Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy.
Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy.
Food Res Int. 2017 Sep;99(Pt 1):41-57. doi: 10.1016/j.foodres.2017.07.002. Epub 2017 Jul 4.
The legendary therapeutics properties of donkey milk have recently been supported by many clinical trials who have clearly demonstrated that, even if with adequate lipid integration, it may represent a valid natural substitute of cow milk for feeding allergic children. During the last decade many investigations by MS-based methods have been performed in order to obtain a better knowledge of donkey milk proteins. The knowledge about the primary structure of donkey milk proteins now may provide the basis for a more accurate comprehension of its potential benefits for human nutrition. In this aspect, experimental data today available clearly demonstrate that donkey milk proteins (especially casein components) are more closely related with the human homologues rather than cow counterparts. Moreover, the low allergenic properties of donkey milk with respect to cow one seem to be related to the low total protein content, the low ratio of caseins to whey fraction, and finally to the presence in almost all bovine IgE-binding linear epitopes of multiple amino acid differences with respect to the corresponding regions of donkey milk counterparts.
驴奶的传奇治疗特性最近得到了许多临床试验的支持，这些试验清楚地表明，即使有足够的脂质整合，它也可能代表一种有效的天然牛奶替代品，用于喂养过敏儿童。在过去的十年中，已经进行了许多基于 MS 的方法研究，以更好地了解驴奶蛋白。现在对驴奶蛋白一级结构的了解可以为更准确地理解其对人类营养的潜在益处提供基础。在这方面，今天可用的实验数据清楚地表明，驴奶蛋白（特别是酪蛋白成分）与人类同源物更密切相关，而不是与牛的同源物。此外，与牛奶相比，驴奶的低过敏原特性似乎与总蛋白含量低、酪蛋白与乳清部分的比例低以及几乎所有牛 IgE 结合线性表位相对于驴奶对应物的相应区域存在多个氨基酸差异有关。
