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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.
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.
Bu çalışmanın amacı küçük ölçekli işletmelerde yetiştirilen farklı ırk ineklerde mastitis prevalansı, bu işletmelerden elde edilen süt örneklerinde bakteri üreme oranları ve süt bileşenine etki eden faktörlerin araştırılmasıdır. Bu çalışmada farklı ırklardan (Simental, Montofon ve Holstein) yaşları 2-8 arasında değişen, primipar ve multipar olan 211 inek kullanıldı. California Mastitis Test (CMT) sonucuna göre, 150 inek pozitif reaksiyon verirken (%71,09), 61 inek ise CMT negatif (-) reaksiyon verdi (%28,91). Çalışmada kullanılan 211 ineğe ait 844 meme lobundan 16 meme lobu kör olduğu için çalışma dışında tutuldu. Çalışmaya dahil edilen 828 meme lobundan 438 meme lobu (%52,90) CMT (-) ve 390 (%47,10) meme lobu CMT pozitif bulundu. CMT pozitif meme loblarında bakteri üreme oranı %92,11 olarak bulundu. En fazla Staphylococcus aureus (S. aureus) tespit edildi (%30,99). Yağ oranı en düşük CMT (-) (%4,48 ± 0,12)’de görüldü. Protein (%3,51 ± 0,02), laktoz (%5,28 ± 0,04), yağsız kuru madde (YKM) (%9,68 ± 0,07) ve mineral madde (%0,75 ± 0,01) oranları en düşük CMT (+++) grubunda görüldü. Dansite (1.033,22 ± 0,19 kg/m3) en yüksek CMT (-) grubunda bulunurken, elektrik iletkenliği de (4,69 ± 0,01 mS/cm) en yüksek CMT (+++) grubunda tespit edildi. En düşük yağ oranına (%3,86 ± 0,27) 3. laktasyonda rastlandı. Laktoz (%5,52 ± 0,04), YKM (%10,08 ± 0,07) ve protein (%3,66 ± 0,03) oranları 3. laktasyondaki ineklerde yüksek bulundu. Dahası, 3. laktasyondaki ineklerin süt elektrik iletkenliği (4,40 ± 0,03 mS/cm) en düşük değere sahipken, dansitesi (1.034,02 ± 0,44 kg/m3) yüksek bulundu. Kademeli meme formlarından (573,84 ± 63,11 hücre⁄ml) elde edilen sütlerde somatik hücre sayısı (SHS) yüksek bulunurken, laktoz oranı dışında süt kompozisyonu bakımından istatistiksel fark olmadığı anlaşıldı. Silindirik meme başı (383,02 ± 43,70 hücre⁄ml) ve düz meme ucu şekli (370,79 ± 43,61 hücre⁄ml) bulunan meme loblarından elde edilen sütlerde SHS düşük bulundu. Koltuk meme formunda (%15,2) bakteri üreme oranı düşük görülürken, sarkık (%27,6) ve kademeli (%29,9) meme formuna sahip ineklerde bakteri üreme oranları yüksek bulundu. Sonuç olarak, subklinik mastitisin yaygın olduğu ve bu hastalığa en çok S. aureus’un neden olduğu görüldü. Mastitisin azaltılması için koruyucu önlemlerin uygulanması özellikle de S. aureus’a karşı koruyucu önlemlerin alınması gerekmektedir. Koltuk meme formu ve silindirik meme başına sahip ineklerin yetiştiricilikte kullanılması, mastitisin azalmasına katkı sağlayacağı kanaatine varıldı.
Milk is related to many gastrointestinal disorders from the cradle to the grave due to the many milk ingredients that can trigger gastrointestinal discomfort and disorders. Cow’s milk protein allergy (CMPA) is the most common food allergy, especially in infancy and childhood, which may persist into adulthood. There are three main types of CMPA; immunoglobulin E (IgE)-mediated CMPA, non-IgE-mediated CMPA, and mixed type. CMPA appears before the first birthday in almost all cases. Symptoms may start even during the neonatal period and can be severe enough to simulate neonatal sepsis. CMPA (often non-IgE mediated) can present with symptoms of gastroesophageal reflux, eosinophilic esophagitis, hemorrhagic gastritis, food protein-induced protein-losing enteropathy, and food protein-induced enterocolitis syndrome. Most CMPAs are benign and outgrown during childhood. CMPA is not as common in adults as in children, but when present, it is usually severe with a protracted course. Lactose intolerance is a prevalent condition characterized by the development of many symptoms related to the consumption of foods containing lactose. Lactose intolerance has four typical types: Developmental, congenital, primary, and secondary. Lactose intolerance and CMPA may be the underlying pathophysiologic mechanisms for many functional gastrointestinal disorders in children and adults. They are also common in inflammatory bowel diseases. Milk consumption may have preventive or promoter effects on cancer development. Milk may also become a source of microbial infection in humans, causing a wide array of diseases, and may help increase the prevalence of antimicrobial resistance. This editorial summarizes the common milk-related disorders and their symptoms from childhood to adulthood.
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