Potential probiotic Lactobacillus casei KLSA22 producing Lactase for Lactose Intolerant with an antibiotic susceptibility pattern

Lactose is the main sugar in milk and as a result of the main energy source for the infant. Milk contains 4.8% lactose. Lactose is a disaccharide consisting of glucose and galactose. In normal physiological conditions, lactose is hydrolyzed by lactase also known as lactase-phlorizin hydrolase and under its systemic name lactose- galactose hydrolase, which is a brush-border membrane bound enzyme. Lactose intolerance is a form of lactose maldigestion where individuals experience symptoms such as diarrhoea, abdominal cramping, flatulence, vomiting and bowel sounds following lactose consumption. An estimated 30% of the population from the developing countries may suffer from this condition. Lactic acid bacteria (LAB) such as Lactobacillus spp. may help digesting lactose contained in fermented dairy products and this could be beneficial to individuals suffering from lactose intolerance. As a result, this study also revealed that the effect of antibiotics on Lactobacillus sp. KLSA22 strain which had extraordinary abilities to ferment lactose is able to synthesize lactase under submerged fermentation. Thus enzyme-lactase obtained from L. casei KLSA22 is to be considered as an important part of safety assessment for the treatment of lactose intolerance.

Automated summary

Lactose is the main sugar in milk and serves as the main energy source for infants. Lactose intolerance can cause symptoms like diarrhea and abdominal cramping, and an estimated 30% of the population in developing countries may suffer from this condition. Lactic acid bacteria may aid in digesting lactose in fermented dairy products, potentially benefiting those with lactose intolerance.