scholarly journals Development of Lactose-Free Dairy Products Effective against Lactose Intolerance: Present and Future

2020 ◽  
Vol 38 (1) ◽  
pp. 1-18
Author(s):  
Jung-Whan Chon ◽  
Kun-Ho Seo ◽  
Dongkwan Jeong ◽  
Kwang-Young Song
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance

scholarly journals Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

2021 ◽  
pp. 31-37
Author(s):  
O. E. Elekwachi ◽  
O. C. Afam-Anene ◽  
C. O. Asinobi
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Low Frequency ◽  
Ice Cream ◽  
Tolerance Test ◽  
Hospitality Management ◽  
Milk Consumption ◽  
Dairy Consumption ◽  
Nutritional Needs ◽  
Milk And Dairy Products

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

Lactose intolerance and fermented dairy products

1974 ◽  
Vol 65 (4) ◽  
pp. 418-419
Author(s):  
Charlette R. Gallagher ◽  
Ann L. Molleson ◽  
James H. Caldwell
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 26 ◽  
Author(s):  
Amirhossein Nazhand ◽  
Eliana B. Souto ◽  
Massimo Lucarini ◽  
Selma B. Souto ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Fermented Milk ◽  
High Fiber ◽  
Functional Beverages ◽  
Therapeutic Activities ◽  
Level Lowering ◽  
Positive Effect ◽  
Dairy Beverages

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

Calcium, dairy products, and osteoporosis: Implications of lactose intolerance

1996 ◽  
Vol 3 (4) ◽  
pp. 146-151 ◽  
Author(s):  
Patricia M. Bannan ◽  
Michael D. Levitt
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance

scholarly journals Evaluation of Lactose in Milk and Dairy Products

2013 ◽  
Vol 1 (3) ◽  
pp. 56-59
Author(s):  
Simone Leal da Costa ◽  
Natália Porfírio Rossi ◽  
Rafael Resende Maldonado
Keyword(s):  
Abdominal Pain ◽  
Human Body ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Galactose Metabolism ◽  
Condensed Milk ◽  
Lactose Concentration ◽  
Milk And Dairy Products

Milk is an emulsion containing fat, protein, carbohydrate, vitamins, minerals and water. Lactose is the main carbohydrate presented in milk and dairy products. This sugar is composed by one unit of glucose and one of galactose. Metabolism of lactose depends on enzyme lactase which hydrolyzes this sugar. In some cases, lactase may be absent or an insufficient quantity in human body. Deficiency in lactase production causes numerous symptoms such as diarrhea; abdominal pain and bloating that characterize lactose intolerance. The aim of this work was to evaluate concentration of lactose in milk and dairy products to determine the effect of the processing and to calculate the quantity of each product which can be consumed without symptoms in lactose intolerant. Results obtained show lactose concentration of 4.42% w/v in Milk; 3.5% w/w in Minas cheese; 9.9%w/v in condensed milk and 4.76%w/v in yogurt. Portion innocous ranged from 60 to 170 mL depending on each product.

scholarly journals Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

2012 ◽  
Vol 29 (Special Issue) ◽  
pp. S42-S48 ◽  
Author(s):  
I. Němečková ◽  
H. Dragounová ◽  
M. Pechačová ◽  
J. Rysová ◽  
P. Roubal
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Functional Foods ◽  
Lactose Intolerance ◽  
Main Task ◽  
Metabolic Characteristics ◽  
Low Protein ◽  
Specific Shape ◽  
Protein Diets

People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.

Human Health Effects of Lactose Consumption as a Food and Drug Ingredient

2020 ◽  
Vol 26 (16) ◽  
pp. 1778-1789 ◽  
Author(s):  
Rafael G. Seoane ◽  
Verónica Garcia-Recio ◽  
Manuel Garrosa ◽  
María Á. Rojo ◽  
Pilar Jiménez ◽  
...  
Keyword(s):  
Premature Infants ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Pharmaceutical Formulations ◽  
Reducing Sugar ◽  
The Other ◽  
Lactase Deficiency ◽  
Adult Type ◽  
Drug Ingredient ◽  
Human Health Effects

: Lactose is a reducing sugar consisting of galactose and glucose, linked by a β (1→4) glycosidic bond, considered as an antioxidant due to its α-hydroxycarbonyl group. Lactose is widely ingested through the milk and other unfermented dairy products and is considered to be one of the primary foods. On the other hand, lactose is also considered as one of the most widely used excipients for the development of pharmaceutical formulations. In this sense, lactose has been related to numerous drug-excipient or drug-food pharmacokinetic interactions. : Intolerance, maldigestion and malabsorption of carbohydrates are common disorders in clinical practice, with lactose-intolerance being the most frequently diagnosed, afflicting 10% of the world’s population. Four clinical subtypes of lactose intolerance may be distinguished, namely lactase deficiency in premature infants, congenital lactase deficiency, adult-type hypolactasia and secondary lactase intolerance. An overview of the main uses of lactose in human nutrition and in the pharmaceutical industry and the problems derived from this circumstance are described in this review.

