Relevant bibliographies by topics / Lactose

Academic literature on the topic 'Lactose'

Author: Grafiati
Published: 4 June 2021
Last updated: 22 June 2024

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Lactose":

1

Xu, Yunli, Guowei Shu, Chunji Dai, Chun Yin, Xu Dong, Yuliang Guo, and He Chen. "Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 2 (December 1, 2021): 275–84. http://dx.doi.org/10.2478/aucft-2021-0025.

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Abstract Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk as raw materials, and selected enzyme preparations with high lactose hydrolysis rate and strong GOS generation ability from 14 commercially available lactase enzymes. The lactose hydrolysis rate is 5.85%-81.38%, and the GOS content is 0.03 g/L- 13.10 g/L. The mixing experiment design determined the two lactase enzymes (E10 and E11) ratio and the optimal enzymatic hydrolysis process of low-lactose prebiotic milk: compound lactases (E10:E11=0.756:0.244) addition 0.11%, 55℃for 5h, lactose hydrolysis rate and GOS content were 98.02% and 19.69g/L, respectively, and the remaining lactose content was about 0.97 g/L.
2

Zhao, Di, Thao T. Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li, and Guanghong Zhou. "Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System." Molecules 24, no. 16 (August 8, 2019): 2876. http://dx.doi.org/10.3390/molecules24162876.

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One of the conventional ways to produce lactose-hydrolyzed (LH) milk is via the addition of commercial lactases into heat-treated milk in which lactose is hydrolyzed throughout storage. This post-hydrolysis method can induce proteolysis in milk proteins due to protease impurities remaining in commercial lactase preparations. In this work, the interplay between lactose hydrolysis, proteolysis, and glycation was studied in a model system of purified β-casein (β-CN), lactose, and lactases using peptidomic methods. With a lactase presence, the proteolysis of β-CN was found to be increased during storage. The protease side-activities mainly acted on the hydrophobic C-terminus of β-CN at Ala, Pro, Ile, Phe, Leu, Lys, Gln, and Tyr positions, resulting in the formation of peptides, some of which were N-terminal glycated or potentially bitter. The proteolysis in β-CN incubated with a lactase was shown to act as a kind of “pre-digestion”, thus increasing the subsequent in vitro digestibility of β-CN and drastically changing the peptide profiles of the in vitro digests. This model study provides a better understanding of how the residual proteases in commercial lactase preparations affect the quality and nutritional aspects of β-CN itself and could be related to its behavior in LH milk.
3

Szilagyi, Andrew. "Adult Lactose Digestion Status and Effects on Disease." Canadian Journal of Gastroenterology and Hepatology 29, no. 3 (2015): 149–56. http://dx.doi.org/10.1155/2015/904686.

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BACKGROUND: Adult assimilation of lactose divides humans into dominant lactase-persistent and recessive nonpersistent phenotypes.OBJECTIVES: To review three medical parameters of lactose digestion, namely: the changing concept of lactose intolerance; the possible impact on diseases of microbial adaptation in lactase-nonpersistent populations; and the possibility that the evolution of lactase has influenced some disease pattern distributions.METHODS: A PubMed, Google Scholar and manual review of articles were used to provide a narrative review of the topic.RESULTS: The concept of lactose intolerance is changing and merging with food intolerances. Microbial adaptation to regular lactose consumption in lactase-nonpersistent individuals is supported by limited evidence. There is evidence suggestive of a relationship among geographical distributions of latitude, sunhine exposure and lactase proportional distributions worldwide.DISCUSSION: The definition of lactose intolerance has shifted away from association with lactose maldigestion. Lactose sensitivity is described equally in lactose digesters and maldigesters. The important medical consequence of withholding dairy foods could have a detrimental impact on several diseases; in addition, microbial adaptation in lactase-nonpersistent populations may alter risk for some diseases. There is suggestive evidence that the emergence of lactase persistence, together with human migrations before and after the emergence of lactase persistence, have impacted modern-day diseases.CONCLUSIONS: Lactose maldigestion and lactose intolerance are not synonymous. Withholding dairy foods is a poor method to treat lactose intolerance. Further epidemiological work could shed light on the possible effects of microbial adaptation in lactose maldigesters. The evolutionary impact of lactase may be still ongoing.
4

Montgomery, Robert K., Stephen D. Krasinski, Joel N. Hirschhorn, and Richard J. Grand. "Lactose and Lactase—Who Is Lactose Intolerant and Why?" Journal of Pediatric Gastroenterology and Nutrition 45, Suppl 2 (December 2007): S131—S137. http://dx.doi.org/10.1097/mpg.0b013e31812e68f6.

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Forsgård, Richard A. "Lactose digestion in humans: intestinal lactase appears to be constitutive whereas the colonic microbiome is adaptable." American Journal of Clinical Nutrition 110, no. 2 (June 8, 2019): 273–79. http://dx.doi.org/10.1093/ajcn/nqz104.

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ABSTRACTGlobally, ∼70% of adults are deficient in intestinal lactase, the enzyme required for the digestion of lactose. In these individuals, the consumption of lactose-containing milk and dairy products can lead to the development of various gastrointestinal (GI) symptoms. The primary solution to lactose intolerance is withdrawing lactose from the diet either by eliminating dairy products altogether or substituting lactose-free alternatives. However, studies have shown that certain individuals erroneously attribute their GI symptoms to lactose and thus prefer to consume lactose-free products. This has raised the question whether consuming lactose-free products reduces an individual's ability to absorb dietary lactose and if lactose-absorbers should thus avoid these products. This review summarizes the current knowledge regarding the acclimatization of lactose processing in humans. Human studies that have attempted to induce intestinal lactase expression with different lactose feeding protocols have consistently shown lack of enzyme induction. Similarly, withdrawing lactose from the diet does not reduce intestinal lactase expression. Evidence from cross-sectional studies shows that milk or dairy consumption is a poor indicator of lactase status, corroborating the results of intervention studies. However, in lactase-deficient individuals, lactose feeding supports the growth of lactose-digesting bacteria in the colon, which enhances colonic lactose processing and possibly results in the reduction of intolerance symptoms. This process is referred to as colonic adaptation. In conclusion, endogenous lactase expression does not depend on the presence of dietary lactose, but in susceptible individuals, dietary lactose might improve intolerance symptoms via colonic adaptation. For these individuals, lactose withdrawal results in the loss of colonic adaptation, which might lower the threshold for intolerance symptoms if lactose is reintroduced into the diet.
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Angima, Gloria, Yunyao Qu, Si Hong Park, and David C. Dallas. "Prebiotic Strategies to Manage Lactose Intolerance Symptoms." Nutrients 16, no. 7 (March 29, 2024): 1002. http://dx.doi.org/10.3390/nu16071002.

