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Galactosaemia is a rare, life-threatening inborn error. It is treated by life-long galactose restriction. People with galactose intolerance cannot consume milk and milk products. The aim of this work was to produce fermented milk products with low galactose content. Lactose hydrolysed milk and two types of mixture of lactose hydrolysed milk supplem...
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Traditional methods of fermenting milk involve the use of indigenous microorganisms, leading to the production of a variety of tastes in fermented milk products. Kivuguto is a fermented milk product, which is popular in Rwanda. Kivuguto is produced by traditional spontaneous acidification of raw milk by a microflora present both on utensils and con...
The objective of this paper was to add native starter cultures in fermented Italian sausages and evaluate the performance compared to commercial cultures in terms of microbiological and physicochemical parameters and sensorial characteristics. The cultures used were Staphylococcusxylosus, isolated from colonial sausages, and Lactococcus lactis ssp....
Evidences on potential of milk consumption in preventing malnourish-ment vis-à-vis market-oriented/intensifying smallholder dairy-producing areas are scant. Hence, this study explored the consumption habits of fresh bovine milk in the dairy-producing households. Data were collected from a survey of 200 dairy households and key informant interviews....
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... Furthermore, a number of commonly consumed foods have been found to have reduced galactose content following analysis and have therefore been suggested for inclusion in a galactose-restricted diet. These include lactose-hydrolyzed milk fermented using a traditional kefir culture (Varga et al., 2006), Pecorino Romano sheep cheese (Idda et al., 2018), Gruyere, Emmental, Jarlsberg, Italian Parmesan (Parmigiano Reggiano and Grana Padano), Comte, Emmi Swiss Fondue, and specific British brands of mature cheddar cheese. However, the galactose content of processed foods can vary significantly as thermal changes, clarification aid, and enzymatic liquefaction aid may contribute to altered galactose content during food processing (Scaman et al., 2004). ...
... Similar to cheeses, milk and yogurt products that have been fermented have a lower galactose content (Ohlsson et al., 2017), with longer fermentation times resulting in lower galactose contents (Varga et al., 2006). As manufacturing methods and fermentation periods can vary widely, further analyses are required to ascertain the galactose content of fermented milk products available on the Irish market and their suitability for inclusion in a galactoserestricted diet. ...
Classical galactosemia (CG) is a disorder of galactose metabolism which results from deficiency of the enzyme galactose‐1‐phosphate uridylyl transferase (GALT). Treatment consists of immediately eliminating galactose from the diet in the new‐born and lifelong restriction of dietary galactose. The inclusion of a wider variety of foods for people with CG may provide many benefits, including improved nutritional adequacy and quality of life. Galactose plays an important role in glycosylation of glycoproteins and glycolipids. Moderate liberalization of galactose restriction has been shown to improve immunoglobulin G (IgG) glycosylation for some individuals with CG. Moreover, recent outcome research suggests that strict restriction of nondairy galactose may have more unfavorable outcomes than moderate liberalization in CG patients. In the current work, based on patient feedback, we have analyzed the lactose and galactose content of different foods available in Ireland. These include a range of cheeses, yogurts, pizzas, soups, biscuits, cakes, pastries, crackers, mayonnaises, salad creams, fat spreads, crisps, corn chips, salamis, and gravies. This work provides information to support the development of a practical food‐based approach to facilitate analysis of dietary galactose intake and to possibly increase overall variety of food choices for people with CG. In this work we have analysed the galactose content of commonly available foods in Ireland to provide more accurate information on galactose and lactose contents. This information is heretofore lacking and will provide valuable information to the international Galactosaemia community; and also, for researchers and clinicians in the field of Human Nutrition.
... To date, research has mainly focused on milk substrates to produce kefir as an excellent source of probiotics (Athanasiadis et al. 2004;Varga et al. 2006;Ghasemlou et al. 2012;Melo and Silva 2014;M'hir et al. 2019). To provide kefir's beneficial health effects to non-dairy consumers, a diversification in alternative non-dairy substrates used for kefir production is necessary. ...
Kefir is a dairy-based probiotic beverage with high antioxidant activity, among other health benefits. To extend kefir’s beneficial health effects to non-dairy consumers, studies on kefir fermentation using alternative matrices (referred to as water kefir) are needed. As such, the purpose of this study was to formulate a novel water kefir beverage using Russian olive, as a non-dairy product with high antioxidant activity and potential probiotic properties. To this end, the Russian olive kefir water (RWK) fermentation process was optimized to maximize the total phenolic content, antioxidant activity, and microbial viability of this product. The experimental design was set using a rotatable central composite design with response surface methodology (RSM). The optimized independent variables included the substrate concentration (20–30% of Russian olive juice), fermentation time (24–48 h), and incubation temperature (20–32 °C). The optimal fermentation conditions were observed to be 31.2 °C incubation temperature, 24 h incubation time, and 30% Russian olive juice concentration. Under these conditions, the values for FRAP antioxidant activity, DPPH radical scavenging, and TPC in RWK were 0.22 (μmol FSHE/mL), 0.096 (μmol Trolox Eq/mL), and 98.32 (μg GAE/mL), and the microbial viability (of AAB, LAB, and yeasts) was 7.20, 7.06, and 7.17 log10 CFU/mL, respectively.
