Lactose Intolerance

Parker, Alyssa M.; Watson, Ronald R.

doi:10.1016/b978-0-12-809762-5.00016-4

Cited by 13 publications

(11 citation statements)

References 27 publications

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“…Similar to the current treatment for lactose intolerance, the possibility of oral supplementation with exogenous DAO has been proposed by several authors to facilitate dietary histamine degradation [ 13 , 127 ]. Improving intestinal DAO activity would allow a less restrictive diet, which could include foods with a tolerable dose of histamine [ 10 , 61 ].…”

Section: Histamine Intolerancementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although interest in histamine intolerance has considerably grown in recent years, more scientific evidence is still required to help define, diagnose and clinically manage this condition. This article will provide an updated review on histamine intolerance, mainly focusing on its etiology and the existing diagnostic and treatment strategies. In this work, a glance on histamine intoxication will also be provided, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.

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Section: Histamine Intolerancementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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“…Hence, there is a shift in demand for yoghurt‐like products made of plant proteins. Such products are popular among vegans and lactose‐intolerant consumers, as lactose intolerance can be treated with a strict lactose‐free diet, a low‐lactose diet, lactase supplements, or probiotic supplements (Parker & Watson, 2017).…”

Section: Introductionmentioning

confidence: 99%

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Jayarathna

Priyashantha

Johansson

et al. 2020

J Food Process Preserv

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The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p < .05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p < .05) and viscosity increased (p < .05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p < .05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product.

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“…A intolerância à lactose é, normalmente, diagnosticada através da avaliação dos sintomas, histórico e testes de diagnóstico, desde a determinação da atividade da lactase por meio de biópsia jejunal, teste de absorção, como a sobrecarga de lactose, o teste respiratório de hidrogênio com lactose (HBTL) e pH fecal, e estudos genéticos (PARKER et al, 2017;JIMENEZ et al, 2017).…”

Section: Figura 1 -Estrutura Química Da Lactoseunclassified

“…A intolerância à lactose pode ser diagnosticada pelo teste de hidrogênio no ar expirado, por biópsia intestinal ou por um teste de glicose sanguínea (PARKER et al, 2017). Afeta cerca de 70% da população mundial adulta (ROSOLEN et al, 2015).…”

Section: Introductionunclassified

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Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

et al. 2020

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O soro do queijo é um subproduto do processo de produção de queijo, sendo este a fração aquosa obtida após a coagulação das caseínas do leite. É rico em lactose, proteínas do soro do queijo (β-lactoglobulina e α-lactoalbumina), vitaminas e minerais. O Soro pode ser utilizado como meio de cultivo por diversos micro-organismos para produção da enzima β-galactosidase, pois estes utilizam a lactose como fonte de carbono. A β-galactosidase é umas das enzimas mais importantes para os laticínios, pois hidrolisa a lactose em glicose e galactose. A β-galactosidase é utilizada para melhorar as características tecnológicas e de textura de produtos lácteos e desenvolvimento de novos produtos isentos de lactose. A β-galactosidase pode ser obtida por diferentes espécies de micro-organismos como fungos, leveduras e bactérias, de animais, frutos e plantas. Porém as de origem microbiana são as de maior interesse para a indústria, uma vez que estas são consideradas seguras para o consumo e possuem maior rendimento. Palavras-chave: Biotecnologia. Enzima. Fermentação. Lactase. Subproduto. Abstract Cheese whey is a by-product of the cheese production process, which is the aqueous fraction obtained after the milk caseins coagulation. It is rich in lactose, cheese whey proteins (β-lactoglobulin and α-lactoalbumin), vitamins and minerals. Cheese whey can be used as a culture by several microorganisms for the enzyme β-galactosidase production, as they use lactose as a carbon source. Β-galactosidase is one of the most important enzymes for dairy products, as it hydrolyzes lactose into glucose and galactose. Β-galactosidase is used to improve the technological and texture characteristics of dairy products and to develop new lactose-free products. Β-galactosidase can be obtained by different species of microorganisms such as fungi, yeasts and bacteria, from animals, fruits and plants. However, those of microbial origin are of greater interest to the industry, since they are considered safe for consumption and have the highest earinings. Keywords: Biotechnology. Enzyme. Fermentation. By-product.

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Lactose Intolerance

Cited by 13 publications

References 27 publications

Histamine Intolerance: The Current State of the Art

Histamine Intolerance: The Current State of the Art

Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt

Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

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