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Lactose intolerance, which affects about 65–75% of the world’s population, is caused by a genetic post-weaning deficiency of lactase, the enzyme required to digest the milk sugar lactose, called lactase non-persistence. Symptoms of lactose intolerance include abdominal pain, bloating and diarrhea. Genetic variations, namely lactase persistence, allow some individuals to metabolize lactose effectively post-weaning, a trait thought to be an evolutionary adaptation to dairy consumption. Although lactase non-persistence cannot be altered by diet, prebiotic strategies, including the consumption of galactooligosaccharides (GOSs) and possibly low levels of lactose itself, may shift the microbiome and mitigate symptoms of lactose consumption. This review discusses the etiology of lactose intolerance and the efficacy of prebiotic approaches like GOSs and low-dose lactose in symptom management.
7

Rachwał, Krystian, Karol Wielgus, Piotr Bator, Wiktor Razik, Grzegorz Łyko, Maria Antos, Julia Furgalska, Maria Pawłowska, and Angelika Wawryszuk. "Lactase Deficiency and Lactose Intolerance: Current Understanding and Future Directions." Journal of Education, Health and Sport 69 (May 17, 2024): 49393. http://dx.doi.org/10.12775/jehs.2024.69.49393.

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Introduction and purpose: Lactose, the primary carbohydrate in milk, requires the enzyme lactase for digestion. Deficiency in lactase activity leads to lactose intolerance, causing gastrointestinal symptoms. Understanding the genetic and environmental factors influencing lactase expression and activity is crucial. Moreover, accurate diagnostic methods and effective treatments are needed to manage lactose intolerance. This review aims to explore the current knowledge on lactase deficiency, lactose intolerance, diagnostic methods, and treatment options. State of knowledge: Lactase deficiency encompasses congenital, primary, and secondary forms, each with distinct etiologies. Although often used interchangeably, lactase deficiency and lactose intolerance differ. However, the association between lactase deficiency and lactose intolerance is complex, influenced by various factors including dietary habits, gut microbiota, and gastrointestinal motility. Diagnostic methods are limited, and treatment strategies primarily involve dietary modifications, lactase supplementation, and probiotics. Conclusion: Lactose intolerance presents significant clinical challenges, often underrecognized and misdiagnosed. Despite diagnostic advancements further research is needed to refine diagnostic accuracy. Treatment focuses on dietary adjustments, enzyme supplementation, and probiotics. Balancing symptom relief with nutritional adequacy is essential. Future studies should explore the role of gut microbiome modulation in lactose intolerance management through clinical trials.
8

Lee, Ja Hyun, Hah Young Yoo, Da Un Jung, Charnho Park, Yoon Seok Song, Chulhwan Park, and Seung Wook Kim. "Research Trend of Lactulose Production from Lactose." Korean Chemical Engineering Research 52, no. 4 (August 1, 2014): 407–12. http://dx.doi.org/10.9713/kcer.2014.52.4.407.

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Shao, Xiyue. "Brief classification and latest therapy for lactose intolerance." Theoretical and Natural Science 6, no. 1 (August 3, 2023): 299–305. http://dx.doi.org/10.54254/2753-8818/6/20230257.

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Lactose intolerance is a digestive problem with a high incidence worldwide. The disease occurs mainly due to a lack or deficiency of lactase in the body, which prevents effective digestion of lactose. Congenital lactose intolerance is caused by a genetic defect that prevents the body from producing enough lactase, and its incidence is relatively low. Secondary lactose intolerance is caused by other gastrointestinal disorders, such as celiac disease, and is relatively common. Functional lactose intolerance is the most common form of lactose intolerance, in which lactase activity is reduced or lactose absorption is impaired, but there is no apparent organic disease. This article lists several possible solutions for different types of lactose intolerance based on the latest research. In studies of lactose intolerance, scientists have found that the rate of lactose intolerance varies widely across populations, with significant differences in prevalence by race and region. In addition, several studies have shown a link between lactose intolerance and the composition of the gut microbiome. Therefore, the study of lactose intolerance has important implications for understanding how the human digestive system works and the relationship between the gut microbiome and health.
10

Szilagyi, Andrew, Albert Cohen, Christina Vinokuroff, Darakhshan Ahman, Usha Nathwani, and Samara Yesovitch. "Deadaption and Readaptation with Lactose, But No Cross-Adaptation to Lactulose: A Case of Occult Colonic Bacterial Adaptation." Canadian Journal of Gastroenterology 18, no. 11 (2004): 677–80. http://dx.doi.org/10.1155/2004/763529.

