Milk protein polymorphism in Amiata donkey

Licitra, Rosario; Chessa, S.; Salari, Federica; Gattolin, Stefano; Bulgari, Omar; Altomonte, Iolanda; Martini, Mina

doi:10.1016/j.livsci.2019.103845

Cited by 9 publications

(7 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, recent research is supplying evidence of a wide genetic variability in synthetizing the αs1 fraction, suggesting that the casein pattern can present wide variations from individual to individual [ 20 , 21 , 22 ]. The scarce presence of k-casein is responsible of higher average size of the micelle and different mechanisms for micelle stability with respect to cow milk [ 23 , 24 , 25 ]; these characteristics, together with the low total casein content, are probably involved in the poor coagulation properties. The zeta potential (one of the most used indices for measuring the stability of colloidal dispersions) of micelles has been reported for donkey milk and is lower than cow milk (−20.5 mV versus −15.4 mV); this difference, together with the low hydration level, was hypothesized to be responsible for the poor thermal stability of equine milk [ 26 ].…”

Section: Technological Properties Of Milkmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

View full text Add to dashboard Cite

Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the “darkness” in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.

show abstract

Section: Technological Properties Of Milkmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

View full text Add to dashboard Cite

show abstract

“…The main CN fraction of DM is β-CN (about 6.11 g/L; 62% of total CN), whose concentration is between the minimum values found in HM (1.25–4.72 g/L) and the maximum in CM (11.85–12.87 g/L). The mean concentration of αS1-CN in DM is 2.54 g/L (26% of total CN), higher than HM (0.33–0.50 g/L) and lower than in CM (8.52–9.16 g/L); αS2-CN and κ-CN are minor component of DM [ 9 ].…”

Section: Use Of Dm In Allergic Childrenmentioning

confidence: 99%

“…β-Lactoglobulin (β-LG) is the most represented WP (6.06 g/L; 73% of total WP), absent in HM but present in CM in a concentration of about 5 g/L. The α-lactalbumin (α-LA) content in DM (about 2 g/L) is similar to HM (3 g/L) [ 9 ].…”

Section: Use Of Dm In Allergic Childrenmentioning

confidence: 99%

“…DM is particularly rich in lysozyme (LZ) [ 8 ], an enzyme that breaks the peptidoglycan layer of Gram-positive bacteria. The average LZ concentration of DM is on the average 1.07 g/L (13% of total WP) [ 9 ], similar to HM (0.3–1.1 g/L; [ 39 ]) and higher than CM, in which negligible amounts of LZ have been reported. LZ activity for DM ranges from 1670 to 11,531 U/mL [ 8 , 40 ], while it is barely detectable in CM (0.0292 U/mL) and the highest in HM (about 39,000 U/mL) [ 41 ].…”

Section: Immunomodulatory Effectsmentioning

confidence: 99%

“…Scientific studies aimed at clarifying the composition of DM and the presence of functional compounds have increased over the past years. Until now, investigations have been carried out to highlight potentially bioactive substances, such as polyunsaturated and omega 3 fatty acids [ 6 , 7 ], functional proteins [ 8 , 9 ], vitamins [ 10 , 11 ], polar lipids [ 12 ], phytosterols [ 13 ], and the milk compositional variability [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Current Knowledge on Functionality and Potential Therapeutic Uses of Donkey Milk

Martini

Altomonte

Tricò

et al. 2021

Animals

Self Cite

View full text Add to dashboard Cite

The increase of knowledge on the composition of donkey milk has revealed marked similarities to human milk, which led to a growing number of investigations focused on testing the potential effects of donkey milk in vitro and in vivo. This paper examines the scientific evidence regarding the beneficial effects of donkey milk on human health. Most clinical studies report a tolerability of donkey milk in 82.6–98.5% of infants with cow milk protein allergies. The average protein content of donkey milk is about 18 g/L. Caseins, which are main allergenic components of milk, are less represented compared to cow milk (56% of the total protein in donkey vs. 80% in cow milk). Donkey milk is well accepted by children due to its high concentration of lactose (about 60 g/L). Immunomodulatory properties have been reported in one study in humans and in several animal models. Donkey milk also seems to modulate the intestinal microbiota, enhance antioxidant defense mechanisms and detoxifying enzymes activities, reduce hyperglycemia and normalize dyslipidemia. Donkey milk has lower calorie and fat content compared with other milks used in human nutrition (fat ranges from 0.20% to 1.7%) and a more favourable fatty acid profile, being low in saturated fatty acids (3.02 g/L) and high in alpha-linolenic acid (about 7.25 g/100 g of fat). Until now, the beneficial properties of donkey milk have been mostly related to whey proteins, among which β-lactoglobulin is the most represented (6.06 g/L), followed by α-lactalbumin (about 2 g/L) and lysozyme (1.07 g/L). So far, the health functionality of donkey milk has been tested almost exclusively on animal models. Furthermore, in vitro studies have described inhibitory action against bacteria, viruses, and fungi. From the literature review emerges the need for new randomized clinical trials on humans to provide stronger evidence of the potential beneficial health effects of donkey milk, which could lead to new applications as an adjuvant in the treatment of cardiometabolic diseases, malnutrition, and aging.

show abstract