Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Ozturkoğlu-Budak, Sebnem

doi:10.1111/1471-0307.12380

Cited by 37 publications

(31 citation statements)

References 39 publications

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“…Moreover, the potential shelf-life extension should be evaluated on refrigerated HTST-pasteurized donkey milk [ 21 ]. As for biochemical and nutritional retention of analyzed components, HTST seems to be as effective as Holder pasteurization in retaining lysozyme activity, confirming observations from other authors that temperatures higher than 80 °C and longer processing times are required to observe substantial lysozyme activity reductions [ 18 , 19 , 20 , 30 ]. Despite a similar method of analysis being used, lysozyme activity in the starting sample was much higher than what was reported in the Amianta breed by other authors [ 27 , 29 ], but was consistent with values reported on the same farm in a previous survey [ 26 ], and with results from Greek donkeys [ 31 ].…”

Section: Discussionsupporting

confidence: 83%

“…Further investigation of the issue is needed, also due to its potential implications for donkey milk tolerability for sensitive consumers. Comparison of our results with that from Ozturkoglu Budak [ 20 ], which treated donkey milk at 75 °C for 2 min in a batch-simulated HTST process, also indicates that continuous-flow HTST pasteurization with the patented prototype ensures a higher retention of other whey proteins, such as beta lactoglobulin and lactoferrin.…”

Section: Discussionsupporting

confidence: 70%

“…As a consequence, attention began to be paid to donkey milk transformation, in particular to its fermentation by lactic acid bacteria [ 13 , 14 , 15 , 16 , 17 ], to its storage [ 18 , 19 , 20 ], and to its sanitization [ 20 , 21 , 22 ]. Actually, the growing interest in donkey milk as a food for sensitive consumers, such as infants with allergies or immunocompromised elderly people, implies strict regulations for food safety [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 • C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

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A Preliminary Assessment of HTST Processing on Donkey Milk

Giribaldi

Antoniazzi

Gariglio³

et al. 2017

Veterinary Sciences

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“…Total protein content 31 Several research groups have been able to characterize the protein fractions of whey in DM and have demonstrated their nutraceutical properties and their beneficial properties for human health. These proteins will be described in detail below.…”

Section: Cow (G/l) Donkey (G/l) Goat (G/l) Camel (G/l) Human (G/l)mentioning

confidence: 99%

Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview

Derdak

Sakoui

Pop

et al. 2020

Foods

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Due to its similarity with human milk and its low allergenic properties, donkey milk has long been used as an alternative for infants and patients with cow’s milk protein allergy (CMPA). In addition, this milk is attracting growing interest in human nutrition because of presumed health benefits. It has antioxidant, antimicrobial, antitumoral, antiproliferative and antidiabetic activity. In addition, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all donkey milk components can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a significant role. This review aims to highlight the active proteins and peptides of donkey milk in comparison with other types of milk, emphasizing their properties and their roles in different fields of health and food applications.

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“…During the lactation period, these proteins suffer significant changes in their profile. Therefore, it is considered that colostrum has higher lactoferrin and b-lactoglobulin concentrations compared to raw milk, while the lysozyme concentration was detected at similar levels in colostrum and fresh raw milk [51].…”

Section: Literature Reviewmentioning

confidence: 99%

Analysis of Environmental Factors’ Impact on Donkeys’ Colostrum Quality

et al. 2018

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Abstract:Colostrum is a natural product, issued by both mammals and humans in the first week of lactation. Among different species, donkey colostrum is considered to have, in addition to a valuable composition in nutrients and immune factors, an outstanding similitude with human colostrum. In this context, and taking into account the scarcity of available data concerning the interaction between climate factors and colostrum quality, a trial was conducted aiming to identify the possible influence of environmental factors on donkey colostrum nutritional traits. A stock of 175 jennies from 7 farms located in Cluj and Sălaj Counties was analyzed over a 7-day postpartum period. During the experimental period, the daily temperature, humidity, and wind velocity data were collected. Strong positive correlations are reported between the studied colostrum nutritional traits (fat, protein and lactose). Testing the impact of some environmental parameters upon nutritional content of donkey colostrum indicated three factors that have an influence on the nutritional quality of donkey milk colostrum, labelled as: colostrum nutritional traits, environmental air traits and some colostrum nutritional traits, and climatic traits and some colostrum nutritional traits.

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Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Cited by 37 publications

References 39 publications

A Preliminary Assessment of HTST Processing on Donkey Milk

A Preliminary Assessment of HTST Processing on Donkey Milk

Insights on Health and Food Applications of Equus asinus (Donkey) Milk Bioactive Proteins and Peptides—An Overview

Analysis of Environmental Factors’ Impact on Donkeys’ Colostrum Quality

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