Role of Fermented Milk Products in Milk Intolerance and Other Clinical Conditions

Rao, D. R.; Pulusani, S. R.; Chawan, C. B.

doi:10.1007/978-1-4613-2529-1_8

Cited by 9 publications

(1 citation statement)

References 39 publications

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“…@-Galactosidase (EC 3.2.1.23) hydrolyzes lactose to glucose and galactose and is present as a membrane bound disaccharidase in the brush border of the enterocytes in the small intestine of humans. It is deficient in lactose maldigesters (Rao et at. 1985;Rao.…”

Section: Introductionmentioning

confidence: 99%

Liposomal Encapsulation of ?-Galactosidase: Effect of Buffer Molarity, Lipid Composition and Stability in Milk

Chawan

Penmetsa

Veeramachaneni

et al. 1992

J Food Biochemistry

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β‐Galactosidases from E. coli and Aspergillus flavus were encapsulated in liposomes using the reverse‐phase evaporation method. There was an inverse relationship between buffer molarity and encapsulation efficiency. The presence of cholesterol and stearylamine or dicetylphosphate along with phosphatidyl choline increased encapsulation efficiency significantly. Liposomes containing either bacterial or fungal β‐galactosidase were stable in buffer as well as freshly pasteurized milk for up to 20 days at 4C. Lactose hydrolysis was negligible in milk containing liposomes with bacterial β‐galactosidase, while there was significant (25%) hydrolysis of lactose in milk containing liposomes with fungal β‐galactosidase during 20 days of storage at 4C. Results of this study suggest that liposomes containing β‐galactosidase can be prepared and added to milk without affecting the lactose content for up to 20 days of refrigeration (4C).

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Section: Introductionmentioning

confidence: 99%

Liposomal Encapsulation of ?-Galactosidase: Effect of Buffer Molarity, Lipid Composition and Stability in Milk

Chawan

Penmetsa

Veeramachaneni

et al. 1992

J Food Biochemistry

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Attempts to Reduce Fat and Cholesterol in Australian Foods

Sherkatm¹,

Pantella²,

Huang³

et al. 2004

Food for Health in the Pacific Rim

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Prevalence of lactose maldigestion

et al. 1994

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Ninety-eight adults ranging from 20 to 89 years in age (52 blacks, 46 whites, 48 males, 50 females) were tested for lactose maldigestion by breath hydrogen analysis after consuming milk containing 16.5 g lactose (360 ml milk). Older adults (> or = 50 years) displayed a significantly higher incidence (46%) of lactose maldigestion than younger adults (< 50 years, 26%). In younger adults there were 2.4 times more maldigesters in blacks than in whites, while in older groups this ratio was 3.6. Level of breath hydrogen significantly increased with age up to the age group of 60-69 years. The interaction between age groups and race was highly significant. Of the maldigesters, 63% reported symptoms and 3% of the total sample reported severe symptoms. Results of this study indicate that the prevalance of lactose maldigestion significantly increases with age in blacks compared to whites and that the magnitude of the problem may be greater in black maldigesters than in white maldigesters.

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Role of Fermented Milk Products in Milk Intolerance and Other Clinical Conditions

Cited by 9 publications

References 39 publications

Liposomal Encapsulation of ?-Galactosidase: Effect of Buffer Molarity, Lipid Composition and Stability in Milk

Liposomal Encapsulation of ?-Galactosidase: Effect of Buffer Molarity, Lipid Composition and Stability in Milk

Attempts to Reduce Fat and Cholesterol in Australian Foods

Prevalence of lactose maldigestion

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