Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans
Ten lactose malabsorbers were intubated and given fresh or heated yogurt to which polyethylene-glycol (PEG) and spores of Bacillus stearothermophilus (SBS) had been added as internal standards. In duodenal samples taken after fresh yogurt ingestion, viable starter culture was detected for 60 min in...
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| Veröffentlicht in: | The American journal of clinical nutrition 1989-05, Vol.49 (5), p.828-831 |
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| creator | Pochart, P Dewit, O Desjeux, J F Bourlioux, P |
| description | Ten lactose malabsorbers were intubated and given fresh or heated yogurt to which polyethylene-glycol (PEG) and spores of Bacillus stearothermophilus (SBS) had been added as internal standards. In duodenal samples taken after fresh yogurt ingestion, viable starter culture was detected for 60 min in 6 of 7 subjects and the ratio of microbial beta-galactosidase activity to SBS remained similar during this period to its value in the preingested yogurt. In the two groups ingesting fresh and heated yogurt respectively, ratios of lactose to PEG remained similar to preingested values for 90 min and duodenal pH remained less than 5.1. In vitro, at pH 5.0, beta-galactosidase activity in yogurt dropped by 80%. These data clearly show that after fresh yogurt ingestion, viable starter culture reaches the duodenum and contains beta-galactosidase activity. However, the buffering capacity of the yogurt that protects bacteria from acidic gastric secretion also prevents microbial beta-galactosidase from hydrolyzing lactose in the duodenum. |
| doi_str_mv | 10.1093/ajcn/49.5.828 |
| format | Article |
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In duodenal samples taken after fresh yogurt ingestion, viable starter culture was detected for 60 min in 6 of 7 subjects and the ratio of microbial beta-galactosidase activity to SBS remained similar during this period to its value in the preingested yogurt. In the two groups ingesting fresh and heated yogurt respectively, ratios of lactose to PEG remained similar to preingested values for 90 min and duodenal pH remained less than 5.1. In vitro, at pH 5.0, beta-galactosidase activity in yogurt dropped by 80%. These data clearly show that after fresh yogurt ingestion, viable starter culture reaches the duodenum and contains beta-galactosidase activity. However, the buffering capacity of the yogurt that protects bacteria from acidic gastric secretion also prevents microbial beta-galactosidase from hydrolyzing lactose in the duodenum.</description><identifier>ISSN: 0002-9165</identifier><identifier>EISSN: 1938-3207</identifier><identifier>DOI: 10.1093/ajcn/49.5.828</identifier><identifier>PMID: 2497633</identifier><identifier>CODEN: AJCNAC</identifier><language>eng</language><publisher>Bethesda, MD: Elsevier Inc</publisher><subject>ACTIVIDAD ENZIMATICA ; ACTIVITE ENZYMATIQUE ; Adult ; beta-Galactosidase - analysis ; beta-Galactosidase - metabolism ; Biological and medical sciences ; CULTURE STARTER ; Dairy Products ; DIGESTION ; Duodenum - analysis ; Duodenum - enzymology ; Duodenum - microbiology ; Female ; FEMME ; FERMENTOS ; GALACTOSIDASA ; GALACTOSIDASE ; Galactosidases - metabolism ; Gastroenterology. Liver. Pancreas. Abdomen ; Geobacillus stearothermophilus - isolation & purification ; HOMBRES ; HOMME ; Hot Temperature ; Humans ; Hydrogen-Ion Concentration ; INTESTIN ; INTESTINOS ; Lactobacillus - isolation & purification ; LACTOSA ; LACTOSE ; Lactose - analysis ; Lactose Intolerance - diet therapy ; Lactose Intolerance - enzymology ; Lactose Intolerance - metabolism ; Male ; Medical sciences ; MICROORGANISME ; MICROORGANISMOS ; MUJERES ; Other diseases. Semiology ; Stomach. Duodenum. Small intestine. Colon. Rectum. Anus ; TRASTORNOS DIGESTIVOS ; TROUBLE DIGESTIF ; YAOURT ; YOGUR ; Yogurt</subject><ispartof>The American journal of clinical nutrition, 1989-05, Vol.49 (5), p.828-831</ispartof><rights>1989 American Society for Nutrition.