Donkey Milk Research Articles

CHARAKTERYSTYKA MLEKA RÓZNYCH GATUNKÓW ZWIERZ ˛AT GOSPODARSKICH ˙ ZE SZCZEGÓLNYM UWZGL ˛EDNIENIEM SKŁADNIKÓW PROZDROWOTNYCH

Nowadays, consumers choose food products, pay attention not only to their nutritional value and taste, but also to health-promoting properties. Milk from various animal species is a rich source of health-enhancing components present in the fat, protein and water fractions. They exert a multidirectional impact on the human organism and limit the risk of development of many lifestyle diseases. There are differences in the content of bioactive ingredients in milk from various animal species. In comparison with cow milk, which is of key importance in the world production, sheep and donkey milk contains higher amounts of whey proteins (mainly β-Lg) and polyunsaturated acids. Camel milk deserves special attention as well due to its high content of antibacterial substances, i.e. lactoferrin and lysozyme, as well as vitamins C and E. Importantly, milk and dairy products are a rich source of essential amino acids and minerals (mainly calcium), indispensable for normal functioning of the human organism. Due to the presence of antioxidants, i.e. β-Lg, lactoferrin, CLA, and vitamins E and C, they are classified as natural antioxidants.

Donkey Milk: An Alternative Source of Human Milk and Its Functional Uses

Donkey Milk: An Alternative Source of Human Milk and Its Functional Uses

An Outbreak of Equine Herpesvirus-4 Infection in an Ecological Donkey Milk Farm in Romania: Pathological Features, Molecular Detection and Serological Investigation

An Outbreak of Equine Herpesvirus-4 Infection in an Ecological Donkey Milk Farm in Romania: Pathological Features, Molecular Detection and Serological Investigation

Microbiological Evaluation and Molecular Discrimination of Milk Samples from Humans and Different Animals

Milk is a highly nutritious food and it is important to be free of any pathogenic microbes that could be transmitted to humans and affect public health. A total of 145 milk samples were collected from humans and different animal species (cow, buffalo, ewe, goat, camel, mare, and donkey) and underwent physical examination (color, odor, and taste), chemical analysis for its components (water, total salt, fat, protein, lactose, and ash), and finally microbiological (bacteriological and mycological) examinations. Standard plate count, preliminary incubation count, lab pasteurized count, coliform, Escherichia coli, Staphylococcus species, Salmonella species, yeast, and mold counts were measured. PCR test was performed to differentiate milk from different sources (animals and humans) by producing a specific band for each milk type. The results of the physical examination of different kinds of milk showed different grades of white color with the characteristic odor and taste of each milk type. Chemical examination revealed that the highest water content was in donkey milk and the lowest was in buffalo milk while total solids indicated the highest content in sheep milk and the lowest in donkey milk. The microbiological analysis presented that the standard plate count results were the highest in the milk obtained from sheep and camel, while donkey milk was the least in this regard. Yeast counts were the highest in buffalo milk but cow milk was the highest in mold counts. PCR results of milk types using species-specific primers and DNA template extracted from milk somatic cells revealed a specific band for each milk type as 157, 195, 225, 242, 274, and 711 base pair (bp) for goat, human, sheep, buffalo, cattle milk, and camel milk, respectively. It was concluded that more restrictions must be applied to decrease milk contamination as high microbial counts detected in the present study can affect milk quality, public health, and the dairy industry. PCR used in the current work for milk discrimination used milk somatic cells specifically mitochondrial cytochrome b gene which exhibited high specificity in the PCR reactions and this could be served as a cheap and simple method, compared to other types of PCR.

Influence of processing conditions on quality of Indian small grey donkey milk powder by spray drying.

