Lactase intoduction properties , producion and purification of lactase.pptx
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Lactase is an enzyme found in the small intestine of mammals. It breaks down lactose (milk sugar) into glucose and galactose. Abundant during infancy, it aids in milk digestion
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1) L. acidophilus was discovered in the early 1900s by Austrian pediatrician Ernst Moro when he isolated it from the stomach of children.
2) It is a homofermentative, rod-shaped bacterium that is typically isolated using selective media and microaerophilic conditions. Common isolation methods include using tomato juice medium or Raka ray no. 3 medium.
3) L. acidophilus provides several benefits including aiding digestion, exhibiting strong antimicrobial properties, demonstrating anticancer and anti-oxidative effects, and degrading organic acids. Maintaining viable cultures requires methods like
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Lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, and Pediococcus are important in food fermentation processes. They produce lactic acid which preserves foods and improves safety. Lactobacillus is the largest LAB genus and includes species used in dairy, bread, meat and vegetable fermentations. Lactococcus lactis is used as a starter culture for cheeses and cultured dairy. These LAB vary in their temperature and pH preferences, as well as metabolic pathways, contributing to flavor development in fermented foods through production of organic acids, aromas, and proteolysis.
LACTOSE IS DIGESTED BY LACTASE in the intestine, a single ep.docx
LACTOSE IS DIGESTED BY LACTASE in the intestine, a single
epithelial cell of which is enlarged 37,500 diameters in this scan·
ning electron micrograph made by Jeanne M. Riddle of the Wayne
70
State University School of Medicine. The cell, on the surface of
one of the linger.like villi that stud the lining of the intestine, is
in turn covered by innumerable line processes called microvilli.
© 1972 SCIENTIFIC AMERICAN, INC© 1972 SCIENTIFIC AMERICAN, INC
LACTOSE AND LACTASE
Lactose is milk sugar; the enzyme lactase breaks it down. For want
of lactase most adults cannot digest milk. In populations that drink
milk the adults have more lactase, perhaps through natural selection
Milk is the universal food of newborn mammals, but some human infants cannot digest it be
cause they lack sufficient quantities of
lactase, the enzyme that breaks down
lactose, or milk sugar. Adults of all ani
mal species other than man also lack
the enzyme-and so, it is now clear, do
most human beings after between two
and four years of age. That this general
adult deficiency in lactase has come as
a surprise to physiologists and nutrition
ists can perhaps be attributed to a kind
of ethnic chauvinism, since the few hu
man populations in which tolerance of
lactose has been found to exceed in
tolerance include most northern Euro
pean and white American ethnic groups.
Milk is a nearly complete human food,
and in powdered form it can be con
veniently stored and shipped long dis
tances. Hence it is a popular source of
protein and other nutrients in many
programs of aid to nutritionally impov
erished children, including American
blacks. The discovery that many of these
children are physiologically intolerant to
lactose is therefore a matter of concern
and its implications are currently being
examined by such agencies as the U.S.
Office of Child Development and the
Protein Advisory Group of the United
Nations System.
Lactose is one of the three major solid
components of milk and its only carbo
hydrate; the other components are fats
and proteins. Lactose is a disaccharide
composed of the monosaccharides glu
cose and galactose. It is synthesized only
by the cells of the lactating mammary
gland, through the reaction of glucose
with the compound uridine diphosphate
galactose [see illustrations on next
page]. One of the proteins found in milk,
alpha-lactalbumin, is required for the
synthesis of lactose. This protein appar
ently does not actually enter into the
by Norman Kretchmer
reaction; what it does is "specify" the
action of the enzyme galactosyl trans
ferase, modifying the enzyme so that
in the presence of alpha-lactalbumin
and glucose it catalyzes the synthesis of
lactose.
In the nonlactating mammary gland,
where alpha-lactalbumin is not present,
the enzyme synthesizes instead of lac
tose a more complicated carbohydrate,
N-acetyl lactosamine. Test-tube studies
have shown that alpha-lactalbumin ...
