Lactose Intolerant People Research Articles

Antioxidative and antimicrobial activity of whey based fermented soy beverage with curcumin supplementation

Fermented whey and soy beverages with curcumin supplementation has no cholesterol, low lactose, high protein to fat ratio and ability to fights against several diseases. These beverages are more palatable, digestive and good for lactose intolerant people. Addition of curcumin increases its medicinal and nutritional properties. Soymilk was prepared by adding whey in place of water and supplemented with curcumin. L. acidophilus NCDC195 (LA195) and S. thermophilus NCDC323 (ST323) were used for fermentation. After 24 hour of incubation at 37 0 C their acidity and total count were 1.38, 1.41 and 9.09, 9.39 log cfu/ml respectively. Antimicrobial activity was also analyzed at different levels of curcumin. LA195 and ST323 had shown antimicrobial activity against E.coli, B.cereus, S.aureus, L. monocytogenes, Sh.dysentriae, and S.typhi . Zone of inhibition ranged between 16 to 23 mm. Maximum antioxidant activity was obtained by LA195+ST323 (989.70 TEAC (μM)) with curcumin. Prepared fermented drink was analyzed for sensory properties on the basis of 9 point Hedonic scale. Soy beverage with 12% sugar solution was having more acceptability in terms of colour and flavour. Product was stable for 4 days at 4 0 C and no coliform and yeast and mold were present. Product showed increase in acidity upto 14 days. After 14day of storage acidity and total counts (CFU/ml) were, 1.86 and 8.57 respectively. Antioxidant activity decreased during the storage from initial 986.46 to 702.58 TEAC (μM) on 14 th day. The results showed that the fermented whey and soy based curcumin supplemented beverage had health beneficial biofunctional properties.

HIDRÓLISE ENZIMÁTICA DA LACTOSE DE PERMEADO DE SORO

O permeado de soro é o resíduo do processo de concentração das proteínas do soro pelo método de ultrafiltração. Contém nutrientes importantes, como lactose, minerais e traços de proteínas e lipídeos. É um resíduo sem fim industrial estabelecido que causa sérios danos ao meio ambiente. Para que o seu aproveitamento seja integral e para permitir seu consumo por pessoas intolerantes ao açúcar do leite é preciso que a lactose seja hidrolisada. A hidrólise enzimática pela lactase (β-galactosidase) do fungo Kluyveromyces lactis é um método seguro e que não compromete a integridade dos demais nutrientes, permitindo assim o posterior uso do permeado como matériaprima. Este trabalho objetivou realizar ensaios de hidrólise enzimática da lactose de formulações de permeado de soro, em concentração de 0,2%, 0,7% e 1% nos tempos 30, 60 e 90 minutos com o pH do meio de 6,3 e temperatura de 37 ºC. As reações foram acompanhadas por cromatografia líquida de alta eficiência que mostrou que a partir da concentração enzimática de 0,7% no tempo de 30 minutos, as formulações se tornaram seguras para o consumo de intolerantes à lactose, de acordo com níveis mínimos estabelecidos pela legislação.

Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli

<p><em>The fermented milk by kefir grains is a probiotic dairy product that provides to the consumer several health benefits, and can also be consumed by lactose intolerant people. These grains contain in their microbiota acid-lactic bacteria able to inhibit the growth of pathogenic microorganisms. This research aimed to evaluate the </em>Escherichia coli<em> inhibition by the kefir fermentation, contaminated during its manufacturing. Thus, were used the standard strain ATCC 11229 </em>E. coli<em>, inoculated in the milk for the kefir production. After the fermentation, the sample were diluted in peptone water and plated in Petrifilm, followed by incubation at 36 °C for 24 hours. In all repetitions, were observed at the end that the kefir fermentation did not inhibit the multiplication of the contaminant bacteria. The results reinforce the importance of the use of milk with quality, and to follow the hygiene proceedings in both utensils and manipulators, during the kefir production.</em></p><p>DOI: 10.14685/rebrapa.v5i1.158</p><p> </p><p> </p>

