LACTOSE

PROS

Natural Energy Source. Lactose, like other carbohydrates, provides an important source of energy. When digested, it breaks down into glucose and galactose, which are used by the body for energy (1).

Beneficial for Gut Health. Lactose can act as a prebiotic, which means it can support the growth of beneficial gut bacteria, such as Bifidobacterium. This can promote overall gut health.

Flavor and Texture. In food products, especially dairy, lactose contributes to the flavor profile and the texture. It can add a mild sweetness and can participate in the Maillard reaction during cooking, contributing to the browning and flavor development in various foods.

Cost-effective. As a naturally occurring sugar in milk, lactose is often a cost-effective ingredient in food products compared to other sweeteners.

Pharmaceutical Uses. Lactose is used in the pharmaceutical industry as an excipient in many tablet and capsule formulations. It aids in tablet formation and stability.

Biotechnological applications. Lactose esters have found applications as additives that not only stabilize food products but also protect food from unwanted microbial contamination (2).

CONS

Lactose Intolerance. A significant portion of the global population is lactose intolerant. This means they lack sufficient levels of the enzyme lactase needed to digest lactose. Consumption of lactose-containing foods can lead to symptoms like bloating, diarrhea, and abdominal cramps in these individuals (3).

Not as Sweet. Lactose is less sweet compared to other sugars like sucrose (table sugar). This means larger quantities might be needed to achieve the same level of sweetness in food products, potentially increasing calorie content.

Digestive Issues. Even in individuals who are not lactose intolerant, excessive consumption of lactose can sometimes lead to digestive discomfort.

Special Dietary Restrictions. People with galactosemia, a rare genetic metabolic disorder, cannot metabolize galactose (one of the two sugars derived from lactose) and must avoid lactose entirely.

References_____________________________________________________________________

(1) Adam AC, Rubio-Texeira M, Polaina J. Lactose: the milk sugar from a biotechnological perspective. Crit Rev Food Sci Nutr. 2004;44(7-8):553-7. doi: 10.1080/10408690490931411. PMID: 15969327.

Abstract. Lactose is a very important sugar because of its abundance in the milk of humans and domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in fermentative processes that led to the production of fermented milk products, such as yogurt and kefir. In some instances, lactose also can be a problem as the causative agent of some diseases, such as lactose intolerance and galactosemia, or for being a by-product generated in huge amounts by the cheese industry. The study of the biochemical reactions leading to the synthesis and assimilation of lactose has provided valuable models for the understanding of biosynthetic and catabolic processes. Lactose-hydrolyzing enzymes are structurally and phylogenetically related to different types of beta-galactosidases and bacterial cellobiases involved in the enzymatic degradation of cellulose. Biotransformation of lactose, by either enzymatic or fermentative procedures, is important for different types of industrial applications in dairy and pharmaceutical industries.

(2) Staroń J, Dąbrowski JM, Cichoń E, Guzik M. Lactose esters: synthesis and biotechnological applications. Crit Rev Biotechnol. 2018 Mar;38(2):245-258. doi: 10.1080/07388551.2017.1332571. 

Abstract. Biodegradable nonionic sugar esters-based surfactants have been gaining more and more attention in recent years due to their chemical plasticity that enables the various applications of these molecules. In this review, various synthesis methods and biotechnological implications of lactose esters (LEs) uses are considered. Several chemical and enzymatic approaches are described for the synthesis of LEs, together with their applications, i.e. function in detergents formulation and as additives that not only stabilize food products but also protect food from undesired microbial contamination. Further, this article discusses medical applications of LEs in cancer treatment, especially their uses as biosensors, halogenated anticancer drugs, and photosensitizing agents for photodynamic therapy of cancer and photodynamic inactivation of microorganisms.

(3) Fassio F, Facioni MS, Guagnini F. Lactose Maldigestion, Malabsorption, and Intolerance: A Comprehensive Review with a Focus on Current Management and Future Perspectives. Nutrients. 2018 Nov 1;10(11):1599. doi: 10.3390/nu10111599. 

Abstract. Milk is a fundamental component of the diet of every mammal; nevertheless, not every individual can tolerate this kind of food, especially in adulthood. However, lactose intolerance has only been recognized in the last 50 years, and currently, lactose intolerance is defined as a clinical syndrome characterized by pain, abdominal distention, flatulence, and diarrhoea that occur after lactose consumption. Lactose is currently a common disaccharide in human nutrition, both in breastfed infants and in adults, but its digestion requires a specialized enzyme called lactase. The genetically programmed reduction in lactase activity during adulthood affects most of the world's adult population and can cause troublesome digestive symptoms, which may also vary depending on the amount of residual lactase activity; the small bowel transit time; and, especially, the amount of ingested lactose. Several diagnostic tests are currently available for lactose intolerance, but the diagnosis remains challenging. The treatment for lactose intolerance mainly consists of reducing or eliminating the dietetic amount of lactose until the symptoms disappear, but this is hard to achieve, as lactose is present in dairy products and is even commonly used as a food additive. In addition to dietetic restriction of lactose-containing foods, lactase can be administered as an enzymatic food supplement, but its efficacy is still controversial. Recently, probiotics have been proposed for the management of lactose intolerance; certain probiotic strains have shown specific β-galactosidase activity, thus aiding in the digestion of lactose. The aim of this paper was to review the current knowledge about lactose intolerance and to discuss the potential for the use of specific probiotic strains such as dietary supplements in lactose-intolerant patients.