Diarrhea has become the leading cause of illness and death among infants and young children in developing countries.Clinically,patients with diarrhea showed damaged intestinal epithelial villi,usually accompanied by l...Diarrhea has become the leading cause of illness and death among infants and young children in developing countries.Clinically,patients with diarrhea showed damaged intestinal epithelial villi,usually accompanied by lactase deficiency.In this study,we evaluated the therapeutic effects of lactose-free milk powder on rats and children with diarrhea.Antibiotic-associated diarrhea(AAD)model was established by gavage with antibiotic mixture in SD rats,followed by administration of milk powder containing lactose or not.The results showed that lactose-free milk powder ameliorated A AD-related diarrhea symptoms,and accelerated the recovery from diarrhea.And 16S sequencing results indicated lactose-free milk powder contributed to increase theα-andβ-diversity of intestinal flora,and restore the intestinal microbiota disorder.In conclusion,our data demonstrate that lactose-free milk powder could alleviate diarrhea by restoring gut microbiota and intestinal barrier function.展开更多
In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.Th...In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.展开更多
基金supported by the project of two children’s dairy products (201704810610483)。
文摘Diarrhea has become the leading cause of illness and death among infants and young children in developing countries.Clinically,patients with diarrhea showed damaged intestinal epithelial villi,usually accompanied by lactase deficiency.In this study,we evaluated the therapeutic effects of lactose-free milk powder on rats and children with diarrhea.Antibiotic-associated diarrhea(AAD)model was established by gavage with antibiotic mixture in SD rats,followed by administration of milk powder containing lactose or not.The results showed that lactose-free milk powder ameliorated A AD-related diarrhea symptoms,and accelerated the recovery from diarrhea.And 16S sequencing results indicated lactose-free milk powder contributed to increase theα-andβ-diversity of intestinal flora,and restore the intestinal microbiota disorder.In conclusion,our data demonstrate that lactose-free milk powder could alleviate diarrhea by restoring gut microbiota and intestinal barrier function.
文摘In this research,the samples of ice-cream made from control and lactose-free UHT milk were investigated in terms of their physical,chemical and organoleptic properties.The pH of samples varied between 6.28 and 6.36.The pH values of samples of cocoa were higher than that of plain samples.The overrun ratio of samples varied between 21.06%and 32.68%.The overrun ratio of lactose-free samples was lower than that of control samples.The melting ratio of samples varied from 0.45 g/min to 0.61 g/min.The fat destabilization index of samples was around 41.06%and 58.01%.The fat destabilization index of plain samples was higher than that of cocoa adding samples.The viscosity of ice cream samples was between 23.21 Pa·s-26.42 Pa·s.The viscosity of lactose-free ice-cream samples was higher than that of control ice-cream samples.The glucose ratio of samples was between 1.20%and 1.60%.The sucrose ratio of lactose-free samples was higher than that of control samples.As the lactose amount of samples of lactose-free plain and cocoa ice-cream were found 0.11%and 0.16%,respectively,the control samples contained lactose at high level as 1.11%and 1.04%.Panelists preferred the cocoa ice-cream to samples of plain ice-cream.
