The transport of lactose by Escherichia coli cells was radically different in the absence and in the presence of an exogenous energy source: in the former case, the time course of lactose accumulation was monotonous; in the latter case, lactose accumulation reached a maximum and then decreased to a final steady-state level lower than that observed in the absence of an energy source. We show tha...

OBJECTIVE This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). METHODS CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequen...

In 1918 Bronfenbrenner and Davis observed that intestinal bacteria were frequently encountered which failed to show up as lactose fermenters in the routine diagnostic procedure, but which readily did so on subsequent cultivation in media containing lactose in higher concentrations. Studies of the conditions under which the fermentation of lactose by these organisms could be enhanced, with the p...

N-ethylmaleimide (NEM) modification of a lactose permease mutant containing a single-Cys in place of Ala-122 (helix IV) abolishes active lactose transport. Moreover, lactose, melibiose, and beta,d-galactopyranosyl 1-thio-beta,D-galactopyranoside protect against NEM inactivation of lactose transport and/or alkylation of Cys-122 by [(14)C]NEM. Remarkably, however, D-galactose transport is relativ...

Lactose intolerance is observed in black and Mexican-American children by age 3 years, and it probably occurs in other non-northern European ethnic groups at a similar age. However, intolerance to the consumption of 250 ml of milk apparently is rarely seen in preadolescents. Current research on the response of adolescents to hydrolyzed lactose milk suggests that the symptoms observed in lactose...

Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem. Due to the large lactose surplus generated, its conversion to bio-ethanol has long been considered as a possible solution for whey bioremediation. In t...

Many marine bacteria secrete exopolysaccharides (EPSs) that have important ecological and physiological functions. Numerous nutritional and environmental factors influence bacterial EPS production. However, the regulatory mechanisms of EPS production are poorly understood. The deep-sea Bacteroidetes bacterium Zunongwangia profunda SM-A87 can produce high quantities of EPS, and its EPS productio...

BACKGROUND Relationships between inflammatory bowel disease and lactose containing foods remain controversial and poorly defined regarding symptoms, nutritional outcomes, and epidemiologic associations for lactose maldigestion. METHODS A literature review was performed using Pub Med, Cochrane library and individual references, to extract data on lactose maldigestion prevalence in inflammatory...

One hundred and fourteen strains of non-lactose fermenters and 127 lactose fermenters on MacConkey's agar have been compared in the 5% and 1% lactose tests and in beta-galactosidase production, using ortho-nitro-phenyl-beta-D-galactopyranoside (O.N.P.G.) as a test substance. The superiority of the O.N.P.G. test in the number of positive results and its rapidity is shown. In general, late or non...

The growth rate and feed efficiency of pigs fed a diet containing 10% dried whey and 20% alfalfa was less than with either treatment alone, suggesting a possible antagonism between alfalfa and whey. A digestibility trial with rats indicated that feeding lactose, a major constituent of whey, reduced the digestibility of alfalfa fiber and purified cellulose. In another rat experiment, the feeding...