HSS 2342 Lecture Notes - Lecture 3: Short-Chain Fatty Acid, Lactose Intolerance, Ethanol Fermentation
30 Aug 2019
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Lactose intolerance lactase activity highest after birth and declines after age genetic di erence (lowest in scandinavians and other northern europe and highest among. Small percentage retain enough lactase to digest and absorb lactose e ciently most successful strategies are to increase intake of milk products gradually, take them with other foods in meals, and spread their intake throughout the day. Produced whenever starch breaks down and during alcoholic fermentation. Found in limited meats and absent in plants. When eating plants, body hydrolyzes the starch to glucose. Amylose: linear form of starch that consist of -1,4 linkages of glucose polymers ( -glucans), compact, have low solubility and less rapidly digested. Amylopectin: linear -1,4 glucose + branched 1,6 glucose polymers. Surface area is less with complex carbohydrates so they will be digested slower: fermentation. All cho that enters the large bowel are fermented by the bacteria that live in the colon.
