Lysozyme sources for disease prevention and health promotion – Donkey milk in alternative to hen egg-white lysozyme
2024
Vita Maria Marino | Iris Schadt | Stefania La Terra | Margherita Caccamo | Cinzia Caggia
Lysozyme has been known for over a hundred years, and its functional properties have been studied since its discovery. It could be an important agent for health promotion, and disease prevention, and could be a game-changer in the fight against antibiotic resistance. Although it is widely used in the feed industry, lysozyme is not extensively promoted as a functional food for human nutrition. Lysozyme is usually extracted from hen egg white but can also be found in significant quantities in donkey milk. The use of donkey milk is not yet widespread, partially due to high production costs, limited availability, and a niche market. Additionally, its benefits are not well-studied. While egg-white lysozyme is cheaper to produce, its biological activity diminishes through the extraction process. In contrast, donkey milk is likely to trigger fewer allergies and, most importantly, contains several other compounds that enhance its functional benefits compared to extracted lysozyme.
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