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1) L. acidophilus was discovered in the early 1900s by Austrian pediatrician Ernst Moro when he isolated it from the stomach of children.
2) It is a homofermentative, rod-shaped bacterium that is typically isolated using selective media and microaerophilic conditions. Common isolation methods include using tomato juice medium or Raka ray no. 3 medium.
3) L. acidophilus provides several benefits including aiding digestion, exhibiting strong antimicrobial properties, demonstrating anticancer and anti-oxidative effects, and degrading organic acids. Maintaining viable cultures requires methods like
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Lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, and Pediococcus are important in food fermentation processes. They produce lactic acid which preserves foods and improves safety. Lactobacillus is the largest LAB genus and includes species used in dairy, bread, meat and vegetable fermentations. Lactococcus lactis is used as a starter culture for cheeses and cultured dairy. These LAB vary in their temperature and pH preferences, as well as metabolic pathways, contributing to flavor development in fermented foods through production of organic acids, aromas, and proteolysis.
LACTOSE IS DIGESTED BY LACTASE in the intestine, a single ep.docx
LACTOSE IS DIGESTED BY LACTASE in the intestine, a single
epithelial cell of which is enlarged 37,500 diameters in this scan·
ning electron micrograph made by Jeanne M. Riddle of the Wayne
70
State University School of Medicine. The cell, on the surface of
one of the linger.like villi that stud the lining of the intestine, is
in turn covered by innumerable line processes called microvilli.
© 1972 SCIENTIFIC AMERICAN, INC© 1972 SCIENTIFIC AMERICAN, INC
LACTOSE AND LACTASE
Lactose is milk sugar; the enzyme lactase breaks it down. For want
of lactase most adults cannot digest milk. In populations that drink
milk the adults have more lactase, perhaps through natural selection
Milk is the universal food of newborn mammals, but some human infants cannot digest it be
cause they lack sufficient quantities of
lactase, the enzyme that breaks down
lactose, or milk sugar. Adults of all ani
mal species other than man also lack
the enzyme-and so, it is now clear, do
most human beings after between two
and four years of age. That this general
adult deficiency in lactase has come as
a surprise to physiologists and nutrition
ists can perhaps be attributed to a kind
of ethnic chauvinism, since the few hu
man populations in which tolerance of
lactose has been found to exceed in
tolerance include most northern Euro
pean and white American ethnic groups.
Milk is a nearly complete human food,
and in powdered form it can be con
veniently stored and shipped long dis
tances. Hence it is a popular source of
protein and other nutrients in many
programs of aid to nutritionally impov
erished children, including American
blacks. The discovery that many of these
children are physiologically intolerant to
lactose is therefore a matter of concern
and its implications are currently being
examined by such agencies as the U.S.
Office of Child Development and the
Protein Advisory Group of the United
Nations System.
Lactose is one of the three major solid
components of milk and its only carbo
hydrate; the other components are fats
and proteins. Lactose is a disaccharide
composed of the monosaccharides glu
cose and galactose. It is synthesized only
by the cells of the lactating mammary
gland, through the reaction of glucose
with the compound uridine diphosphate
galactose [see illustrations on next
page]. One of the proteins found in milk,
alpha-lactalbumin, is required for the
synthesis of lactose. This protein appar
ently does not actually enter into the
by Norman Kretchmer
reaction; what it does is "specify" the
action of the enzyme galactosyl trans
ferase, modifying the enzyme so that
in the presence of alpha-lactalbumin
and glucose it catalyzes the synthesis of
lactose.
In the nonlactating mammary gland,
where alpha-lactalbumin is not present,
the enzyme synthesizes instead of lac
tose a more complicated carbohydrate,
N-acetyl lactosamine. Test-tube studies
have shown that alpha-lactalbumin ...
