Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans

• Published in: Journal of dairy science Vol. 74; no. 1; pp. 87 - 95
• Main Authors: Lin, M.Y. (University of Minnesota, St. Paul), Savaiano, D, Harlander, S
• Format: Journal Article
• Language: English
• Published: Savoy, IL Am Dairy Sci Assoc 01.01.1991; American Dairy Science Association
• Subjects: Adult; Animals; BETA GALACTOSIDASA; BETA GALACTOSIDASE; beta-Galactosidase - metabolism; BILE; Bile - metabolism; BILIS; Biological and medical sciences; CULTIVOS INICIADORES; CULTURE STARTER; Dairy Products; Digestion; Enzyme Stability; Female; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; HIDROGENO; Humans; HYDROGENE; LACTOBACILLUS; Lactobacillus - metabolism; LACTOBACILLUS ACIDOPHILUS; Lactobacillus acidophilus - metabolism; Lactose - metabolism; Lactose Intolerance - diet therapy; LAIT A ACIDOPHILUS; LECHE ACIDA; Male; Milk - microbiology; Milk and cheese industries. Ice creams; SINTOMAS; Streptococcus - metabolism; STREPTOCOCCUS THERMOPHILUS; SYMPTOME; TRASTORNOS DIGESTIVOS; TROUBLE DIGESTIF; YAOURT; YOGUR; Yogurt; Bacteria; Lactose; Yogurt; Fermentation; Dairy industry; Digestibility
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(91)78147-2

The effect of nonfermented dairy products containing yogurt or acidophilus cultures on lactose utilization by lactose-maldigesting humans was investigated. Yogurt and acidophilus milk containing 10(7) or 10(8) of Streptococcus thermophilus and Lactobacillus bulgaricus, or Lactobacillus acidophilus, respectively, were prepared using commercially processed 2% low fat milk. Immediately following inoculation, products were refrigerated. Lactose maldigestion was monitored by measuring breath hydrogen excretion at hourly intervals for 8 h following consumption of 400 ml of each test meal containing approximately 20 g of lactose. The yogurt milk containing 10(8) cfu/ml was shown to contain significant concentrations of microbial beta-galactosidase (EC 3.2.1.23; approximately 3 U/ml), which remained stable for at least 14 d at refrigerator temperatures. Breath hydrogen peaks were delayed and significantly lower (approximately 20 ppm at 5 to 7 h) than control values (approximately 70 ppm at 4 h), and intolerance symptoms were eliminated in all subjects. Yogurt milk containing 10(7) cfu/ml demonstrated intermediate breath hydrogen values and was marginally significantly different from control values. Lactobacillus acidophilus strains with varying resistance to bile and total beta-galactosidase-producing potential were also tested. Only one strain, LA-1, which demonstrated low bile resistance and intermediate beta-galactosidase activity, was capable of significantly decreasing breath hydrogen values when 10(8) cfu/ml of milk was consumed