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The standard 3 h breath hydrogen (3hBH2) test distinguishes lactose maldigesters from lactose digesters. However, multiple factors impact on BH2and care is needed to exclude a priori variables. When these factors are controlled, a negative BH2test implies lactase persistent status or lactase nonpersistent status with colonic adaptation. A case of a Sicilian man who tested negative (lactase persistent status confirmed) on an initial 50 g lactose challenge is described. It was observed that he consumed 28.1 g lactose/day before testing. He subsequently underwent five additional challenge tests in the course of the next 10 months. In four tests the dose intake of lactose was varied upon instruction, and in the fifth test a 30 g lactulose challenge was carried out. It was demonstrated that on radically decreasing lactose intake, a full lactase nonpersistent status was unmasked. Output of 3hBH2varied inversely with daily lactose intake. Finally, at a time when he was readapted to lactose, there was no discernible adaptation to lactulose challenge. It was concluded that 'occult' colonically adapted subjects may contribute to negative BH2tests. There is a relationship between variation in lactose intake and the results of BH2testing. Finally, there was no cross-adaptation to lactulose challenge when lactose was used as the adapting sugar.
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Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Lactose":

1

Oliveira, Sofia Sá. "Intolerância à lactose e persistência da lactase." Bachelor's thesis, [s.n.], 2018. http://hdl.handle.net/10284/7363.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
A intolerância à lactose é um assunto amplamente estudado até à data e, por isso, consensual em termos de causa primária, fenótipos clínicos e estratégia terapêutica. Não obstante, subsistem aspetos sob investigação que necessitam de uma maior consolidação científica. Com o objetivo de contribuir para uma melhor compreensão sobre o paradigma da intolerância à lactose e da persistência da lactase, o presente trabalho efetua uma revisão descritiva da informação científica. A sua análise ampla e integrada sublinha a importância da continuidade da investigação e da difusão do conhecimento sobre este tema.
Lactose intolerance is a topic that has been widely studied untill now and, therefore, consensual in terms of primary cause, clinical phenotypes and therapeutic strategy. Nevertheless, there are areas under investigation which require further scientific consolidation. In order to contribute to a better understanding of the paradigm of lactose intolerance and the persistence of lactase, the present paper carries out a descriptive review of the scientific information. Its comprehensive and integrated analysis underlines the importance of continuing research and dissemination of knowledge on this subject.
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2

Peuhkuri, Katri. "Lactose, lactase, and bowel disorders : reducing hypolactasia-related gastrointestinal symptoms by improving the digetibility og lactose." Helsinki : University of Helsinki, 2000. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/peuhkuri/.

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3

Gimenez, Vidal Marc. "Isomérisation du lactose en lactulose par électro-activation." Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/29776/29776.pdf.

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Dans le présent travail, l’électro-isomérisation du lactose en lactulose a été étudiée. Les variables indépendantes mises à l’étude dans ce projet sont : 1) l’effet de la concentration du lactose (5 et 10%), l’effet de la densité du champ électrique appliqué au réacteur d’électro-activation (100 et 200 mA). L’électro-isomérisation du lactose à 5% a été également comparée à celle observée dans du lactosérum ayant une concentration de lactose  5%. Les variables réponse principales (variables dépendantes) mises à l’étude étaient le taux de conversion du lactose en lactulose, le taux de formation de sous-produits de la réaction et l'efficacité du procédé exprimée en termes de résistance électrique globale du système d’électro-activation. Une surface totale de l’aire cathodique de 21,5 cm2 a été utilisée, donnant ainsi des densités de courant électrique de 4,65 et 9,30 mA/cm2, respectivement. Les analyses statistiques des données obtenues ont montré que l’effet du temps d’électro-activation sur le taux d’électro-isomérisation du lactose (rendement de formation de lactulose) ainsi que la résistance électrique du réacteur électro-activation était significatif. Le processus d’électro-activation a été réalisé pendant 60 min et des échantillons ont été prélevés chaque 10 min. Les résultats obtenus ont montré la grande efficacité de l'électro-activation, en tant qu’approche novatrice, pour transformer le lactose en lactulose. Après 60 min d’électro-activation à température ambiante (23  1  C), 25% de rendement d’électro-isomérisation a été obtenu. En excluant le lactose, la pureté du produit final était de 96,28  0,18%. En outre, aucune formation d’epilactose n’a été observée. De façon non systématique, du galactose a été détecté dans certains échantillons (<1,5%) et seulement quelques traces de fructose ont été observées (<0,31%). La résistance électrique globale du réacteur d’électro-activation diminuait avec l’augmentation du temps d'électro-activation, indiquant une grande efficacité énergétique de cette nouvelle technologie d’isomérisation du lactose en lactulose.
In the present work, electro-isomerization of lactose into lactulose has been studied. Effects of lactose concentration (5 and 10%) and applied DC-electric field (100 and 200 mA) on the electro-isomerization of lactose into lactulose and on process efficiency were investigated. Total cathode area of 21.5 cm2 was used; giving electric current density of 4.65 mA/cm2 and 9.30 mA/cm2, respectively. Milk whey permeate (4.7  0.15% lactose) obtained by ultrafiltration was also used as feed solution in the electro-activation reactor. The effect of processing time on lactose electro-isomerization rate (lactulose formation yield), by-product (glucose, galactose, epilactose and fructose) formation, and global electric resistance of the electro-activation reactor has been investigated. The process was run during 60 min and samples were taken every 10 min. Obtained results showed the high effectiveness of the developed electro-activation technology to convert lactose into lactulose. After 60 min electro-activation at ambient temperature (23  1 C), 25% electro-isomerisation yield was obtained. By excluding lactose, the end product purity was 96.28  0.18%, which is similar to the pharmakopoeia requirements for lactulose powder. Moreover, no epilactose was formed. Not systematically, galactose was detected in some samples (<1.5%) and only some traces of fructose were detected (<0.31%). The global electric resistance of the electro-activation reactor decreased as the electro-activation time was increased indicating the high energetic effectiveness of this new electro-isomerization technology.
4

MARTINEAU, LAURE. "Valorisation du lactose par voie chimique : synthese du lactulose." Rennes 1, 1989. http://www.theses.fr/1989REN10033.

