Fermented foods and probiotics: An approach to lactose intolerance

Abstract

The aim of this review was to present various topics related to lactose intolerance with special attention given to the role of fermented foods and probiotics in alleviating gastrointestinal symptoms. Lactose intolerance is a common digestive problem in which the human body is unable to digest lactose, known as milk sugar. Lactose intolerance can either be hereditary or a consequence of intestinal diseases. Recent work has demonstrated that fermented dairy products and probiotics can modify the metabolic activities of colonic microbiota and may alleviate the symptoms of lactose intolerance. We suggest that, lactose free dairy products could be recommended as alternatives for the alleviation of lactose intolerance and for the promotion of human health and wellness.

Development of Scientifically-based Approaches to the Design of Food Products for Herodietic Purposes

“…Therefore, today it is urgent to develop scientific approaches to the creation of functional products that, by their composition and effect on the body of an aging person, should have a significant biological effect -provide nutrients and perform a preventive function [16][17][18][19].…”

“…Fermented milk drinks have been developed using a bacterial culture that normalizes the composition of the beneficial intestinal microflora. They contain vitamins and mineral elements, as well as animal fat replaced with vegetable [19,28].…”

Effect of Stabilizer on the Physicochemical and Microbiology Properties of Wheygurt

“…Organic acid produced by probiotics strain contribute to gut health benefits [22]. Probiotic bacteria contain B-galactosidase to improve lactose maldigestion [23]. Bacteria in gastrointestinal serve a barrier system for against pathogens.…”

Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

“…This not only results in the production of lactic acid upon utilization of lactose but also makes the product more nutritious and digestible. Putative health benefits of probiotics have been proposed (see review by Ibrahim et al ., 2021) and in addition the dairy product market has also witnessed development of products with a combination of probiotics and prebiotics, also known as ‘synbiotic’ dairy products (Chand et al ., 2021; Zahed et al ., 2021).…”

“…Fermented milk beverages are universally accepted and enjoyed, and can be given added functionality by the incorporation of probiotics, prebiotics and other health promoting ingredients from herbal and plant sources (Sharma et al ., 2021a). It is suggested that beverages of this sort could help in combating various intestinal disorders as well as hypertension problems, and consumption may be correlated to improved digestion, lactose utilization and prevention of colon cancer (Sarwar et al ., 2019; Ibrahim et al ., 2021). However, the main problem associated with probiotic/prebiotic incorporated product is the viability of micro-organisms in the product by the end of the storage period.…”