{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T22:56:30Z","timestamp":1790636190564,"version":"4.1.0"},"reference-count":246,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2018,12,3]],"date-time":"2018-12-03T00:00:00Z","timestamp":1543795200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Medicina"],"abstract":"<jats:p>Lactose-based prebiotics are synthesized by enzymatic- or microbial- biotransformation of lactose and have unique functional values. In this comprehensive review article, the biochemical mechanisms of controlling osteoporosis, blood-lipid, and glucose levels by lactose-based prebiotics and symbiosis with probiotics are reported along with the results of clinical investigations. Interaction between lactose-based prebiotics and probiotics reduces osteoporosis by (a) transforming insoluble inorganic salts to soluble and increasing their absorption to gut wall; (b) maintaining and protecting mineral absorption surface in the intestine; (c) increasing the expression of calcium-binding proteins in the gut wall; (d) remodeling osteoclasts and osteoblasts formation; (e) releasing bone modulating factors; and (f) degrading mineral complexing phytic acid. Lactose-based prebiotics with probiotics control lipid level in the bloodstream and tissue by (a) suppressing the expressions of lipogenic- genes and enzymes; (b) oxidizing fatty acids in muscle, liver, and adipose tissue; (c) binding cholesterol with cell membrane of probiotics and subsequent assimilation by probiotics; (d) enzymatic-transformations of bile acids; and (e) converting cholesterol to coprostanol and its defecation. Symbiosis of lactose-based prebiotics with probiotics affect plasma glucose level by (a) increasing the synthesis of gut hormones plasma peptide-YY, glucagon-like peptide-1 and glucagon-like peptide-2 from entero-endocrine L-cells; (b) altering glucose assimilation and metabolism; (c) suppressing systematic inflammation; (d) reducing oxidative stress; and (e) producing amino acids. Clinical investigations show that lactose-based prebiotic galacto-oligosaccharide improves mineral absorption and reduces hyperlipidemia. Another lactose-based prebiotic, lactulose, improves mineral absorption, and reduces hyperlipidemia and hyperglycemia. It is expected that this review article will be of benefit to food technologists and medical practitioners.<\/jats:p>","DOI":"10.3390\/medicina54060098","type":"journal-article","created":{"date-parts":[[2018,12,4]],"date-time":"2018-12-04T03:01:37Z","timestamp":1543892497000},"page":"98","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":48,"title":["Biological Activities of Lactose-Based Prebiotics and Symbiosis with Probiotics on Controlling Osteoporosis, Blood-Lipid and Glucose Levels"],"prefix":"10.3390","volume":"54","author":[{"given":"Arijit","family":"Nath","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"},{"name":"So\u00f3s Ern\u0151 Water Technology Research Centre, Faculty of Engineering, University of Pannonia, \u00dcll\u0151 \u00fat., H-3 Nagykanizsa, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00e1t\u00e9 Andr\u00e1s","family":"Moln\u00e1r","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Attila","family":"Csighy","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Korn\u00e9lia","family":"K\u0151szegi","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0080-9953","authenticated-orcid":false,"given":"Ildik\u00f3","family":"Galambos","sequence":"additional","affiliation":[{"name":"So\u00f3s Ern\u0151 Water Technology Research Centre, Faculty of Engineering, University of Pannonia, \u00dcll\u0151 \u00fat., H-3 Nagykanizsa, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kl\u00e1ra P\u00e1sztorn\u00e9","family":"Husz\u00e1r","sequence":"additional","affiliation":[{"name":"Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 43\u201345, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andr\u00e1s","family":"Koris","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gyula","family":"Vatai","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Food Science, Szent Istv\u00e1n University, M\u00e9nesi st 44, HU-1118 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,12,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2012.05.014","article-title":"An overview of the last advances in probiotic and prebiotic field","volume":"50","author":"Saad","year":"2013","journal-title":"LWT Food Sci. 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