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Photis Papademas - One of the best experts on this subject based on the ideXlab platform.
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Physico-chemical composition and antimicrobial protein content of early lactation Donkey Milk
International Journal of Food Studies, 2019Co-Authors: Maria Aspri, Kallis Souroullas, Christina Ioannou, Photis PapademasAbstract:The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of Donkey’s Milk produced in Cyprus were investigated. Milk samples from 10 female Donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of Donkey Milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.
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bioactive properties of fermented Donkey Milk before and after in vitro simulated gastrointestinal digestion
Food Chemistry, 2018Co-Authors: Maria Aspri, Giulia Leni, Gianni Galaverna, Photis PapademasAbstract:Abstract Indigenous strains of lactic acid bacteria previously isolated from raw Donkey Milk samples were used to ferment Donkey Milk. Each sample was subjected to an in vitro simulated gastrointestinal digestion (SGID) and analysis of the digesta by HPLC-LTQ-Orbitrap XL was performed in order to obtain a comprehensive peptide profile of fermented Donkey Milk. Functional properties such as ACE-inhibitory, antimicrobial and antioxidant activities of the resulting fermented Donkey Milks, as well as characterization of the bioactive peptides produced by an in vitro SGID, were assayed. All bioactivities were found to be high in fermented Milk and a further significant increase was observed after SGID. The Enterococcus faecium DM33 fermented Milk exhibited the strongest antioxidant and the highest antimicrobial activities. The highest ACE-inhibitory activity was observed in Milk fermented with Lactobacillus casei DM214. These findings will contribute to the development of a new functional dairy drink with anti-hypertensive, antimicrobial and/or antioxidant activities.
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Donkey Milk as a supplement in infant formula benefits and technological challenges
Food Research International, 2018Co-Authors: Kallis Souroullas, Maria Aspri, Photis PapademasAbstract:Abstract The aim of this review paper is to assess the applicability of Donkey's Milk to infants suffering from Cow Milk Protein Allergy (CMPA) compared to human and other available Milk types. The bioactive and immune-supportive character which could be beneficial as a fortifier to the formula-fed infants is described while limitations of this type of Milk are also discussed. Studies showed that human and Donkey's Milk have similar, overall, chemical composition as well as protein homogeneity and antigenic similarities. Several in vitro and in vivo studies showed that Donkey's Milk has nutraceutical and functional properties that can support immunity, alter metabolism and beneficially modify gut microbiota. Clinical studies illustrated that Donkeys' Milk is well tolerated (82.6%–88%) by infants. Finally, the effect that processing (i.e. thermal, non-thermal treatments, drying methods) has on Donkey Milk components is also discussed pointing out the need for minimally processing this type of Milk.
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Donkey Milk an overview on functionality technology and future prospects
Food Reviews International, 2017Co-Authors: Maria Aspri, Nicole Economou, Photis PapademasAbstract:ABSTRACTMilks from nontraditional animal species (i.e., Donkey, camel, and buffalo) are recently gaining momentum mainly due to the fact that they are considered suitable to supplement the needs of special population groups (i.e., infants, the elderly). Research on Donkey Milk has dramatically increased over the past few years; therefore, this review aims to critically summarize the current research, offering an insight into its unique functional properties, namely, antimicrobial activity, immunomodulation, and hypoallergenicity, especially highlighting their effect on human health. The microbiological and chemical safety, the nutritional profile, and Donkey Milk’s technology are also discussed. Moreover, new promising research grounds are proposed to be explored in order to add to existing knowledge.
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raw Donkey Milk as a source of enterococcus diversity assessment of their technological properties and safety characteristics
Food Control, 2017Co-Authors: Maria Aspri, Despina Bozoudi, Dimitris Tsaltas, Colin Hill, Photis PapademasAbstract:Abstract The diversity, the technological and the safety aspects, and the probiotic potential of enterococci isolated from raw Donkey Milk were studied, in order to determine their potential to be used as starters/adjuncts cultures in dairy products. Gram-positive, catalase negative bacteria (257) were isolated using selective microbiological media from eleven raw Milk samples, collected over seven months from a Donkey farm in Cyprus. All isolates were identified by phenotypic and molecular techniques and further tested for their technological and probiotic properties. Furthermore, in order to assess their suitability as starter/adjunct cultures, their susceptibility to antibiotics, the absence of virulence factors, the lack of haemolytic activity, and production of biogenic amines were also investigated. The safety profile of the isolates revealed that their great majority were susceptible to clinically important antibiotics (i.e. vancomycin) and production of biogenic amines (i.e. tyramine) while the presence of some virulence genes occurred in a few isolates. The results obtained in this study showed that Enterococci in raw Donkey Milk should not pose a risk to human health, while they possess interesting technological characteristics which could be exploited as potential starter/adjunct cultures for food fermentations.