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Synthese du lactalose par isomerisation du lactose en milieu basique. Un procede de cristallisation du lactalose a ete mis au point. Apres isomerisation d'une partie lactospe contenue dans les permeats de lait, il est possible de reconstituer le lait par ajout des retentats d'ultrafiltration. Des essais en quart de grand, apres demineralisation partielle, permettent de penser que ces laits supporteront les traitements thermiques habituels
5

Mattanna, Paula. "DESENVOLVIMENTO DE REQUEIJÃO CREMOSO COM BAIXO TEOR DE LACTOSE PRODUZIDO POR ACIDIFICAÇÃO DIRETA E COAGULAÇÃO ENZIMÁTICA." Universidade Federal de Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/5696.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Much of the world population has problems in consuming milk and dairy products because some people are lactose intolerant. To be absorbed in the intestine lactose needs to be hydrolyzed by lactase enzyme. People with lactose intolerance do not produce lactase and therefore can not enjoy milk and dairy products benefits. This work aim to prepare requeijões cremosos by two different processes (direct acidification and enzymatic coagulation) by adding lactase enzyme at different concentrations (0.2; 0.5 and 0.8 g of lactase enzyme per liter of milk, respectively) and evaluating their physico-chemical, microbiological and sensory properties compared with requeijões control sample. In relation to physical and chemical characteristics the requeijões prepared are in accordance with current law. The lactose was hydrolyzed in more than 70 % for the treatments with adding of the lactase enzyme, enough to alleviate symptoms of intolerance in people who not well absorb lactose. Lactose found in "requeijões" with added lactase are considered low, within the standards regulated by the laws of foods for special purposes. The requeijões were sensoring accepted, no difference was detected statistic by Tukey test (p<0.05) in testing by a hedonic scale among treatments. The lipid profile of requeijões , the total saturated fatty acids ranged from 62.76% to 64.70%, while total unsaturated ranged from 34.36% to 38.36%. In the texture profile analysis only the firmness and elasticity parameters differed significantly (p< 0,05) during the storage period (60 days). Considering the results it is possible conclude that the enzyme lactase used in the experiment efficiently hydrolyzed the lactose of the requeijões , and, did not affect the physico-chemical and sensory characteristics of the product, then this is a viable option for the lactose intolerant people.
Grande parte da população mundial tem problemas em consumir leite e seus derivados por serem intolerantes à lactose. Para ser absorvida, a lactose necessita ser hidrolisada no intestino pela enzima lactase. As pessoas intolerantes à lactose não produzem a lactase e, portanto, não podem desfrutar dos benefícios do leite e de seus derivados. O presente estudo teve como objetivo elaborar requeijões cremosos com baixo teor de lactose obtidos por dois diferentes processos (acidificação direta e coagulação enzimática) a partir de leites adicionados de enzima lactase em diferentes concentrações (0,2; 0,5 e 0,8g de enzima por litro de leite) e avaliar as suas características físico-químicas, microbiológicas e sensoriais em comparação com requeijões cremosos controle. Quanto às características físicoquímicas os requeijões elaborados estão de acordo com a legislação vigente. A lactose foi hidrolisada em mais de 70% para os tratamentos com adição de enzima lactase, suficiente para amenizar os sintomas de intolerância em pessoas que possuem má absorção da lactose. Os teores de lactose encontrados nos requeijões com adição de lactase foram considerados baixos, dentro dos padrões regulamentados pela legislação de alimentos para fins especiais. As contagens de micro-organismos se mantiveram dentro do exigido pela legislação brasileira. Os requeijões foram aceitos sensorialmente, não sendo detectada diferença estatística entre os tratamentos pelo teste de Tukey (p< 0,05) no teste por escala hedônica. No perfil lipídico dos requeijões, o total de ácidos graxos saturados variou 62,76% a 64,70%, enquanto o total de insaturados variou de 34,36% a 38,36%. Na análise do perfil de textura apenas os parâmetros firmeza e elasticidade diferiram significativamente (p<0,05) durante o período de armazenamento (60 dias). Considerando os resultados obtidos pode-se concluir que a enzima lactase utilizada hidrolisou eficientemente a lactose dos requeijões e não comprometeu as características físico-químicas e sensoriais do produto, sendo este então uma opção viável para indivíduos intolerantes a lactose.
6

Horner, Trenton W. "Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2590.

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Many consumers are unable to enjoy the benefits of milk, due to lactose-intolerance. Lactose-free milk is available, but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is in part due to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process, and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at different temperatures. Four enzymes exhibited low-temperature activity and were added to refrigerated raw and pasteurized milk at various concentrations and allowed to react for various lengths of time. The degree of lactose hydrolysis by each of the enzymes as a function of time and enzyme concentration was determined by HPLC. The two most active enzymes, as determined by the β-galactosidase assay, hydrolyzed over 98% of the lactose in 24 hours at 2°C using the supplier recommended dosage. The other two enzymes hydrolyzed over 95% of the lactose in 24 hours at two times the supplier recommended dosage at 2°C. Results were consistent in all milk types tested. The results show that it is feasible to hydrolyze lactose during refrigerated storage of milk using currently available enzymes.
7

Bulhões, Andréia Cristina da Silva. "Análise molecular do gene da lactase-florizina hidrolase em indivíduos tolerantes e intolerantes à lactose." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2006. http://hdl.handle.net/10183/11355.