The study was carried out to know the quality of small grey donkey milk powder by spray dryer. Donkey milk powder moisture, fat, protein, carbohydrate and ash were 4.12 (d.b), 5.97, 22.84, 4.64 and 62.43 (%). Donkey milk powder was produced at milk total solids of 20, 25 and 30% concentration at 160, 170 and 180°C inlet air temperature using two fluid flow nozzle type atomizer of 0.84mm diameter, pressure of 1.75kg.cm-2, flow rate of 0.5 L.h-1, blower speed of 2100rpm. L * , a * , b * and aw values decreased with increasing concentrated milk feed as well as inlet air temperature. Density decreased as increase of inlet air temperature and increased as increase milk concentration. Flowability was fair according to Hausner ratio (1.25) and Carr's index (20%) values. The heat utilization efficiency increased as increase of concentration and decreased as increase of inlet air temperature. Solubility decreased as increase of concentration and inlet air temperature. Dispersibility decreased as increase of inlet air temperature and increased as increase of concentration. Wetting time increased as increase of concentration and inlet air temperature. Structure of the donkey milk powder was spherical and minerals were abundant.

Characterization and comparison of whey proteomes from bovine and donkey colostrum and mature milk

As a small species of milk source, donkey milk has attracted widespread attention due to its high nutritional value. However, its composition is substantially different from the most widely consumed milk source—bovine milk. This study was aimed to conduct a qualitative proteomic analysis of donkey whey proteins (DWPs) and bovine whey proteins (BWPs). Specifically, 981, 988, 1127, and 1534 whey proteins were characterized in donkey colostrum (DC), donkey mature milk (DM), bovine colostrum (BC), and bovine mature milk (BM), respectively. Among these, 477 common whey proteins were identified in the four groups, whereas 43, 27, 105, and 476 unique whey proteins were identified in DC, DM, BC, and BM, respectively. The potential functions of these proteins, as well as the pathways involved, were further analyzed using bioinformatics. Our results provide a comprehensive understanding of the compositions of DWPs and BWPs and provide a theoretical basis for the development of whey protein nutrition.

Preliminary Data on the Suitability of Alkaline Phosphatase Use as Pasteurization Indicator for Donkey Milk

Preliminary Data on the Suitability of Alkaline Phosphatase Use as Pasteurization Indicator for Donkey Milk

Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species

The objective of this study was to prepare three donkey milk yoghurt formulations mixed with goat, cow and buffalo milk. The formulations were developed with 50% donkey milk and 50% cow, buffalo or goat milk. Concentrated mango pulp was added for flavouring. An evaluation was performed on the chemical composition of each milk sample and the formulated yoghurts. The donkey milk showed the lowest values for fat, protein, casein, total solids and non-fat solids. In turn, goat milk reached higher levels of fat and total solids. Furthermore, buffalo milk stood out with the highest values of protein and non-fat solids. Yoghurt made with donkey and buffalo milk showed higher concentrations of protein, lactose, total solids and non-fat solids. In contrast, the yoghurt that contained donkey and cow milk in its formulation obtained a higher fat percentage and a lower percentage of lactose, total solids and non-fat solids. The low content of fat and total solids in donkey milk, in addition to the structure of the casein micelles and small fat globules favor low consistency in fermented products. Thus, mixing donkey milk with milks from other animal species can result in better chemical composition and better consistency.

THE ANALYSIS OF THE CHEMICAL COMPOSITION, MICROBIOLOGICAL QUALITY AND THE POSSIBILITIES OF USING DONKEY'S MILK

Background. The aim of the study was to compare the chemical composition, physicochemical properties and microbiological quality of milk from three animal species. The experimental material was raw cow's, goat’s and donkey's milk. The basic chemical composition was analyzed (total protein, casein, whey protein, fat, lactose, dry matter, ash content). In addition, the profile of fatty acids and the content of mineral compounds, as well as the microbiological quality of each type of milk were determined. Results and conclusion. Donkey’s milk was characterized by the highest content of lactose (7.30 %), a low concentration of total protein (1.63 %) - with a high share of whey proteins (0.56 %) and the lowest fat content among the examined types of milk (0.38 %) - with the highest content of linoleic acids (6.95 %) and linolenic acids (9.38 %). Significant differences in the microbiological quality of donkey's milk were found, with the lowest total number of microorganisms (3.53 log cfu/cm3 ), psychrotrophic bacteria (2.26 log cfu/cm3 ) and coliform bacteria (1.97 log cfu/cm3 ). The results obtained in this study exhibit significant differences between donkey's milk and cow's and goat's milk. Moreover, donkey’s milk could be an alternative for children suffering from allergies to cow's milk protein, as well as a raw material for the production of new types of fermented beverages.

