Ad
related to: lactase persistence in milk production is best
Search results
Results From The WOW.Com Content Network
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 ]
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 .
In the milk of most mammals, lactose is generally the major carbohydrate, so when you have a glass of milk, and it gets through your stomach to the small intestine, that lactose gets chopped into glucose and galactose by an enzyme that’s fittingly called lactase. The gene responsible for production of the lactase enzyme is expressed ...
Primary hypolactasia, or primary lactase deficiency, is genetic, develops in childhood at various ages, and is caused by the absence of a lactase persistence allele. In individuals without the lactase persistence allele, less lactase is produced by the body over time, leading to hypolactasia in adulthood.
Lactase persistence One of the best known examples is the prevalence of the genotype for adult lactose absorption in human populations, such as Northern Europeans and some African societies, with a long history of raising cattle for milk.
Measles cases are rising in the U.S. with infections confirmed in at least five states so far this year. Cases have been reported in Alaska, Georgia, New York City, Rhode Island and Texas, mostly ...
Christina Haack asks her second husband, Ant Anstead, to join The Flip Off as a guest judge in the upcoming 4th episode. On Feb. 12, episode 3 offered a sneak preview of his tough judging as the ...
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.