Major whey proteins in donkey's milk: effect of season and lactation stage. Implications for potential dietary interventions in human diseases

作者：D'Alessandro Angela G^*; Martemucci Giovanni; Jirillo Emilio; De Leo Vincenzo

来源：Immunopharmacology and Immunotoxicology, 2011, 33(2): 259-265.

DOI：10.3109/08923973.2010.499365

• Donkey milk
• alpha-lactalbumin
• beta-lactoglobulin
• lysozyme
• human health implications

According to current literature, donkey's milk has been suggested as a hypoallergenic substitute in children affected by cow's milk protein allergy as well as a promising nutraceutical for aged people. However, the biologically active components of donkey's milk have not yet completely elucidated. In this framework this study is aimed at measuring a-lactalbumin (alpha-LA), beta-lactoglobulin (beta-LG), and lysozyme (LYS), the principal whey proteins in donkey's milk, in relation to lactation stage and production season. Analysis were performed by reversed-phase high-performance liquid chromatography. alpha-LA, beta-LG, and LYS resulted to be affected by lactation stage (P < 0.01) and production season (P < 0.01). Overall, the protein content was higher (0.01 > P < 0.05) during the first four lactation's months and decreased until the month 8. The beta-LG was the major protein (1.75 mg mL(-1) as mean; peak 2.24 +/- 0.09 mg mL(-1)), while the a-LA had a mean concentration of 1.32 mg mL(-1) and peaked at month 1 (1.57 +/- 0.09 mg mL(-1)) and LYS (0.66 mg mL(-1) as mean) showed the highest value equal to 0.76 +/- 0.03 mg mL(-1). The highest (P < 0.01) concentration of all proteins was recorded at spring (alpha-LA: 1.69 mL(-1); beta-LG: 2.07 mL(-1); LYS: 0.76 mL(-1)).

• 出版日期2011-6