Fig 1 - uploaded by Dr Digvijay Singh
Content may be subject to copyright.
Source publication
Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme
present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and
colonic fermentation, leading to diarrhoea and other clinical discomforts. The articles reviewed were selected
based on the fo...
Contexts in source publication
Context 1
... new- borns. However, among children aged 2-12 years, segregation occurs in two distinct groups, namely, "non-persistent lactase group" with hy- polactasia and "lactase persistence group", which include the popula- tion that maintains the level neonatal activity lactase even after the childhood stage. The amount of lactose that causes the symptoms (Fig. 1) varies from person to person, depending on the amount of lactose consumed, the degree of lactase deficiency and the form of the product/food product in which lactose is ingested [8]. About 75% of the world's adult population is lactose-intolerant intolerant [10]. Therefore, taking into account all points, we tried to examine the above ...
Context 2
... among children aged 2 to 12 years, segregation occurs in two distinct groups, namely, "non-persistent lactase group" with hypolactasia and "lactase persistence group", which include the population that maintains the level neonatal activity lactase even after the childhood stage. The amount of lactose that causes the symptoms (Figure 1) varies from person to person, depending on the amount of lactose consumed, the degree of lactase deficiency and the form of the product / food product in which lactose is ingested [8]. About 75% of the world's adult population is lactose-intolerant intolerant [10]. ...
Similar publications
Lactose is the main source of calories in milk, an essential nutriedigestion, patients with visceral hypersensitivity nt in infancy and a key part of the diet in populations that maintain the ability to digest this disaccharide in adulthood. Lactase deficiency (LD) is the failure to express the enzyme that hydrolyses lactose into galactose and gluc...
Citations
... The primary role of diet is not only confined to hunger satisfaction or individual survival but rather also includes disease prevention and promoting the overall well-being of the consumer [1,2]. Owing to the increased awareness of the population towards the importance of a healthy lifestyle, the current emphasis is laid on the role of functional foods in overall health promotion [2]. ...
... The primary role of diet is not only confined to hunger satisfaction or individual survival but rather also includes disease prevention and promoting the overall well-being of the consumer [1,2]. Owing to the increased awareness of the population towards the importance of a healthy lifestyle, the current emphasis is laid on the role of functional foods in overall health promotion [2]. Thus, the functional food industry is considered to be one of the fastestgrowing sectors which aims at the development of biologically active foods, beverages, and supplements by the addition of new components or increasing the amount of existing health-promoting components [3]. ...
Bee pollen, also known as ‘life-giving dust’, is a treasure trove of nutrients and bioactive compounds. It is regarded as a valuable functional food ingredient owing to its various health-promoting effects. Thus, it can be incorporated into different food products for the development of functional foods. The nutritional and bioactive constituents of bee pollen contribute to its extensive health benefits, including its role against cancer, diabetes, liver disease, cardiovascular disorders, etc. Despite having numerous positive health implications, its utilization as a functional ingredient in food products needs to be critically evaluated in terms of clinical effects and safety profile. The exine layer of bee pollen limits its utilization and contributes to the low bioavailability of key nutrients. Processing techniques (chemical, physical, enzymatic) break down the robust outer coat, improves digestibility, and allow the diffusion of nutrients in the GI tract. In addition, 50 g of bee pollen is sufficient to fulfill 50% reference daily intake (RDI) of most vitamins and minerals. Overall, the use of bee pollen is safe and its use seems promising for coping with various nutritional inadequacies. This review focuses on the important aspects and specific considerations which are required to be taken into account before the development of bee pollen-based food products. Particular attention must be paid to nutritional adequacy, sensory attributes, health effects, allergenicity, digestibility, and compliance with regulatory bodies.
... As a result there is an urgent need to provide lactose free alternatives to this population (Nabulsi, Yazbeck, & Charafeddine, 2015). People who are lactose intolerant can cure their condition with lactose-free diets, which reduces the long-term problems that result from untreated lactose intolerance (Suri et al., 2019). Another feasible alternative is to have plant-based beverages, which are lactose-free. ...
