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Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Mamta Thakur, Deepak Kumar Verma, Sudhanshu Billoria, H. W. Deshpande, Ami R. Patel, Geetanjali Kaushik
The lactose intolerance that is caused by the deficiency of lactase enzyme in the digestive tract exhibits the symptoms like abdominal pain and distension, flatus, and diarrhea that may occur between 30 min and 2 h after the ingestion of lactose (Li et al., 2012). The probiotic cultures mainly L. bulgaricus and S. thermophilus observed to enhance the lactose digestion by the microbial lactase activity consuming the lactose while reaching it in the intestine. If the food product has slower passage time, the probiotics will get more time for the digestion of lactose. The mice fed with L. lactis MG1363/FGZW (strain expressing food-grade ß-galactosidase) than naïve mice showed the significant alleviation of diarrhea symptoms within 6 h post-challenge and suppressed intestinal motility after lactose challenge, although there was no significant increase of ß-galactosidase activity in the small intestine (Li et al., 2012). Also, probiotics are helpful in the prevention of several kinds of diarrhea specifically the infantile and antibiotic-related diarrhea (Parvez et al., 2006) because they compete with the contagious microbes for the food and space in GIT.
Innovation and Challenges in the Development of Functional and Medicinal Beverages
Published in Debarshi Kar Mahapatra, Cristóbal Noé Aguilar, A. K. Haghi, Natural Products Pharmacology and Phytochemicals for Health Care, 2021
Dayang Norulfairuz Abang Zaidel, Ida Idayu Muhamad, Zanariah Hashim, Yanti Maslina Mohd Jusoh, Eraricar Salleh
Functional dairy-based beverages have continued to be as essential as the primary food in the worldwide, particularly in the Western parts. However, several health risks are associated with these products. According to Kumar et al. [96], the major drawback of dairy beverage intake appears to be lactose intolerance. The condition when lactose, a milk sugar contains abundantly in dairy products, is unable to digest because of the lack of the lactase enzyme in the small intestine is called lactose intolerance [44]. People with lactose intolerance when consuming dairy products will develop symptoms like flatulence, bloating, loose stool, and cramping [164]. In this case, the market size for dairy companies will be reduced. Thus, the companies are launching more alternatives that could provide the same nutrients and health benefits as dairy products so that the range of their targeted customers will become larger.
Fermented Milk Products
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Lactose: Approximately 70% of the universal population is lactose intolerant because of which consumption of dairy products can lead to various symptoms such as flatulence, nausea, diarrhoea, abdominal cramps, bloating etc. However, the onset of the cheese-ripening process results in the partial washout of lactose along with whey and fermentation of the remainder into alpha-hydroxy acid followed by ethyl alcohol, carbon dioxide, acetaldehyde, 2,3- butanedione and ethanoic acid. The fact that all cheese types – except fresh and a few soft cheese types – are lactose-free is an advantage against lactose intolerance, allowing consumption of these cheeses and hence contributing to a healthy diet (Gorbach, 1990).
Lactose hydrolysis using β-galactosidase from Kluyveromyces lactis immobilized with sodium alginate for potential industrial applications
Published in Preparative Biochemistry & Biotechnology, 2021
Catherine Teixeira de Carvalho, Wildson Bernardino de Brito Lima, Fábio Gonçalves Macêdo de Medeiros, Julia Maria de Medeiros Dantas, Carlos Eduardo de Araújo Padilha, Everaldo Silvino dos Santos, Gorete Ribeiro de Macêdo, Francisco Canindé de Sousa Júnior
Approximately 75% of the world population presents any kind of lactose intolerance, a congenital disease characterized by the inability to absorb the sugar present in milk and dairy products. This inability is basically due to inactivity or low activity of the intestinal enzyme β-galactosidase. Enzyme formulations of β-gal in dairy products can reduce lactose and promote a beneficial effect for lactose intolerant.[4]Figure 6 shows the results related to the conversion of lactose from the “coalho” cheese whey. The experiments were conducted comparing the hydrolysis efficiency of free and immobilized β-gal for 6 h, with analysis of lactose degradation every 2 h. It was observed that the immobilized enzyme presented a lower percentage of lactose hydrolysis (46.92 ± 0.65%) when compared to the free enzyme (53.08 ± 0.65%). However, when the higher enzymatic stability and enzymatic activation of the immobilized form are taken into account, the lower hydrolysis rate does not jeopardize the immobilization strategy.
Lactose hydrolyzed milk powder: Thermodynamic characterization of the drying process
Published in Drying Technology, 2018
Tatiana Lopes Fialho, Evandro Martins, Arlan Caldas Pereira Silveira, Carolina Rodrigues de Jesus Silva, Ítalo Tuler Perrone, Pierre Schuck, Antônio Fernandes de Carvalho
Lactose intolerance in humans is characterized by absence or low production of the enzyme β-galactosidase (lactase). This enzyme hydrolyzes lactose into the monosaccharides glucose and galactose, which are easily absorbed by the small intestine. If the lactose is not hydrolyzed during digestion, the sugar is fermented in the colon, resulting in gastrointestinal discomfort, such as flatulence, abdominal aches, and diarrhea.[2]