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Objetivo: Verificar a relação entre a presença das mutações C/T-13910 e G/A-22018 no gene da lactase-florizina hidrolase e a absorção de lactose em indivíduos residentes no município de Porto Alegre. Casuística e Métodos: Foi realizado um estudo transversal que incluiu 20 indivíduos adultos, sadios, com idade superior a 18 anos, procedentes do município de Porto Alegre. Os participantes foram classificados segundo o relato da quantidade de leite consumida, habitualmente, por dia e quanto à presença ou ausência de sintomas relacionados à ingestão de leite. A má absorção de lactose foi diagnosticada através do teste de hidrogênio expirado após a ingestão de 50 g de lactose diluída em solução aquosa a 20%. O teste teve duração de 3 horas e foi considerado positivo quando o aumento foi superior a 20 partes por milhão na concentração de H2 em relação ao nível basal. Os voluntários também foram classificados como indivíduos com lactase persistente e lactase não persistente através da análise molecular dos dois polimorfismos (C/T-13910 e G/A-22018) responsáveis pela persistência ou não da Lactase Florizina Hidrolase no adulto pelo método da Reação em Cadeia da Polimerase (PCR). Resultados: Foram estudados 20 indivíduos com média de idade de 32,7 ± 7,3 anos. 9/20 sujeitos apresentaram o genótipo CCGG – não persistência de lactase em concordância com o teste do hidrogênio expirado positivo. 11/20 indivíduos apresentaram o teste H2 expirado negativo, sendo que 10/20 apresentaram genótipos de persistência de lactase (1/20 CTAA, 3/20 TTAA e 6/20 CTGA) e 1 sujeito com o genótipo de não persistência de lactase (CCGG). Obteve-se um coeficiente de concordância kappa = - 0,9 entre os testes, molecular e de H2 expirado com p < 0,001. Conclusões: Os resultados do trabalho permitem concluir que a análise dos polimorfismos C/T-13910 e G/A-22018 no gene da Lactase Florizina Hidrolase podem ser considerados um bom indicador para o diagnóstico de má absorção de lactose, visto que é um método bastante sensível e específico com ótima concordância com o teste de hidrogênio expirado.
Objective: to verify the relation between the presence of mutations C/T–13910 and G/A–22018 in the gene of lactase-phlorizin hydrolase and the absorption of lactose in individuals who live in the city of Porto Alegre. Methods: It consists of a transversal study which included 20 healthy adult individuals over eighteen years old, from the city of Porto Alegre. The participants were classified according to reports on the quantity of milk they habitually consumed per day and in regard to the presence or absence of symptoms related to lactose intolerance. Lactose malabsorption was diagnosed through the hydrogen breath test after the ingestion of 50g of lactose diluted in watery solution. The test lasted 3 hours and it was considered positive when the increase was higher than 20 parts per million on concentration of H2 in relation to the basal level. The volunteers were also classified as individuals with persistent and nonpersistent lactase through the analysis of the presence of both polyformisms (C/T–13910 and G/A–22018), which are responsible for the persistence or not of Lactase Phlorizin Hydrolase in adults. The analysis was made through the Polymerase Chain Reaction method (PCR). Results: Twenty individuals were studied with mean age of 32.7 ± 7.3 years. 9/20 subjects presented with the CCGG genotype – non-persistence of lactase accordingly to the positive hydrogen breath test (HBT). 11/20 individuals presented with negative HBT, whereas 10/20 presented with genotypes of lactase persistence (1/20 CTAA, 3/20 TTAA e 6/20 CTGA) and one subject with genotype of non-persistence of lactase (CCGG). An agreement coefficient kappa = - 0.9 was obtained between the molecular and the hydrogen breath test with p < 0,001. Conclusions: This project results make it possible to conclude that the analysis of the polyformisms C/T–13910 and G/A–22018 in the gene of Lactase Phlorizin Hydrolase can be considered a good indicator for the diagnosis for lactose malabsorption, since it is a very sensible and specific method, as it was demonstrated in recent studies. It also has an excellent agreement with the expired hydrogen.
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Stievenard, Sylvain. "Hydrolyse industrielle du lactose : mise au point au stade laboratoire d'un réacteur à lactase immobilisée." Lille 1, 1986. http://www.theses.fr/1986LIL10172.

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L'existence d'une activité lactasique chez un micro-organisme non pathogène nous a conduit à envisager la mise au point d'un procédé d'hydrolyse industrielle du lactose contenu dans le lait et les lactosérums. Notre démarche s'est appuyée sur plusieurs points : le procédé doit être facile à mettre en oeuvre industirellement et doit pouvoir se réaliser en continu. Il doit être en outre peu coûteux et conforme à la législation. La purification de la lactase est procédé qui s'est révélé être trop onéreux et déstabilisateur de l'activité enzymatique. Les cellules de ce microorganisme ont été incluses à l'intérieur d'un polymère d'origine naturelle. Nous avons comparé les paramétres enzymatiques de l'enzyme "libre" et "immobilisée". Le procédé mis au point au laboratoire est décrit, ses performances sont comparées à celles des autres systèmes existant déjà sur le marché.
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Gao, Kai-Ping, Takahiro Mitsui, Kotoyo Fujiki, Hiroshi Ishiguro, and Takaharu Kondo. "Effect of lactase preparations in asymptomatic individuals with lactase deficiency : gastric digestion of lactose and breath hydrogen analysis." Nagoya University School of Medicine, 2002. http://hdl.handle.net/2237/5376.

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Listiohadi, Yuanita D. "The caking of lactose." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.

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This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The problems of caking are identified and discussed. The project adds information to the knowledge on the polymorphic forms of lactose and their inter-relationships due to moisture sorption and processes such as milling. This information and many others in the literature are used to complete the simplified lactose conversion diagram developed by King [1965] and improved by Walstra, et al. [1999], which has been widely used in the literature as a guide for lactose manufacturing, processing, and storage.
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Books on the topic "Lactose":

1

Dobler, Merri Lou. Lactose intolerance. [Chicago, Ill.]: The American Dietetic Association, 1991.

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Zadow, J. G., ed. Whey and Lactose Processing. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0.

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Updike, Sheri. The lactose-free cookbook. New York: Warner Books, 1998.

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Updike, Sheri. The Lactose-Free Cookbook. New York: Grand Central Publishing, 2009.

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G, Zadow J., ed. Whey and lactose processing. London: Elsevier Applied Science, 1992.

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Wilt, Timothy J. Lactose intolerance and health. Rockville, MD: Agency for Health Care Policy and Research, U.S.Dept. of Health and Human Services, 2010.

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National Digestive Diseases Information Clearinghouse (U.S.). Lactose intolerance: What you need to know = Intolerancia a la lactosa, lo que usted debe saber. Bethesda, Md: Dept. of Health and Human Services, NationalInstitutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, National Digestive Diseases Information Clearinghouse, 2011.

