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1. Determination of lactose in low-lactose and lactose-free dairy products using LC-MS

Author:
Yang, Jinchuan; Rainville, Paul; Liu, Kai; Pointer, Ben
Source:
Journal of food composition and analysis 2021 v.100 pp. 103824
ISSN:
0889-1575
Subject:
lactose; lactose free diet,   etc   ; food composition; infant formulas; lactulose;     Show all 5 Subjects
Abstract:
... An LC–MS method was developed for routine determination of lactose in low-lactose and lactose-free dairy products. The lactose was separated on an amide column under an isocratic elution condition. Baseline separation of lactose from common interferents, including epilactose, lactulose, and allolactose were achieved under this LC conditions. The lactose chloride-35 adduct ions were detected by a s ...
DOI:
10.1016/j.jfca.2021.103824

2. Effects of lactose-free and low-lactose dairy on symptoms of gastrointestinal health: A systematic review

Author:
Sharp, Emily; D'Cunha, Nathan M.; Ranadheera, Chaminda Senaka; Vasiljevic, Todor; Panagiotakos, Demosthenes B.; Naumovski, Nenad
Source:
International dairy journal 2021 v.114 pp. 104936
ISSN:
0958-6946
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; diarrhea; digestive tract; distress; flatulence; gastrointestinal system; milk; nausea; pain; risk reduction; systematic review;     Show all 13 Subjects
Abstract:
... Lactose intolerance can be the result of, or aggravated by, deficiency of β-galactosidase in the gastrointestinal tract, and is characterised by, e.g., diarrhoea, abdominal pain, bloating, flatulence, and nausea. This review examines the response to lactose-free milk and dairy products and health-related outcomes and consolidates a total of 23 studies on ≥90% hydrolysed dairy products (n = 10), la ...
DOI:
10.1016/j.idairyj.2020.104936

3. Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides

Author:
Pachekrepapol, Ulisa; Somboonchai, Nutthaporn; Krimjai, Warit
Source:
Journal of food processing and preservation 2021 v.45 no.1 pp. e15017
ISSN:
0145-8892
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; acidification; fermentation; fructooligosaccharides; gels; hydrolysis; lactic acid; milk; people; prebiotics; probiotics; viability; yogurt;     Show all 15 Subjects
Abstract:
... This study aims to explore the impact of fructooligosaccharides (FOS) on physicochemical, rheological, and microbiological properties of lactose‐free functional yogurts fermented with probiotic cultures. Milk was hydrolyzed by addition of β‐galactosidase and supplemented with FOS at 3% (wt/wt). Lactose hydrolysis and FOS supplementation increased acidification rate during fermentation of yogurts. ...
DOI:
10.1111/jfpp.15017

4. Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products

Author:
Singh, Payal; Rao, Priyanka Singh; Sharma, Vivek; Arora, Sumit
Source:
Trends in food science & technology 2021 v.107 pp. 57-67
ISSN:
0924-2244
Subject:
lactose,   etc   ; consumer acceptance; food science; milk; technology;     Show all 5 Subjects
Abstract:
... Lactose hydrolysed milk and milk products have emerged as a boon to lactose intolerant people worldwide, however, many challenging technical issues are faced during their processing. These low lactose products suffer from many drawbacks which tend to reduce consumer acceptability e.g. Maillard browning due to increased monosaccharides content.The literature on Maillard reaction in milk and food pr ...
DOI:
10.1016/j.tifs.2020.11.030

5. Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose

Author:
Savarese, Mariarosaria; Wismer, Wendy; Graffigna, Guendalina
Source:
Food quality and preference 2021 v.90 pp. 104170
ISSN:
0950-3293
Subject:
lactose; lactose free diet,   etc   ; food consumption; food quality; gluten; models; morality; prices; risk;     Show all 9 Subjects
Abstract:
... Gluten- and lactose-free products are registering a sudden rise in the market, particularly among tolerant people, and this leads to consumer confusion and nutritional inadequacies. The number of studies around this trend has steadily increased in the last 10 years, as scholars from different disciplines have tried to rationalize consumers’ behaviours in these foods’ choice. However, the scientifi ...
DOI:
10.1016/j.foodqual.2020.104170

