벌써 몇번째인지 모르겠습니다ㅠㅠ

유당불내증(Lactose intolerance) 에 관한 내용인데요
어렵습니다 너무..
두번정도 도움을 청해봤는데요 답변을 잘 해주셔서 감사하다는 말씀 다시 한번 드립니다
이번에는 양이 좀 많네요...;
타자로 치는데도 꽤 지치는군요.. 이러면서 공부하는것도 많이 남는듯 하여 노동중입니다 하하;
어느덧 시간도 3시를 넘어가고 있었군요...
후..주말 내내 매달린 결과가 조금은 보이는듯 싶네요.






A large number of investigators have found that lactose malabsorbers can consume certain fermented dairy products without harmful effects; other studied found no beneficial effects. When beneficial effects are found, they are attributed to the reduced level of lactose in the fermented product and to the production of β-galactosidase by the fermenting organi는 follwing ingestion of the products. In one study, the lactose content of yogurt after storage for 11 days decreased about one-half(to about 2.3 g/100g from 4.8g/100 g in nonfermented milk). During the same period, galactose increased from traces in milk to 1.3g/100g in yogurt, and similar results were found for acidophilus and bifidus milks (3). In a study employing rats, the animals were fed experimental diets containing yogurt, and simulated yogurt for 7 days. Those that received natural yogurt were able to absorb galactose more efficiently and alse had higher levels of intestinal lactase (19). The yogurt bacteria remained viable in the gut for up to 3 h. When eight lactose malabsorbers ingested yogurt oracidophilus milk, they did not experience any of the symptoms that resulted when low-fat milk was ingested (3).

"Sweet" acidophilus milk has been reported by some to prevent symptoms of lactose intolerance, whereas others have found this product to be ineffective. Developed by M. L. Speck and co-workers, it consists of normal pasteurized milk to which is added large numbers of viable L. acidophilus cells as frozen concentrates. As long as the milk remains under refrigeration, the organisms do not grow, but when it is drunk, the consumer gets the benefit of viable L. acidophilus cells. It is "sweet" because it lacks the tartness of traditional acidophilus milk. When 18 lactase-deficient patients ingested unaltered milk for 1 week, followed by "sweet" acidophilus milk for an additional week, they were as intolerant to the latter product as to the unaltered milk (37) In a study with rats, the yogurt bacteria had little effect in preventing the malabsorption of lactose(14). The indigenous lactics in the gut tended to be suppressed by yogurt, and the rat lactobacillus flora changed from one that was predominantly heterofermentative to one that was predominantly homofermentative.

It appears that several factors may be important in the contradictory findings noted; the strains of lactic acid bacteria employed, the basic differences between the digestive tracts of animals and humans, and the degree of lactose intolerance in test subjects. Overall, the amelioration of symptoms of lactose intolerance by lactic acid bacteria is well documented (27).



락테이즈가 몸속에서 좀 부족한데...우유못먹는 사람과도 관련이 있는거라는 말 같기도 하고..
아무튼 좀 헤롱헤롱 하네요...
도움을 다시한번 고개숙여 요청합니다.