Dairy Chemistry And Biochemistry

LACTOSE^47

0 I0 2LI 30 40 SO 60 70 XO 90 1(X) 110 120

Lactulose concentration (mg 100 m1-l)

Figure 2.19 Concentration of lactulose in heated milk products (modified from Andrews, 1989).

LACTULOSE

Oral intake

• Non-absorption to large intestine and migration Not carogenic

Utilization by Bi@iobacterium

and increme In bifldobacteria

Favourable change of

, intestinal microflora

n

Production of organic acids

I 1 I and lowering of intestinal pH 1

Ensuring intes- Lessening burdens

tinal function to hepatic function

Suppression of

inlestinal putrefactive bacteria

Suppression of production of

harmful subsun&

Viumin synthesis

Stimulation of

immune response

Figure 2.20 Significance of lactulose in health (modified from Tamura et al., 1993).