6. Hydrogen Breath Tests: Are They Really Useful in the Nutritional Management of Digestive Disease?

Author:
Usai-Satta, Paolo; Oppia, Francesco; Lai, Mariantonia; Cabras, Francesco
Source:
Nutrients 2021 v.13 no.3
ISSN:
2072-6643
Subject:
lactose; lactose intolerance,   etc   ; FODMAP diet; diarrhea; fructose; hydrogen; malabsorption; nutritional intervention; pain; sorbitol;     Show all 10 Subjects
Abstract:
... Background: Carbohydrate malabsorption is a frequent digestive problem associated with abdominal pain, bloating and diarrhea. Hydrogen breath testing (BT) represents the most reliable and validated diagnostic technique. The aim of this manuscript was to clarify the usefulness of BTs in the nutritional management of these disorders. Methods: A literature search for BT related to carbohydrate malabs ...
DOI:
10.3390/nu13030974

7. Assessment of enzymatic hydrolysis of lactose in lactose-free milk production - A comparative study using capillary zone electrophoresis and cryoscopy

Author:
Neves, Leandra N. de Oliveira; de Oliveira, Marcone A. Leal
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110585
ISSN:
0023-6438
Subject:
lactose; lactose free diet,   etc   ; capillary zone electrophoresis; comparative study; enzymatic hydrolysis; hydrolysis; milk production;     Show all 7 Subjects
Abstract:
... A comparison of the capillary zone electrophoresis under indirect detection at ultraviolet region (CZE-UV) method with the traditional cryoscopic method for lactose hydrolysis process monitoring is proposed. Two different lactose enzymatic hydrolysis processes (in batch and sterile) were assessed. The hydrolysis levels obtained by the CZE-UV method differed statistically from those obtained by cry ...
DOI:
10.1016/j.lwt.2020.110585

8. Sugars in dairy products of different flavours

Author:
Rybicka, Iga; Gliszczyńska-Świgło, Anna
Source:
International dairy journal 2021 v.114 pp. 104933
ISSN:
0958-6946
Subject:
lactose; lactose intolerance,   etc   ; energy intake; fructose; glucose; kefir; milk; people; sucrose; sugar content; yogurt;     Show all 11 Subjects
Abstract:
... Nutritional recommendations suggest reducing sugar intake to below 10% of energy intake. Although dairy products are not regarded as an important source of sugar, flavoured milk products can provide significant amounts. Moreover, they are a source of lactose, which should be restricted by people with lactose intolerance. The content of fructose, glucose, sucrose and lactose was analysed in 54 dair ...
DOI:
10.1016/j.idairyj.2020.104933

9. Low-fat, lactose-free and leucine-enriched chocolate cow milk prototype: A preliminary study on sensorial acceptability and gastrointestinal complaints following exhaustive exercise

Author:
da Silva, Cristiano D.; de Oliveira, Dirce R.; Perrone, Ítalo T.; Fonseca, Carlos H.; Garcia, Emerson S.
Source:
Journal of the International Society of Sports Nutrition 2021 v.18 no.1 pp. 14
ISSN:
1550-2783
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; beverages; chocolate; chocolate milk; confidence interval; energy; exercise; flatulence; flavor; gastrointestinal system; hedonic scales; leucine; milk; nausea; palatability; prototypes; sports; taste;     Show all 20 Subjects
Abstract:
... BACKGROUND: Chocolate milk has gained recent scientific support as a recovery drink. However, it is known that high exercise-demand triggers gastrointestinal discomfort which continues post-exercise, thereby hindering this nutritional strategy. In addition, those who are lactose intolerant cannot benefit from a milk-based beverage. Thus, the aim of this preliminary study was to develop a low-fat, ...
DOI:
10.1186/s12970-020-00406-0

10. Lactose intolerance: An update on its pathogenesis, diagnosis, and treatment

Author:
Catanzaro, Roberto; Sciuto, Morena; Marotta, Francesco
Source:
Nutrition research 2021 v.89 pp. 23-34
ISSN:
0271-5317
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; bacteria; beta-galactosidase; breath tests; diarrhea; digestion; fermentation; flatulence; glycosylceramidase; hydrogen; milk; nutrition research; pain; pathogenesis; prebiotics; probiotics; risk; small intestine; therapeutics;     Show all 21 Subjects
Abstract:
... Lactose intolerance has a high prevalence worldwide, ranging between 57% and 65%. It is caused by a reduction or loss of the activity of the intestinal enzyme lactase−phlorizin hydrolase, responsible for the digestion of lactose. This alteration determines an increased osmotic load in the small intestine and the fermentation of lactose by the bacterial flora, which leads to a high production of sh ...
DOI:
10.1016/j.nutres.2021.02.003

11. Lactose intolerance in patients with inflammatory bowel diseases and dietary management in prevention of osteoporosis

