Lactose: The milk sugar from a biotechnological perspective

Lactose is a very important sugar because of its abundance in the milk of humans and domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir. In some instances,...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2004-01, Vol.44 (7-8), p.553-557
Main Authors: Adam, A.C, Rubio-Texeira, M, Polaina, J
Format: Article
Language:English
Subjects:
Animals
assimilation (physiology)
beta-galactosidase
Beta-galactosidases
biodegradation
Biological and medical sciences
biotransformation
breast milk
carbohydrate metabolism
Cheese - analysis
cheese whey
cultured milk starters
enzyme activity
Fermentation
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Galactosemias
Hydrolases - chemistry
Hydrolases - metabolism
Hydrolysis
kefir
Kluyveromyces
lactic acid bacteria
lactose
Lactose - analysis
Lactose - biosynthesis
Lactose - chemistry
Lactose - metabolism
Lactose Intolerance
milk
Milk - chemistry
Milk and cheese industries. Ice creams
milk composition
Milk Proteins - chemistry
Models, Molecular
whey cheeses
Whey Proteins
yogurt
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Summary:Lactose is a very important sugar because of its abundance in the milk of humans and domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir. In some instances, lactose also can be a problem as the causative agent of some diseases, such as lactose intolerance and galactosemia, or for being a by-product generated in huge amounts by the cheese industry. The study of the biochemical reactions leading to the synthesis and assimilation of lactose has provided valuable models for the understanding of biosynthetic and catabolic processes. Lactose-hydrolyzing enzymes are structurally and phylogenetically related to different types of beta-galactosidases and bacterial cellobiases involved in the enzymatic degradation of cellulose. Biotransformation of lactose, by either enzymatic or fermentative procedures, is important for different types of industrial applications in dairy and pharmaceutical industries.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408690490931411