Effect of Viable Starter Culture Bacteria in Yogurt on Lactose Utilization in Humans

Abstract

Breath hydrogen production was used as a measure of lactose malabsorption in human test subjects following the consumption of both heated and unheated cultured yogurt. Less hydrogen was produced when the subjects consumed the unheated cultured yogurt than when they consumed the heated product, indicating that lactose hydrolysis was improved in the small intestine of the individuals consuming the unheated cultured yogurt. Lactase activity in yogurt samples was increased in the presence of bile. Yogurt starter bacteria growing in milk normally do not hydrolyze more lactose than needed for their growth. However, the increased lactase activity in the presence of bile indicates that these bacteria could function as a source of lactase to hydrolyze lactose in the small intestine even though the organisms themselves are not expected to grow in that environment.

Hydrogen excretion upon ingestion of dairy products in lactose-intolerant male subjects: importance of the live flora

“…The results we present here con®rm that the presence of a high concentration of live¯ora allows better digestion of lactose in lactose malabsorbers (Gilliland & Kim, 1984;Lerebours et al, 1989;McDonough et al, 1987). They con®rm the ef®ciency of a standard yoghurt in reducing hydrogen production and lactose intolerance symptoms in lactose malabsorbers, upon ingestion of 25 g lactose.…”

“…In subjects who lack the ability to digest lactose (lactose malabsorbers), milk consumption may result in development of digestive discomfort symptoms (Bayless & Rosenweig, 1966;Littman & Hammond, 1965). This may lead them to spontaneously reduce their consumption of milk and dairy products (Gilliland & Kim, 1984), thus diminishing their calcium and protein intake. It is known that the presence of a living¯ora improves milk tolerance in lactose poor digesters (Kolars et al, 1984;Savaiano et al, 1984;Dewitt et al, 1988).…”

“…When yoghurt is heated before consumption, the concentration of living bacteria diminishes, depending on the conditions of heating. The consequences of this treatment are unclear: the production of hydrogen, which re¯ects the lactose maldigestion, is either enhanced after thermisation (Gilliland & Kim, 1984;Lerebours et al, 1989;McDonough et al, 1987) or unchanged (Martini et al, 1987;Shermak et al, 1995;Varela-Moreiras et al, 1992). This study was undertaken to determine whether the extent of the thermisation might explain those discrepancies and, more generally, to compare the responses to the ingestion of dairy products with different living¯ora contents in lactose malabsorbers.…”

Proceso de elaboración de yogur deslactosado de leche de cabra

“…Actualmente, uno de sus efectos probióticos más consistentes y reproducibles, es la disminución de los síntomas asociados con la mala digestión de la lactosa. La liberación de la lactasa contenida en las células del fermento, cuando éstas llegan al intestino, sería una de las razones posibles por las cuales el consumo de yogur mejora la digestión de la lactosa (BAER, 1970;KELLER;BARTH, 1992;De VRESE et al, 2001;GENDREL et al, 1990;GILLILAND;KIM, 1984;KOLARS et al, 1984;MARTEAU et al, 1990;MARTINI et al, 1987;POCHART et al, 1989;SHERMAK et al, 1995).…”

Some properties of Tomas cheese and identification of lactic acid bacteria isolated from Tomas cheese

“…Incubation was continued for 5 days at 25°C [13,14]. de Man Rogosa Sharpe (MRS) agar (anaerobically for 72 h at 30±1 o C) [15] and M17 agar (aerobically for 48h at 30±1 o C) were used for lactic acid bacteria counts [16]. Violet red bile (VRB) agar was used to determine coliform group bacteria counts and incubation was continued for 24 h at 37 o C [14].…”