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Koumiss (Fermented Mare’s Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives

Summary

Koumiss is a fermented mare’s milk beverage consumed for centuries in Central Asia that offers unique health benefits. Unlike cow’s milk, mare’s milk is easier to digest, contains natural antimicrobial proteins, and when fermented develops thousands of bioactive peptides and beneficial bacteria. These compounds may help with cardiovascular health, gut function, and immune support, making koumiss a promising functional food for modern nutrition.

Background

Koumiss, fermented mare’s milk, has been consumed for centuries across Central Asia for its nutritional and therapeutic value. Mare’s milk differs from bovine milk by its near 1:1 casein-to-whey ratio, high lysozyme and lactoferrin content, abundant immunoglobulins, and low β-lactoglobulin, which enhance digestibility and reduce allergenicity.

Objective

To synthesize current knowledge on bioactive proteins and peptides in fermented mare’s milk, focusing on compositional features, native bioactive proteins, fermentation-derived peptides, technological strategies for enhancement, and preclinical and clinical evidence for functional health benefits.

Results

Multi-omics identified >2300 peptides and >350 metabolites in koumiss with ACE-inhibitory, antioxidant, antimicrobial, and immunomodulatory activities. Fermentation by lactic acid bacteria and yeasts generates bioactive compounds with potential benefits for lipid metabolism, cardiovascular function, and gut health through synergistic effects of native proteins, fermentation-derived peptides, and probiotic consortia.

Conclusion

Koumiss represents a scientifically supported functional food with a unique composition of bioactive proteins and fermentation-derived peptides. Technological advances in starter culture design, controlled proteolysis, and microencapsulation offer strategies to enhance bioactive yield, though standardized fermentation protocols and clinical validation remain necessary.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 41300112
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