Xu Qingyu, Wei Lin, Chen Xiuwen, Zhu Hongzhen, Wei Jinjin, Zhu Mingxia, Khan Muhammad Zahoor, Wang Changfa, Zhang Zhenwei
College of Agriculture and Biology, Liaocheng University, Liaocheng 252059, China.
Foods. 2025 Jul 1;14(13):2337. doi: 10.3390/foods14132337.
Donkey milk has received increasing attention in recent years due to its unique nutritional composition and potential biological activities. This comprehensive review analyzed the main nutritional components of donkey milk, including proteins, lipids, carbohydrates, vitamins, and minerals, while also examining its significant biological activities such as antioxidant, antimicrobial, immunomodulatory, and anti-inflammatory properties. The protein profile of donkey milk is notable for its high proportion of whey proteins (55-65%), resembling human milk more closely than cow milk. Its relatively low-fat content (approximately 1.29%) with higher proportions of unsaturated fatty acids provides nutritional advantages for specific dietary needs. The carbohydrate content, primarily lactose, contributes to energy provision and calcium absorption. Donkey milk is also distinguished by its rich vitamin profile, particularly vitamin C (about 4.75 times higher than cow milk), and essential minerals including calcium, phosphorus, and zinc. The biological activities of donkey milk extend to various applications in infant nutrition, particularly for children with cow milk protein allergies, potential medical treatments for infections and inflammatory conditions, and cosmetic formulations. Despite these promising attributes, the donkey milk industry faces challenges including low milk yield, lack of standardized production methods, and quality control measures. The sustainable development of the donkey milk industry requires comprehensive approaches to resource protection, technological innovation, brand building, and supportive policies to realize its full potential in contributing to human health and economic development.
近年来，驴奶因其独特的营养成分和潜在的生物活性而受到越来越多的关注。这篇综述分析了驴奶的主要营养成分，包括蛋白质、脂质、碳水化合物、维生素和矿物质，同时研究了其显著的生物活性，如抗氧化、抗菌、免疫调节和抗炎特性。驴奶的蛋白质组成以乳清蛋白比例高（55-65%）为显著特点，与母乳的相似性高于牛奶。其脂肪含量相对较低（约1.29%），不饱和脂肪酸比例较高，为特定饮食需求提供了营养优势。碳水化合物含量主要为乳糖，有助于提供能量和促进钙吸收。驴奶还以其丰富的维生素含量，特别是维生素C（约为牛奶的4.75倍）以及包括钙、磷和锌在内的必需矿物质而著称。驴奶的生物活性在婴儿营养的各种应用中都有体现，特别是对于牛奶蛋白过敏的儿童，在感染和炎症性疾病的潜在医学治疗以及化妆品配方方面也有应用。尽管有这些有前景的特性，但驴奶产业面临着包括产奶量低、缺乏标准化生产方法和质量控制措施等挑战。驴奶产业的可持续发展需要综合的资源保护、技术创新、品牌建设和支持政策等方法，以充分发挥其在促进人类健康和经济发展方面的潜力。
