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Lactulose: A High Food Value-Added Compound and Its Industrial Application in Food
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Lactulose is an effective drug in the pharmaceutical industry to treat constipation, hepatic encephalopathy, tumor prevention, complications of liver disease, and inflammatory bowel disease. It also improves mineral absorption, maintains blood glucose and insulin levels, and has an anti-endotoxin effect (Table 6.1) (Nooshkam and Madadlou, 2016a; Pranami et al., 2017).
Acute L-glutamine supplementation does not improve gastrointestinal permeability, injury or microbial translocation in response to exhaustive high intensity exertional-heat stress
Published in European Journal of Sport Science, 2022
Henry B. Ogden, Joanne L. Fallowfield, Robert B. Child, Glen Davison, Simon C. Fleming, Simon K. Delves, Alison Millyard, Caroline S. Westwood, Joseph D. Layden
Participants orally ingested a standard sugar probe solution containing 5 g Lactulose (Lactulose Oral Solution, Sandoz, Holzkirchen, Germany) and 2 g L-Rhamnose (L-rhamnose FG, 99% pure, Sigma Aldrich, Missouri, USA) dissolved within 50 ml of plain water at the start of the EHST. Probe concentrations were determined in duplicate serum samples collected 90 min following probe ingestion (i.e. 60–70 min post-EHST) using high performance liquid chromatography (HPLC) (Ogden et al., 2020b). The 90 min serum DSAT was utilised as an alternative to the traditional 5-hour urine DSAT, based on recent exercise gastroenterology research reporting serum/plasma concentrations post probe ingestion to be more responsive than urine for detecting small transient losses in GI barrier integrity (Van Wijck et al., 2011; Pugh et al., 2017b). The recovery of both sugars was determined per litre serum (mg·l−1), where the lactulose/L-rhamnose (L/R) ratio was then corrected relative (%) to the concentration of sugar consumed. The combined L/R coefficient of variation was 6.5%.
A review of immobilization techniques to improve the stability and bioactivity of lysozyme
Published in Green Chemistry Letters and Reviews, 2021
Paul T. Anastas, Alina Rodriguez, Tamara M. de Winter, Philip Coish, Julie B. Zimmerman
Pérez et al. (137) studied the preservation of lysozyme structure and activity after encapsulation in bioerodible polymers via water-in-oil-in-water (W/O/W) techniques. The authors were investigating the effect of adding additives, namely lactose and lactulose, on the stability of the lysozyme microspeheres. Lysozyme was encapsulated in PLGA by first dissolving the lysozyme and PLGA with various additives. The emulsions were then poured into solutions of PVA and distilled water and were stirred. Phosphate buffer was slowly added to harden the microspheres (Figure 12). The encapsulation of lysozyme in PLGA microspheres decreased the antibacterial activity against M. luteus which was improved to 90% with the additon of lactose and to 99% with lactulose additive. Acetonitrile was used by Morales-Cruz et al. (138) to reduce lysozyme aggregation during the encapsulation process in PLGA. This led to less enzyme inactivation, resulting in about 96% activity.
Potential of “coalho” cheese whey as lactose source for β-galactosidase and ethanol co-production by Kluyveromyces spp. yeasts
Published in Preparative Biochemistry & Biotechnology, 2020
Catherine Teixeira de Carvalho, Sérgio Dantas de Oliveira Júnior, Wildson Bernardino de Brito Lima, Fábio Gonçalves Macêdo de Medeiros, Ana Laura Oliveira de Sá Leitão, Everaldo Silvino dos Santos, Gorete Ribeiro de Macedo, Francisco Caninde de Sousa Júnior
Several strategies have been investigated for dealing with the CW waste disposal and the use of biotechnological processes figures as an interesting way of converting such by-product into a valuable feedstock.[8] Although difficult to degrade on the environment, the lactose content of CW can be used as a platform for the fermentation of value-added products such as ethanol, galactonic acid, [9] and β-galactosidase.[10] The enzyme β-galactosidase (β-gal; EC 3.2.1.23), also known as lactase, is a product of great interest and several applications in the food industry, as it is responsible for the hydrolysis of lactose glycosidic bonds.[11] In addition, to the increasing market share of lactose-free products for diet-restricted consumers,[12] β-gal is also used for the enzymatic production of food prebiotics such as lactulose and different galacto-oligosaccharides (GOS).[11,13]