Article
Food Science & Technology
Sara Panseri, Radmila Pavlovic, Marta Castrica, Maria Nobile, Federica Di Cesare, Luca Maria Chiesa
Summary: The article proposes a new and simple IC-HRMS method for detecting carbohydrates in milk and its derivatives, which can help better characterize products suitable for specific dietary regimes.
Article
Biochemical Research Methods
Gertrud E. Morlock, Jonathan Koch, Wolfgang Schwack
Summary: The open-source 2LabsToGo system is a unique system that combines all relevant steps in a chemical and biological laboratory in a miniaturized instrument. Its applicability was studied for screening 17 food products, with focus on saccharide analysis in eight different products and lactose absence in nine lactose-free dairy products.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Polymer Science
J. Lucas Vallejo-Garcia, Ana Arnaiz, Maria D. Busto, Jose M. Garcia, Safil Vallejos
Summary: This study presents the synthesis and characterization of a polyacrylic film material for enzyme immobilization. The material achieves efficient immobilization of the enzyme through the formation of azo linkages and demonstrates superior performance in lactose hydrolysis.
EUROPEAN POLYMER JOURNAL
(2023)
Review
Food Science & Technology
Patrick Schulz, Syed S. H. Rizvi
Summary: The lactose-free dairy market has grown significantly in recent years, with lactose hydrolysis being the most commonly used method due to its economic and sustainable advantages. Current research mainly focuses on enzymatic hydrolysis methods and developing new commercially valuable products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Gyula Kasza, Erika Szabo, Tekla Izso, Laszlo Ozsvari
Summary: The popularity of free-from food products is increasing globally, but experts warn that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A survey conducted in Hungary found that consumers frequently consider free-from claims during shopping, and lactose- and gluten-free foods were popular even among those without specific dietary needs. However, the majority of consumers in this group chose these products without medical justification, relying on self-diagnosis, family members' involvement, or the belief that these products were healthier.
Article
Food Science & Technology
Maria Martinez Rodriguez, Ma de Lourdes Samaniego-Vaesken, Elena Alonso-Aperte
Summary: A new database was developed to evaluate the nutritional composition of lactose-free products in Spain, including dairy and non-dairy products which do not contain lactose. The study found that there is a wide variety of lactose-free products in the market to meet the needs of lactose intolerant individuals.
Article
Chemistry, Inorganic & Nuclear
Sang Woo Lim, Heehun Moon, Dongwon Kim, Ok-Sang Jung
Summary: A procedure for the formation of a nitrate-encapsulating tripalladium(ii) cage via self-assembly of Pd(NO3)(2) with 1,3-bis(dimethyl(pyridin-4-yl)silyl)propane (L) was developed. The self-assembly reaction initially produces spiro-type macrocycles, PdL2, and finally results in transformation into a nitrate-encapsulated cage, [(NO3)@Pd3L6], in the mother liquor.
DALTON TRANSACTIONS
(2021)
Article
Food Science & Technology
T. Inanan
Summary: This study aimed to optimize lactase immobilization onto Fe-chelated cryogel disks, and found that the immobilized lactase showed higher catalytic activity at different pH and temperature conditions, making it suitable for lactose-free milk preparation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ting Wang, Zhipeng Xue, Haoran Liu, Ruiting Zhao, Jiahui Peng, Siling Huang, Nan Li, Xueping Guo, Zhenshang Xu
Summary: In this study, a food-grade expression system of L. plantarum was constructed using the lacLM gene and B-galactosidase as a screening marker. The knockout strain AlacAlacM was selected as the host and the lacM gene was successfully expressed using the plasmid pMG36e. A novel food-grade vector pMG36m with lacM gene as a selection marker and lactose as a screening condition was obtained, and an expression vector pMG36m-gfp with gfp gene as the reporter gene was also constructed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yuchen Li, Svitlana Miros, Hossein Kiani, Hans-Georg Eckhardt, Alfonso Blanco, Shane Mulcahy, Hugh McDonnell, Brijesh Kumar Tiwari, Ronald Halim
Summary: This study investigated the mechanism of lactose assimilation in Nannochloropsis oceanica for dairy-wastewater bioremediation and co-production of valuable feed/food ingredients. It was found that mixotrophic cultivation is necessary for lactose assimilation in N. oceanica, and the microalgae can produce beta-galactosidase enzyme to break down lactose. Under mixotrophic conditions, the microalgae can maintain dominance in the culture, while under heterotrophic conditions, bacteria take over the culture. These results have implications for onsite dairy wastewater treatment.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Chemistry, Applied
Jinchuan Yang, Paul Rainville, Kai Liu, Ben Pointer
Summary: An LC-MS method was developed for routine determination of lactose in low-lactose and lactose-free dairy products, achieving high accuracy and recovery rates.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Analytical
Theresa Heinrich, Susanne Toepfer, Katrin Steinmetzer, Monique Ruettger, Ines Walz, Lea Kanitz, Oliver Lemuth, Stephan Hubold, Friederike Fritsch, Ivan Loncarevic-Barcena, Susanne Klingner, Hartmut T. Bocker, Eugen Ermantraut
Summary: In this study, a novel digital PCR method based on DNA binding magnetic nanoreactor beads (mNRBs) was developed, which enables rapid and quantitative capture and analysis of nucleic acids in samples. Unlike conventional dPCR, this method does not require a precise determination of compartment volume but only calculates the number of amplified targets. The performance of this method is comparable to that of conventional digital droplet PCR in terms of quantification precision and linearity.