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Main, Jan. The lactose-free family cookbook. Toronto: Macmillan Canada, 1996.

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Main, Jan. The lactose-free family cookbook. Toronto, Canada: Robert Rose, 1996.

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Burlant, Arlene. Secrets of lactose-free cooking. New York: Avery Pub, 1996.

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Book chapters on the topic "Lactose":

1

Harper, W. James. "Lactose and Lactose Derivatives." In Whey and Lactose Processing, 317–60. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_9.

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Fox, P. F., T. Uniacke-Lowe, P. L. H. McSweeney, and J. A. O’Mahony. "Lactose." In Dairy Chemistry and Biochemistry, 21–68. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14892-2_2.

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Bährle-Rapp, Marina. "Lactose." In Springer Lexikon Kosmetik und Körperpflege, 309. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5775.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Lactose." In The Technology of Cake Making, 81–83. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_6.

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Holsinger, Virginia H. "Lactose." In Fundamentals of Dairy Chemistry, 279–342. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_6.

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Zadow, J. Greig. "Lactose Hydrolysis." In Whey and Lactose Processing, 361–408. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_10.

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Donovan, James R. "Lactose Intolerance." In Encyclopedia of Evolutionary Psychological Science, 1–4. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-16999-6_834-1.

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Ingram, C. J. E., and D. M. Swallow. "Lactose Malabsorption." In Advanced Dairy Chemistry, 203–29. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84865-5_6.

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Schomburg, Dietmar, and Dörte Stephan. "Lactose synthase." In Enzyme Handbook 12, 209–13. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61117-9_35.

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Ibrahim, Salam A., and Rabin Gyawali. "Lactose Intolerance." In Milk and Dairy Products in Human Nutrition, 246–60. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch12.

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Conference papers on the topic "Lactose":

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Evdokimov, Ivan, Aleksei Lodygin, and Georgi S. Anisimov. "CREATION OF RUSSIAN HIGH-TECHNOLOGY MANUFACTURING OF LACTOSE AND LACTULOSE INTENDED FOR IMPORT SUBSTITUTION IN MEDICINE, VETERINARY, INFANT FOOD AND HEALTHY NUTRITION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-41.

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The Russian high-technology manufacturing of lactose of food and pharmaceutical grades is presented. Technology of prebiotic lactulose is being created using lactose as a raw material. The concept of lactose and its derivatives producing from various types of the basis lactose-containing raw materials for import substitution in medicine, veterinary, infant food and healthy nutrition has been developed.
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Kovalenko, E. "LACTASE DEFICIENCY IN RUSSIA: MULTIETHNIC GENETIC STUDY." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-53.

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Adult lactase deficiency – the inability to effectively digest lactose in adulthood – causes digestive discomfort and may be associated with the elimination of a whole category of dairy products from the diet. The objective of the study was to assess the prevalence of the gene associated with lactose deficiency for a sample of 24 thousand people living in Russia. It turned out that among the studied population groups, the frequency of occurrence of the GG genotype in rs4988235 was higher than the average in European populations. In particular, the prevalence of the genotype of lactase deficiency in the group of Eastern Slavs was 42.8% (95% CI: 42.1–43.4%). The regional prevalence of lactase deficiency was also investigated depending on the place of residence.
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Olvera-Bautista, I., S. Toxqui López, A. Olivares-Pérez, G. Páez-Trujillo, I. Fuentes-Tapia, E. L. Ponce-Lee, B. Ruiz-Limón, and M. P. Garay-Hernández. "Lactose holograms." In Integrated Optoelectronic Devices 2006, edited by Hans I. Bjelkhagen and Roger A. Lessard. SPIE, 2006. http://dx.doi.org/10.1117/12.647155.

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Homma, Veronika, Viviane de Paula Acosta Iglesia, and Rejane Abreu. "Lactose é Açúcar?" In XXI I Congresso Brasileiro de Nutrologia. Thieme Revinter Publicações Ltda, 2018. http://dx.doi.org/10.1055/s-0038-1674810.

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Khan, A., and S. Chiu. "Sublimed Sulfur (SULMEDOL) for the Activation of Endogenous Lactase and Restoration of Lactose Tolerance." In Abstracts of the NHPRS – The 15th Annual Meeting of the Natural Health Products Research Society of Canada (NHPRS). Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1644933.

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Verner, A. V., and O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.

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The features of technologies for the production of lactose-free and low-lactose dairy products, which provide for special operations for the hydrolysis of lactose or its removal using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. The range of dairy products produced using these technologies in Russia at leading enterprises in this field of production is presented.
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LIMA, Adriene Ribeiro, Karina Caldas VASCONCELOS, Maiara Kátia PEREIRA, Paola Martins da Costa MOURTHÉ, Regina Perez Bovolenta SANTOS, Thais Morato LAMEIRA, and Nayara Mussi MONTEZE. "Análise residual de lactose em leites rotulados como “zero lactose” comercializados em Belo Horizonte - MG." In Anais da IV jornada regional sudeste de engenharia de alimentos. Recife, Brasil: Even3, 2019. http://dx.doi.org/10.29327/18085.4-1.

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Looijesteijn, Ellen, Lonneke JanssenDuijghuijsen, Maartje van den Belt, Beatrix Gerhard, Renata Ariens, Reina Tjoelker, and Jan Geurts. "Daily Lactose Supplementation in Lactase Non-Persistent Individuals Induces Colonic Adaptation and Reduces Intolerance Symptoms." In European Nutrition Conference. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023091047.

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Lifran, E., L. Vu, R. Durham, J. Hourigan, and R. Sleigh. "Crystallisation Kinetics of Ultra Pure Lactose." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060034.

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Borges Barreto, Juliane, Willian Ramos da Silveira, Leandra Zafalon Jaekel, and Sarah Cogo. "Bolos sem glúten e sem lactose." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.278781.