Galactosidase was isolated from Ranunculus arvensis seeds using DEAE-cellulose, Sephadex G-100, and Con A sepharose-4B chromatography. The enzyme was purified to electrophoretic homogeneity with a specific activity of 50 U/mg of protein and a yield of 7.1%. The molecular mass of the isolated β-galactosidase, as estimated by SDS-PAGE, was 18 kDa, indicating that it was a monomeric form The purified β-galactosidase has a glyco-proteinic nature when applied to Con-A-Sepharose-4B chromatography. An activation energy (Ea) of 11 kcal/mol of lactose, pH 5.0, and 50 • C were found to be the optimum parameters to purify β-galactosidase from R. arvensis seeds. The residual activity test was carried at 55-75 • C, allowing calculating the half-lives of 533-48 min, enthalpy (ΔH • = 110.38-110.21 kJ/mol), free energy (ΔG • = 109.88-109.77 kJ/mol), and entropy (ΔS • = 1.52-1.26 J/mol⋅K). The β-galactosidase produced from this species is better than the previously described enzyme due to its kinetic and thermodynamic properties, and it could be used in various industrial applications. Purified β-galactosidase, when incubated with high lactose concentration, showed transgalactosylation activity, leading to trisaccharides as a major product of total galactooligosaccharide (GOS). Therefore, the purified β-galactosidase could be used as a potential alternative in the food industry and would be further explained for trisaccharide synthesis.
... One of our research goals is to produce lactase enzymes at a low cost, which will reduce the cost of dairy products for lactose-intolerant patients. Suri et al. (2019) outlined some of the steps that should be taken to develop healthy, lactose-free, nutritionally complete, and safe foods for people with lactose intolerance, such as eliminating all lactose-containing raw materials, selecting an alternative source of milk, ensuring the product's acceptable consistency and colour, improving the nutritional quality of the product, and product safety and labelling. Although enzymatic hydrolysis of lactose fulfils all these criteria, its application is always hindered by the high cost that always results from high-cost production and the multiple factors that should be considered as substrate concentration, pH of operation, maximum temperature, contact time permissible, enzyme activity and cost as stated by Harju, Kallioinen, and Tossavainen (2012). ...
... Signs of lactose intolerance, including bloating, gas, and diarrhea, are typically indicative of a lack of lactase in the body (Silberman and Jin, 2019). While the lactose content is high in ewe, cow, and buffalo milk, doe and camel cow milk are more suitable for individuals with lactose intolerance (Suri et al., 2019). ...
Milk production is a key feature of the Mammalia class. This study summarizes the characteristics of milk produced by the main dairy industry mammals: cows, buffalo, goats, sheep, and camels. The study compares their physical and chemical constituents, therapeutic benefits, and allergenicity and safety. The optimal milk for different situations can be identified using nutritional, medicinal, and safety studies.Cow milk is the most widely produced globally, accounting for more than eighty percent of the milk produced. Buffalo and sheep milk contain significantly more lactose than cow and goat milk. Bovine and bison milk have the highest cholesterol concentration. Goat milk has a higher fat content, while camel milk has fewer adverse effects.Consumption of cow or buffalo milk may induce minor allergic reactions; however, milk can also ease certain allergy problems. Sheep milk can benefit those with eczema and asthma. This research can help achieve a balanced utilization of varied milk varieties. The study aids consumers in choosing the right milk by investigating and comparing their commercial viability to cellular milk and other types of commercially accessible milk.In conclusion, the study highlights the advantages and disadvantages of different types of milk produced by the main dairy industry mammals. The choice of milk can depend on various factors such as nutritional content, allergenicity, and safety concerns. This research can help consumers make an informed choice regarding the optimal milk for different situations, which can aid in achieving a balanced utilization of varied milk varieties.
... Wartość ta stanowi granicę oznaczalności metody enzymatycznej uznawanej w tym przypadku za metodę referencyjną. Biorąc pod uwagę bezpieczeństwo żywności znakowanej jako "bezlaktozowa", producenci zamieszczający w oznakowaniu środków spożywczych taką informację powinni posiadać dokumentację potwierdzającą nieobecność laktozy [32,37]. ...
In recent years, there has been an increasing demand for lactose-freedairy products. In addition to lactose-free products obtained using enzymatic hydrolysis, there are dairy products characterized by a relatively low concentration of lactose or its
absence due to the technology of their production, such as ripened rennet cheeses. In the years 2014-2019, the production of ripenedcheeses in Poland increased by 24%.
