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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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| Published in: | Critical reviews in food science and nutrition 2004-01, Vol.44 (7-8), p.553-557 |
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| Main Authors: | , , |
| Format: | Article |
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| cites | cdi_FETCH-LOGICAL-c672t-a71a914e5467ab4c5f33c543d1d9a06c7cd739fc257f2606a1412725e3c9c81e3 |
| container_end_page | 557 |
| container_issue | 7-8 |
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| container_title | Critical reviews in food science and nutrition |
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| creator | Adam, A.C Rubio-Texeira, M Polaina, J |
| description | 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. |
| doi_str_mv | 10.1080/10408690490931411 |
| format | article |
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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.</description><identifier>ISSN: 1040-8398</identifier><identifier>EISSN: 1549-7852</identifier><identifier>DOI: 10.1080/10408690490931411</identifier><identifier>PMID: 15969327</identifier><identifier>CODEN: CRFND6</identifier><language>eng</language><publisher>Colchester: Taylor & Francis Group</publisher><subject>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</subject><ispartof>Critical reviews in food science and nutrition, 2004-01, Vol.44 (7-8), p.553-557</ispartof><rights>Copyright Taylor & Francis Group, LLC 2005</rights><rights>2005 INIST-CNRS</rights><rights>Copyright CRC Press 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c672t-a71a914e5467ab4c5f33c543d1d9a06c7cd739fc257f2606a1412725e3c9c81e3</citedby><cites>FETCH-LOGICAL-c672t-a71a914e5467ab4c5f33c543d1d9a06c7cd739fc257f2606a1412725e3c9c81e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16667750$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15969327$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adam, A.C</creatorcontrib><creatorcontrib>Rubio-Texeira, M</creatorcontrib><creatorcontrib>Polaina, J</creatorcontrib><title>Lactose: The milk sugar from a biotechnological perspective</title><title>Critical reviews in food science and nutrition</title><addtitle>Crit Rev Food Sci Nutr</addtitle><description>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.</description><subject>Animals</subject><subject>assimilation (physiology)</subject><subject>beta-galactosidase</subject><subject>Beta-galactosidases</subject><subject>biodegradation</subject><subject>Biological and medical sciences</subject><subject>biotransformation</subject><subject>breast milk</subject><subject>carbohydrate metabolism</subject><subject>Cheese - analysis</subject><subject>cheese whey</subject><subject>cultured milk starters</subject><subject>enzyme activity</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Galactosemias</subject><subject>Hydrolases - chemistry</subject><subject>Hydrolases - metabolism</subject><subject>Hydrolysis</subject><subject>kefir</subject><subject>Kluyveromyces</subject><subject>lactic acid bacteria</subject><subject>lactose</subject><subject>Lactose - analysis</subject><subject>Lactose - biosynthesis</subject><subject>Lactose - chemistry</subject><subject>Lactose - metabolism</subject><subject>Lactose Intolerance</subject><subject>milk</subject><subject>Milk - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk composition</subject><subject>Milk Proteins - chemistry</subject><subject>Models, Molecular</subject><subject>whey cheeses</subject><subject>Whey Proteins</subject><subject>yogurt</subject><issn>1040-8398</issn><issn>1549-7852</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqN0U1v1DAQBuAIUdFS-AFcIKpUegrMePwR015QxZe0Egfas-V1nG1KEi92AvTf42oXVaJSl5Mt-XnHY09RvEB4g1DDWwQOtdTANWhCjvioOEDBdaVqwR7nfT6vatL1fvE0pWsA4Bzlk2IfhZaamDooThfWTSH5d-XFlS-Hrv9epnllY9nGMJS2XHZh8u5qDH1Ydc725drHtPZu6n76Z8Vea_vkn2_Xw-Ly44eL88_V4uunL-fvF5WTik2VVWg1ci-4VHbJnWiJnODUYKMtSKdco0i3jgnVMgnS5pcwxYQnp12Nng6Lk03ddQw_Zp8mM3TJ-b63ow9zMooTE0KjzvL1g1Iqyv-G9U7ItKLcAv4HJBTEdkNUlIvKW3j0D7wOcxzzBxrUGkgJ4BnhBrkYUoq-NevYDTbeGARzO3tzb_Y583JbeF4OvrlLbIedwfEW2JRH2UY7ui7dOSmlyrdnd7Zx3diGONhfIfaNmexNH-LfED3Uh9oZv5cy0-8pJ19tkq0Nxq5ihpffGCAB6FoAEP0BuuLg4g</recordid><startdate>20040101</startdate><enddate>20040101</enddate><creator>Adam, A.C</creator><creator>Rubio-Texeira, M</creator><creator>Polaina, J</creator><general>Taylor & Francis Group</general><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><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>3V.