Ersilia Ferretti - One of the best experts on this subject based on the ideXlab platform.
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effects of freeze drying and spray drying on Donkey Milk volatile compounds and whey proteins stability
Lwt - Food Science and Technology, 2018Co-Authors: Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti, Giulia Bonacucina, Ambra Ariani, Liliana Parrocchia, Daniela Maria Spera, Diego Romano Perinelli, Teresa Cecchi, Ersilia FerrettiAbstract:Abstract In this work, the profile of the volatile compounds has been determined for the first time in fresh Donkey Milk and in Donkey Milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in Donkey Milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh Donkey Milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, d -limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh Donkey Milk (P
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Effects of freeze-drying and spray-drying on Donkey Milk volatile compounds and whey proteins stability
LWT - Food Science and Technology, 2018Co-Authors: Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti, Giulia Bonacucina, Ambra Ariani, Liliana Parrocchia, Daniela Maria Spera, Diego Romano Perinelli, Teresa Cecchi, Ersilia FerrettiAbstract:In this work, the profile of the volatile compounds has been determined for the first time in fresh Donkey Milk and in Donkey Milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in Donkey Milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh Donkey Milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, D-limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh Donkey Milk (P < 0.001) and the appearance of ethyl octanoate, ethyl dodecanoate, 2-nonanone and 2-undecanone, indicating that these compounds may be highly eligible markers of Donkey Milk shelf-life. Freeze-drying and spray-drying affected β-lactoglobulin and lysozyme content in Donkey Milk. In particular, spray-drying process decreased significantly lysozyme enzymatic activity (58% of residual activity) and β-lactoglobulin content (6.43 mg/mL in fresh Milk vs 5.51 mg/mL in spry-dried Milk) due to the high temperature to which Donkey Milk is subjected.
Mina Martini - One of the best experts on this subject based on the ideXlab platform.
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profile and content of sialylated oligosaccharides in Donkey Milk at early lactation
Lwt - Food Science and Technology, 2019Co-Authors: Rosario Licitra, Federica Salari, Iolanda Altomonte, Jiaqi Li, Xinmiao Liang, Mina MartiniAbstract:Abstract Animal Milk oligosaccharides can be used as bioactive ingredients in functional foods and infant Milk formulas. Donkey Milk is already considered a functional food and a possible substitute for human Milk. The aim of this study was to identify the structure and abundance of sialylated Milk oligosaccharides from five Amiata Donkeys during four different stages of early lactation. Liquid chromatography combined with mass spectrometry analysis led to the identification and quantification of seven sialylated oligosaccharides: 3'-sialyllactose, 6'-sialyllactose, sialyllacto-N-tetraose a, sialyllacto-N-tetraose b, sialyllacto-N-tetraose c, Neu5Ac(α2–3) + Gal(β1–4)GlcNAc(β1–6)(Gal(β1–3))Gal(β1–4)Glc and Neu5Ac(α2–6) + Gal(β1–4)GlcNAc(β1–6)(Gal(β1–3))Gal(β1–4)Glc. The latter five oligosaccharides were identified in Donkey Milk for the first time. The most abundant sialylated oligosaccharide found was 6-sialyllactose. In addition, variations in the content of four oligosaccharides were highlighted over the experimental period: the highest values were found at 15 days of lactation, and the lowest at 60 days.
