Mare's milk can protect the gut against ulcerative colitis and reduce the risk of developing colorectal cancer, according to a study published in the peer-reviewed journal Food & Function.
In experiments carried out on mice, researchers evaluated the health effects of whole mare's milk as well as extracellular vesicles extracted from it. Extracellular vesicles are microscopic particles that play a crucial role in transferring biologically active substances between cells.
Scientists found that both whole mare's milk and its extracellular vesicles significantly eased symptoms of the condition in test animals. The treatments reduced gut inflammation, repaired the damaged intestinal mucosa, decreased the concentration of pro-inflammatory molecules, and improved the physical condition of the mice.
Gut flora and fiber processing
Beyond easing physical symptoms, mare's milk helped normalize the composition of the intestinal microflora. The researchers observed an increase in beneficial bacteria that aid in the digestion and processing of dietary fiber.
The extracellular vesicles offered distinct benefits by stimulating the growth of gut microorganisms that produce butyric acid. Butyric acid is a short-chain fatty acid that serves as a key energy source for colon cells, helping protect the intestinal barrier and curb inflammation.
Simultaneous biological pathways
The authors of the study noted that mare's milk acts against ulcerative colitis through several simultaneous mechanisms. The beverage regulates immune system responses, restores equilibrium to the gut microbiota, and enhances overall metabolic function.
Ulcerative colitis is a chronic inflammatory bowel disease characterized by persistent inflammation in the digestive tract, which can elevate the long-term risk of bowel cancer. Mare's milk has traditionally been consumed across Central Asia and parts of Eastern Europe, where it is often fermented into traditional beverages such as kumis.
The findings add to ongoing research into the nutritional and medical properties of dairy components. Earlier studies established that trans fats found naturally in dairy products do not increase the risk of cardiovascular and vascular diseases.