Challenges and perspectives for exploiting donkey milk in the Brazilian Northeast

ABSTRACT: Known as an animal of multiple functions, the Equus asinus has always been used for various purposes, such as entertainment, horseback riding, means of transport, agricultural traction and dairy farming. Although, donkeys are associated with a vast heritage of social, cultural, economic and ecological importance, they have lost their importance in the activities of rural properties, both in the developed economies of European countries and in the Northeast region of Brazil. Specific studies of production systems aimed rational exploitation of the donkey species in Brazil do not exist. New perspectives for the use of donkey in the Brazilian semiarid region through the dairy industry has aroused scientific interest and the interest of investors. The donkey, allied to the low production costs and rusticity of the species, has the capacity to contribute to the economy with products of high biological value and therapeutic characteristics. Thus, this review provided a broad view of the donkey bred in the Northeast of Brazil, observing its characteristics and relevance for the region. The benefits of donkey milk and the need to promote the production and marketing of this milk in the dairy production chain will also be discussed.

Formulation and Evaluation of Donkey Milk (Energy Drink)

Abstract: Milk is one of the most common causes of food allergies among children under one year of age. No specific therapy exists for this allergy, and thus the only feasible response is to avoid assumption of milk and derived products. Studies conducted on the serum of children with hypersensi-tivity to milk have shown that caseins are the proteins with the greater allergenic potential. However, in some cases, children have also shown hypersensitivity to the β-lactoglobulines and to the α-lactal- bumins. When food intolerance is diagnosed in an infant, it is often necessary to impose a period of total parenteral feeding, followed by breast feeding, considered the most correct method of re-feeding. When human milk can not be given, alternative food sources must be sought. Clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe Ig-E me- diated milk allergies. In these subjects, donkey milk is not only useful, but also safer than other types of milk. In fact donkey milk composition in lipids (high levels of linoleic and linolenic acid) and pro-teins (low caseins content) is very close to human milk. Lysozyme content in donkey milk resulted to be very high (mean value 1.0 mg/ml) if compared to bovine (traces), caprine (traces) and human milk. The high lysozyme content of donkey milk may be responsible of the low bacterial count reported in literature and also makes this milk suitable to prevent intestine infections to infants. Among seropro-teins, β-lactoglobulin and α-lactalbumin content in donkey milk was respectively 3.75 and 1.80 mg/ml and remained substancially the same during the different stages of lactation. Keywords: Donkey milk, Milk quality, Milk chemical compositions, antibacterial activity, bioactivity, health benefits , therapeutic.

IN-VITRO INVESTIGATION OF DONKEY MILK EFFICACY AGAINST STANDARD STAPHYLOCOCCUS AUREUS STRAINS

has been used for therapeutic purposes since ancient times. Different studies report its antimicrobial activity against an important human pathogen such as S. aureus. Therefore, in our study, we aimed to examine the antimicrobial efficacy of donkey milk against standard MRSA and MSSA strains in-vitro environment. In our study, in-vitro antimicrobial efficacy of donkey milk obtained from 53 different donkeys against S. aureus ATCC 43300 (MRSA) and S. aureus ATCC 29213 (MSSA) was investigated by broth microdilution method. Donkey milk mixed with TSB medium at different serial dilution rates was studied in 96 microwell plates. When the effectiveness of different concentrations of donkey milk added to TSB medium in vitro against ATCC MRSA and MSSA strains was examined, no suppression was observed, and growth was found to be higher than the control results after 24 hours of incubation at high milk concentrations. In conclusion, according to the results of our study, no antimicrobial effect of donkey milk was observed in-vitro against standard MRSA and MSSA strains. This situation may be caused by the fact that S. aureus strains may have different virulence abilities, as well as the differences in protein structure in milk between species.

Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy

In this preliminary study we evaluated the effect of different donkeys’ milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats’ milk, A2 and A3 with the addition of 5% and 10% of donkeys’ milk, respectively. With the exception of colour, the lowest donkeys’ milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking.