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preliminary results on antifungal activity of Donkey Milk
Large Animal Review, 2019Co-Authors: Iolanda Altomonte, Federica Salari, Rosario Licitra, Nardoni Simona, Francesca Mancianti, Stefania Perrucci, Mina MartiniAbstract:Donkey Milk is being increasingly studied for its use in the human medicine and its antimicrobial activity has been reported in the literature. However, there have been only few studies on Milk's inhibiting activity against fungi. Donkey Milk is currently used in the personal healthcare industry, thus evaluating its antifungal activity against some dermatophytes is of interest in relation to the natural prevention or control of dermatophyte infections. This preliminary study evaluated the in vitro antifungal activity of Donkey Milk. Four fresh pasteurized bulk Milk samples were collected from a Donkey farm. Pasteurized Donkey bulk Milk samples were analysed in relation to gross composition, individual mineral content (Ca, P, Mg, K, Na, and Zn mg/L), fatty acid profile, and lysozyme activity. The Milk samples were tested against isolates of Microsporum canis, Microsporum gypseum, and Trichophyton mentagrophytes. Sensitivity testing was assessed by a microdilution test, starting by a Milk concentration of 90%. To calculate minimal inhibitory concentration values, 80%, 70%, 60% 50%, 40%, 30%, 20%, and 10% dilutions were tested. Donkey Milk was proven to inhibit mycotic growth. In particular, M. canis and T. mentagrophytes failed to grow in 60% Donkey Milk and M. gypseum appeared to be sensitive to 70%. The antidermatophyte effect could be related to the Milk content of some fatty acids with reported antifungal activities. In the analysed Donkey Milk, C10:0 on average constituted 70% of the short chain fatty acids and the Milk fat showed a relatively high content of linoleic and alpha linolenic acid (15.34 and 4.87 g/100f of the total fatty acids respectively). We also found a high lysozyme activity (1402.50 U/mL of Milk). In conclusion, Donkey Milk showed an overall antidermatophytic effect. On the basis of the promising results obtained in this preliminary report, further studies are needed to evaluate the in vivo use of Donkey Milk against dermatophytosis.
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lysozyme activity in Donkey Milk
International Dairy Journal, 2019Co-Authors: Mina Martini, Federica Salari, Rosario Licitra, Concettina La Motta, Iolanda AltomonteAbstract:Abstract Lysozyme activity of Donkey Milk in relation to the lactation stage, age of the animals and pasteurisation treatment was studied. Raw and pasteurised bulk Milk samples were collected monthly for one year and were analysed in relation to lysozyme activity. Individual raw Milk samples were collected from 12 jennies, at three lactation stages: three, six and nine months. The results showed that the lactation stage and the age of the animals influenced the lysozyme activity of Donkey Milk. The highest lysozyme activity values were found at early lactation and in animals older than 15 years. We confirm that low-temperature long-time pasteurisation of Donkey Milk does not reduce the activity of this enzyme. In addition, calcium, ash and some fatty acids, and, in particular, the saturated fatty acids, are linked to a higher lysozyme activity of Donkey Milk at early lactation.
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effects of pasteurization and storage conditions on Donkey Milk nutritional and hygienic characteristics
Journal of Dairy Research, 2018Co-Authors: Mina Martini, Federica Salari, Iolanda Altomonte, G Ragona, Alice Piazza, Roberta Gori, Daniela Casati, G BrajonAbstract:: Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of Donkey Milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at -20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata Donkey Milk. The Milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the Milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized Milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the Milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the Milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily Milk.
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short communication technological and seasonal variations of vitamin d and other nutritional components in Donkey Milk
Journal of Dairy Science, 2018Co-Authors: Mina Martini, Rosario Licitra, Iolanda Altomonte, Federica SalariAbstract:ABSTRACT Vitamin D is an essential nutrient that plays a crucial role in calcium homeostasis and bone metabolism and also acts as a hormone. Although several studies on the content of vitamin D in bovine Milk have been conducted, little information is available regarding Donkey Milk. In the context of the nutritional assessment of Donkey Milk, the aim of this study was to assess the vitamin D content in Donkey Milk and its chemical profile, with particular reference to seasonal and technological modifications after pasteurization. The study was conducted on a dairy farm that produces Donkey Milk for human consumption located in central Italy. At sampling time, an aliquot of total bulk Milk production was sampled before and after pasteurization (63°C for 30 min without homogenization) with a total of 20 raw and 20 pasteurized Milk samples. The samples were collected for 10 mo, every 15 d, from May to February 2017. All the samples were analyzed for the chemical composition and vitamin D2 and D3 content by HPLC after saponification. The Donkey Milk analyzed showed a higher average vitamin D content (raw Milk: vitamin D2 = 1.68, vitamin D3 = 0.60 μg/100 mL; pasteurized Milk: vitamin D2 = 1.38, vitamin D3 = 0.30 μg/100 mL) than reported for bovine and human Milk. The results of the effect of pasteurization on Milk did not highlight significant differences in the total content of vitamin D. However, vitamin D3 has a poor thermal stability, which led to a significant reduction in content in pasteurized Milk compared with raw Milk. The total vitamin D content of Donkey Milk did not show significant variations between seasons; however, a higher concentration of vitamin D3 was found in spring and summer. In conclusion, raw and pasteurized Donkey Milk showed a high content of vitamin D, which could be useful in meeting the deficiencies of this vitamin in humans. Further investigations are needed to improve the vitamin D content in Donkey Milk by increasing its endogenous synthesis or its transfer in Milk and to clarify other variability factors.