ANALYTICAL CHEMISTRY
(2023)
Article
Biochemical Research Methods
Heikki Saari, Reetta Pusa, Heli Marttila, Marjo Yliperttula, Saara Laitinen
Summary: The traditional methods for purifying extracellular vesicles have limitations such as induced aggregation, low yields, poor scalability, and one-dimensional separation process. Ion exchange chromatography, especially anion exchange chromatography, has been evaluated as a promising alternative for extracellular vesicle purification. However, cation exchange chromatography could also be applicable due to cationic domains on the vesicle surface. The choice of resin structure for cation exchange chromatography is critical, as the conventional-type cation exchanger only captures and elutes less than 20% of extracellular vesicles, while the tentacle-type resin can achieve comparable yields and superior purity when combined with conventional cation exchange resin.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Chemistry, Multidisciplinary
Fei Yi, Yu-Cheng Liu, Yun-Jia Yang, Xing-Hu Ji, Zhi-Ke He
Summary: The study presents a facile strategy for the preparation of novel Fe3O4 magnetic nanoparticles-beta-galactosidase-CaHPO4 hybrid nanocomplexes, which have shown promising prospects in the fast and low-cost preparation of lactose-free milk. The magnetic beta-gal MNCs can be easily separated from the reaction medium under an external magnetic field and maintain most of the enzyme's initial activity. Additionally, they exhibit excellent reusability and stability in continuous hydrolysis reactions.
Article
Food Science & Technology
Mahmoud E. E. Ahmed, Ahmed R. A. Hammam, Abd El-Fatah Ali, Khalid A. A. Alsaleem, Mohamed Salem Elfaruk, Dalia G. G. Kamel, Asmaa H. M. Moneeb
Summary: Lactose is converted to lactic acid during the fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during cheese storage varies based on the type of starter cultures, pH, processing, and storage conditions. High-performance liquid chromatography (HPLC) was used to determine the carbohydrates and organic acids in four commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese). Cheddar cheese had significantly higher lactose content compared to Parmesan cheese, while Mozzarella and Swiss cheese did not contain lactose. The organic acid profiles differed among cheese types, with Parmesan cheese having higher levels of citric, succinic, lactic, and butanoic acids.
FOOD SCIENCE & NUTRITION
(2023)
Article
Multidisciplinary Sciences
Kirsty J. McLean, Marcus Hans, Ben Meijrink, Wibo B. van Scheppingen, Aad Vollebregt, Kang Lan Tee, Jan-Metske van der Laan, David Leys, Andrew W. Munro, Marco A. van der Berg
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2015)
Article
Chemistry, Applied
A. L. L. Duchateau, W. B. van Scheppingen
Article
Chemistry, Applied
Wibo B. van Scheppingen, Ilco A. L. A. Boogers, Alexander L. L. Duchateau
Article
Biochemistry & Molecular Biology
Wibo B. van Scheppingen, Peter P. Lankhorst, Marcus Hans, Marco A. van den Berg
Summary: The study found that dihydropravastatin was detected in most commercial formulations of pravastatin with LC-MS, and 4a,5-dihydropravastatin was first detected and identified in fermentation broth samples of single step pravastatin production. This impurity can be fully removed from pravastatin powder through several recrystallization steps.
Article
Chemistry, Organic
WB van Scheppingen, MK Cieplik, R Louw
EUROPEAN JOURNAL OF ORGANIC CHEMISTRY
(2001)