Milk from Nordestina donkey breed in Brazil: Nutritional potential and physicochemical characteristics in lactation

The nutritional composition of milk from donkeys of the Nordestina breed was characterised during lactation from animals raised in the Brazilian semiarid region, in a semi-confinement and fed with native Caatinga vegetation. The contents of lactose, total solids, melatonin, minerals, fatty acids varied during lactation, while, the concentrations of protein and lipids remained stable. Medium chain and long chain fatty acids made up more than 80% of total fatty acids in this dairy matrix. Lysozyme, β-lactoglobulin and α-lactalbumin were present, and essential amino acid content was reported. The high concentration of lactose, along with protein, amino acid and mineral profile constitutes the Nordestina donkey milk an expressive nutritional value, presenting health benefits, as well as an important ingredient in the formulation of food products.

Fatty acid profiles of milk from Holstein cows, Jersey cows, buffalos, yaks, humans, goats, camels, and donkeys based on gas chromatography–mass spectrometry

Due to the diversity and limitation of determination methods, published data on the fatty acid (FA) compositions of different milk samples have contributed to inaccurate comparisons. In this study, we developed a high-throughput gas chromatography-mass spectrometry method to determinate milk FA, and the proposed method had satisfactory linearity, sensitivity, accuracy, and precision. We also analyzed the FA compositions of 237 milk samples from Holstein cows, Jersey cows, buffalos, yaks, humans, goats, donkeys, and camels. Holstein, Jersey, goat, and buffalo milks contained high content of even-chain saturated FA, whereas goat milk had higher content of medium- and short-chain FA (MSCFA). Yak and camel milk are potential functional foods due to their high levels of odd- and branched-chain FA and low ratios of n-6 to n-3 polyunsaturated FA (PUFA). Human milk contained lower levels of saturated FA, MSCFA, and conjugated linoleic acid, and higher levels of monounsaturated FA and PUFA. As a special nonruminant milk, donkey milk contained low levels of monounsaturated FA and high levels of PUFA and MSCFA. Based on the FA profiles of 8 types of milk, nonruminant milk was distinct from ruminant milk, whereas camel and yak milk were different from other ruminant milks and considered as potential functional foods for balanced human diet.

Detection of Specific IgG-Antibodies Against Toxoplasma gondii in the Serum and Milk of Domestic Donkeys During Lactation in China: A Potential Public Health Concern

Toxoplasma gondii is a worldwide zoonotic protozoan. Donkeys are often susceptible to many pathological agents, acting as carriers of pathogens for other animal species and humans. However, data on the prevalence of T. gondii in donkeys during lactation and on the status of antibodies against T. gondii in donkey milk are lacking. A cross-sectional study evaluated the variation of the anti-T. gondii antibodies in the blood and milk of domestic donkeys during lactation. A total of 418 domestic donkeys were randomly selected from the Shandong province, eastern China from January 2019 to March 2020. The anti-T. gondii antibodies were found in 11.72% (49/418) serum and 9.81% (41/418) milk samples using a commercial ELISA kit, respectively. There was a very high consistency between the serum and milk (Spearman’s coefficient = 0.858, p-value < 0.0001 and Kendall’s tau = 0.688, p-value < 0.0001), particularly at the 45th to 60th day of lactation. The present results of the statistical analysis showed that the history of abortion (p = 0.026; adjusted OR = 2.20; 95% CI: 1.15–4.20) and cat in the house (p = 0.008; adjusted OR = 2.36; 95% CI: 1.26–4.44) were significantly associated with T. gondii infection in the domestic donkeys. This is the first report to detect antibodies against T. gondii in donkey milk in China. These results indicate a potential risk of humans contracting the infection through the consumption of raw milk from the naturally infected donkeys.

The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk

In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, during and after fermentation, on kefir made with cow, goat, or donkey milk, which is a novel approach. Fermentation is followed by continuous pH and viscosity measurements; the final product is characterized by dry matter content, whey separation, protein pattern, and viscosity parameters, as well as gel firmness. The results show that already 0.5 U/g protein dosage of MTGase decreases pH levels independent of milk type, but MTGase does not influence the kinetics of fermentation. Apparent viscosity could be measured from different stages of fermentation depending on milk type (cow milk, 6 h; goat milk, 8 h; and donkey milk, 9 h). The final product characteristics show that the higher the casein ratio of the applied milk, the better the viscosity and gel firmness of the kefir due to the high reaction affinity of MTGase.

