Gendrel D, Richard-Lenoble D, Dupont C, Gendrel C, Nardou M, Chaussain M
Département de Pédiatrie, Hôpital Saint-Vincent-de-Paul, Paris.
Presse Med. 1990 Apr 14;19(15):700-4.
Lactase deficient subjects, who form the bulk of the world population, absorb yogurt lactose because the bacteria used for fermentation produce beta-galactosidase. From a milk fermented by these bacteria and dried by a temperature-controlled process a power could be obtained which possess residual lactase activity but, unlike yogurt, does not need storage at low temperature. The lactose of this fermented powdered milk is perfectly absorbed, as proved by hydrogen respiratory tests performed in 35 lactose intolerant African subjects living in isolated villages. In 25 malnourished children under 3 years of age, this milk allowed renutrition without inducing diarrhoea--a result which could not have been obtained with ordinary milk in two-thirds of the cases. This type of food is potentially valuable to feed the large population of the third world.
乳糖不耐受的人群占世界人口的大部分，他们能够吸收酸奶中的乳糖，因为用于发酵的细菌会产生β-半乳糖苷酶。通过对这些细菌发酵的牛奶进行温控干燥处理，可以得到一种具有残余乳糖酶活性的粉末，与酸奶不同的是，这种粉末不需要低温储存。在35名生活在与世隔绝村庄的乳糖不耐受非洲受试者身上进行的氢呼吸测试证明，这种发酵奶粉中的乳糖能够被完全吸收。在25名3岁以下的营养不良儿童中，这种奶粉能够实现营养恢复且不会引发腹泻，在三分之二的情况下，普通牛奶无法取得这样的效果。这种类型的食物对于养活第三世界的大量人口具有潜在价值。