</rights><rights>1989 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c423t-d55fbc8d9f9efefa5c58a13e3da00d84b5289676c4fc606989e29f4ec6fb84563</citedby><cites>FETCH-LOGICAL-c423t-d55fbc8d9f9efefa5c58a13e3da00d84b5289676c4fc606989e29f4ec6fb84563</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7230160$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/2497633$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pochart, P</creatorcontrib><creatorcontrib>Dewit, O</creatorcontrib><creatorcontrib>Desjeux, J F</creatorcontrib><creatorcontrib>Bourlioux, P</creatorcontrib><title>Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans</title><title>The American journal of clinical nutrition</title><addtitle>Am J Clin Nutr</addtitle><description>Ten lactose malabsorbers were intubated and given fresh or heated yogurt to which polyethylene-glycol (PEG) and spores of Bacillus stearothermophilus (SBS) had been added as internal standards. In duodenal samples taken after fresh yogurt ingestion, viable starter culture was detected for 60 min in 6 of 7 subjects and the ratio of microbial beta-galactosidase activity to SBS remained similar during this period to its value in the preingested yogurt. In the two groups ingesting fresh and heated yogurt respectively, ratios of lactose to PEG remained similar to preingested values for 90 min and duodenal pH remained less than 5.1. In vitro, at pH 5.0, beta-galactosidase activity in yogurt dropped by 80%. These data clearly show that after fresh yogurt ingestion, viable starter culture reaches the duodenum and contains beta-galactosidase activity. However, the buffering capacity of the yogurt that protects bacteria from acidic gastric secretion also prevents microbial beta-galactosidase from hydrolyzing lactose in the duodenum.</description><subject>ACTIVIDAD ENZIMATICA</subject><subject>ACTIVITE ENZYMATIQUE</subject><subject>Adult</subject><subject>beta-Galactosidase - analysis</subject><subject>beta-Galactosidase - metabolism</subject><subject>Biological and medical sciences</subject><subject>CULTURE STARTER</subject><subject>Dairy Products</subject><subject>DIGESTION</subject><subject>Duodenum - analysis</subject><subject>Duodenum - enzymology</subject><subject>Duodenum - microbiology</subject><subject>Female</subject><subject>FEMME</subject><subject>FERMENTOS</subject><subject>GALACTOSIDASA</subject><subject>GALACTOSIDASE</subject><subject>Galactosidases - metabolism</subject><subject>Gastroenterology. Liver. Pancreas. Abdomen</subject><subject>Geobacillus stearothermophilus - isolation & purification</subject><subject>HOMBRES</subject><subject>HOMME</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>INTESTIN</subject><subject>INTESTINOS</subject><subject>Lactobacillus - isolation & purification</subject><subject>LACTOSA</subject><subject>LACTOSE</subject><subject>Lactose - analysis</subject><subject>Lactose Intolerance - diet therapy</subject><subject>Lactose Intolerance - enzymology</subject><subject>Lactose Intolerance - metabolism</subject><subject>Male</subject><subject>Medical sciences</subject><subject>MICROORGANISME</subject><subject>MICROORGANISMOS</subject><subject>MUJERES</subject><subject>Other diseases. Semiology</subject><subject>Stomach. Duodenum. Small intestine. Colon. Rectum. Anus</subject><subject>TRASTORNOS DIGESTIVOS</subject><subject>TROUBLE DIGESTIF</subject><subject>YAOURT</subject><subject>YOGUR</subject><subject>Yogurt</subject><issn>0002-9165</issn><issn>1938-3207</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kM1rFDEYh4ModV09ehGEHMRTZ5uZTDLJsRS_oOBB6zW8k7xZU-ajJpnCnvzXzTBLb54SeJ78CA8hb2t2qJnmV3Bvp6tWH8RBNeoZ2dWaq4o3rHtOdoyxptK1FC_Jq5TuGaubVskLctG0upOc78jfXwH6AWnKEDNGapchLxEvaY8ZqiMMYPOcgoOEtFzDY8inSwqToxtBGibqltnhtIwU_Lpxmo9LzAUcMeUwT6uy2mWjcuiDDThl-nsZYUqvyQsPQ8I353NP7j5_-nnztbr9_uXbzfVtZduG58oJ4XurnPYaPXoQViioOXIHjDnV9qJRWnbStt5KJrXS2GjfopW-V62QfE8-brsPcf6zlH-ZMSSLwwATzksyXXnOZem5J9Um2jinFNGbhxhGiCdTM7MGN2tw02ojTAle_Pfn4aUf0T3Z58KFfzhzSBYGH2GyIT1pXcNZLVnR3m2ah9nAMRbl7odmZYCLArsNYin0GDCatDa06EJEm42bw39-9w_PJaeG</recordid><startdate>19890501</startdate><enddate>19890501</enddate><creator>Pochart, P</creator><creator>Dewit, O</creator><creator>Desjeux, J F</creator><creator>Bourlioux, P</creator><general>Elsevier Inc</general><general>American Society for Clinical Nutrition</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19890501</creationdate><title>Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans</title><author>Pochart, P ; Dewit, O ; Desjeux, J F ; Bourlioux, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c423t-d55fbc8d9f9efefa5c58a13e3da00d84b5289676c4fc606989e29f4ec6fb84563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>ACTIVIDAD ENZIMATICA</topic><topic>ACTIVITE ENZYMATIQUE</topic><topic>Adult</topic><topic>beta-Galactosidase - analysis</topic><topic>beta-Galactosidase - metabolism</topic><topic>Biological and medical sciences</topic><topic>CULTURE STARTER</topic><topic>Dairy Products</topic><topic>DIGESTION</topic><topic>Duodenum - analysis</topic><topic>Duodenum - enzymology</topic><topic>Duodenum - microbiology</topic><topic>Female</topic><topic>FEMME</topic><topic>FERMENTOS</topic><topic>GALACTOSIDASA</topic><topic>GALACTOSIDASE</topic><topic>Galactosidases - metabolism</topic><topic>Gastroenterology. Liver. Pancreas. Abdomen</topic><topic>Geobacillus stearothermophilus - isolation & purification</topic><topic>HOMBRES</topic><topic>HOMME</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>INTESTIN</topic><topic>INTESTINOS</topic><topic>Lactobacillus - isolation & purification</topic><topic>LACTOSA</topic><topic>LACTOSE</topic><topic>Lactose - analysis</topic><topic>Lactose Intolerance - diet therapy</topic><topic>Lactose Intolerance - enzymology</topic><topic>Lactose Intolerance - metabolism</topic><topic>Male</topic><topic>Medical sciences</topic><topic>MICROORGANISME</topic><topic>MICROORGANISMOS</topic><topic>MUJERES</topic><topic>Other diseases. Semiology</topic><topic>Stomach. Duodenum. Small intestine. Colon. Rectum. Anus</topic><topic>TRASTORNOS DIGESTIVOS</topic><topic>TROUBLE DIGESTIF</topic><topic>YAOURT</topic><topic>YOGUR</topic><topic>Yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pochart, P</creatorcontrib><creatorcontrib>Dewit, O</creatorcontrib><creatorcontrib>Desjeux, J F</creatorcontrib><creatorcontrib>Bourlioux, P</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>The American journal of clinical nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pochart, P</au><au>Dewit, O</au><au>Desjeux, J F</au><au>Bourlioux, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans</atitle><jtitle>The American journal of clinical nutrition</jtitle><addtitle>Am J Clin Nutr</addtitle><date>1989-05-01</date><risdate>1989</risdate><volume>49</volume><issue>5</issue><spage>828</spage><epage>831</epage><pages>828-831</pages><issn>0002-9165</issn><eissn>1938-3207</eissn><coden>AJCNAC</coden><abstract>Ten lactose malabsorbers were intubated and given fresh or heated yogurt to which polyethylene-glycol (PEG) and spores of Bacillus stearothermophilus (SBS) had been added as internal standards. In duodenal samples taken after fresh yogurt ingestion, viable starter culture was detected for 60 min in 6 of 7 subjects and the ratio of microbial beta-galactosidase activity to SBS remained similar during this period to its value in the preingested yogurt. In the two groups ingesting fresh and heated yogurt respectively, ratios of lactose to PEG remained similar to preingested values for 90 min and duodenal pH remained less than 5.1. In vitro, at pH 5.0, beta-galactosidase activity in yogurt dropped by 80%. These data clearly show that after fresh yogurt ingestion, viable starter culture reaches the duodenum and contains beta-galactosidase activity. However, the buffering capacity of the yogurt that protects bacteria from acidic gastric secretion also prevents microbial beta-galactosidase from hydrolyzing lactose in the duodenum.</abstract><cop>Bethesda, MD</cop><pub>Elsevier Inc</pub><pmid>2497633</pmid><doi>10.1093/ajcn/49.5.828</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 0002-9165 1938-3207 |
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| subjects | ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Adult beta-Galactosidase - analysis beta-Galactosidase - metabolism Biological and medical sciences CULTURE STARTER Dairy Products DIGESTION Duodenum - analysis Duodenum - enzymology Duodenum - microbiology Female FEMME FERMENTOS GALACTOSIDASA GALACTOSIDASE Galactosidases - metabolism Gastroenterology. Liver. Pancreas. Abdomen Geobacillus stearothermophilus - isolation & purification HOMBRES HOMME Hot Temperature Humans Hydrogen-Ion Concentration INTESTIN INTESTINOS Lactobacillus - isolation & purification LACTOSA LACTOSE Lactose - analysis Lactose Intolerance - diet therapy Lactose Intolerance - enzymology Lactose Intolerance - metabolism Male Medical sciences MICROORGANISME MICROORGANISMOS MUJERES Other diseases. Semiology Stomach. Duodenum. Small intestine. Colon. Rectum. Anus TRASTORNOS DIGESTIVOS TROUBLE DIGESTIF YAOURT YOGUR Yogurt |
| title | Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans |
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