Kidney Stone Disease of Non Gouty Origin in 264 Popes (34-2005 AD): A Historical Review

A total of 11 non-gouty popes out of 264 (4.1%) died of kidney stones (very probably calcium stones) between the years 34-2005 AD. The prevalence of kidney stones was lower than expected on the basis of recent population-based data. The discrepancy might be due to the changing nutritional habits. Causes of death included acute kidney injury, chronic kidney disease, and stroke. The disease was highly recurrent in 9 of 11 (88.1%). Recurrences were observed 1 to 30 years after the first attack. Mean age at death was 63.1 years, much shorter than expected in popes. Clinically recurrent back-flank-groin pain emerged as a hallmark indicator of kidney stones in the narratives. It was sometimes associated with fever, hematuria, purulent urine and/or frequent urination and dysuria. Some popes were obese, sedentary, voracious and wine drinkers; others were lean, took long walks, ate frugal meals and practiced restraint when it came to drinking alcohol. They were cured with bed rest, diets, donkey milk, mineral waters, decongestant, purgatives, thermal baths, blood-letting, and surgery.

Effects of donkey milk on oxidative stress and inflammatory response.

Donkey milk is gaining interest as a natural nutritional and medicinal product, mainly because its composition is similar to that of human milk, and it has some potential biological properties, such as antioxidant, anti-inflammatory, antiaging, antimicrobial, and anticancer properties. Considering the increasing prevalence of several chronic diseases related to oxidative stress and inflammation and the multiple beneficial properties and nutritional value of donkey milk, an up-to-date review of the current studies related to the antioxidative and anti-inflammatory abilities of donkey milk is necessary. Therefore, this review aims to discuss the relationship between inflammation and oxidative stress; and to further systematically review the progress of recent research on donkey milk, mainly including its nutritional value and functional properties. Particularly, we highlighted the anti-inflammatory and antioxidative properties of donkey milk using in vitro model, animal model, and the potential role of donkey milk in alleviating some chronic diseases related to inflammation. PRACTICAL APPLICATIONS: This paper was conducted on anti-inflammation and antioxidant activities of donkey milk and its related products, in addition to a summary of the relationship between oxidative stress and inflammation and the value of donkey milk. Donkey milk and its related products have been shown to scavenge reactive oxygen species, activate the antioxidant system, enhance immune function, and maintain the balance of intestinal flora in in vitro and in vivo models. This paper should provide a better understanding of the influences of oxidative stress and inflammation on host health and the biological functions and application of donkey milk, and will provide a certain basis for the nutritional regulation of several chronic diseases related to oxidative stress and inflammation. However, the underlying mechanism is poorly understood. In addition, few clinical studies have been performed to establish its multiple benefits in humans. Further research is warranted to evaluate its impacts on health at molecular levels.

Effect of continuous flow HTST treatments on donkey milk nutritional quality

Nutritional quality of raw donkey milk (DM) may be impaired during sanitization with the current batch holder pasteurization systems (62.5 °C for 30 min). In this paper, we present the preliminary results concerning the effects of high temperature for short time (HTST) protocols using an innovative in continuous low flow rate pasteurization plant (60 dm3/h) on B-vitamins group, antioxidant capacity, lysozyme and β-lactoglobulin in DM. Lysozyme, β-lactoglobulin and antioxidant power decreased after the thermal treatments, with characteristics depending on the extent of the heat treatment. The lysozyme content was substantially reduced between 20 and 60%, while the degradation of β-lactoglobulin was lower (2–22%). No vitamin B1 and B12 were found in raw milk, whereas were detected vitamin B2 (0.17 μmol/L), nicotinic acid (13.28 μmol/L), B6 (2.06 μmol/L) and B9 (0.75 μmol/L). The heat treatments carried out with the innovative plant ensured vitamin retention, as no significant differences were found against the raw milk (p > 0.05). The preliminary results from this study represent a guidance to the establishment of DM pasteurization standards parameters with the perspective to improve DM nutritional quality.