Author:
Ratajczak, Alicja Ewa; Rychter, Anna Maria; Zawada, Agnieszka; Dobrowolska, Agnieszka; Krela-Kaźmierczak, Iwona
Source:
Nutrition 2021 v.82 pp. 111043
ISSN:
0899-9007
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; Crohn disease; beta-galactosidase; bone density; calcium; digestive tract; fermentation; intestinal microorganisms; milk; mineral water; osteoporosis; ulcerative colitis; vitamin deficiencies;     Show all 15 Subjects
Abstract:
... Lactose intolerance affects 33% to 75% of the world population and may be associated with various genetic factors. Lactose in the diet can be found in milk and dairy products, which simultaneously constitute the primary sources of calcium. Gut microbiota also influences lactose tolerance. Patients with lactose intolerance often stop consuming milk and dairy products, which may lead to calcium and ...
DOI:
10.1016/j.nut.2020.111043

12. A 1-to-2 demultiplexer hybrid nanocarrier for cargo delivery and activation

Author:
de Luis, Beatriz; García-Fernández, Alba; Llopis-Lorente, Antoni; Villalonga, Reynaldo; Sancenón, Félix; Martínez-Máñez, Ramón
Source:
Chemical communications 2020 v.56 no.69 pp. 9974-9977
ISSN:
1364-548X
Subject:
lactose,   etc   ; galactose; nanocarriers; silica;     Show all 4 Subjects
Abstract:
... A biocomputing strategy implemented in hybrid nanocarriers for controlled cargo delivery is described. The nanodevice consists of enzyme-functionalized Janus Au-mesoporous silica nanoparticles, which behave as an electronic demultiplexer (DEMUX). The nanocarrier is capable of reading molecular information from the environment (lactose) and selecting one of two possible outputs (galactose productio ...
DOI:
10.1039/d0cc03803b

13. Minor dietary components intrinsic to goat milk and goat milk formulas

Author:
Tolenaars, Louise; Romanazzi, Donato; Carpenter, Elizabeth; Gallier, Sophie; Prosser, Colin G.
Source:
International dairy journal 2021 v.117 pp. 105012
ISSN:
0958-6946
Subject:
lactose,   etc   ; children; goat milk; infant formulas; nucleotides; polyamines; sialic acid;     Show all 7 Subjects
Abstract:
... Limited information exists on minor dietary components in paediatric formulas made from goat milk. This study confirmed concentrations of nucleotides, polyamines and sialic acid in whole goat milk (WGM; 4.22 mg nucleotides, 66.4 μg polyamines and 19.4 mg sialic acid per 100 mL) and their retention in infant and young child formulas containing WGM. Added lactose further contributes up to 20% of the ...
DOI:
10.1016/j.idairyj.2021.105012

14. Phenomenological study of the synthesis of pure anhydrous β-lactose in alcoholic solution

Author:
Lara-Mota, Edgar Enrique; Nicolás–Vázquez, María Inés; López-Martínez, Laura Araceli; Espinosa-Solis, Vicente; Cruz-Alcantar, Pedro; Toxqui-Teran, Alberto; Saavedra-Leos, Maria Zenaida
Source:
Food chemistry 2021 v.340 pp. 128054
ISSN:
0308-8146
Subject:
lactose,   etc   ; catalysts; food chemistry; shape; synthesis; temperature; thermodynamics;     Show all 7 Subjects
Abstract:
... Lactose is an important additive because of its food, pharmaceutical, and cosmetic applications. Among lactose polymorphs, anhydrous β-lactose stands out due to its thermodynamic stability. Thus, a simple method to produce the inter-conversion from monohydrate α-lactose to anhydrous β-lactose was investigated employing a methanolic solution and different reaction variables (catalyst type, temperat ...
DOI:
10.1016/j.foodchem.2020.128054

15. Efficacy of a partially hydrolysed formula, with reduced lactose content and with Lactobacillus reuteri DSM 17938 in infant colic: A double blind, randomised clinical trial

Author:
Turco, Rossella; Russo, Marina; Bruzzese, Dario; Staiano, Annamaria
Source:
Clinical nutrition 2021 v.40 no.2 pp. 412-419
ISSN:
0261-5614
Subject:
lactose,   etc   ; Lactobacillus reuteri; children; colic; hydrolysis; infants; randomized clinical trials;     Show all 7 Subjects
Abstract:
... We aimed to compare the efficacy of a partially hydrolysed formula (pHF) with reduced lactose content and Lactobacillus reuteri DSM 17938 (L. reuteri) with a standard formula in infant colic (IC).We performed a double blind, parallel-group randomized active-controlled. Inclusion criteria were: exclusively formula fed, full term infants, aged <4 months, diagnosis of IC. All the enrolled infants wer ...
DOI:
10.1016/j.clnu.2020.05.048

16. Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Author:
Sun, Xiaohua; Li, Xiangjun; Tang, Juming; Lai, Keqiang; Rasco, Barbara A.; Huang, Yiqun
Source:
Food chemistry 2021 v.336 pp. 127706
ISSN:
0308-8146
Subject:
lactose,   etc   ; food chemistry; fructose; glucose; ground pork; heat; research; sucrose;     Show all 8 Subjects
Abstract:
... This research was aimed to investigate the formation of protein-bound Nᵋ-carboxymethyllysine (CML) and Nᵋ-carboxyethyllysine (CEL) in ground pork at 121 °C (5–30 min) as affected by sugars (1–9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork cou ...
DOI:
10.1016/j.foodchem.2020.127706

17. Quantitative analysis of excipient dominated drug formulations by Raman spectroscopy combined with deep learning

Author:
Fu, Xiang; Zhong, Li-min; Cao, Yong-bing; Chen, Hui; Lu, Feng
Source:
Analytical methods 2021 v.13 no.1 pp. 64-68
ISSN:
1759-9679
Subject:
lactose,   etc   ; Raman spectroscopy; cost effectiveness; drugs; quantitative analysis;     Show all 5 Subjects
Abstract:
... Owing to the growing interest in the application of Raman spectroscopy for quantitative purposes in solid pharmaceutical preparations, an article on the identification of compositions in excipient dominated drugs based on Raman spectra is presented. We proposed label-free Raman spectroscopy in conjunction with deep learning (DL) and non-negative least squares (NNLS) as a solution to overcome the d ...
DOI:
10.1039/d0ay01874k

18. Use of near and mid infra-red spectroscopy for analysis of protein, fat, lactose and total solids in raw cow and camel milk

Author:
Mohamed, Huda; Nagy, Peter; Agbaba, Jelena; Kamal-Eldin, Afaf
Source:
Food chemistry 2021 v.334 pp. 127436
ISSN:
0308-8146
Subject:
lactose,   etc   ; camel milk; casein; cows; food chemistry; micelles; milk; spectroscopy;     Show all 8 Subjects
Abstract:
... Milk samples (150 cow and 217 camel milk samples) were analyzed for protein, fat, lactose and total solids by near and mid-infrared transmission spectroscopy. Excellent positive correlations between the two methods were obtained for both types of milk (p < 0.001); for protein (r ≥ 0.96), fat (r ≥ 0.99), lactose (r = 0.82) and total solids (r = 0.90). The mean of the relative difference ((MIR value ...
DOI:
10.1016/j.foodchem.2020.127436

19. Development of functional ice cream with egg white hydrolysates

Author:
López-Martínez, M.I.; Moreno-Fernández, S.; M, Miguel
Source:
International journal of gastronomy and food science 2021 pp. 100334
ISSN:
1878-450X
Subject:
lactose; lactose intolerance,   etc   ; egg albumen; eggs; functional foods; gastronomy; hydrolysates; ice; ice cream; milk; obesity; sensory evaluation; vegan diet;     Show all 13 Subjects
Abstract:
... Ice cream is one of the world's most popular frozen desserts today, and its global consumption is on the rise. Widespread lactose intolerance and cow’s milk allergies are the main causes for consumers’ demand for milk alternatives, together with those following a dairy-free or vegan diet. All of them has reduced the population´s interest towards the consumption of dairy products. Nowadays, the egg ...
DOI:
10.1016/j.ijgfs.2021.100334

20. High prevalence of food intolerances among US internet users

Author:
Jansson-Knodell, Claire L; White, Mattie; Lockett, Carolyn; Xu, Huiping; Shin, Andrea
Source:
Public health nutrition 2021 v.24 no.3 pp. 531-535
ISSN:
1475-2727
Subject:
lactose; lactose intolerance,   etc   ; Internet; alcohols; cross-sectional studies; females; fish; fruits; gastrointestinal system; nutrition; public health; questionnaires; regression analysis; surveys;     Show all 14 Subjects
Abstract:
... Food intolerances are commonly reported and are predicted to have gastrointestinal health implications. We aimed to quantify the prevalence of food intolerances among US adults and identify culprit foods through a brief web-based survey. We invited participation in an online cross-sectional survey involving a single questionnaire. Data were summarised using percentages or medians and interquartile ...
DOI:
10.1017/S1368980020003298