lactase


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Related to lactase: lactase deficiency, lactate

lactase

[′lak‚tās]
(biochemistry)
An enzyme that catalyzes the hydrolysis of lactose to dextrose and galactose.
References in periodicals archive ?
We begin to offer concentrated food-grade lactase powder for dairy processing, which will significantly accelerate the research and development of new dairy products for nutrition and good taste," stated by Creative Enzymes' executive vice president.
Although lactose intolerance can be genetic, some individuals acquire lactose intolerance as they age since their body no longer creates as much lactase. Others will experience lactose intolerance due to an intestinal injury or disease.
Conclusion: Significant improvement was seen in the duration of crying in infants who received lactase enzyme supplement.
Lactase provides specific support for proper dairy digestion, helping prevent after-meal discomfort--and ultimately improving overall nutritional status.
People have varying levels of lactase enzyme production, which causes varying levels of LI, and certain foods are better tolerated by some than others.
Association of lactase persistence genotype with milk consumption, obesity and blood pressure: a Mendelian randomization study in the 1982 Pelotas (Brazil) Birth Cohort, with a systematic review and meta-analysis.
The enzyme lactase is located in the lining of the small intestine known as the intestinal villi.
Lactose which is digested by the brush border enzyme lactase is one of the poorly absorbed short-chain carbohydrates, often referred as FODMAPs (fermentable, oligo-, di-, monosaccharides and polyols).
To help digest lactose, the body produces an enzyme called lactase through the protein lactasephlorizin hydrolase.
More than 30 million Americans who are deficient in the enzyme lactase suffer from a condition known as lactose intolerance, which can cause gastrointestinal problems, such as bloating, cramps, flatulence, diarrhea, stomach ache, abdominal pains--even nausea, and (in severe cases) dehydration.
(To make the milk lactose-free, the company adds the enzyme lactase, which breaks the lactose down into two other sugars: glucose and galactose.) In go more protein and calcium.