Milk consumption and gastrointestinal symptoms in preschool girls with different lactase genotypes

2021 ◽  
Vol 29 (3) ◽  
pp. 379-388
Author(s):  
Alina A. Bezrukova ◽  
Mariya I. Yarmolinskaya ◽  
Olga V. Sazonova ◽  
Marina V. Komarova ◽  
Spiridonova Natalia V Spiridonova Natalia V
Keyword(s):  
Abdominal Pain ◽  
Significant Relationship ◽  
Dairy Products ◽  
Lactose Intolerance ◽  
Polymorphic Locus ◽  
Gastrointestinal Symptoms ◽  
Milk Consumption ◽  
Subjective Symptoms ◽  
Lactase Gene

AIM: To analyze the frequency of milk consumption and subjective symptoms of intolerance to dairy products in the population of three- to six-year-old girls (born and resident in Samara) based on the genotype of the lactase gene. MATERIALS AND METHODS: We included 103 preschool girls ranging three to six years of age. Parents were questioned about the frequency of milk consumption by the child (per week), as well as the presence of gastrointestinal symptoms in their children (abdominal pain, bloating, flatulence and diarrhea) and the suspected association of symptoms with milk consumption (according to the parents). Buccal samples were taken from all girls to determine the polymorphism of the lactase genes (determination of C/T-13910 variant of the MCM6 gene). RESULTS: A significant relationship between the frequency of milk consumption and the variant of the polymorphic locus of the lactase gene, MCM6 [C 13910T; which affects the expression of the lactase gene (LCT)] has not been established. There is no correlation in the enlarged gradation of frequent milk consumption (47 times a week) and rare milk consumption (23 times a week or less): of 53 girls with the CC genotype 27 (51%) often drink milk, 26 (49%) rarely drink milk; of 39 girls with CT genotype 23 (59%) often consume milk, 16 (41%) rarely consume milk; of 11 girls with the TT genotype, 8 (73%) often consume milk, 3 (27%) rarely consume milk (c2 1.94, p = 0.379). There was no significant relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance (abdominal pain, bloating, flatulence and diarrhea) and the genotype; these symptoms were found only in four girls carrying the C allele (CC and CT genotypes) though not detected in girls with TT genotype. CONCLUSION: In girls of 36 years old, there is no relationship between the frequency of milk consumption, subjective symptoms of lactose intolerance and genotype of lactase gene.

MILK ALLERGY1

1973 ◽  
Vol 36 (4) ◽  
pp. 225-231 ◽  
Author(s):  
Joseph R. Spies
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Basic Research ◽  
Milk Allergy ◽  
Etiological Agents ◽  
Β Lactoglobulin ◽  
Hydrolysis Of ◽  
In Infants And Children

A general review of milk allergy and a summary of current research on milk at Dairy Products Laboratory (DPL) is presented. Milk allergy occurs primarily in infants and children under 2 years of age. It became more prevalent in the U.S. as breast feeding declined and feeding of cow's milk increased. Milk allergy (atopic and anaphylactic) has an immunological basis as distinguished from such diseases as lactose intolerance and galactosemia. The reported incidence of milk allergy varies widely from 30% in allergic children to 0.1 to 7% in nonallergic children. Symptoms of milk allergy are asthma, rhinitis, vomiting, abdominal pain, diarrhea, urticaria, and anaphylaxis. Crib deaths have been attributed to milk allergy. Prognosis is that milk allergy usually disappears by age 2. Milk proteins are the etiological agents in milk allergy. Milk contains from 12–14 immunologically distinguishable proteins, all of which are potential allergens. DPL is doing basic research on milk allergens to elucidate the mechanism of the allergic response to ingested milk. Demonstration of new antigens (potential allergens) generated by brief pepsin hydrolysis of four milk proteins-casein, α-lactalbumin, β-lactoglobulin and bovine serum albumin, is the basis for a new concept of the role of digestion products in immediate type milk and food allergy.

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