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Reports on the topic "Lactose":

1

Delwiche, Michael, Boaz Zion, Robert BonDurant, Judith Rishpon, Ephraim Maltz, and Miriam Rosenberg. Biosensors for On-Line Measurement of Reproductive Hormones and Milk Proteins to Improve Dairy Herd Management. United States Department of Agriculture, February 2001. http://dx.doi.org/10.32747/2001.7573998.bard.

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The original objectives of this research project were to: (1) develop immunoassays, photometric sensors, and electrochemical sensors for real-time measurement of progesterone and estradiol in milk, (2) develop biosensors for measurement of caseins in milk, and (3) integrate and adapt these sensor technologies to create an automated electronic sensing system for operation in dairy parlors during milking. The overall direction of research was not changed, although the work was expanded to include other milk components such as urea and lactose. A second generation biosensor for on-line measurement of bovine progesterone was designed and tested. Anti-progesterone antibody was coated on small disks of nitrocellulose membrane, which were inserted in the reaction chamber prior to testing, and a real-time assay was developed. The biosensor was designed using micropumps and valves under computer control, and assayed fluid volumes on the order of 1 ml. An automated sampler was designed to draw a test volume of milk from the long milk tube using a 4-way pinch valve. The system could execute a measurement cycle in about 10 min. Progesterone could be measured at concentrations low enough to distinguish luteal-phase from follicular-phase cows. The potential of the sensor to detect actual ovulatory events was compared with standard methods of estrus detection, including human observation and an activity monitor. The biosensor correctly identified all ovulatory events during its testperiod, but the variability at low progesterone concentrations triggered some false positives. Direct on-line measurement and intelligent interpretation of reproductive hormone profiles offers the potential for substantial improvement in reproductive management. A simple potentiometric method for measurement of milk protein was developed and tested. The method was based on the fact that proteins bind iodine. When proteins are added to a solution of the redox couple iodine/iodide (I-I2), the concentration of free iodine is changed and, as a consequence, the potential between two electrodes immersed in the solution is changed. The method worked well with analytical casein solutions and accurately measured concentrations of analytical caseins added to fresh milk. When tested with actual milk samples, the correlation between the sensor readings and the reference lab results (of both total proteins and casein content) was inferior to that of analytical casein. A number of different technologies were explored for the analysis of milk urea, and a manometric technique was selected for the final design. In the new sensor, urea in the sample was hydrolyzed to ammonium and carbonate by the enzyme urease, and subsequent shaking of the sample with citric acid in a sealed cell allowed urea to be estimated as a change in partial pressure of carbon dioxide. The pressure change in the cell was measured with a miniature piezoresistive pressure sensor, and effects of background dissolved gases and vapor pressures were corrected for by repeating the measurement of pressure developed in the sample without the addition of urease. Results were accurate in the physiological range of milk, the assay was faster than the typical milking period, and no toxic reagents were required. A sampling device was designed and built to passively draw milk from the long milk tube in the parlor. An electrochemical sensor for lactose was developed starting with a three-cascaded-enzyme sensor, evolving into two enzymes and CO2[Fe (CN)6] as a mediator, and then into a microflow injection system using poly-osmium modified screen-printed electrodes. The sensor was designed to serve multiple milking positions, using a manifold valve, a sampling valve, and two pumps. Disposable screen-printed electrodes with enzymatic membranes were used. The sensor was optimized for electrode coating components, flow rate, pH, and sample size, and the results correlated well (r2= 0.967) with known lactose concentrations.
2

Bazer, Fuller W., Arieh Gertler, and Elisha Gootwine. Role of Placental Lactogen in Sheep. United States Department of Agriculture, January 2001. http://dx.doi.org/10.32747/2001.7574339.bard.

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Central problems in sheep and dairy cattle production are reproductive failure due to embryonic/fetal mortality and low birth weights, especially in prolific breeds, and reduced milk yields which adversely affect neonatal survival and economy of production. The sheep placenta expresses lactogenic (ovine placental lactogen, oPL) and somatogenic (ovine placental growth hormone, oGH) hormones. Our research has focused on the biological roles of oPL and oGH in function of the uterine endometrium during gestation and the mammary gland during pregnancy and lactation. Major conclusions were that: ( 1 ) immunization of prepubertal ewes against oPL resulted in increased birth weights of their lambs and their milk production during lactation; (2) neither oPL nor oGH had an antiluteolytic effect on uterine endometrium to affect lifespan of the corpus luteum; (3) only sequential exposure of the progesterone stimulated uterus to oIFNt and oPL or oGH increased endometrial gland proliferation and secretory protein gene expression; (4) oPL signals through a homodimer of ovine prolactin receptor (PRL-R) and heterodimer of oPRL-R and growth hormone receptor (GH-R); (5) exogenous recombinant oPL and oGH stimulated mammogenesis and milk yield during lactation; and (6) mutation of oPL and oGH was used to define specific biological effects and a rational basis for design of a specific receptor agonists or antagonists. This project was very productive in elucidating basic biological effects of oPL and oGH on intracellular signal transduction pathways, uterine development and secretory function, as well as mammogenesis and lactogenesis. We determined that immunization of prepubertal ewes against roPL increased birth weights of their lambs, especially those born as twins and triplets, as well as enhanced lactational performance. These studies significantly extended our knowledge of uterine and fetal-placental physiology and provided a foundation for new strategies to enhance reproductive and lactation efficiency. Based on these results, the major achievements were: 1) creation of a practical and cost effective management tool for producers to increase reproductive performance, neonatal survival, and milk yield of ewes in commercial flocks; and 2) define, for the first time, biological effects of oPL on endometrial functions and gene expression by uterine gland epithelium.
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Spencer, Thomas E., Elisha Gootwine, Arieh Gertler, and Fuller W. Bazer. Placental lactogen enhances production efficiency in sheep. United States Department of Agriculture, December 2005. http://dx.doi.org/10.32747/2005.7586543.bard.

