Lactose detection

Introduction

Lactose, a natural sugar found in milk and dairy products, can sometimes cause digestive discomfort for those who are lactose intolerant.  For these individuals, identifying lactose-free options is crucial.  The food industry relies on accurate methods to detect and quantify lactose in their products, ensuring both quality control and adherence to labeling requirements.

              Ref - https://www.smart-tbk.com/en/pengganti-susu-menjelajahi-pola-makan-bebas-laktosa-dan-potensinya/

Detection

Several methods are commonly used to detect lactose in food products. These methods vary in their sensitivity, accuracy, cost, and suitability for different types of food matrices. Some common detection methods include:

Enzymatic Assays: Enzymatic assays rely on the activity of the enzyme lactase to detect and quantify lactose. These assays typically involve incubating the food sample with lactase, which breaks down lactose into its constituent sugars, glucose, and galactose. The resulting glucose or galactose can then be measured using various analytical techniques, such as spectrophotometry or chromatography.

High-Performance Liquid Chromatography (HPLC): HPLC is a widely used technique for analyzing the composition of complex mixtures, including lactose in food products. In HPLC analysis, the sample is injected into a chromatographic column, where lactose and other components are separated based on their interaction with the stationary phase. Detection can be achieved using various detectors, such as UV-Vis or refractive index detectors.

Gas Chromatography (GC): GC is another chromatographic technique used for lactose detection. In GC analysis, lactose is first derivatized into volatile derivatives, which are then separated on a chromatographic column based on their volatility. The separated compounds are then detected using a suitable detector, such as a flame ionization detector (FID) or a mass spectrometer (MS).

Enzyme-Linked Immunosorbent Assay (ELISA): ELISA is an immunological technique used to detect the presence of specific molecules, such as lactose, in food samples. In an ELISA assay for lactose detection, antibodies specific to lactose are immobilized on a solid support. When the sample containing lactose is added, any lactose present binds to the antibodies. The bound lactose is then detected using a secondary antibody labeled with an enzyme, which produces a measurable signal.

Lactase Biosensors: Biosensors are analytical devices that combine a biological sensing element (e.g., enzymes or antibodies) with a transducer to detect analytes. Lactase biosensors have been developed for lactose detection in food products. These biosensors typically involve immobilizing lactase onto a transducer surface and measuring changes in electrical, optical, or mass properties resulting from lactose hydrolysis.

Near-Infrared Spectroscopy (NIRS): NIRS is a rapid and non-destructive analytical technique used for qualitative and quantitative analysis of various compounds in food products. NIRS relies on the absorption of near-infrared light by chemical bonds in the sample. By measuring the absorption spectrum, it is possible to predict the lactose content in food samples based on calibration models developed using reference methods.

Importance of detecting lactose in foods

Standards and Regulations 

Eurofins role in detecting lactose in foods

Eurofins is a global leader in food testing services, and  lactose detection is one of their many specialties. They offer a variety of methods to detect lactose in food, including:

Enzymatic methods: These methods use enzymes that break down lactose into its component sugars, glucose and galactose. The amount of enzyme activity can be measured to determine the amount of lactose in the food.

Chemical methods: These methods use chemical reactions to detect lactose. One common method is the high-performance liquid chromatography (HPLC) method, which can separate and quantify lactose from other sugars in the food.

LC-MS/MS method: This is a more advanced method that uses liquid chromatography (LC) to separate lactose from other compounds in the food, followed by mass spectrometry (MS/MS) to identify and quantify lactose.

Eurofins can also test for lactose intolerance. Lactose intolerance is a condition in which the body does not produce enough of the enzyme lactase, which is needed to break down lactose. People with lactose intolerance may experience bloating, gas, diarrhea, and abdominal cramps after consuming lactose-containing foods.

Eurofins' lactose testing services can help food manufacturers ensure that their products are labeled correctly and that they are safe for people with lactose intolerance.  This can be especially important for products that are labeled as "lactose-free" or "dairy-free".

 References

1. Gille, D., Walther, B., Badertscher, R., Bosshart, A., Brügger, C., Brühlhart, M., Gauch, R., Noth, P., Vergères, G., & Egger, L. (2018). Detection of lactose in products with low lactose content. International Dairy Journal, 83, 17-19. https://doi.org/10.1016/j.idairyj.2018.03.003
2. Shakerdi, L. A., Wallace, L., Smyth, G., Madden, N., Clark, A., Hendroff, U., McGovern, M., Connellan, S., Gillman, B., & Treacy, E. P. (2022). Determination of the lactose and galactose content of common foods: Relevance to galactosemia. Food Science & Nutrition, 10(11), 3789-3800. https://doi.org/10.1002/fsn3.2976
3. https://www.smart-tbk.com/en/pengganti-susu-menjelajahi-pola-makan-bebas-laktosa-dan-potensinya/

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