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Lactose Malabsorption

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Advanced Dairy Chemistry

Abstract

Lactose in milk is digested and the resulting monosaccharides are absorbed in the small intestine. The surface of the small intestine has a specialised structure, composed of hundreds of ‘villi’, tiny finger-like structures that protrude from the wall of the intestine and have additional extensions called microvilli which make up the apical ‘brush border’ of the absorptive epithelial cells (enterocytes) lining the villi. This arrangement of the epithelium maximises the surface area through which the body may absorb nutrients. The enzymes, such as lactase, that facilitate digestion and absorption of carbohydrates are anchored to the surface of the brush border.

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  1. Department of Genetics Evolution and Environment, University College London, Wolfson House, 4 Stephenson Way, London, NW1 2HE, UK

    C.J.E. Ingram & D.M. Swallow

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  1. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Paul McSweeney

  2. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Patrick F. Fox

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Ingram, C., Swallow, D. (2009). Lactose Malabsorption. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_6

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