Xie Aijun, Shen Xinyu, Hong Ruiyao, Xie Yuanfang, Zhang Yumeng, Chen Jiali, Li Zhiwei, Li Mohan, Yue Xiqing, Quek Siew Young
Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore.
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Food Res Int. 2025 May;209:116307. doi: 10.1016/j.foodres.2025.116307. Epub 2025 Mar 19.
Donkey milk has garnered increasing attention due to its remarkable similarity to human milk and its diverse bioactive properties. Analysis of its composition shows that donkey milk is characterized by high lactose content, low protein, low fat, a balanced calcium-to‑phosphorus ratio, and abundant in vitamins C and D, making it a promising human milk alternative. Additionally, donkey milk contains a unique composition of whey proteins and polyunsaturated fatty acids, contributing to its beneficial health effects such as antimicrobial, anti-inflammatory, antioxidant, and hypoallergenic properties. This review provides a comprehensive analysis of the nutritional profile of donkey milk in comparison to other mammalian milk sources. Furthermore, it highlights its bioactive potential and discusses the current challenges and future opportunities for expanding its applications in the dairy and health industries. Despite its valuable properties, the development of donkey milk products remains limited due to low milk yield and high production costs. Further research and technological advancements are necessary to optimize its utilization and commercial potential.
驴奶因其与母乳的显著相似性及其多样的生物活性特性而受到越来越多的关注。对其成分的分析表明，驴奶的特点是乳糖含量高、蛋白质含量低、脂肪含量低、钙磷比例平衡，且富含维生素C和D，使其成为一种有前景的母乳替代品。此外，驴奶含有独特的乳清蛋白和多不饱和脂肪酸成分，有助于其产生抗菌、抗炎、抗氧化和低致敏性等有益健康的作用。本综述对驴奶与其他哺乳动物奶源的营养成分进行了全面分析。此外，它突出了驴奶的生物活性潜力，并讨论了目前在扩大其在乳制品和健康行业应用方面所面临的挑战和未来机遇。尽管驴奶具有宝贵的特性，但由于产奶量低和生产成本高，驴奶产品的开发仍然有限。需要进一步的研究和技术进步来优化其利用和商业潜力。