Federica Salari - One of the best experts on this subject based on the ideXlab platform.
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profile and content of sialylated oligosaccharides in Donkey Milk at early lactation
Lwt - Food Science and Technology, 2019Co-Authors: Rosario Licitra, Federica Salari, Iolanda Altomonte, Jiaqi Li, Xinmiao Liang, Mina MartiniAbstract:Abstract Animal Milk oligosaccharides can be used as bioactive ingredients in functional foods and infant Milk formulas. Donkey Milk is already considered a functional food and a possible substitute for human Milk. The aim of this study was to identify the structure and abundance of sialylated Milk oligosaccharides from five Amiata Donkeys during four different stages of early lactation. Liquid chromatography combined with mass spectrometry analysis led to the identification and quantification of seven sialylated oligosaccharides: 3'-sialyllactose, 6'-sialyllactose, sialyllacto-N-tetraose a, sialyllacto-N-tetraose b, sialyllacto-N-tetraose c, Neu5Ac(α2–3) + Gal(β1–4)GlcNAc(β1–6)(Gal(β1–3))Gal(β1–4)Glc and Neu5Ac(α2–6) + Gal(β1–4)GlcNAc(β1–6)(Gal(β1–3))Gal(β1–4)Glc. The latter five oligosaccharides were identified in Donkey Milk for the first time. The most abundant sialylated oligosaccharide found was 6-sialyllactose. In addition, variations in the content of four oligosaccharides were highlighted over the experimental period: the highest values were found at 15 days of lactation, and the lowest at 60 days.
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preliminary results on antifungal activity of Donkey Milk
Large Animal Review, 2019Co-Authors: Iolanda Altomonte, Federica Salari, Rosario Licitra, Nardoni Simona, Francesca Mancianti, Stefania Perrucci, Mina MartiniAbstract:Donkey Milk is being increasingly studied for its use in the human medicine and its antimicrobial activity has been reported in the literature. However, there have been only few studies on Milk's inhibiting activity against fungi. Donkey Milk is currently used in the personal healthcare industry, thus evaluating its antifungal activity against some dermatophytes is of interest in relation to the natural prevention or control of dermatophyte infections. This preliminary study evaluated the in vitro antifungal activity of Donkey Milk. Four fresh pasteurized bulk Milk samples were collected from a Donkey farm. Pasteurized Donkey bulk Milk samples were analysed in relation to gross composition, individual mineral content (Ca, P, Mg, K, Na, and Zn mg/L), fatty acid profile, and lysozyme activity. The Milk samples were tested against isolates of Microsporum canis, Microsporum gypseum, and Trichophyton mentagrophytes. Sensitivity testing was assessed by a microdilution test, starting by a Milk concentration of 90%. To calculate minimal inhibitory concentration values, 80%, 70%, 60% 50%, 40%, 30%, 20%, and 10% dilutions were tested. Donkey Milk was proven to inhibit mycotic growth. In particular, M. canis and T. mentagrophytes failed to grow in 60% Donkey Milk and M. gypseum appeared to be sensitive to 70%. The antidermatophyte effect could be related to the Milk content of some fatty acids with reported antifungal activities. In the analysed Donkey Milk, C10:0 on average constituted 70% of the short chain fatty acids and the Milk fat showed a relatively high content of linoleic and alpha linolenic acid (15.34 and 4.87 g/100f of the total fatty acids respectively). We also found a high lysozyme activity (1402.50 U/mL of Milk). In conclusion, Donkey Milk showed an overall antidermatophytic effect. On the basis of the promising results obtained in this preliminary report, further studies are needed to evaluate the in vivo use of Donkey Milk against dermatophytosis.