During their production, most of the lactose is separated along with thewhey, and the remaining amount is fermented into lactic acid.
The aim of this study was to determine the concentration of lactose, glucose and galactose in ripened rennet cheeses.
Thirty samples of commercial ripened cheeses made of cow’s milk, belonging to three types: Dutch, Swiss-Dutch and Swiss, were tested. Some of the tested cheeses were labeled as “lactose-free” (lactose content < 0,01 g/100 g). Based on the research, it can be concluded that the tested ripened cheeses with and without the „lactose-free” label do not contain lactose
(< 0,01 g/100 g). In addition,it was shown that the tested
cheeses did not contain glucose and galactose (< 0,05 g/100 g),
with the exception of two cheese samples containing small amounts of galactose.
... Among these eating patterns, reducing or evicting meat and other animal-based foods is becoming increasingly popular, especially among the young, concerned with environmental issues and/or animal welfare (Suri et al., 2019). In a recent French cross-sectional study, vegetarians are more likely to be younger, female, and highly educated (Allès et al., 2017). ...
... rice, soy, coconut) are widely available in the market. However, although alternative sources and components may convey specific health benefits [58][59], their widespread use may be limited by issues related to acceptability and affordability [77,78]. The consumption of lactose-hydrolyzed milk or plant-based alternatives may be influenced by taste and customer's perception [79,80]. ...
Lactose malabsorption is a very common condition due to intestinal lactase deficiency. Post weaning, a genetically programmed and irreversible reduction of lactase activity occurs in the majority of the world's population. Lactose malabsorption does not necessarily result in gastrointestinal symptoms, i.e. lactose intolerance, which occurs in approximately one third of those with lactase deficiency. In the absence of well-established guidelines, the common therapeutic approach tends to exclude milk and dairy products from the diet. However, this strategy may have serious nutritional disadvantages. Mainly in particular categories, such as the older adults, the approach to lactose malabsorption may deserve careful considerations. Milk and dairy products are an important supply of a wide range of nutrients that contribute to meet the nutritional needs in different life stages. Dietary composition can significantly impact the mechanisms leading to age-related loss of bone mineral density, skeletal muscle mass or function and overall risk of sarcopenia. Moreover, in the latest years, different lines of evidence have highlighted an association between dairy intake and prevention of chronic diseases as well as all-cause mortality. The aim of this opinion paper is to provide an overview of lactose malabsorption and intolerance in the older adults and their implications in clinical practice.
... Production of this type of food is necessary due to the large and constantly growing demand in the consumer market. These milks are the basis of the diet for people who follow a vegan diet [2] and promote an ecological lifestyle [3], but they are also an excellent substitute for animal milk for people who suffer from lactose intolerance [4]. Vegan milks are also a great choice for people with heart disease due to their low cholesterol content [5]. ...
This work demonstrates the successful application of the picein wax carbon composite electrode (PWCCE) for profiling both commercial and homemade plant milks. Picein wax was utilized as an unconventional binder. The resulting electrode paste exhibited a solidified and hard texture, enabling its use in a manner analogous to that of the glassy carbon electrode. Differential pulse voltammetry (DPV) with an automated measurement and recording procedure was employed to obtain plant-based milk profiles. The utilization of operator-independent measurement procedures yielded high-quality electrochemical fingerprints suitable for subsequent calculations. To interpret the data, unsupervised machine learning methods were implemented, such as principal component analysis (PCA) and cluster analysis. These chemometric techniques confirmed the electrode effectiveness of the construction for this type of research. Moreover, they proved valuable in distinguishing between plant-based milk and cow’s milk, including two different variants: whole milk and lactose-free milk.
... Lactose is one of the most common disaccharides in milk and dairy products consumed by humans. The lactose content ranges from 0.1 to more than 7 g per 100 mL, depending on the source of milk, the category of dairy products, the fat content in the product, and the type of starter used at the fermentation stage, due to which the final sugar concentration is significantly reduced [1][2][3]. The digestion of lactose occurs in the small intestine in the presence of a β-galactosidase enzyme called lactase-phlorizin hydrolase (LPH), or lactase in short, the activity of which determines the ability of the body to successfully break down milk sugar into glucose and galactose monomers [4]. ...
