Equine milk proteins: Chemistry,structure and nutritional significance |
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| Authors: | Therese Uniacke-Lowe Thom Huppertz Patrick F Fox |
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| Affiliation: | 1. Department of Food & Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands;1. School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland;2. Poznan University of Life Sciences, Department of Small Mammals Breeding and Raw Materials of Animal Origin, Z?otniki, 62-002 Suchy Las, Poland;3. Warsaw University of Life Sciences, Department of Animal Breeding, 02-787 Warsaw, Poland;4. Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Department of Animal Sciences, Jastrz?biec, 05-552 Magdalenka, Poland;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA, Ede, The Netherlands;1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China;3. Beijing Academy of Food Sciences, Beijing 100068, China;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands |
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| Abstract: | Equine milk has important nutritional and therapeutic properties that can benefit the diet of the elderly, convalescent or newborn. The protein content of equine milk is lower than that of bovine milk but similar to that of human milk. In this review qualitative and quantitative differences between the caseins and whey proteins of equine, bovine and human milk are discussed. Important biological and functional properties of specific proteins are reviewed and their significance in human nutrition considered. As well as characterizing equine milk proteins in the context of human nutrition and allergology, the potential industrial exploitation of equine milk is explored. Cross-reactivity of proteins from different species is discussed in relation to the treatment of cows’ milk protein allergy. While there is some scientific basis for the special nutritional and health-beneficial properties of equine milk based on its protein composition and similarity to human milk, further research is required to fully exploit its potential in human nutrition. |
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