Strains and species of lactic acid bacteria in fermented milks (yogurts): effect on in vivo lactose digestion

Lactose in yogurt with live bacteria is better tolerated than lactose in other dairy foods, partly because of the activity of microbialβ-galactosidase (β-gal), which digests lactose in vivo. To evaluate the ability of different strains and species of lactic acid bacteria to digest lactose in vivo, y...

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Bibliographic Details
Published in:	The American journal of clinical nutrition Vol. 54; no. 6; pp. 1041 - 1046
Main Authors:	Martini, MC, Lerebours, EC, Lin, WJ, Harlander, SK, Berrada, NM, Antoine, JM, Savaiano, DA
Format:	Journal Article Conference Proceeding
Language:	English
Published:	Bethesda, MD Elsevier Inc 01-12-1991 American Society for Clinical Nutrition
Subjects:	Adult ADULTE ADULTOS Animals Bacteria - genetics Bacterial Physiological Phenomena BETA GALACTOSIDASA BETA GALACTOSIDASE beta-Galactosidase - analysis BIFIDOBACTERIUM Bifidobacterium bifidus Biological and medical sciences Colony Count, Microbial dairy products DIETA DIGESTION Eating EXPERIMENTATION EXPERIMENTOS Female FRANCE FRANCIA Gastroenterology. Liver. Pancreas. Abdomen HIDROGENO Humans Hydrogen HYDROGENE lactase deficiency Lactates Lactic Acid LACTOBACILLUS LACTOBACILLUS ACIDOPHILUS Lactobacillus delbrueckii subsp bulgaricus LACTOSA LACTOSE Lactose - analysis Lactose - metabolism lactose intolerance lactose maldigestion LAIT FERMENTE LECHE FERMENTADA Male Medical sciences MINNESOTA Other diseases. Semiology REGIME ALIMENTAIRE RESPIRACION RESPIRATION Stomach. Duodenum. Small intestine. Colon. Rectum. Anus Streptococcus salivarius subsp thermophilus STREPTOCOCCUS THERMOPHILUS TRASTORNOS DIGESTIVOS TROUBLE DIGESTIF YAOURT YOGUR yogurt Yogurt - analysis Yogurt - microbiology lactase deficiency yogurt Lactose Lactobacillus delbrueckii subsp bulgaricus Streptococcus salivarius subsp thermophilus lactose intolerance Bifidobacterium bifidus lactose maldigestion Lactobacillus acidophilus dairy products Human Actinomycetaceae Dairy product Lactobacillus delbrueckii Yogurt Fermentation Actinomycetales Streptococcaceae Intolerance Diet Streptococcus salivarius subsp. thermophilus Digestive diseases Lactobacillaceae Micrococcales Bacteria Actinomycetes Bifidobacterium bifidum Comparative study Digestibility
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Summary:	Lactose in yogurt with live bacteria is better tolerated than lactose in other dairy foods, partly because of the activity of microbialβ-galactosidase (β-gal), which digests lactose in vivo. To evaluate the ability of different strains and species of lactic acid bacteria to digest lactose in vivo, yogurts (containing mixtures of strains ofStreptococcus salivariussubspthermophilusandLactobacillus delbrueckiisubspbulgaricus)and fermented milks (containing individual species ofS thermophilus, L bulgaricus, L acidophilus,orBifidobacterium bifidus)that varied in microbialβ-gal activity were produced. Selected products were fed to healthy people who cannot digest lactose, and breath hydrogen production was monitored. All yogurts dramatically and similarly improved lactose digestion, regardless of their total or specificβ-gal activity. The response to fermented milks varied from marginal improvement withB bifidusmilk to nearly complete lactose digestion withL bulgaricusmilk. The results suggest that totalβ-gal was not the limiting factor in promoting lactose digestion, perhaps because of a limited rate of intracellular substrate transport.
Bibliography:	S20 9170225 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0002-9165 1938-3207
DOI:	10.1093/ajcn/54.6.1041