Lactose digestion by yogurt β-galactosidase: Influence of pH and microbial cell integrity

M. C. Martini, G. L. Bollweg, Michael D Levitt, D. A. Savaiano

Research output: Contribution to journalArticlepeer-review

79 Scopus citations

Abstract

Lactase-deficient subjecs more effectively digest lactose in yogurt than lactose in other dairy products, apparently due to yogurt microbial β-galactosidase (β-gal) which is active in the GI tract. We evaluated the effects of buffering capacity of yogurt, gastric pH, and microbial cell disruption on β-gal activity and lactose digestion. Three times more acid was required to acidify yogurt than to acidify milk. Yogurt β-gal was stable at pH 4.0 but inactivated at lower pH. When yogurt was sonicated to disrupt microbial cell structure, only 20% activity remained after incubation at pH 4.0 for 60 min. In vivo gastric pH remained > 2.7 for 3 h after ingestion of yogurt. Acidified milk alone or with disrupted yogurt microorganisms caused twice as much lactose malabsorption as did acidified milk containing intact yogurt microorganisms. The results provide a possible explanation for the survival of β-gal activity from yogurt in the GI tract.

Original languageEnglish (US)
Pages (from-to)432-436
Number of pages5
JournalAmerican Journal of Clinical Nutrition
Volume45
Issue number2
DOIs
StatePublished - Jan 1 1987

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