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

The composition of the dairy matrix used in yogurt manufacture could influence the metabolic activity of yogurt starter and the compounds produced during fermentation. In this way, the lactose hydrolysis with a β-galactosidase enzyme and the supplementation with dairy powders to obtain different types of delactosed yogurts for lactose-intolerant people modifies the milk base composition. In this work, we studied the influence of the addition of different doses of β-galactosidase and levels of dairy powders on organic acids profile during the manufacture and storage of two varieties of yogurt (natural and sweetened). Lactose, glucose, galactose, titratable acidity, fermentation time, and microbiological counts were also evaluated. The mean proportions of lactose/glucose/galactose in relation to the total sugars were 18:36:46 in hydrolyzed yogurts, while they were 81:4:15 in unhydrolyzed ones. In supplemented yogurts, the content of lactose, citric, orotic, and hippuric acids were significantly increased. The starter population was similar in all yogurts, but some changes in their activity were evidenced due to both factors studied. The fermentation time was slightly increased, and the lactic acid content and the titratable acidity were significantly increased due to fortification while they were decreased by enzyme addition. These results are probably due to the increase in the buffer properties of the milk base by the dairy powder addition and due to an inhibition of the starter activity caused by changes in the carbohydrate profile. The results demonstrated that the changes in the matrix composition of the yogurt affected the organic acids profile, above all the lactic acid content.

Amperometric detection of lactose using β-galactosidase immobilized in layer-by-layer films.

A direct, low-cost method to determine the concentration of lactose is an important goal with possible impact in various types of industry. In this study, a biosensor is reported that exploits the specific interaction between lactose and the enzyme β-galactosidase (β-Gal) normally employed to process lactose into glucose and galactose for lactose-intolerant people. The biosensor was made with β-Gal immobilized in layer-by-layer (LbL) films with the polyelectrolyte poly(ethylene imine) (PEI) and poly(vinyl sufonate) (PVS) on an indium tin oxide (ITO) electrode modified with a layer of Prussian Blue (PB). With an ITO/PB/(PEI/PVS)1(PEI/β-Gal)30 architecture, lactose could be determined with an amperometric method with sensitivity of 0.31 μA mmol(-1) cm(-2) and detection limit of 1.13 mmol L(-1), which is sufficient for detecting lactose in milk and for clinical exams. Detection occurred via a cascade reaction involving glucose oxidase titrated as electrolytic solution in the electrochemical cell, while PB allowed for operation at 0.0 V versus saturated calomel electrode, thus avoiding effects from interfering species. Sum-frequency generation spectroscopy data for the interface between the LbL film and a buffer containing lactose indicated that β-Gal lost order, which is the first demonstration of structural effects induced by the molecular recognition interaction with lactose.

Lactose digestion from yogurt: mechanism and relevance

Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that show lactose digestion and tolerance from yogurt by lactose-intolerant people. The lactose in yogurt is digested more efficiently than other dairy sources of lactose because the bacteria inherent in yogurt assist with its digestion. The bacterial lactase survives the acidic conditions of the stomach, apparently being physically protected within the bacterial cells and facilitated by the buffering capacity of yogurt. The increasing pH as the yogurt enters the small intestine and a slower gastrointestinal transit time allow the bacterial lactase to be active, digesting lactose from yogurt sufficiently to prevent symptoms in lactose-intolerant people. There is little difference in the lactase capability of different commercial yogurts, because they apparently contain Lactobacillus bulgaricus and Streptococcus thermophilus in sufficient quantities (10(8) bacteria/mL). However, Lactobacillus acidophilus appears to require cell membrane disruption to physically release the lactase. Compared with unflavored yogurts, flavored yogurts appear to exhibit somewhat reduced lactase activity but are still well tolerated.