Background
Lactase persistence—the ability to digest lactose through adulthood—is closely related to evolutionary adaptations and has affected many populations since the beginning of cattle breeding. Nevertheless, the contrast initial phenotype, lactase non-persistence or adult lactase deficiency, is still observed in large numbers of people worldwide.
Methods
We performed a multiethnic genetic study of lactase deficiency on 24,439 people, the largest in Russia to date. The percent of each population group was estimated according to the local ancestry inference results. Additionally, we calculated frequencies of rs4988235 GG genotype in Russian regions using the information of current location and birthplace data from the client’s questionnaire.
Results
The attained results show that among all studied population groups, the frequency of GG genotype in rs4988235 is higher than the average in the European populations. In particular, the prevalence of lactase deficiency genotype in the East Slavs group was 42.8% (95% CI: 42.1–43.4%). We also investigated the regional prevalence of lactase deficiency based on the current place of residence.
Conclusions
Our study emphasizes the significance of genetic testing for diagnostics, i.e., specifically for lactose intolerance parameter, as well as the scale of the problem of lactase deficiency in Russia which needs to be addressed by the healthcare and food sectors.
... Mimo dynamicznych postępów nauk medycznych oraz farmakologii wyleczenie nietolerancji laktozy wciąż jest niemożliwe. "Złotym standardem" w terapii schorzenia okazuje się synteza leczenia farmakologicznego oraz żywieniowego [10]. Postępowanie to polega na stosowaniu diety, a także przyjmowaniu farmaceutyków w postaci egzogennej laktazy na 5-30 minut przed posiłkiem, który obfituje w laktozę. ...
Lactose intolerance-nutritional risk of calcium deficiency? STRESZCZENIE Wstęp. Nietolerancja laktozy, to schorzenie, które dotyka coraz większą liczbę popula-cji. Prawidłowo skomponowana dieta stanowi ważny czynnik leczenia tego schorzenia. Nieodpowiednio zbilansowana dieta bezlaktozowa może prowadzić do poważnych kon-sekwencji zdrowotnych. Celem pracy była ocena wiedzy osób z nietolerancją laktozy na temat konsekwencji związanych z eliminacją produktów nabiałowych z diety. Materiał i metody. Badanie zostało przeprowadzone w mediach społecznościach w zamkniętych grupach wśród osób z nietolerancją laktozy. Dane zebrano na przełomie 2021 oraz 2022 roku na podstawie autorskiego kwestionariusza. Dodatkowo na potrzeby badania stworzono skalę oceny. Za prawidłowo wypełnioną ankietę można było zdobyć maksymalnie 30 punktów. Wyniki. Po zsumowaniu punktów przyznanych za prawidłowe odpowiedzi respondenci średnio otrzymali 15 punktów. Obszarami wiedzy, w których respondenci wykazali się największą znajomością, były pytania dotyczące żywieniowych źródeł wapnia oraz kon-sekwencji jego niedoboru w diecie. Obszarami, w których respondenci nie posiadali dostatecznej wiedzy, była zawartość laktozy w produktach spożywczych oraz bezlakto-zowych źródeł wapnia. W części oceniającej nawyki żywieniowe respondenci przyznali, że nie mają nawyku wdrażania dodatkowej suplementacji wapnia. Wnioski. Poziom wiedzy na temat żywienia w nietolerancji laktozy wśród osób z tym scho-rzeniem został oceniony jako niski. Zaobserwowano, że badani znają żywieniowe źródło wapnia, są świadomi konsekwencji związanych z jego niedoborem w diecie, natomiast nie wdrażają dodatkowej suplementacji. Działaniami jakie należy podjąć, aby poszerzyć ich wiedzę w tym zakresie jest podejmowanie edukacji żywieniowej. Forum Medycyny Rodzinnej 2023, tom 17, nr 2, 87-98 Słowa kluczowe: laktoza, nietolerancja laktozy, wapń, bez laktozy, dieta bezlaktozowa ABSTRACT Introduction. Lactose intolerance is a disease that affects an increasing number
