Laktaz

Laktaz, known in English as lactase, is a disaccharidase enzyme that cleaves lactose, the main carbohydrate in milk, into the monosaccharides glucose and galactose. It is produced by the enterocytes of the small intestine and is located on the brush border of the intestinal lining. In humans, lactase activity is high in infancy and typically declines with age in many populations, a pattern described as lactase non-persistence. The LCT gene encodes the lactase enzyme, with expression regulated by a regulatory region near the MCM6 gene. Variants in this region give rise to lactase persistence, allowing continued activity into adulthood in some populations, notably those with a long history of dairy farming.

Laktaz deficiency leads to lactose intolerance, a condition characterized by digestive symptoms after lactose consumption, such as bloating, gas, abdominal pain and diarrhea. Diagnosis can involve hydrogen breath testing or genetic testing, and management includes reducing dairy intake, consuming lactose-free dairy products, or taking lactase enzyme supplements.

In industry, laktaz is produced by microorganisms such as Kluyveromyces lactis or Aspergillus oryzae and added to dairy products to hydrolyze lactose. This creates lactose-free or lactose-reduced products and can also convert lactose into glucose and galactose to affect sweetness and fermentation in foods and beverages.