Metagenomic approach for the isolation of a thermostable β-galactosidase with high tolerance of galactose and glucose from soil samples of Turpan Basin

Backgroundβ-Galactosidases can be used to produce low-lactose milk and dairy products for lactose intolerant people. Although commercial β-galactosidases have outstanding lactose hydrolysis ability, their thermostability is low, and reaction products have strong inhibition to these enzymes. In addition, the β-galactosidases possessing simultaneously high thermostability and tolerance of galactose and glucose are still seldom reported until now. Therefore, identification of novel β-galactosidases with high thermostability and tolerance to reaction products from unculturable microorganisms accounting for over 99% of microorganisms in the environment via metagenomic strategy is still urgently in demand.ResultsIn the present study, a novel β-galactosidase (Gal308) consisting of 658 amino acids was identified from a metagenomic library from soil samples of Turpan Basin in China by functional screening. After being overexpressed in Escherichia coli and purified to homogeneity, the enzymatic properties of Gal308 with N-terminal fusion tag were investigated. The recombinant enzyme displayed a pH optimum of 6.8 and a temperature optimum of 78°C, and was considerably stable in the temperature range of 40°C - 70°C with almost unchangeable activity after incubation for 60 min. Furthermore, Gal308 displayed a very high tolerance of galactose and glucose, with the highest inhibition constant Ki,gal (238 mM) and Ki,glu (1725 mM) among β-galactosidases. In addition, Gal308 also exhibited high enzymatic activity for its synthetic substrate o-nitrophenyl-β-D-galactopyranoside (ONPG, 185 U/mg) and natural substrate lactose (47.6 U/mg).ConclusionThis study will enrich the source of β-galactosidases, and attract some attentions to β-galactosidases from extreme habitats and metagenomic library. Furthermore, the recombinant Gal308 fused with 156 amino acids exhibits many novel properties including high activity and thermostability at high temperatures, the pH optimum of 6.8, high enzyme activity for lactose, as well as high tolerance of galactose and glucose. These properties make it a good candidate in the production of low-lactose milk and dairy products after further study.

Antimicrobial Properties and Lactase Activities from Selected Probiotic Lactobacillus brevis Associated With Green Cacao Fermentation in West Sumatra, Indonesia

Lactase activity is very important enzyme for Lactose Intolerant people. The lactic acid bacteria selected for use as Probiotic bacteria should be able to tolerate many organotoxic or heavy metal toxicities in intestine at least for 90 minute, attach to the epithelium, and grow in the lower intestinal tract before they can start providing any health benefits. The Green varieties of cacao fruits were used for cacao bean fermentation. The cacao bean covers with white pulp containing fructose, e.g. 42 mg/g, glucose 24 mg/g and sucrose 21 mg/g, as carbon source of Lactic Acid Bacteria (LAB). Screening of LAB was carried out after 24-36 h during spontaneous fermentation. This paper aims to find potential LAB resistant acid pH and producing potential antimicrobial and showing high protease/lactase activities. The medium of de Man, Ragosa, and Sharpe (MRS) were used to screen LAB, and 63 colonies were found. The screening of isolates is based on LAB survival growth in acid pH ranges (2.0; 2.5 and 3.0) and body temperature (37°C). For Antimicrobial experiments were used pathogen bacterial E. coli and Salmonela (Unand Collection) as indicator strain. Six isolate were conformed as strong antimicrobial and selected as potential for producing protease (lactase) using specific Triple Sugar Iron Agar (TSIA) medium. The isolate G3 and G6 were selected for further enzyme protease delivered with 2% Skim Milk as a protein subsrate. The results showed, the maximum amount of protease activity potential from isolate G6 in acid pH (3.0) were calculated as 0.0088 and protease activity 1.1795 Unit/mL, while the optimum of protease activity was found at pH (6.0) calculated protease activity 3.150 Unit/mL. This study could explain the possibility of using potential isolate G6 LAB as Probiotic for dairy or food Industry and supplement tablet. There is no report so far concerning this topic and potential isolate G6, with high antimicrobial or wide pH of protease. The study will continue to purify antimicrobial Bacteriocin and amino acid structure determination. The G6 isolate was 95% polymorphism with Lactobacillus brevis.

