Equine milk and its potential use in the human diet

Ícaro Marcell Lopes Gomes BARRETO,Adriano Henrique do Nascimento RANGEL,Joadilza da Silva BEZERRA,Stela Antas URBANO,Chiara Albano de Araújo OLIVEIRA

doi:10.1590/fst.11218

Ícaro Marcell Lopes Gomes BARRETO, Adriano Henrique do Nascimento RANGEL + Show 3 more

Open Access

https://doi.org/10.1590/fst.11218

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Abstract

Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive compounds. The high percentage of whey proteins and the structure of the protein micelles favor equine milk’s digestibility, while its bioactive protein richness and the good relationships established between fatty acids highlight it as a functional food. Children who are allergic to cow's milk protein, the elderly and/or people affected by skin and gastrointestinal disorders are potential consumer of equine milk. Assays have proven the therapeutic properties of koumiss ; high tolerability of equine milk by children who are intolerant to cow’s milk; beneficial effects in treating atopic dermatitis and chronic diseases of the gastrointestinal tract; and potential of this milk in the prophylaxis and/or nutritional support of patients affected by several diseases. Scientific findings highlight the potential of equine milk as a beneficial food for human health, regarding both its nutritional aspects and functionalities, which could contribute to the increased demand for equine milk in global dairy market.

Highlights

Milk represents an essential source of nutrients for mammals during the neonatal period (Potočnik et al, 2011)
The following review aims to address the use of equine milk for human consumption, punctuating important compositional aspects and peculiar characteristics of this milk that allow it to be seen as a promoter of human quality of life
The equine milk protein fraction shows that approximately 40% of the total proteins are whey proteins, which corresponds to more than twice the value observed in cow milk (Malacarne et al, 2002), thereby largely contributing to the greater digestibility of equine milk considering that whey proteins are considerably less demanding to the secretion of hydrochloric acid when compared to caseins during the digestion process (Oliveira & Osório, 2005)

Summary

Introduction

Milk represents an essential source of nutrients for mammals during the neonatal period (Potočnik et al, 2011). In the human species, milk is consumed during all stages of life due to its richness in nutrients. A considerable number of equines have been farmed in several countries of the world for milk production (Danków et al, 2006), and according to Potočnik et al (2011), about 30 million people consume equine milk, with an emphasis on the inhabitants of Western Europe and Central Asia (Csapó et al, 1995). The following review aims to address the use of equine milk for human consumption, punctuating important compositional aspects and peculiar characteristics of this milk that allow it to be seen as a promoter of human quality of life. Other applications of equine milk and colostrum will be opportunely addressed throughout the manuscript, since several products derived from these raw materials have been referred to as being beneficial to human health

Characteristics of equine milk that make it suitable for human consumption

Fermented milk

Other beneficial effects of equine milk and colostrum on human health

Findings

Conclusion