks [23].…”

Section: Color Of Mare's and Other Milksmentioning

confidence: 99%

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Teichert

Cais‐Sokolińska

Danków

et al. 2020

Foods

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Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

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Section: Color Of Mare's and Other Milksmentioning

confidence: 99%

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Teichert

Cais‐Sokolińska

Danków

et al. 2020

Foods

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“…In a clinical study it has been found that 60 days koumiss consumption by patients alleviated the signs of chronic atrophic gastritis as verified with a reduction in blood cholesterol and platelet levels via modulating gut microbiota (Li et al 2017). Koumiss is an utmost digestible food due to the presence of high percentage of whey protein: casein ratio as well as presence of spongiform structure of protein that enhance digestibility and its consumption has beneficial effects in treating atopic dermatitis, and chronic diseases of GIT (Barreto et al 2019). Thus koumiss have shown positive effects on the kidneys, liver, endocrine glands, blood formation organs, and the digestive, nervous, immune and cardiovascular systems in addition to healing effects on disorders such as anemia, a-vitaminosis, gastric and intestinal diseases (Sanlier et al 2019)…”

Section: Koumissmentioning

confidence: 99%

Role of fermented dairy foods in human health

Kaur¹,

Gupta²,

Kapila³

et al. 2020

IJDS

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Unhealthy lifestyle and unbalanced diet are directly associated with diseases like inflammatory bowel diseases (IBD), diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis etc.The malfunction of the mediators of inflammation affect intestinal epithelial barrier functions by disruption of the physiological pathways. Fermented dairy foods influence human health through secretion of bioactive compounds and interaction of their inherent beneficial microbes with gut. Among all foods, fermented products have also been used as the most efficient vehicle for delivery of beneficial or probiotic microbes as they not only preferred by consumer being superior in sensory attributes during oral intake but also provide buffered media for survival of bacteria in harsh gastric environment. In-vitro and in-vivo studies have shown that fermented dairy products (fermented milk, curd, yogurt, cheese, koumiss, paneer and kefir) assisted in the maintenance of normal mucosal homeostasis and modulate the immune response in a positive fashion which provides protection against various metabolic and pathogen mediated diseases by anti-oxidative, antimicrobial, anti-fungal, anti-inûammatory, anti-diabetic and antiatherosclerotic activities. Cumulatively, this review focuses mainly on the health effects of fermented dairy foods.

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“…Studies on the benefits of bovine colostrum for humans have been developed for centuries, although they are still not yet fully elucidated (Bodammer et al, 2011). On addition, in a review of equine colostrum, Barreto et al (2019) also elucidated several benefits in food and human health. Therefore, the present review aims to address the use of bovine colostrum for human consumption, taking into account its nutritional composition and the presence of functional compounds such as enzymes and growth factors.…”

Section: Introductionmentioning

confidence: 99%

Bovine colostrum: benefits of its use in human food

et al. 2019

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Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Ots commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.

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Equine milk and its potential use in the human diet

Cited by 33 publications

References 32 publications

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Role of fermented dairy foods in human health

Bovine colostrum: benefits of its use in human food

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