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乳糖不耐症 (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "乳糖不耐症" in Japanese language version.

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9nih.gov
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2j-milk.jp
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1wikipedia.org
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1biv-decodeme.jp
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1lactosefree.jp
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biv-decodeme.jp

doi.org

j-milk.jp

lactosefree.jp

nih.gov

pubmed.ncbi.nlm.nih.gov

  • “Digestive Enzyme Supplementation in Gastrointestinal Diseases”. Curr. Drug Metab. 17 (2): 187–93. (2016). PMC 4923703. PMID 26806042. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4923703/. 
  • Swallow, D. M. (2003). “Genetics of lactase persistence and lactose intolerance”. Annual Review of Genetics 37: 197–219. doi:10.1146/annurev.genet.37.110801.143820. PMID 14616060. 
  • “A worldwide correlation of lactase persistence phenotype and genotypes”. BMC Evolutionary Biology 10 (1): 36. (February 2010). doi:10.1186/1471-2148-10-36. PMC 2834688. PMID 20144208. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2834688/. 
  • “Yogurt--an autodigesting source of lactose”. N. Engl. J. Med. 310 (1): 1–3. (January 1984). doi:10.1056/NEJM198401053100101. PMID 6417539. 

ncbi.nlm.nih.gov

  • “Digestive Enzyme Supplementation in Gastrointestinal Diseases”. Curr. Drug Metab. 17 (2): 187–93. (2016). PMC 4923703. PMID 26806042. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4923703/. 
  • “A worldwide correlation of lactase persistence phenotype and genotypes”. BMC Evolutionary Biology 10 (1): 36. (February 2010). doi:10.1186/1471-2148-10-36. PMC 2834688. PMID 20144208. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2834688/. 

pmc.ncbi.nlm.nih.gov

  • “Digestive Enzyme Supplementation in Gastrointestinal Diseases”. Curr. Drug Metab. 17 (2): 187–93. (2016). PMC 4923703. PMID 26806042. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4923703/. 
  • “A worldwide correlation of lactase persistence phenotype and genotypes”. BMC Evolutionary Biology 10 (1): 36. (February 2010). doi:10.1186/1471-2148-10-36. PMC 2834688. PMID 20144208. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2834688/. 

ghr.nlm.nih.gov

web.archive.org

wikipedia.org

en.wikipedia.org

  • 元々は酵母を投入することで牛乳中の乳糖を分解する方法が考えられたが、酵母を作用させた牛乳は味が悪く、広く市販されなかった。結局、牛乳にラクターゼを添加するなどして乳糖を加水分解した牛乳が市販されている。なお、乳糖醗酵性の酵母としては、Saccharomyces fragilis、Saccharomyces lactis、Candida spherica、Candida utilisなどが知られているが、これらの中で、牛乳の乳糖の分解をするために使用された酵母としては、Saccharomyces fragilisが知られている。

yhoken.jp