Lactic acid intolerant

Di Cagno, R., De Angelis, M., Lavermicocca, P., De Vincenzi, M., Giovannini, C., Faccia, M., Gobbetti, M. 2002. Proteolysis by sourdough lactic acid bacteria Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ Microbiol 68 623-633. 

Do you crave sweets, but worry about the empty calories in sugary treats If so, you are not alone. Research tells us that, even as babies, we demonstrate preference for sweet tastes over all others. But there are many reasons to reduce our intake of refined sugars, in particular sucrose or table sugar. Too many people eat high-calorie, low-nutrition snacks rather than more nutritious foods. This can lead to obesity, a problem that is very common in our society. In addition, sucrose is responsible for tooth decay. Lactic acid, one of the products of the metabolism of sucrose by bacteria on our teeth, dissolves the tooth enamel, which results in a cavity. For those with diabetes, glucose intolerance, or hypoglycemia, sucrose in the diet makes it difficult to maintain a constant blood sugar level. 

Lactose intolerance can either be the result of a primary deficiency of lactase production in the small bowel (as is the case for Deria Voider) or it can be secondary to an injury to the intestinal mucosa, where lactase is normally produced. The lactose that is not absorbed is converted by colonic bacteria to lactic acid, methane gas (CH4), and Hj gas (see figure on left). The osmotic effect of the lactose and lactic acid in the bowel lumen is responsible for the diarrhea often seen as part of this syndrome. Similar symptoms can result from sensitivity to milk proteins (milk intolerance) or from the malabsorption of other dietary sugars. 

The buildup of lactic acid and other acidic by-products causes cramps, nausea, and diarrhea. This condition is called lactose intolerance, and it is estimated that between 30 and 50 million Americans are lactose intolerant. Different ethnic and racial groups are affected to different extents, with the highest incidence of lactose intolerance occurring among Asians and the lowest incidence occurring among Europeans. 

When lactose is not broken down into glucose and galactose, it cannot be absorbed through the intestinal wall and remains in the intestinal tract. In the intestines, the lactose undergoes fermentation to products that include lactic acid and gases such as methane (CH4) and CO2. Symptoms of lactose intolerance, which appear approximately j to 1 h after ingesting milk or milk products, include nausea, abdominal cramps, and diarrhea. The severity of the symptoms depends on how much lactose is present in the food and how much lactase a person produces. 

Lactose intolerance Several studies have shown that lactose-intolerant individuals suffer fewer symptoms if milk in the diet is replaced with fermented dairy products. The mechanisms of action of lactic acid bacteria and fermented dairy products include the following lower lactose concentration in the fermented product due to lactose hydrolysis during fermentation high lactase activity of bacterial preparations used in production and increased active lactase enzyme entering the small intestine with the fermented product or within the viable bacteria. 

In conclusion, there is good scientific evidence to demonstrate the alleviation of lactose intolerance symptoms by specific probiotic lactic acid bacteria. However, the strain-specific lactase activities may vary from nil to very high values. Thus, different products may have varying lactose contents and individual strains, when released into the duodenum, vary in their lactase activity. 

Some months later, a statement by the Australian Drug Evaluation Committee reflected similar thinking and made closely similar recommendations (52). It was pointed out, inter alia, that the rapid metabolism of fructose and sorbitol can cause rapid accumulation of uric and lactic acids as well as phosphate depletion, especially in states of anoxia, and that acidosis and decreased tissue energy metabolism can occur. Glucose has, among other things, the advantage that it poses no risk to patients with familial laevulose intolerance. 

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