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Related Experiment Videos

Fermentation, fermented foods and lactose intolerance.

N W Solomons1

  • 1Center for Studies of Sensory Impairment, Aging and Metabolism (CeSSIAM), Guatemala City, Guatemala.

European Journal of Clinical Nutrition
|January 31, 2003
PubMed
Summary

Lactose, or milk sugar, is a fermentable food component. Its fermentation is key to producing dairy products and impacts lactose intolerance by affecting digestion in the large intestine.

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Area of Science:

  • Food Science
  • Biochemistry
  • Human Physiology

Background:

  • Lactose is a fermentable disaccharide found in milk.
  • Fermentation is a crucial process in food production and preservation across cultures.
  • Lactose intolerance arises from insufficient lactase enzyme activity in the small intestine.

Purpose of the Study:

  • To explore the dual role of lactose fermentation in food processing and human digestion.
  • To connect the concepts of fermented foods and lactose intolerance.
  • To highlight the significance of fermentation in various food products and its implications for health.

Main Methods:

  • Review of existing literature on lactose metabolism and food fermentation.
  • Analysis of the biochemical pathways involved in lactose fermentation.
  • Cross-cultural examination of fermented food practices.

Main Results:

  • Lactose fermentation outside the body yields products like cheese and yogurt.
  • Undigested lactose ferments in the large intestine, causing symptoms of lactose intolerance.
  • Severe consequences of lactose maldigestion are primarily observed in infancy and old age.

Conclusions:

  • The fermentation of lactose is central to both the production of fermented dairy foods and the understanding of lactose intolerance.
  • Fermentation offers benefits such as preservation and nutrient bioavailability.
  • Insights gained from fermenting non-dairy products can inform dairy fermentation, and vice versa.

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