The influence of nonfermented milk containing L.acidophilus or L. bulgaricus on lactose utilization bylactose maldigesters was investigated. Nonfermentedmilks containing L. acidophilus or L. bulgaricus at 108 and 109 CFU/mlwere prepared using 2% low-fat milk. Lactosemaldigestion was monitored by measuring breath hydrogenat hourly intervals for 8 hr following consumption of400 ml of each diet. Nonfermented milk containing L. acidophilus B at108 CFU/ml were not effective in reducingbreath hydrogen and symptoms. Nonfermented milkcontaining L. acidophilus B at 109 CFU/mlonly slightly decreased breath hydrogen production; however, the symptoms weresignificantly improved. Nonfermented milks containing L.bulgaricus 449 at 108 and 109CFU/ml were effective in reducing breath hydrogen andsymptoms. The results for bulgaricus milk were all significant. Inthis study, L. acidophilus B and L. bulgaricus 449 werechosen because of their similar β-galactosidaseactivity and bile sensitivity. L. acidophilus and L. bulgaricus are both thermophiliclactobacilli and an active transport (permease) systemis found in both species for lactose transport. Themajor factor affecting in vivo lactose digestion in thisstudy appears to be the bacterial cell wall/membranestructures. That the cell wall/membrane structures of L.acidophilus are different from those of L. bulgaricuscan be indirectly proven by the results of sonication time for maximum β-galactosidase activitymeasurement. The results of this study indicate that L.bulgaricus is usually a better choice than L.acidophilus for manufacturing nonfermented milks forlactose maldigesters.
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Lin, MY., Yen, CL. & Chen, SH. Management of Lactose Maldigestion by Consuming Milk Containing Lactobacilli. Dig Dis Sci 43, 133–137 (1998). https://doi.org/10.1023/A:1018840507952
- LACTOSE MALDIGESTION
- LACTOSE INTOLERANCE
- LACTOBACILLUS ACIDOPHILUS
- LACTOBACILLUS BULGARICUS