Non-Bovine Milk: Sources and Future Prospects

Reviewing the female accessory glands of insects: Where they come from, what they do, and where they are going

Female accessory glands (AGs) are structures associated with the reproductive system of many arthropods. In insects, the glands are mostly related to oviposition by secreting egg coatings and adhesives. Nevertheless, the AGs are versatile concerning their function, and show a high diversity of chemical compounds. Here we aim to review the AGs in insects, highlighting their distribution among the orders, origins, location, chemical nature of the secretions, development, endocrine control, and morphological features. We also propose dividing the glands into epidermal and mesodermal, according to their origin, avoiding the general term "accessory gland" to refer to non-homologous structures. The main functions of the AGs are: I) secretion of the egg coverings, adhesive, and lubricant, II) oviposition pheromones, III) egg fertilization, IV) antibiotic activity, V) nutrient production, VI) anti-desiccation/thermal tolerance. We also discuss the Dufour's and venom glands of Hymenoptera and, based on recent studies, argue that they are not homologous to the AGs of other insects. Given the vast diversity of insect species and reproductive mechanisms, it is quite plausible that unknown functions of the AGs remain to be explored. Finally, the potential use of the glands as targets to control disease vectors, crop pests, and food supply is discussed. We expect our study to guide researchers interested in the function of AGs and how they evolved in the different insect groups.

The use of mare's milk for yogurt ice cream and synbiotic ice cream production

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Milk and dairy products serve as a significant dietary component for people all over the world. Milk is a source of essential nutrients such as carbohydrates, protein, fats, and water that support newborns' growth, development, and physiological processes. Milk contains various essential biological compounds that contribute to overall health and well-being. These compounds are crucial in immune system regulation, bone health, and gut microbiota. Milk and dairy products are primarily from cows, buffalos, goats, and sheep. Recently, there has been a notable increase in camel and mare milk consumption and its associated products due to an increasing attraction to ethnic cuisines and a greater awareness of food biodiversity. Camel and mare milk possess diverse nutritional and therapeutic properties, displaying potential functional foods. Camel milk has been linked to various health advantages, encompassing antihypertensive, antidiabetic, antiallergic, anticarcinogenic, antioxidant, and immunomodulatory properties. Camel milk has exhibited notable efficacy in mitigating inflammation and oxidative stress, potentially offering therapeutic benefits for inflammatory disorders. Nevertheless, although extensively recorded, the potential health benefits of mare's milk have yet to be investigated, including its impact on inflammatory conditions. This article highlights the therapeutic potential of camel and mare milk and its derived products in treating inflammatory rheumatic disorders, specifically focusing on their anti-inflammatory and immune-regulatory capabilities. These alternative types of milk, which do not come from cows, offer potential avenues for investigating innovative strategies to regulate and reduce inflammatory conditions.