Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

Aspri, Maria; Leni, Giulia; Galaverna, Gianni; Papademas, Photis

doi:10.1016/j.foodchem.2018.06.119

Cited by 70 publications

(47 citation statements)

References 39 publications

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“…Although Rodrigues et al (2005) showed the susceptibility of P. aeruginosa to kefir, there was no zone formation in our study [9]. As the study of Aspri et al (2018) demonstrated that fermented DM with different strains of Enterococcus faecium, Lactobacillus casei DM214, and Leuconoctoc mesenteroides DM236, separately, showed antibacterial activity only on L. monocytogenes 33413 and 1078 [4].…”

Section: Antibacterial Activitycontrasting

confidence: 51%

“…The aim of this study was to compare the physicochemical properties, microbiological profiles, and bioactivities of kefirs made from cow and donkey milk. Although the bioactivity of DMK fermented with single bacterium was examined before [4], in this study, the physicochemical activity, microbiological profile and bioactivity of DM fermented with a kefir grain were shown and was compared with CMK for the first time. To investigate the antibacterial activity of DMK, eight bacterial strains were used and only P. aeruginosa was resistant to DMK which was also resistant to CMK.…”

Section: Resultsmentioning

confidence: 99%

“…As a result of the intolerance and allergic reactions due to consumption of cow's milk (CM) by people, there has been an emerging need for alternative milk sources like horse and donkey milk (DM) in recent years [2] and DM is defined as "pharmafood" which is highly preferred by the consumers [3]. Nowadays, the economic value of DM has been noticed not only for its nutritional value but also for its therapeutic and functional properties due to likeliness of its chemical composition to human milk, especially for infants who have cow's milk protein allergy [4]. In addition, DM has a specific protein composition as well as high polyunsaturated fatty acid, essential amino acid, and lactose content [5].…”

Section: Introductionmentioning

confidence: 99%

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Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Yirmibeşoğlu¹,

Öztürk²

2020

Turk J Vet Anim Sci

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Consumption of fermented milk products especially kefir is accelerated in the population due to their high nutritional value and other health benefits. These health benefits are rooted in the composition of source material and flora of kefir grains. Therefore, the utilization of different kinds of milk as source material in kefir production directly affects the properties of kefir. In this study, changes in the physicochemical properties, microbiological profiles, antibacterial effects, antioxidant activities, sensory evaluation, and total phenolic and total flavonoid contents of kefirs obtained from donkey milk (DM) and cow milk (CM) were compared. It was found that donkey milk kefir (DMK) and cow milk kefir (CMK) have different physicochemical properties and microbiological profile. DMK showed antibacterial activity against seven bacterial strain used in this study. The antioxidant activity was increased with fermentation in both kefir samples. The total phenolic content of DMK was higher than that of CMK whereas the total flavonoid content of CMK was higher than that of DMK. Sensory analysis showed that participants prefer CMK to DMK. It can be concluded that with its higher flavonoid content and antibacterial activity, DMK might be an alternative nutrient for consumers.

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Section: Antibacterial Activitycontrasting

confidence: 51%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Yirmibeşoğlu¹,

Öztürk²

2020

Turk J Vet Anim Sci

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“…Similarly, different enzymes generated bioactive peptide-rich hydrolysates from bovine muscle and porcine plasma with divergent taste profiles, as observed in a recent study [ 19 ]. Several studies have also used in-vitro simulated gastrointestinal digestion technique to produce bioactive peptides from food proteins [ 20 , 21 , 22 , 23 ]. In such methods, the researchers have tried to identify the activity of the peptides that may be produced in our body after consuming a particular food or food-protein.…”

Section: Production Of Bioactive Peptidesmentioning

confidence: 99%

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

2018

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Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.

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“…Bioactive peptides are also encrypted in the sequence of milk proteins and are released from them following enzymatic proteolysis, under gastrointestinal digestion or during fermentation. These dietary components exert health promoting, i.e., antimicrobial, antihypertensive, antioxidant, antithrombotic, immunomodulatory, antiproliferative, and opioid activities in the organism, beyond their nutritive value [56][57][58][59]. It should be noted, however, that technological treatments carried out to prolong milk shelf life could considerably affect structure, as well as the functional and nutritive properties of milk components, especially peptides and proteins, that might lead to a greater susceptibility to infection and/or the development of allergies [60].…”

Section: Functional and Bioactive Compoundsmentioning

confidence: 99%

Equine Milk Production and Valorization of Marginal Areas—A Review

Miraglia

Salimei

Fantuz

2020

Animals

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The equine dairy chain is renewing the interest toward horse and donkey breeding for the production of milk with potential health promoting properties. The dairy equine chain for human consumption could contribute to the rural eco-sustainable development for the micro-economies of those areas threatened by marginalization. As a part of the whole equine industry, and its possible impact in the modern and future society, the main traits of the equine dairy enterprise are reviewed with a special focus on management of animals and milk. Equine milk compositional and nutritional peculiarities are described as also related to milk hygiene and health issues. Scientific and technical aspects of the feeding management are considered in the frame of the emerging dairy equine enterprise, where pasture is an essential element that allows to match production goals for horses and donkeys, biodiversity preservation, as well as landscape safeguard.

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Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion

Cited by 70 publications

References 39 publications

Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

Equine Milk Production and Valorization of Marginal Areas—A Review

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