Blood and urinary levels of 2,3 -Butanediol and 1,3 - Propanediol by gas chromatography-mass spectrometry in lactose tolerant and lactose intolerant populations.
Smith, Peter J.
Cardiff Metropolitan University
MetadataShow full item record
Lactase deficiency is a relatively rare complaint in white Caucasians; a single autosomal dominant gene governs lactase persistence, yet worldwide lactase deficiency is normal in adult populations. The symptoms suffered by lactose intolerant individuals is generally seen as been diarrhoea and irritable bowel. The symptoms seen in the lactose intolerance clinic in Llandough Hospital include in addition, headache, muscle pain, joint pain, palpitation and fatigue. The symptoms exhibited by lactose intolerant individuals in Llandough have led Matthews et al (2000) to propose that a toxic process causes lactose intolerance. The proposed source of toxin or toxins, are products of bacterial fermentation. The generally accepted mechanism for lactose intolerance is based on the physical effect of undigested lactose in the gut, especially the osmotic effect, and the generation of gas by colonic fermentation of unabsorbed lactose. The aim of this study was to determine if two bacterial fermentation products, 2,3- butanediol and 1,3-propanediol where produced in excess in lactose intolerant patients. To this end blood and urine was obtained from lactose intolerant subjects post lactose intolerance test, and compared with a lactose tolerant group. To assay 2,3-butanediol and 1,3-propanediol a method was developed using gas chromatography-mass spectrometry. Results obtained showed no significant difference in the levels of these compounds in the lactose intolerant and lactose tolerant groups.
MSc Biomedical Science
Showing items related by title, author, subject and abstract.
A survey of perceptions and health beliefs associated with dairy products and their dairy/lactose free alternatives: A comparison between men and women Poulton, Karen (Cardiff Metropolitan University, 2017)Background: With the changing patterns in today’s dairy consumption and the popularity of food avoidance, this study aimed to explore the differences in consumer perceptions and health beliefs of dairy products and their ...
To evaluate the feasibility of setting up a café located in Cardiff city centre in which specialises in food for people with specific dietary needs. Frame, Katie (Cardiff Metropolitan University, 2014)The aim of this project is to evaluate the feasibility of setting up a café located in Cardiff city centre which specialises in food for people with specific dietary needs. The primary and secondary research included both ...
An evaluation for a business enterprise in developing a delicatessen, cafe and in-store shop specialising in 'free-from' food located in the city centre of Cardiff. James, Louisa (Cardiff Metropolitan University, 2009)This enterprise was undertaken to analyse the feasibility of setting up a delicatessen, café and in-store shop specialising in gluten, wheat and dairy free food located in the city centre of Cardiff. The project outlines ...