Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review

Reda Derdak
,
Oana Lelia Pop
,
Souraya Sakoui
,
Carmen Muresan
ORCID logo ,
Dan Cristian Vodnar
ORCID logo ,
Boutaina Addoum
,
Ramona Suharoschi
* ORCID logo ,
Romana Vulturar
,
Abdelaziz Soukri
,
Bouchra El Khalfi
Version 1 : Received: 5 July 2020 / Approved: 7 July 2020 / Online: 7 July 2020 (08:57:01 CEST)

How to cite: Derdak, R.; Pop, O.L.; Sakoui, S.; Muresan, C.; Vodnar, D.C.; Addoum, B.; Suharoschi, R.; Vulturar, R.; Soukri, A.; El Khalfi, B. Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review. Preprints 2020, 2020070119. https://doi.org/10.20944/preprints202007.0119.v1 Derdak, R.; Pop, O.L.; Sakoui, S.; Muresan, C.; Vodnar, D.C.; Addoum, B.; Suharoschi, R.; Vulturar, R.; Soukri, A.; El Khalfi, B. Donkey Milk Bioactive Proteins and Peptides, Health and Food Applications – A review. Preprints 2020, 2020070119. https://doi.org/10.20944/preprints202007.0119.v1

Abstract

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. 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. Also, it stimulates the immune system, regulates the gastrointestinal flora, and prevents inflammatory diseases. Although all components of donkey milk can contribute to functional and nutritional effects, it is generally accepted that the whey protein fraction plays a major role. The purpose of this review is 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.

Keywords

Donkey milk; donkey colostrum; mammal’s milk; bioactive peptides; biologic activity; health benefits

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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