Open AccessProspects of fermented milk products in children with primary hypolactasia of the adult type
Author(s) -
Н.М. Богданова,
А.И. Хавкин,
О. Л. Колобова
Publication year - 2020
Publication title -
rossijskij vestnik perinatologii i pediatrii
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.139
H-Index - 4
eISSN - 2500-2228
pISSN - 1027-4065
DOI - 10.21508/1027-4065-2020-65-3-160-168
Subject(s) - lactase , lactose , lactose intolerance , disaccharidase , galactose , biology , beta galactosidase , population , food science , phenotype , biochemistry , endocrinology , medicine , enzyme , gene , gene expression , environmental health
Lactose (β-galactosyl-1,4 glucose) is milk sugar, the main disaccharide of human and other mammalian breast milk. Lactase is intestinal disaccharidase that catalyzes the lactose hydrolysis. The lactase gene LCT controls biological function of the enzyme. The age-related genetically determined feature of disaccharide expression, epigenetic factors, and natural selection with persistent tolerance to milk sugar throughout lifetime has divided the human population according to the LCT gene into two phenotypes: lactase persistent and lactase non-persistent. There is conflicting evidence that the latter phenotype is associated with low calcium absorption and the development of osteoporosis. The regular use of fermented probiotic dairy products by individuals with the lactase non-persistence phenotype ensures the accumulation of peak bone mineralization and prevents osteoporosis.