Effects of Calcium Fortification (Calcium Lactate Gluconate) on the Physicochemical and Sensory Properties of Soy-Corn Milk

Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium fortification using calcium lactate gluconate (CLG), so that it could be a good source of calcium for lacto-vegetarians or lactose-intolerant people. Purpose and methodology: The research’s objectives were to investigate the effects of calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory properties of soy-corn milk and to determine the optimum fortification level. Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93% and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste) from those of 0% CLG treatment.

Delivery of lactase using chocolate-coated agarose carriers

Dried carriers based on agarose and starch as filler entrapping the enzyme lactase were studied. After freeze-drying, all carriers had a spherical shape, resembling the properties of porous cellular solids. The inclusion of starch resulted in a rough surface of the dried carriers. The dried carriers were coated with chocolate to facilitate enzyme protection and their possible inclusion within functional food products. Lactase release from non-coated and chocolate-coated carriers revealed that the conditions in buffer and stomach-simulating solution led to a first mode of release due to lactase molecules located on the external or inner surfaces of the carrier but not within the matrix itself. In addition, chocolate coating led to a second mode of lactase release greater than the initial release. Thus, chocolate coated agarose-lactase-containing carriers may be considered for utilization in functional foods for lactose intolerant people.

In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

Abstract Four commonly consumed cultivars of pear were homogenized to extract their juice, fermented using Lactobacillus acidophilus for 0, 24, 48 and 72 h and their potential for management of hyperglycemia and hypertension were evaluated using in vitro assays. The pH of the juices was adjusted to 6.0–7.0 before fermentation and assays at each time point were carried out at fermented acidic pH and by adjusting the pH to 6.0–7.0. Overall there was a decrease in total soluble phenolics and DPPH-linked free radical scavenging activity with fermentation over a period of 72 h. α-Glucosidase inhibitory activity increased or remained constant for both pH adjusted and fermented acidic pH samples. Initial ACE inhibitory activity decreased for all samples with fermentation. Epicatechin and quercetin derivatives were the major phenolic compounds in the fermented samples. Industrial relevance In this study, fermenting pear juice with lactic acid bacteria was shown to have potential for use in diet designs for managing type 2 diabetes due to the enhanced inhibitory bioactivity of the juice using relevant in vitro enzyme assay models. Our research provides innovative strategies to develop low-cost dietary support of common fruits enriched in bioactives to compliment traditional drug and nutritional therapies to potentially combat type 2 diabetes. Also from our fermentation-based strategies we can advance functional food designs using sound biochemical rationale to potentially manage early stage type 2 diabetes and its oxidative complications based on further animal and clinical studies. Our approach may be used as a novel method to deliver probiotic lactic acid bacteria in lactose intolerant people in fermented fruit-based system with multiple potential health benefits.

Study on b-galactosidase enzyme produced by isolated lactobacilli from milk and cheese

β-galactosidases enzyme have been used in the dairy industry for the improvement of lactose intolerance. The aim of this study was to detect b-galactosidase enzyme produced by isolated lactobacilli from milk and cheese. Isolated lactobacilli were cultured on MRS agar. Lactobacilli were identified by Gram stain and standard bacteriological and biochemical methods. Their ability to hydrolyze 5-bromo-4-chloro-3-indolyl-β-D-galactopyranoside (X-Gal) and O-nitrophenyl-β-D-galactopyranoside (ONPG) was determined. A protein band of indicated b-galactosidase enzyme was also detected by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) method. The colonies that produced green color on X-Gal plates were lactobacilli with b-galactosidase enzyme which had ONPG positive results. The highest enzymatic value (1,966 U/ml) was observed in one strain of Lactobacillus delbrueckii. A 116 kDa protein band was detected in some strains (37%) with highest enzyme value and in others (63%), protein band was weak by SDS-PAGE method. By adding Lactobacilli producing b-galactosidase enzyme as probiotic to dairy products, could help lactose intolerant people. Key words: Lactobacillus, β-galactosidase, X-Gal, ONPG, SDS-PAGE.

