Sea bacterium solves lactose intolerance
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A new species of bacteria living 1,200 metres deep at freezing temperatures in the Bay of Bengal is all set to solve the universal problem of lactose intolerance in human beings. Lactose is a type of sugar present in milk. Two-thirds of people around the world cannot digest lactose, which may cause gastric problems including loose motions. Children and the elderly are more prone to lactose intolerance.
Researchers from the department of biotechnology, Acharya Nagarjuna University, Guntur, discovered the novel species of Thalassospira bacteria while analysing the samples of deep marine waters collected as part of the Sagar Kanya Expedition in the Bay of Bengal. The team comprised K.R. Sambasiva Rao, Pulicherla Krishna Kanth, M. Ghosh, V.P. Rekha, and P.K. Raja. “The water samples contained bacteria producing cold active beta-galactosidase and pectinase enzymes. It was a novel species of Thalassospira genus, and we named it Thalassospira frigidphilosprofundus,” Dr Sambasiva Rao and Dr Krishna Kanth told this correspondent.
The bacterium secretes an enzyme called beta-glactosidase that helps in hydrolysis or nullifying the milk sugar lactose. The lactose-breaking enzyme obtained from this bacterium works at normal temperatures while the commercially available beta-glactosidase currently used in dairy and infant food industry works at chilling temperatures. It is categorised as a psychrophile (low-temperature loving) and harmless, while those used by dairy units are classified as mesophiles (moderate-temperature loving). Incidentally, meso-philic pathogens include those that cause typhoid and other harmful diseases.
Dr Rao and Dr Kanth said, in the treatment of milk, temperature is the most important condition as it avoids non-enzymatic browning of products that form at higher temperatures. It also maintains the quality of the dairy products. Ideal beta-galactosidase should be active at pH 6.7 to 6.8 and at 4 to 8 degrees Celsius during processing, shipping and long-term storage of milk. The beta-lactamase produced by this new bacterium meets these conditions and is highly cost effective.
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