In-vitro Biochemical Basis of Lactose Intolerance and the Catabolic Effects of Lactobacillus Acidophillus on Commercial Milk Fed to Mus Musculus

Conference: The Asian Undergraduate Research Symposium (AURS8)
Title: In-vitro Biochemical Basis of Lactose Intolerance and the Catabolic Effects of Lactobacillus Acidophillus on Commercial Milk Fed to Mus Musculus
Stream: Science, Technology, Engineering & Math
Presentation Type: Virtual Poster Presentation
Authors:
Alessandra Pauline Caballero, University of Santo Tomas, Philippines

Abstract:

Lactose intolerance—the inability to digest lactose, which is mainly present in dairy products - is a very unpleasant reaction to the presence of glucose and lactose in the digestive system, characterized by cramping, bloating, nausea, flatulence and diarrhea. The deteriorating case of lactose intolerance worldwide apparently demanding an attention, this study is beneficial for the 65% of the population to experience a better digestion of lactose they acquire from the dairy products they take. Adding Lactobacillus Acidophilus to lactose products is also entitled in the production of lactase (a significant enzyme in the body system) hence, this is the lifeline of the majority. This allows people to achieve satisfaction and their maximum capacity of taking dairy products normally. This study apparently had a biochemical basis stating that regular milk contains no glucose while in the case of lactose free milk, lactose has dissolved thus, has been evident to have glucose content. Although lactose has glucose and galactose, its glucose couldn’t be read because of the chemical mixture of the monosaccharide sugars. Calculating the rate of the change in glucose level of the subjected mice, the observed potency of Lactobacillus A., being the main component of the milk amounted to the highest increase rate which was 65% and lactose-free milk resulted to 57% increase. Regular milk had 1% and the control group (water) had -17%. Three (3) treatments and 1 control were used. The blood glucose of each mouse was tested by the method of tail pricking.