Elaboração e análise sensorial de trufa isenta de lactose

This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall acceptance, 84% of individuals gave a grade higher than six points on the scale. Forty-two percent of tasters would certainly buy the soy truffle and 39% would probably buy it, showing an 81% level of consumer acceptance. It was concluded that the product obtained good acceptance.

Human Adult-Onset Lactase Decline: An Update

Human adult-onset lactase decline is a biologic feature characteristic of the maturing intestine in the majority of the world's population. The digestion and absorption of lactose, the major carbohydrate in milk and also the main substrate for lactase, is often variable, a consequence of lactase levels, gastric emptying rate, and colonic salvage. Although commercially available "lactase" products alleviate symptoms in many lactose-intolerant people, a greater understanding of this variability in lactose tolerance could lead to interventions that reduce the rate of gastric emptying and/or increase the proliferation of lactose-metabolizing bacteria in the colon, leading to more efficient lactose utilization. Adult-onset lactase decline appears to be a risk factor for developing osteoporosis, owing to avoidance of dairy products or interference of undigested lactose with calcium absorption. Elderly with both adult-onset lactase decline and atrophic gastritis or those undergoing anti-ulcer treatment may have an increased risk of low calcium absorption owing to the lack of gastric acid that facilitates calcium uptake. Thus, lactose-intolerant elders should monitor their calcium nutrition status carefully.

Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivoStudies of the Physiological Effects of Yogurt Cultures

This document addresses nutritional and functional changes brought about by heat treatment of yogurt containing live cultures. Several lines of research evidence suggest that these products are not equivalent. Recent research shows that yogurt bacteria are able to survive passage through the human intestine. Yogurt containing viable starter cultures has been shown to improve lactose digestion in lactose-intolerant people; heat treatment of the product diminishes this improvement. There are indications for a role of live yogurt cultures in modulating the immune system of the consumer. Long-term consumption of live yogurt reduces nasal allergies, particularly in young adults, a reduction that is not observed any more after heat treatment. Studies in the growing pig, an accepted model for studying protein digestion in humans, show that nitrogen absorption from live yogurt is higher and more evenly distributed in time than nitrogen absorption from heat-treated fermented milk. Taken together, these findings indicate that heat treatment of yogurt results in relevant nutritional and functional changes which would challenge an assertion of their equivalency. Such differences should be reflected in naming of these products to avoid consumer confusion. Additional health benefits of yogurt include the release of bioactive peptides, impact on gut flora, alleviation of diarrhoea in children, immune system modulation, prevention of infections, inhibition of mutagenesis and carcinogenesis, improved oral health and improved symptoms of collagen-induced arthritis. These effects have not been tested and documented for heat-treated fermented milk.

Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivoStudies of the Physiological Effects of Yogurt Cultures

