Lactase: Function, Role, and Importance

Time : 2025.03.14 Page View : 306 Author : Alice

Milk is known as a near-perfect food, and its rich nutritional composition includes lactose as the main source of carbohydrates. Normally, lactose is broken down into glucose and galactose by the action of lactase in our bodies, and then absorbed into the blood. However, as we age, the activity of lactase naturally decreases, and this decrease is irreversible and affected by genetic factors. For those who are lactase deficient, drinking milk may cause indigestion, manifested as symptoms such as bloating, bowel sounds, abdominal pain, and even diarrhea, a condition known as lactose intolerance.

Take dairy products in small amounts and multiple times. Even individuals who lack lactase can tolerate small amounts of milk (120ml to 240ml), limit the total amount of lactose consumed in a day, and consume small amounts and multiple times to reduce lactose intolerance reactions. By mastering the reasonable interval time and total daily milk intake each time you drink, you can avoid the symptoms of lactose intolerance.

In addition, lactose intolerance can be effectively solved by choosing lactose-free or low-lactose products prepared directly by dairy companies and supplementing lactase preparations with external aid.

What is lactase?

Lactase, also known as β-galactosidase, is a digestive enzyme in the human body. It is the most important digestive enzyme in infants and young children who rely on breast milk/milk powder as their main source of nutrition. At present, there are two main technologies for the production of lactase, one is through yeast and the other is through genetic means. The main function of lactase is to digest lactose and hydrolyze lactose into galactose and glucose that can be absorbed by the human body. Glucose is the energy source for metabolism in various parts of the human body, and galactose is a structural sugar necessary for the metabolism of the human brain and mucosal tissue. It is a necessary tissue for the brain development of infants and young children and is closely related to the rapid growth of the infant brain.

Application of lactase

The application of lactase enzyme is not limited to solving the problem of lactose intolerance. In the food industry, lactase is also widely used to produce low-lactose or lactose-free dairy products to meet the needs of specific consumer groups. In addition, lactase has also made a difference in the pharmaceutical field, used to make drugs that decompose lactose to help patients better absorb drugs. With the deepening of research on lactase, its application prospects in biotechnology and health fields are becoming more and more broad, bringing more possibilities for human health.

Lactase & lysozyme used together

Lactase and lysozyme are food additives that can be used together. They have their own applications in the dairy industry and can work synergistically to improve the nutritional value and safety of products. Lactase is mainly used to break down lactose in dairy products, while lysozyme is used for the preservation of liquid milk, especially pasteurized milk. Lysozyme, as a non-specific immune factor, can have a special killing effect on putrefactive microorganisms in the intestines, and directly or indirectly promote the growth of probiotics such as bifidobacteria in the intestines.

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