... A strategy, similar to the introduction of the gluten free products to the diet of individuals with celiac disease, may be adopted for galactosemia suffering individuals by developing galactose free dairy products. Previous studies have reported the following galactose consumption limit values that were verified by doctors and dieticians based on many years of experience: babies 50 (-200 mg), infants 150 (-200 mg), schoolchildren 200 (-300 mg), youth 250 (-400 mg), adults 300 (-500 mg) galactose/day (VARGA et al., 2006, SCHWEITZER et al., 1998. Depending on these limit values, the galactose content of the yoghurt-like product developed by SZIGETI and KRÁSZ (1992) was found to be higher than the required for children suffering from galactosemia, where VARGA et al., (2006) found the galactose levels of kefir-like products suitable for galactosemia patients from all ages. ...
... Previous studies have reported the following galactose consumption limit values that were verified by doctors and dieticians based on many years of experience: babies 50 (-200 mg), infants 150 (-200 mg), schoolchildren 200 (-300 mg), youth 250 (-400 mg), adults 300 (-500 mg) galactose/day (VARGA et al., 2006, SCHWEITZER et al., 1998. Depending on these limit values, the galactose content of the yoghurt-like product developed by SZIGETI and KRÁSZ (1992) was found to be higher than the required for children suffering from galactosemia, where VARGA et al., (2006) found the galactose levels of kefir-like products suitable for galactosemia patients from all ages. Yoghurt is a fermented dairy product commonly produced in the world, produced by the fermentation of milk by Lb. bulgaricus and S. thermophilus bacteria. ...
... Therefore, lactose was not detected in the study, except the control samples coded as CAY (Table 2). Examining the galactose levels of other three lactose free samples, it was found that galactose level in LAS sample was higher than the level reported by VARGA et al., (2006), with 212.46 mg/100 cm 3 . Different raw material contents had a significant effect on the galactose contents in all kefir samples (p<0,05). ...
In this study, yoghurt drink with lactose free and low galactose content for patients with galactose intolerance were produced using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. The results indicated that galactose content of yoghurt drinks produced from lactose free raw materials were declined to a level that is suitable for the diets of patients with galactosemia. Chemical, microbiological and sensorv properties of these products were found to match the common qualitv characteristics of a commercial fermented dairy product.
... Lactose is hydrolyzed into glucose and galactose upon uptake by human with the action of ß-D-galactosidase. Hence, individuals suffering from galactosemia are not recommended to have any non-fermented or fermented dairy products , and should strictly avoid any galactose-containing foods, especially general fermented dairy foods containing high galactose (Portnoi & MacDonald, 2009; Varga, Palvolgyi, Juhasz-Roman, & Toth-Markus, 2006 ). However , milks or their manufactured products are considered to be the only foodstuff that provides approximately all nutrients for humans, especially infants. ...
... shows that milk products could maintain good bone and dental health, and prevent major cardiovascular diseases such as hypertension, type-2 diabetes and metabolic syndromes (Davoodi, Esmaeili, & Mortazavian, 2013). Hence, some lactose-or galactose-free milk products, such as Valio Zero LactoseÔ and specific dairy foods fermented by galactose-utilizing dairy starter cultures (Hutkins et al., 1986; Varga et al., 2006 ) have been manufactured for individuals with galactosemia. These kinds of dairy foods would benefit the health of the patients having galactosemia. ...
Galactose normally accumulates in dairy foods after milk fermentation with conventional starter cultures and gives rise to serious effects on functionalities of fermented dairy foods. Tagatose-6P pathway (lac operon) and Leloir pathway (gal operon) are responsible for lactose/galactose metabolism in lactic acid bacteria (LAB). Leloir pathway is a common pathway in LAB whereas Tagatose-6P pathway is mainly found in Lb. casei, Lb. rhamnosus, Lc. lactis subsp. cremoris, Ent. faecium, and Ent. faecalis. This review provides new insights into using specific above LAB as starter culture for galactose reduction in fermented dairy foods.
