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Bioactive peptides and functional activity analysis in lactic acid bacteria-fermented donkey milk.
Jianting Ning1, Yuanyuan Bian2, Jialu Chen2
1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang, 110034, China.
Food Research International (Ottawa, Ont.)
|November 4, 2025
Summary
Fermented donkey milk (FDM) contains more bioactive peptides than regular donkey milk (DM). These FDM peptides demonstrate anti-inflammatory properties, reducing nitric oxide production in cells and offering therapeutic potential.
Area of Science:
- Food Science
- Biochemistry
- Immunology
Background:
- Donkey milk (DM) is recognized for its nutritional value and historical therapeutic uses.
- Fermentation of DM can yield bioactive peptides with potential health benefits.
- Understanding peptide profiles and bioactivity is crucial for developing functional foods.
Purpose of the Study:
- To prepare a flavored fermented donkey milk (FDM).
- To analyze and compare the peptide composition of DM and FDM.
- To evaluate the anti-inflammatory bioactivity of peptides from DM and FDM.
Main Methods:
- Fermentation of DM using Lactobacillus plantarum 350-2 and Lactobacillus bulgaricus SH34-3.
- Peptidomics analysis to identify and quantify peptides in DM and FDM.
- In vitro bioactivity assay using LPS-stimulated RAW264.7 cells to measure nitric oxide production.
Main Results:
- Peptidomics revealed 3856 peptides in DM and 3875 peptides in FDM.
- FDM exhibited a higher proportion of anti-inflammatory peptides compared to DM.
- FDM peptides significantly reduced nitric oxide production in stimulated macrophages.
Conclusions:
- Fermentation enhances the peptide profile of donkey milk.
- FDM peptides possess significant anti-inflammatory activity.
- This study supports the development of FDM for functional food applications and peptide utilization.
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