Efficacy of donkey’s milk in treating highly problematic cow’s milk allergic children: an <i>in vivo</i> and <i>in vitro</i> study

Monti, Giovanna; Bertino, Enrico; Muratore, Maria Cristina; Coscia, Alessandra; Cresi, Francesco; Silvestro, Leandra; Fabris, C; Fortunato, Donatella; Giuffrida, Maria Gabriella; Conti, Amedeo

doi:10.1111/j.1399-3038.2007.00655.x

Cited by 72 publications

(39 citation statements)

References 19 publications

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“…This ratio is believed to play a crucial role in the sensitization to cow milk protein fraction, reducing the allergenic capacity: the lower the value, the lower the allergenic capacity (Lara-Villoslada et al 2005). Although thorough studies would have to be conducted to achieve more conclusive results (Alessandri and Mari 2007), in vivo donkey milk showed to be well tolerated by children with cow milk protein allergy (CMPA) in terms of clinical tolerability (Restani et al 2002;Monti et al 2007;Swar 2011). In vitro monoclonal and polyclonal antibodies produced against cow milk proteins showed a very mild cross-reaction with donkey milk (Restani et al 2009;El-Agamy et al 2009).…”

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confidence: 99%

Whey proteins and their antimicrobial properties in donkey milk: a brief review

Brumini

Criscione

Bordonaro

et al. 2015

Dairy Sci. & Technol.

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Milk is a source of bioactive compounds essential for health and growth of newborns. Donkey milk, rich in lactose and whey proteins, has been proven to be a good breast milk substitute during infancy and adequate nourishment for patients with cow milk protein allergy. Beside, this milk is gaining a growing interest for human nutrition because of some other alleged health benefit. It shows antibacterial activity toward a wide range of Gram-positive and Gram-negative bacteria, stimulates immune system in convalescence, regulates gastrointestinal flora, and prevents inflammatory and autoimmune diseases. As regards its antimicrobial properties, although all the milk components might contribute to this activity, the whey protein fraction of donkey milk is generally believed to play the main role. The aim of this review is to highlight the antimicrobial properties of donkey milk with a special focus on the whey protein fraction. The effects of preservation and processing treatments on whey protein content and antimicrobial activity are also discussed.

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confidence: 99%

Whey proteins and their antimicrobial properties in donkey milk: a brief review

Brumini

Criscione

Bordonaro

et al. 2015

Dairy Sci. & Technol.

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“…Jennet milk proprieties as human food have recently been rediscovered and studied in Italy. Indeed different studies have investigated its chemical, physical, hygienic, health and nutritional characteristics (Iacono et al, 1992;Fiat et al, 1993;Froetschel, 1996;Meisel, 1997;Carroccio et al, 2000;Salimei et al, 2001;Iannolino et al, 2005;Monti et al, 2005). Nowadays in Italy, consumers can only buy jennet milk directly from the farmers through the authorization of the Local Health Agency (ASL), thanks to the old legal decree number 994 issued in 1929.…”

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confidence: 99%

The effects of different milking intervals and milking times per day in jennet milk production

Alabiso

Giosuè

Alicata

et al. 2009

Animal

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In their first 150 days of lactation, nine Ragusana jennets were investigated at the 'Istituto Sperimentale Zootecnico per la Sicilia' (ISZS) in Palermo, to study the effects of different milking typologies on milk production. The jennets were kept in a paddock and were fed hay ad libitum and concentrate (3.5 kg jennet/day). From post-foaling day 21, every 3 weeks individual milk amounts were recorded, and individual milk samples were collected and analyzed for the main qualitative parameters. The compared theses were: two daily milking times with 6-and 3-h intervals; and two, three and eight daily milking times with 3-h interval. The jennets were manually milked. The foals were separated from the jennets at 0800 h, and after the last milking the foals were housed with the jennets. During the day with eight milkings, the milk yield from the jennets was fed to their respective foals, through bottles. The 6-h milking interval produced more milk (119%) per session than the 3-h interval ( P < 0.01). The fat content per session, with the eight-time milking frequency ( P < 0.001), was greater than the others. For each milking typology, the lactation stage had a similar effect on almost all the considered variables. When observing the eight-milking times, the fat content (%) increased from 1100 to 0500 h ( P < 0.001). The milk yield and the fat percentage produced by two-, three-and eight-milking times were positively correlated.

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“…The milk proteins mainly responsible for the allergy are α-and β-caseins, followed by β-lactoglobulin and α-lactalbumin to a lesser extent [2][3][4]. In children with CMPA, when it is not possible to breast feed or to use cow milk, the clinical use of donkey milk (DM) is considered [1,5] since several studies have demonstrated the high similarity of DM compared to human milk [6][7][8]. Furthermore, studies performed using the serum of children with CMPA and milk proteins from other mammalian species evidenced a weak cross-reactivity with milk from donkey [9].…”

Section: Introductionmentioning

confidence: 99%

A Proteomic Study on Donkey Milk

Vincenzetti¹,

Amici²

2012

Biochem Anal Biochem

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In children with Cow Milk Protein Allergy (CMPA), when it is not possible to breast feed or to use cow milk, the clinical use of donkey milk is considered since several studies have demonstrated the high similarity of donkey milk compared to human milk.An analysis was performed on donkey milk protein profile by two-dimensional electrophoresis (2-DE) followed by N-terminal sequencing in order to give a panoramic view of the proteins that are present in donkey milk. Furthermore, the interest was focused on the casein fractions and on their phosphorylation degree that may influence the calcium binding ability of caseins. At this purpose experiments on donkey milk casein dephosphorylation have been performed and the dephosphorylated casein fractions have been identified after 2-DE analysis followed by N-terminal sequencing. Among caseins were found mainly αs1-and β-caseins that showed a considerable heterogeneity due to variable degree of phosphorylation and to the presence of genetic variants. Finally, a quantitative determination of some antimicrobial proteins, such as lactoferrin and lactoperoxidase, that could be able to stimulate the development of the neonatal intestine, was performed in donkey milk, with the results being 0.080±0.0035 g/L and 0.11±0.027 mg/L, respectively. From the obtained data is evinced that human and donkey milk contain considerable amounts of lysozyme and lactoferrin but lactoperoxidase is present only in small amounts, confirming the high similarity between donkey and human milk. The present study on donkey milk proteins may be useful to assess the nutritional characteristics of this milk that is used to feed children affected by CMPA, but also may open the possibility of utilizing donkey milk in the general population to benefit subjects with CMPA, such as adults and the elderly.

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Efficacy of donkey’s milk in treating highly problematic cow’s milk allergic children: an in vivo and in vitro study

Cited by 72 publications

References 19 publications

Whey proteins and their antimicrobial properties in donkey milk: a brief review

Whey proteins and their antimicrobial properties in donkey milk: a brief review

The effects of different milking intervals and milking times per day in jennet milk production

A Proteomic Study on Donkey Milk

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