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Effect of viable starter culture bacteria in yogurt on lactose utilization in humans.
J Dairy Sci 1984; 67(1):1-6JD

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.

Authors

No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

6707296

Citation

Gilliland, S E., and H S. Kim. "Effect of Viable Starter Culture Bacteria in Yogurt On Lactose Utilization in Humans." Journal of Dairy Science, vol. 67, no. 1, 1984, pp. 1-6.
Gilliland SE, Kim HS. Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. J Dairy Sci. 1984;67(1):1-6.
Gilliland, S. E., & Kim, H. S. (1984). Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. Journal of Dairy Science, 67(1), pp. 1-6.
Gilliland SE, Kim HS. Effect of Viable Starter Culture Bacteria in Yogurt On Lactose Utilization in Humans. J Dairy Sci. 1984;67(1):1-6. PubMed PMID: 6707296.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. AU - Gilliland,S E, AU - Kim,H S, PY - 1984/1/1/pubmed PY - 1984/1/1/medline PY - 1984/1/1/entrez SP - 1 EP - 6 JF - Journal of dairy science JO - J. Dairy Sci. VL - 67 IS - 1 N2 - 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. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/6707296/Effect_of_viable_starter_culture_bacteria_in_yogurt_on_lactose_utilization_in_humans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(84)81260-6 DB - PRIME DP - Unbound Medicine ER -