Effect of Milk Containing Streptococcus thermophilus KACC 91147 on Blood Glucose Levels

Streptococcus thermophilus KACC 91147 첨가우유 섭취가 혈당치에 미치는 영향

  • 함준상 (농촌진흥청 축산과학원) ;
  • 정석근 (농촌진흥청 축산과학원) ;
  • 노영배 (농촌진흥청 축산과학원) ;
  • 신지해 (농촌진흥청 축산과학원) ;
  • 한기성 (농촌진흥청 축산과학원) ;
  • 채현석 (농촌진흥청 축산과학원) ;
  • 유영모 (농촌진흥청 축산과학원) ;
  • 안종남 (농촌진흥청 축산과학원) ;
  • 조용민 (농촌진흥청 축산과학원) ;
  • 김근배 (중앙대학교 동물자원과학과)
  • Published : 2007.12.30


The lactase activities of nine species of lactic acid bacteria were compared using the chromogenic substrate, $o-nitrophenyl-{\beta}-D-galactopyranoside$. Streptococcus thermophilus KACC 91147 had the highest lactase activity among a total of thirty strains of Lactobacillus and S. thermophilus tested, including commercial strains. S. thermophilus KACC 91147 released $0.30{\pm}0.12\;mg/mL$ of galactose in treated milk A ($10^7\;CFU/mL$) and $6.49{\pm}0.38\;mg/mL$ in treated milk B ($10^9\;CFU/mL$ milk) over 2 hours. In milk tolerance tests, the blood glucose level (BGL) of 6 volunteers (2 males and 4 females) clinically diagnosed as lactose intolerant increased 3.0 mg/dl after drinking milk A, but a significant (p<0.05) additional increase of $11.2{\pm}4.18\;mg/dl$ was found after drinking milk B. This result suggests that the addition of S. thermophilus KACC 91147 cells into milk aids the digestion of lactose in milk and ameliorates the symptoms of lactose-intolerant individuals due to the activity of lactase from the lactic streptococci.


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