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Oligosaccharides are carbohydrates composed of 2 to 10 monosaccharides linked by glycosidic bonds. They are found in many plants and foods. Common oligosaccharides include disaccharides like maltose, lactose, and sucrose. Oligosaccharides serve various functions like promoting the growth of beneficial gut bacteria and increasing mineral absorption. They are also used as prebiotics to improve gastrointestinal health.
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Carbohydrates are digested in the mouth by salivary amylase and in the small intestine by pancreatic amylase and intestinal enzymes. These enzymes break down starches and sugars into monosaccharides like glucose, galactose and fructose, which are then absorbed into the bloodstream. Some common disorders of carbohydrate digestion include lactose intolerance, due to a deficiency of lactase, and sucrase deficiency, due to a lack of the enzyme sucrase. These disorders can cause abdominal symptoms like cramps and diarrhea.
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Dr. Dhiraj J. Trivedi presenting Lecture on Carbohydrate metabolism for medical students.
Professor, SDM College of Medical Sciences, Dharwad, Karnataka, India
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
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at Integral University, Lucknow, 06.06.2024
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UP
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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Lactase intoduction properties , producion and purification of lactase.pptx
- 1. LACTASE Submitted by : Piyush Kumar Pandey
- 2. INTRODUCTION Lactase-phlorizin hydrolase, or LPH. Part of the β-galactosidase family of enzymes. It is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose.
- 3. PROPERTIES The optimum pH for lactose hydrolysis is 6.5. Heating lactase for 1 min results in 97% inactivation at 60 C and complete inactivation at 70 C. Some inactivation occurs at 40 C over 1-h incubation.
- 4. PRODUCTION OF LACTASE Produced by cells known as enterocytes that line the intestinal walls and form the brush border. The natural source of lactase: lactase (β-galactoside hydrolase; E C3.2 1. 23), a lactose hydrolase, is mainly found in young animal gut, plants, fungi, yeasts and bacteria. Many microorganisms can produce lactase, bacteria in lactic acid bacteria, bud bacillus, Escherichia coli, Lactobacillus oleracea, etc.; Fungi are Aspergillus niger, Aspergillus sphaericus; Yeasts have crisp Kluyveromyces, Lactic acid Kluyveromyces, lactic acid yeast, etc
- 5. PURIFICATION OF LACTASE The cells were separated by centrifugation and lysed using homogenization at 2000 psig. The supernatant after centrifugation was used for purification. This supernatant was concentrated approx. five times by ultrafiltration utilizing polysulfone membrane (nominal molecular weight cutoff [NMWC]—100 kDa). L. acidophilus15 isolated in the laboratory was used for lactase production.
- 6. INDUSTRIAL APPLICATION Lactases find their applications in three areas: Milk: as a ‘predigester’ for people with milk intolerance problems, Milk destined for cheese and yogurt making, whey or lactose: for the production of sweeteners and hydrolysed whey syrups. Medical use: Supplements to prevent bloating, diarrhea, and gas of lactose intolerance.
- 7. MECHANISM It breaks down lactose into glucose and galactose. Glucose and Galactose are linked via β-1,4 bond. Also has the role of galactosyl transfer.
- 8. IMPORTANCE OF LACTASE It helps to digest Lactose. Catalyses the conversion of Phlorizin to Phloretin. Lactose indigestion can cause nausea, abdominal cramps etc.(due to fermentation by bacteria)
- 9. REFERENCES Wikipedia Mahalakshmi, K., and Kiran, H. (2013) Fermentative Production of Lactase from Lactobacillus amylophilus GV6. Journal of Scientific & Industrial Research, 73(7), 548-552. Domingues, L., Onnela, M. L., andTeixeira, J. A. (2000) Con-Struction of Aflocculent Brewer’sYeast Strain Secreting Aspergillus Niger β-galactosidase. Applied Microbiology and Biotechnology, 54( 1) , 97-103. Nevalainen, K.M.H. Induction, isolation, and characterization of Aspergillus niger mutant strains producing elevated levels of β-galactosidase. Appl. Environ. Microbiol. 1981, 41, 593–6.