... There are limited number of studies concerning this matter. In one of these studies (31), lactose hydrolysed milk and two types of mixture of lactose hydrolysed milk supplemented with galactose free nutriments (Pregomin AS, Nutrilon) were fermented in a 2:1 ratio. For fermentation traditional kefir culture was used for the fermentation and the level of galactose reduction was measured during and after fermentation. ...
... For fermentation traditional kefir culture was used for the fermentation and the level of galactose reduction was measured during and after fermentation. Based on many years of experience of doctors and dieticians, the following the daily galactose intake limit values for patients with galactosemia have been verified: babies 50 (-200 mg), infants 150 (-200 mg), schoolchildren 200 (-300 mg), youth 250 (-400 mg), adults 300 (-500 mg) galactose/day (31,32). They determined that the galactose level of lactose free UHT milk was above critical value of 200 mg/100 cm 3 . ...
Galactosemia is a rare, autosomal recessive condition in which resulting the inability to convert galactose to glucose. Individuals with galactosemia are intolerant of dietary lactose and galactose, primarily found in milk and milk products. If untreated, the disorder can cause liver failure, kidney dysfunction, sepsis, and death. If it is diagnosed soon after birth and treated by removal of lactose and galactose from the diet, the symptoms will resolve and many of the long-term complications, including cataracts and mental retardation, can be prevented. In this review brief information on galactosemia has been given and dietary treatments, especially dairy products consumption for galactosemia patients were discussed.
... Lié à la dose d'exposition des rats aux rayons-X, l'effet protecteur du kéfir est dans ce cas significatif pour une dose équivalente à la moitié de celle administrée aux patients par séance de radiothérapie. Dans l'optique de proposer aux patients galactosémiques un produit laitier de consommation quotidienne, Varga et al. (2006) ont mesuré la capacité d'un ferment de kéfir, composé de plusieurs cultures bactériennes et de levures, à diminuer la teneur en galactose de lait à lactose hydrolysé. L'activité fermentaire de ce ferment de kéfir diminue la teneur en galactose du lait à lactose hydrolysé d'un facteur 8 mais le taux de galactose résiduel reste élevé en regard des recommandations médicales pour les jeunes patients galactosémiques. ...
Probiotics, functional foods and kefir: a review of the Belgian regulation and the scientific progress in evaluating the beneficial health effects of kefir. In Belgium and more widely in Europe, conditions for putting probiotics on the market are defined on the basis of their application: medicinal or food use. Probiotics used as food supplements, as well as functional foods, are governed by food legislation. By the 31st of January 2010 at the latest, new restrictions will be introduced governing the publication of positive health claims that are authorized to be made about foods and the conditions for using them. For any other health claim, as well as for a medicinal application, the scientific evidence of the claimed effect must be provided. The potential of kefir to promote human health has been subject to various studies. These aimed to evaluate the effectiveness of probiotic strains isolated from kefir and the positive action of kefir, or some of its chemical components (fatty matter, polysaccharides), on specific health features predominantly related to cancerous tumour development, immunity, allergy and cholesteromia. The abilities of kefir to improve human health were evaluated on human cells and on laboratory animals but have not yet been confirmed by human trials.
... Lié à la dose d'exposition des rats aux rayons-X, l'effet protecteur du kéfir est dans ce cas significatif pour une dose équivalente à la moitié de celle administrée aux patients par séance de radiothérapie. Dans l'optique de proposer aux patients galactosémiques un produit laitier de consommation quotidienne, Varga et al. (2006) ont mesuré la capacité d'un ferment de kéfir, composé de plusieurs cultures bactériennes et de levures, à diminuer la teneur en galactose de lait à lactose hydrolysé. L'activité fermentaire de ce ferment de kéfir diminue la teneur en galactose du lait à lactose hydrolysé d'un facteur 8 mais le taux de galactose résiduel reste élevé en regard des recommandations médicales pour les jeunes patients galactosémiques. ...
In Belgium and more widely in Europe, conditions for putting probiotics on the market are defined on the basis of their application: medicinal or food use. Probiotics used as food supplements, as well as functional foods, are governed by food legislation. By the 31st of January 2010 at the latest, new restrictions will be introduced governing the publication of positive health claims that are authorized to be made about foods and the conditions for using them. For any other health claim, as well as for a medicinal application, the scientific evidence of the claimed effect must be provided. The potential of kefir to promote human health has been subject to various studies. These aimed to evaluate the effectiveness of probiotic strains isolated from kefir and the positive action of kefir, or some of its chemical components (fatty matter, polysaccharides), on specific health features predominantly related to cancerous tumour development, immunity, allergy and cholesteromia. The abilities of kefir to improve human health were evaluated on human cells and on laboratory animals but have not yet been confirmed by human trials.
Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.
