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1 Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul 55108
The effect of nonfermented dairy products containing yogurt or acidophilus cultures on lactose utilization by lactose-maldigesting humans was investigated. Yogurt and acidophilus milk containing 107 or 108 of Streptococcus thermophilus and Lactobacillus bulgaricus, or Lactobacillus acidophilus, respectively, were prepared using commercially processed 2% low fat milk. Immediately following inoculation, products were refrigerated. Lactose maldigestion was monitored by measuring breath hydrogen excretion at hourly intervals for 8 h following consumption of 400 ml of each test meal containing approximately 20 g of lactose. The yogurt milk containing 108 cfu/ml was shown to contain significant concentrations of microbial ß-galactosidase (EC 3.2.1.23; approximately 3 U/ml), which remained stable for at least 14 d at refrigerator temperatures. Breath hydrogen peaks were delayed and significantly lower (approximately 20 ppm at 5 to 7 h) than control values (approximately 70 ppm at 4 h), and intolerance symptoms were eliminated in all subjects. Yogurt milk containing 107 cfu/ml demonstrated intermediate breath hydrogen values and was marginally significantly different from control values. Lactobacillus acidophilus strains with varying resistance to bile and total ß-galactosidase-producing potential were also tested. Only one strain, LA-1, which demonstrated low bile resistance and intermediate ß-galactosidase activity, was capable of significantly decreasing breath hydrogen values when 108 cfu/ml of milk was consumed.
Key Words: nonfermented dairy products • lactose maldigestion • ßbeta;-galactosidase
Submitted on April 20, 1990
Accepted on August 13, 1990
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