de Vrese M, Stegelmann A, Richter B, Fenselau S, Laue C, Schrezenmeir J
Institute of Physiology and Biochemistry of Nutrition, Federal Dairy Research Center, Hermann-Weigmann-Strasse 1, D-24103 Kiel, Germany.
Am J Clin Nutr. 2001 Feb;73(2 Suppl):421S-429S. doi: 10.1093/ajcn/73.2.421s.
Yogurt and other conventional starter cultures and probiotic bacteria in fermented and unfermented milk products improve lactose digestion and eliminate symptoms of intolerance in lactose maldigesters. These beneficial effects are due to microbial beta-galactosidase in the (fermented) milk product, delayed gastrointestinal transit, positive effects on intestinal functions and colonic microflora, and reduced sensitivity to symptoms. Intact bacterial cell walls, which act as a mechanical protection of lactase during gastric transit, and the release of the enzyme into the small intestine are determinants of efficiency. There is a poor correlation between lactose maldigestion and intolerance; in some studies, low hydrogen exhalation without significant improvement of clinical symptoms was observed. Probiotic bacteria, which by definition target the colon, normally promote lactose digestion in the small intestine less efficiently than do yogurt cultures. They may, however, alleviate clinical symptoms brought about by undigested lactose or other reasons.
酸奶及其他传统发酵剂培养物以及发酵和未发酵奶制品中的益生菌，可改善乳糖消化并消除乳糖消化不良者的不耐受症状。这些有益作用归因于（发酵）奶制品中的微生物β-半乳糖苷酶、胃肠道转运延迟、对肠道功能和结肠微生物群的积极影响以及对症状的敏感性降低。完整的细菌细胞壁在胃转运过程中对乳糖酶起到机械保护作用，而该酶释放到小肠中是效率的决定因素。乳糖消化不良与不耐受之间的相关性较差；在一些研究中，观察到呼出氢气量低但临床症状无明显改善的情况。益生菌通常以结肠为作用靶点，与酸奶培养物相比，其在小肠中促进乳糖消化的效率通常较低。然而，它们可能会缓解未消化乳糖或其他原因引起的临床症状。
