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Role of Proteins and of Some Bioactive Peptides on the Nutritional Quality of Donkey Milk and Their Impact on Human Health
- Source :
- Beverages, 3(3):34, Beverages, Vol 3, Iss 3, p 34 (2017)
- Publication Year :
- 2017
-
Abstract
- Donkey milk could be considered a good and safer alternative, compared to other types of milk, for infants affected by cow’s milk protein allergy, when breastfeeding is not possible. Interestingly, donkey milk has low allergenicity, mainly due to the low total casein amount, and the content of some whey proteins that act as bioactive peptides. The amount of lysozyme, an antibacterial agent, is 1.0 g/L, similar to human milk. Lactoferrin content is 0.08 g/L, with this protein being involved in the regulation of iron homoeostasis, anti-microbial and anti-viral functions, and protection against cancer development. Lactoperoxidase, another protein with antibacterial function, is present in donkey milk, but in very low quantities (0.11 mg/L). β-lactoglobulin content in donkey milk is 3.75 g/L—this protein is able to bind and transport several hydrophobic molecules. Donkey milk’s α-lactalbumin concentration is 1.8 g/L, very close to that of human milk. α-lactalbumin shows antiviral, antitumor, and anti-stress properties. Therefore, donkey milk can be considered as a set of nutraceuticals properties and a beverage suitable, not only for the growing infants, but for all ages, especially for convalescents and for the elderly.
- Subjects :
- 0301 basic medicine
lcsh:TX341-641
Biology
nutritional properties
03 medical and health sciences
chemistry.chemical_compound
Nutraceutical
fluids and secretions
whey proteins
donkey milk
bioactive peptide
Casein
Food science
lcsh:RC620-627
Antibacterial agent
Lactoferrin
Lactoperoxidase
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
Modified milk ingredients
040201 dairy & animal science
lcsh:Nutritional diseases. Deficiency diseases
030104 developmental biology
Biochemistry
chemistry
biology.protein
Donkey
Lysozyme
lcsh:Nutrition. Foods and food supply
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Beverages, 3(3):34, Beverages, Vol 3, Iss 3, p 34 (2017)
- Accession number :
- edsair.doi.dedup.....3a7ef2ee8a7c902b2b447021018157e7