This document addresses nutritional and functional changes brought about by heat treatment of yogurt containing live cultures. Several lines of research evidence suggest that these products are not equivalent. Recent research shows that yogurt bacteria are able to survive passage through the human intestine. Yogurt containing viable starter cultures has been shown to improve lactose digestion in lactose-intolerant people; heat treatment of the product diminishes this improvement. There are indications for a role of live yogurt cultures in modulating the immune system of the consumer. Long-term consumption of live yogurt reduces nasal allergies, particularly in young adults, a reduction that is not observed any more after heat treatment. Studies in the growing pig, an accepted model for studying protein digestion in humans, show that nitrogen absorption from live yogurt is higher and more evenly distributed in time than nitrogen absorption from heat-treated fermented milk. Taken together, these findings indicate that heat treatment of yogurt results in relevant nutritional and functional changes which would challenge an assertion of their equivalency. Such differences should be reflected in naming of these products to avoid consumer confusion. Additional health benefits of yogurt include the release of bioactive peptides, impact on gut flora, alleviation of diarrhoea in children, immune system modulation, prevention of infections, inhibition of mutagenesis and carcinogenesis, improved oral health and improved symptoms of collagen-induced arthritis. These effects have not been tested and documented for heat-treated fermented milk. Key words : yogurt, fermented milk product, Lactobacillus , heat treatment, nutrition, health, lactose digestion, allergy, immunology, nitrogen, protein.

The Palatability of Corn Chowder Prepared With Blended Tofu

LEARNING OUTCOME: The effects of using blended tofu in a corn chowder recipe The purpose of the study was to determine the acceptability of corn chowder when blended tofu is used for some or all of the milk in a corn chowder recipe. In recent years, the use of soy products in the United States has become a major trend. Tofu, a derivative of soybeans, is an inexpensive source of high protein which is also low in saturated fat and cholesterol. Soy foods are now being recognized as having the potential roles in the prevention and treatment of chronic diseases, such as heart disease and cancer. Also, lactose-free products would be a healthy alternative for lactose intolerant people. In this study, tofu puree was prepared by beating 8 oz soft tofu with 1 T water and 1 T vegetable broth until smooth. A standard highly seasoned corn chowder was made with 3/4 cup low-fat milk and 3/4 cup vegetable broth. The following variations were made: A) 100% (3/4 cup) milk, 0% tofu; B) 73% (1/2 cup) milk, 27% (3 T) tofu; C) 57% (1/3 cup) milk, 43% (1/4 cup) tofu; D) 43% (1/4 cup) milk, 57% (1/3 cup) tofu; E) 0% milk, 100% (1/2 cup) tofu. Sensory evaluations showed that Sample E with 100% tofu puree had the highest flavor and acceptability scores with the least off-flavor. Consistency and color scores were acceptable. Results showed that acceptable corn chowder products can be successfully prepared with only tofu puree and no milk.

Expression of a bovine alpha-lactalbumin transgene in alpha-lactalbumin-deficient mice can rescue lactation. In vivo relationship between bovine alpha-lactalbumin expression content and milk composition.

Lowering the lactose content of milk in vivo has two potential benefits: to develop milk products for lactose intolerant people (Delmont, 1983) and to produce a more concentrated milk, reducing milk storage volume and milking frequency without affecting the overall fat and protein yields. Lactose synthesis in the lactating mammary gland results from the interaction of α-lactalbumin (α-la) with a Golgian UDP-galactosyltransferase (EC 2.4.1.22), and it has been suggested that lactose and α-la contents are directly related (Fitzgerald et al. 1970). Evidence that α-la is the only protein responsible for the in vivo induction of lactose synthesis came recently from knock-out experiments of the relevant gene (Stinnakre et al. 1994; Stacey et al. 1995), which disrupt lactation, as lactose-deprived milk of α-la-deficient mice is highly viscous. However, although the lactose, fat and protein contents of the milk were found to be directly related to the quantity of α-la present (Stinnakre et al. 1994), only in mice homozygous for the α-la null allele was there a significant alteration of milk concentration (Stacey et al. 1995). Stacey et al. (1995) also demonstrated that human α-la could substitute for its mouse counterpart via homologous recombination.In the present study, we report the generation of transgenic mice producing only bovine α-la by back-crossing animals from four independent bovine α-la transgenic lines with α-la-deficient mice. Our work confirms that foreign α-la can substitute for the mouse protein and suggests a negative correlation between the α-la content and protein and fat concentrations in milk.