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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.

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  • Publisher Full Text

    • Authors

    Gilliland SE
    No affiliation info available
    Kim HS
    No affiliation info available

    MeSH

    Bile Acids and SaltsBreath TestsDairy ProductsFood MicrobiologyHot TemperatureHumansHydrogenHydrolysisLactobacillusLactoseLactose IntoleranceStreptococcusYogurt

    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 -