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Effect of the microbial lactase (EC 3.2.1.23) activity in yoghurt on the intestinal absorption of lactose: An in vivo study in lactase-deficient humans*

Published online by Cambridge University Press:  09 March 2007

Philippe Marteau
Affiliation:
INSERM U.290, Fonctions Intestinales, Métabolisme et Nutrition, Hôpital Saint-Lazare, 107 rue du Faubourg Saint-Denis, 75010, Paris
Bernard Flourie
Affiliation:
INSERM U.290, Fonctions Intestinales, Métabolisme et Nutrition, Hôpital Saint-Lazare, 107 rue du Faubourg Saint-Denis, 75010, Paris
Philippe Pochart
Affiliation:
Département de Microbiologie, Faculté de Pharmacie, Université Paris XI, Chatenay Malabry
Claude Chastang
Affiliation:
Département de Biostatistiques et Informatique Médicale, Hôpital Saint-Louis, Paris, France
Jehan-François Desjeux
Affiliation:
INSERM U.290, Fonctions Intestinales, Métabolisme et Nutrition, Hôpital Saint-Lazare, 107 rue du Faubourg Saint-Denis, 75010, Paris
Jean-Claude Rambaud
Affiliation:
INSERM U.290, Fonctions Intestinales, Métabolisme et Nutrition, Hôpital Saint-Lazare, 107 rue du Faubourg Saint-Denis, 75010, Paris
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Abstract

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Breath hydrogen excretion was measured in eight lactase (EC 3.2.1. 108)-deficient volunteers ingesting 18 g lactose in the form of milk, yoghurt and heated yoghurt. Total excess hydrogen excretion (area under curve) was significantly lower after yoghurt and heated yoghurt, than after milk: 103 (SE 29), 191 (SE 32), and 439 (SE 69) respectively (P < 0.001). The oro-caecal transit time of fermentable components from yoghurt and heated yoghurt (mainly lactose) was longer than that from milk: 165 (SE 17), 206 (SE 19), v. 103 (SE 19) min (P < 0.01). An intestinal perfusion technique was used in the same subjects after ingestion on two consecutive days of 18 g lactose in yoghurt and heated yoghurt. Significantly less lactose was recovered from the terminal ileum after yoghurt than after heated yoghurt meals: 1740 (SE 260) v. 2825 (SE 461) mg (P < 0.05), and approximately one-fifth of the lactase activity contained in yoghurt reached the terminal ileum. These findings indicate that more than 90% of the lactose in yoghurt is digested in the small intestine of lactase-deficient subjects and suggest that both the lactase activity contained in the viable starter culture and a slow oro–caecal transit time are responsible for this excellent absorption.

Type
Digestion, Absorption and Utilization of Nutrients
Copyright
Copyright © The Nutrition Society 1990

References

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Effect of the microbial lactase (EC 3.2.1.23) activity in yoghurt on the intestinal absorption of lactose: An in vivo study in lactase-deficient humans*
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