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lysozyme activity in Donkey Milk
International Dairy Journal, 2019Co-Authors: Mina Martini, Federica Salari, Rosario Licitra, Concettina La Motta, Iolanda AltomonteAbstract:Abstract Lysozyme activity of Donkey Milk in relation to the lactation stage, age of the animals and pasteurisation treatment was studied. Raw and pasteurised bulk Milk samples were collected monthly for one year and were analysed in relation to lysozyme activity. Individual raw Milk samples were collected from 12 jennies, at three lactation stages: three, six and nine months. The results showed that the lactation stage and the age of the animals influenced the lysozyme activity of Donkey Milk. The highest lysozyme activity values were found at early lactation and in animals older than 15 years. We confirm that low-temperature long-time pasteurisation of Donkey Milk does not reduce the activity of this enzyme. In addition, calcium, ash and some fatty acids, and, in particular, the saturated fatty acids, are linked to a higher lysozyme activity of Donkey Milk at early lactation.
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effects of pasteurization and storage conditions on Donkey Milk nutritional and hygienic characteristics
Journal of Dairy Research, 2018Co-Authors: Mina Martini, Federica Salari, Iolanda Altomonte, G Ragona, Alice Piazza, Roberta Gori, Daniela Casati, G BrajonAbstract:: Until now there are only few data on the effects of thermal treatments on the nutritional and hygienic characteristics of Donkey Milk. This Research Communication aims to provide information on the effects of pasteurization (at +65 °C for 30 min) and prolonged storage at refrigeration and freezing temperatures (21 d at + 3 °C ± 2 °C and up to 90 d at -20 °C ± 5 °C) on some nutritional and hygienic characteristics of Amiata Donkey Milk. The Milk was monitored by chemical and microbiological analysis. Pasteurization ensured compliance with EC Regulation No 1441/2007, as Enterobacteriaceae were never found in the Milk, or during storage at refrigeration and freezing temperatures. Colony count at 30 °C in pasteurized Milk never went beyond 1 log CFU/ml. The heat treatment and the storage did not result in any variations in the main constituents of the Milk. Only a decrease in lactose and few variations in some fatty acids at 90 d of freezing were observed. In conclusion, pasteurization was able to achieve and maintain a high hygienic-sanitary quality over time; storage at refrigeration or freezing temperatures did not alter the nutritional quality of fat and the gross composition of the product. These findings are useful to improve knowledge on the Milk shelf life in order to guarantee safety and nutritional quality for infants who need small quantities of daily Milk.
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short communication technological and seasonal variations of vitamin d and other nutritional components in Donkey Milk
Journal of Dairy Science, 2018Co-Authors: Mina Martini, Rosario Licitra, Iolanda Altomonte, Federica SalariAbstract:ABSTRACT Vitamin D is an essential nutrient that plays a crucial role in calcium homeostasis and bone metabolism and also acts as a hormone. Although several studies on the content of vitamin D in bovine Milk have been conducted, little information is available regarding Donkey Milk. In the context of the nutritional assessment of Donkey Milk, the aim of this study was to assess the vitamin D content in Donkey Milk and its chemical profile, with particular reference to seasonal and technological modifications after pasteurization. The study was conducted on a dairy farm that produces Donkey Milk for human consumption located in central Italy. At sampling time, an aliquot of total bulk Milk production was sampled before and after pasteurization (63°C for 30 min without homogenization) with a total of 20 raw and 20 pasteurized Milk samples. The samples were collected for 10 mo, every 15 d, from May to February 2017. All the samples were analyzed for the chemical composition and vitamin D2 and D3 content by HPLC after saponification. The Donkey Milk analyzed showed a higher average vitamin D content (raw Milk: vitamin D2 = 1.68, vitamin D3 = 0.60 μg/100 mL; pasteurized Milk: vitamin D2 = 1.38, vitamin D3 = 0.30 μg/100 mL) than reported for bovine and human Milk. The results of the effect of pasteurization on Milk did not highlight significant differences in the total content of vitamin D. However, vitamin D3 has a poor thermal stability, which led to a significant reduction in content in pasteurized Milk compared with raw Milk. The total vitamin D content of Donkey Milk did not show significant variations between seasons; however, a higher concentration of vitamin D3 was found in spring and summer. In conclusion, raw and pasteurized Donkey Milk showed a high content of vitamin D, which could be useful in meeting the deficiencies of this vitamin in humans. Further investigations are needed to improve the vitamin D content in Donkey Milk by increasing its endogenous synthesis or its transfer in Milk and to clarify other variability factors.
Silvia Vincenzetti - One of the best experts on this subject based on the ideXlab platform.