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The key objectives of this BARD project were to: (1) study long-term effects of immunization of prepubertal ewes against recombinant ovine placental lactogen (roPL) on subsequent birth weights of their lambs and their milk production; (2) optimize the anti-roPL immunization protocol using adjuvant preparations acceptable to producers and regulatory agencies; and (3) determine the physiological mechanism(s) whereby immunization against oPL increases fetal growth and development and mammogenesis. These objectives were based on key findings from a previous BARD project that: (a) immunization of ewes against roPL increased lamb birth weight and ewe milk production during lactation; (b) roPL and recombinant ovine growth hormone (roGH) increased the proliferation and differentiated function of endometrial glands that, in turn, would enhance uterine secretions necessary for fetal and placental growth; and (c) exogenous roPL and roGH stimulated mammogenesis and milk production during lactation. The BARD projects address central problems in sheep production, including reproductive failure due to embryonic/fetal mortality, low birth weight of lambs especially in prolific breeds, and reduced milk yields which affect neonatal survival. The sheep placenta secretes both lactogenic (oPL) and somatogenic (oGH) hormones. The receptors for those hormones are present in the fetus and placenta as well as maternal uterus, and mammary gland. Our research has focused on determining the biological role of these placental hormones in development and differentiation of the uterus during gestation and the mammary gland during pregnancy and lactation. Studies conducted in the current BARD project indicated that the effects of anti-roPL immunization were variable in ewes and that commercially available and widely acceptable adjuvant preparations were not effective to produce high anti-roPL titers in pre-pubertal ewes. In the non-prolific Rambouillet ewe in Texas and in the Awassi and the Assaf in Israel, anti-roPL immunization increased lamb birth weight; however, the magnitude of this effect and the inherent variability precluded our ability to determine the physiological mechanism of how the immunization increases fetal growth. Collectively, our findings suggest that anti-roPL immunization is not currently feasible as an easy and efficacious tool for the producer to increase flock reproductive and production efficiency. The variability in response of individual ewes to anti-roPL immunization likely includes modifying the recombinant hormone and the type of adjuvant used for the immunization. In particular, the oPL may need to be modified to ensure maximum antigenicity in a broad range of breed types. Nonetheless, the investigators continue to collaborate on identifying fundamental mechanisms that can be improved by genetics or management to enhance the efficiency of uteroplacental function and, in turn, fetal growth and development. High prolificacy is a desirable trait in intensive sheep production systems. One of the main limitations of using prolific breeds of sheep is that increased litter size is associated with low birth weights and increased mortality of lambs. Further, low birth weight is associated with an increased propensity for adult diseases and decreased production efficiency. Indeed, our recent studies find that the birth weights of lambs born in large litters can be improved by both genetics and management. Future cooperative research will continue to focus on reproductive efficiency of sheep that have broader implications for improving production efficiency in all types of ruminant livestock.
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Mosher, Jennifer J., Meghan M. Drake, Susan L. Carroll, Zamin K. Yang, Christopher W. Schadt, Stephen D. Brown, Mircea Podar, et al. Microbial Community Dynamics of Lactate Enriched Hanford Groundwaters. Office of Scientific and Technical Information (OSTI), May 2010. http://dx.doi.org/10.2172/986244.

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Meyer, Birte, and David Stahl. Syntrophic Degradation of Lactate in Methanogenic Co-cultures. Office of Scientific and Technical Information (OSTI), May 2010. http://dx.doi.org/10.2172/986317.

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Ma, Lianjia. Multichannel Simultaneous Determination of Activities of Lactate Dehydrogenase. Office of Scientific and Technical Information (OSTI), September 2000. http://dx.doi.org/10.2172/764689.

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Joel, Daniel M., John C. Steffens, and Alfred M. Mayer. Host-Elicited Germination and Mechanism of Penetration in Broomrape (Orobanche Spp.). United States Department of Agriculture, August 1993. http://dx.doi.org/10.32747/1993.7568107.bard.

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Orobanche is an important parasitic weed. For developing novel methods for its control, a thorough understanding of crucial stages of its development is needed. Therefore, the objectives of this project were characterization of Orobanche germination stimulants, analysis of mechanisms of haustorial penetration, and characterization and isolation of penetration enzymes. The first highly potent natural germination stimulant for Orobanche was isolated from sunflower and identified by high-field 1D (1H and 13C), 2D (1H-1H COSY, HMQC, HMBC)-NMR, GC.FT-IR, and GC.MS as costuslactone, a guaiane type sesquiterpene lactone that resembles strigol only in possessing a lactone moiety that is required for activity. The first direct in situ evidence for the enzymatic nature of the infection process of a parasitic angiosperm was established. Pectin deesterification and depletion of pectins in host cell walls were shown adjacent to haustorial cells. Pectin methyl esterase and polygalacturonase were immunocytochemically detected in intrusive cells and in adjacent host apoplast. Orobanche tissues contain inhibitors of PGase activity. PME and three PGases were isolated from Orobanche calli. PME was characterized and purified, and antibodies were prepared against it. This study presents novel findings regarding parasitism in Orobanche, which may help to open up new approaches for controlling broomrapes.
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Ulrich, Ricky L. Quorum Quenching: Enzymatic Disruption of N-Acylhomoserine Lactone-Mediated Bacterial Communication in Burkholderia thailandensis. Fort Belvoir, VA: Defense Technical Information Center, October 2004. http://dx.doi.org/10.21236/ada428608.

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Mossine, Valerie V. Multivalent Lactulose-amines as Inhibitors of Prostate Cancer Metastasis. Fort Belvoir, VA: Defense Technical Information Center, March 2002. http://dx.doi.org/10.21236/ada406249.

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Piper, Robert C. Parasite Lactate Dehydrogenase for Diagnosis of Plasmodium Falciparum. Phase II. Fort Belvoir, VA: Defense Technical Information Center, April 1997. http://dx.doi.org/10.21236/adb230017.

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