</scope><scope>7QO</scope><scope>7QP</scope><scope>7QR</scope><scope>7RV</scope><scope>7T7</scope><scope>7TK</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AF</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7S</scope><scope>NAPCQ</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>S0X</scope><scope>7TB</scope><scope>F28</scope><scope>7X8</scope></search><sort><creationdate>20040101</creationdate><title>Lactose: The milk sugar from a biotechnological perspective</title><author>Adam, A.C ; Rubio-Texeira, M ; Polaina, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c672t-a71a914e5467ab4c5f33c543d1d9a06c7cd739fc257f2606a1412725e3c9c81e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Animals</topic><topic>assimilation (physiology)</topic><topic>beta-galactosidase</topic><topic>Beta-galactosidases</topic><topic>biodegradation</topic><topic>Biological and medical sciences</topic><topic>biotransformation</topic><topic>breast milk</topic><topic>carbohydrate metabolism</topic><topic>Cheese - analysis</topic><topic>cheese whey</topic><topic>cultured milk starters</topic><topic>enzyme activity</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Galactosemias</topic><topic>Hydrolases - chemistry</topic><topic>Hydrolases - metabolism</topic><topic>Hydrolysis</topic><topic>kefir</topic><topic>Kluyveromyces</topic><topic>lactic acid bacteria</topic><topic>lactose</topic><topic>Lactose - analysis</topic><topic>Lactose - biosynthesis</topic><topic>Lactose - chemistry</topic><topic>Lactose - metabolism</topic><topic>Lactose Intolerance</topic><topic>milk</topic><topic>Milk - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk composition</topic><topic>Milk Proteins - chemistry</topic><topic>Models, Molecular</topic><topic>whey cheeses</topic><topic>Whey Proteins</topic><topic>yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adam, A.C</creatorcontrib><creatorcontrib>Rubio-Texeira, M</creatorcontrib><creatorcontrib>Polaina, J</creatorcontrib><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>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM Database</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Nursing & Allied Health Premium</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>MEDLINE - Academic</collection><jtitle>Critical reviews in food science and nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adam, A.C</au><au>Rubio-Texeira, M</au><au>Polaina, J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactose: The milk sugar from a biotechnological perspective</atitle><jtitle>Critical reviews in food science and nutrition</jtitle><addtitle>Crit Rev Food Sci Nutr</addtitle><date>2004-01-01</date><risdate>2004</risdate><volume>44</volume><issue>7-8</issue><spage>553</spage><epage>557</epage><pages>553-557</pages><issn>1040-8398</issn><eissn>1549-7852</eissn><coden>CRFND6</coden><abstract>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.</abstract><cop>Colchester</cop><pub>Taylor & Francis Group</pub><pmid>15969327</pmid><doi>10.1080/10408690490931411</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Critical reviews in food science and nutrition, 2004-01, Vol.44 (7-8), p.553-557 |
| issn | 1040-8398 1549-7852 |
| language | eng |
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| source | Taylor and Francis Science and Technology Collection |
| 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 |
| title | Lactose: The milk sugar from a biotechnological perspective |
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