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  2. Lactase persistence - Wikipedia

    en.wikipedia.org/wiki/Lactase_persistence

    Lactase persistence or lactose tolerance is the continued activity of the lactase enzyme in adulthood, allowing the digestion of lactose in milk. In most mammals , the activity of the enzyme is dramatically reduced after weaning . [ 1 ]

  3. Lactase - Wikipedia

    en.wikipedia.org/wiki/Lactase

    Lactase (EC 3.2.1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk. It breaks down the sugar lactose into its component parts, galactose and glucose .

  4. Wikipedia : Osmosis/Lactose intolerance

    en.wikipedia.org/wiki/Wikipedia:Osmosis/Lactose...

    Well, this group historically has domesticated cows and other milk providers and consumed lactose-based, or milk-based products into adulthood, and by natural selection, it’s thought that they’ve developed increased persistence of lactase production by specific gene mutations that are often autosomal dominant.

  5. Inborn errors of carbohydrate metabolism - Wikipedia

    en.wikipedia.org/wiki/Inborn_errors_of...

    In most mammals, production of lactase diminishes after infants are weaned from maternal milk. However, 5% to 90% of the human population possess an advantageous autosomal mutation in which lactase production persists after infancy. The geographic distribution of lactase persistence is concordant with areas of high milk intake.

  6. Prehistoric Europeans drank milk long before humans could ...

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  7. Lactose intolerance - Wikipedia

    en.wikipedia.org/wiki/Lactose_intolerance

    Some populations have developed genetic changes to allow the digestion of lactose: lactase persistence. [78] Other populations developed cooking methods like milk fermentation. [78] Lactase persistence in humans evolved relatively recently (in the last 10,000 years) among some populations.

  8. Lactose - Wikipedia

    en.wikipedia.org/wiki/Lactose

    Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis ), the Latin word for milk, plus the suffix -ose used to name sugars.

  9. Lactic acid fermentation - Wikipedia

    en.wikipedia.org/wiki/Lactic_acid_fermentation

    With the increasing consumption of milk products these societies developed a lactase persistence by epigenetic inheritance, which means that the milk-digesting enzyme lactase was present in their bodies during the whole lifetime, so they could drink unfermented milk as adults too.