One is to add lactase to the milk, which pre-digests the sugar into glucose and
galactose. Another method is to use filtration techniques to mechanically separate lactose from milk.
Therefore, to avoid the diauxic process, yeast strains may be improved by: acclimation to a high concentration of sugar for a short time and manipulation of the genes involved in the
galactose metabolism to enhance ethanol production (Kim et al., 2014) or application of evolutionary engineering to construct mutants with enhanced ability for bioethanol production from
galactose (Kim et al., 2014; Lee et al., 2015; Ostergaard et al., 2000).
In some cases, glucose is substituted with superior carbohydrates such as
galactose and other simple sugars to improve cell growth, viability and protein production (Wagner et al.
[25] demonstrated that the scaffolds immobilized by
galactose retained a greater number of hepatocytes than those scaffolds which were unmodified or immobilized with
galactose, due to specific interactions between hepatocytes and
galactose moieties.
Osmotic Expansion of LECs Induced by Gradient
Galactose. The LECs were harvested and seeded on 6-well plates (20,000/well); 24hrs later,
galactose was added to final concentrations of 0, 10, 20, 30, 40, 50, and 60 mM.
Lactose, which is the main source of
galactose, should be eliminated from the diet during treatment.
Because of the deficiency of AY1,3
galactose in the hinge-region of IgA1 molecule it has an increased tendency of self-aggregation and/or the increased binding capacity for circulating glycoproteins.
Galactosemia (Online Mendelian Inheritance in Man database code 230400) is an inborn error of
galactose metabolism caused by a deficiency of one of the three main enzymes involved in
galactose metabolism (1).
Chronic systemic D-
galactose exposure induces memory loss neurodegeneration and oxidative damage in mice: protective effects of R-alpha-lipoic acid.
EX-CELL Glycosylation Adjust (Gal+) allows users to achieve desired N-linked glycosylation by increasing the
galactose site occupancy on the oligosaccharide to a higher level.
Researchers fear the effects of high levels of lactose and
galactose found in milk are to blame.