Lactose absorption

H6. Holzel, A., Schwarz, V., and Sutcliffe, K. W., Defective lactose absorption causing malnutrition iir infancy. Lancet i, 1126-1128 (1959). 

Grant JD, Bezerra JA, Thompson 5H, Lemen RJ, Koldovsky O, Udall JN. 1989. Assessment of lactose absorption by measurement of urinary galactose. Gastroenterology 97 895-899. 

Fig. 1 Absorption scan (A) and fluorescence scan (B) of a chromatogram track with 200 ng sugar per chromatogram zone raffmose (1), lactose (2) sucrose (3), glucose (4) and fructose...

Diarrheal conditions may decrease drug absorption as a result of reduced intestinal residence time. The absorption of several drugs was decreased in response to lactose- and saline-induced diarrhea [145]. Digoxin absorption from tablets was impaired in one subject who developed chronic diarrhea as a result of x-ray treatment [146]. Abdominal radiation or the underlying disease has been shown to reduce digoxin and clorazepate absorption [147]. A dosage form that provides rapid drug dissolution (e.g., solution) may partially resolve this problem. 

Milk components Rat Lead absorption Lactose-hydrolyzed milk does not increase lead absorption, but ordinary milk does Bell and Spickett 1981... 

A similar study has been conducted in which the interaction of d-amphetamine sulfate with spray-dried lactose was investigated [32], Upon storage at elevated temperatures, discoloration of the powder blends was noted, and the new absorption bands characterized. One maximum was noted at 340 nm, and this was attributed to the chemisorption of the amine onto the lactose particles. The other band appeared at 295 nm and was attributed to the new compound ([Pg.47]

Other selective forces may also have been at work. Flatz (1987) has suggested that calcium absorption was a factor in northern Europe. Lactose is known to facilitate calcium absorption in the intestine. The northerly climate frequently prevented skin exposure to sunlight, thereby reducing the body s production of vitamin D. With little vitamin D available, calcium was poorly absorbed and conditions such as rickets could result. The ability to digest lactose would not only allow adults to use an excellent source of calcium, but the lactose would also facilitate its absorption. 

The same functions used in agriculture can be applied to processed foods. In baked goods, wheat gluten, various additives, starch damage, and water absorption are just some of the parameters measured [21-24]. Dairy products are also important and often analyzed by NIR. Moisture, fat, protein, lactose, lactic acid, and ash are common analytes in the dairy industry [25-28]. 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Wood, R. J., and Hanssen, D. A. (1988). Effect of milk and lactose on zinc absorption in lactose-intolerant postmenopausal women. /. Nutr. 118, 982-986. 

Lactitol. Lactitol (4-0-/ -D-galactopyranosyl-D-sorbitol), is a synthetic sugar alcohol produced on reduction of lactose, usually using Raney nickel. It can be crystallized as a mono- or di-hydrate. Lactitol is not metabolized by higher animals it is relatively sweet and hence has potential as a non-nutritive sweetener. It is claimed that lactitol reduces the absorption of sucrose, blood and liver cholesterol levels and to be anticariogenic. It has applications in low-calorie foods (jams, marmalade, chocolate, baked goods) it is non-hygroscopic and can be used to coat moisture-sensitive foods, e.g. sweets. 

Lactose appears to promote the absorption of calcium but this is probably due to a nonspecific increase in intestinal osmotic pressure, an effect common to many sugars and other carbohydrates, rather than a specific effect of lactose. 

Lactose appears to stimulate the intestinal absorption and retention of calcium. The effect may not be due to lactose but rather to its metabolic product, lactic acid, formed by microbial action in the gut. The... 

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