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Donkey Milk production: state of the art
Italian Journal of Animal Science, 2020Co-Authors: Paolo Polidori, Daniela Beghelli, Pierluigi Mariani, Silvia VincenzettiAbstract: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
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effects of freeze drying and spray drying on Donkey Milk volatile compounds and whey proteins stability
Lwt - Food Science and Technology, 2018Co-Authors: Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti, Giulia Bonacucina, Ambra Ariani, Liliana Parrocchia, Daniela Maria Spera, Diego Romano Perinelli, Teresa Cecchi, Ersilia FerrettiAbstract:Abstract In this work, the profile of the volatile compounds has been determined for the first time in fresh Donkey Milk and in Donkey Milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in Donkey Milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh Donkey Milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, d -limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh Donkey Milk (P
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Effects of freeze-drying and spray-drying on Donkey Milk volatile compounds and whey proteins stability
LWT - Food Science and Technology, 2018Co-Authors: Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti, Giulia Bonacucina, Ambra Ariani, Liliana Parrocchia, Daniela Maria Spera, Diego Romano Perinelli, Teresa Cecchi, Ersilia FerrettiAbstract:In this work, the profile of the volatile compounds has been determined for the first time in fresh Donkey Milk and in Donkey Milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in Donkey Milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh Donkey Milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, D-limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh Donkey Milk (P < 0.001) and the appearance of ethyl octanoate, ethyl dodecanoate, 2-nonanone and 2-undecanone, indicating that these compounds may be highly eligible markers of Donkey Milk shelf-life. Freeze-drying and spray-drying affected β-lactoglobulin and lysozyme content in Donkey Milk. In particular, spray-drying process decreased significantly lysozyme enzymatic activity (58% of residual activity) and β-lactoglobulin content (6.43 mg/mL in fresh Milk vs 5.51 mg/mL in spry-dried Milk) due to the high temperature to which Donkey Milk is subjected.
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role of proteins and of some bioactive peptides on the nutritional quality of Donkey Milk and their impact on human health
Beverages, 2017Co-Authors: Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti, Paolo PolidoriAbstract:Donkey Milk could be considered a good and safer alternative, compared to other types of Milk, for infants affected by cow’s Milk protein allergy, when breastfeeding is not possible. Interestingly, Donkey Milk has low allergenicity, mainly due to the low total casein amount, and the content of some whey proteins that act as bioactive peptides. The amount of lysozyme, an antibacterial agent, is 1.0 g/L, similar to human Milk. Lactoferrin content is 0.08 g/L, with this protein being involved in the regulation of iron homoeostasis, anti-microbial and anti-viral functions, and protection against cancer development. Lactoperoxidase, another protein with antibacterial function, is present in Donkey Milk, but in very low quantities (0.11 mg/L). β-lactoglobulin content in Donkey Milk is 3.75 g/L—this protein is able to bind and transport several hydrophobic molecules. Donkey Milk’s α-lactalbumin concentration is 1.8 g/L, very close to that of human Milk. α-lactalbumin shows antiviral, antitumor, and anti-stress properties. Therefore, Donkey Milk can be considered as a set of nutraceuticals properties and a beverage suitable, not only for the growing infants, but for all ages, especially for convalescents and for the elderly.
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effects of thermal treatments on Donkey Milk nutritional characteristics
Recent Patents on Food Nutrition & Agriculture, 2014Co-Authors: Paolo Polidori, Silvia VincenzettiAbstract:: Human breast Milk is the best nutritional support to ensure right development and influence immune status of the newborn infant. However, when it is not possible to breast feed it may be necessary to use commercial infant formulas that mimic, where possible, the levels and types of nutrients present in human Milk. Despite this, some formula-fed infants develop allergy and/or atopic disease compared to breast-fed infants. Most infants with cow's Milk protein allergy (CMPA) develop symptoms before 1 month of age, often within 1 week after introduction of cow's Milk-based formula. Donkey Milk may be considered a good substitute for cow's Milk in feeding children with CMPA since its composition is very similar to human Milk. An in-depth analysis of the Donkey Milk protein profile has been performed in this study. The interest was focused on the Milk proteins considered safe for the prevention and treatment of various disorders in human. Since Donkey Milk supply is related to its seasonal availability during the year, in this study were evaluated the effects of different thermal treatments on the protein fractions of Donkey Milk. The results obtained in fresh, frozen, powdered and lyophilized Donkey Milk showed different values in total proteins, caseins, whey proteins and lysozyme content. This study demonstrated the possibility of using lyophilization in order to maintain the nutritional characteristics of Donkey Milk. The article presents some promising patents on the effects of thermal treatments on Donkey Milk nutritional characteristics.