Gabe Gauthier and Lactase: Difference between pages
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{{Protein |
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{{Infobox Ice Hockey Player |
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|Name=Lactase |
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| team=[[Los Angeles Kings]] |
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|Symbol=LCT |
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| former_teams = |
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|AltSymbols=LAC; LPH; LPH1 |
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| league = [[National Hockey League|NHL]] |
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|HGNCid=6530 |
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| position = [[Centre (ice hockey)|Center]] |
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|Chromosome=2 |
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| shoots = Left |
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|Arm=q |
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| height_ft = 5 |
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|Band=21 |
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| height_in = 9 |
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|LocusSupplementaryData= |
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| weight_lb = 200 |
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|ECnumber=3.2.1.108 |
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| nickname = |
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|OMIM=603202 |
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| nationality = USA |
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|EntrezGene=3938 |
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| birth_date = {{Birth date and age|1984|1|20|mf=y}} |
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|RefSeq=NM_002299 |
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| birth_place = [[Torrance, California|Torrance]], [[California|CA]], [[United States|USA]] |
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|UniProt=P09848 |
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| draft = |
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| draft_year = 2006 |
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| draft_team = [[Los Angeles Kings]] |
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| career_start = 2006 |
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| prospect_league = [[American Hockey League|AHL]] |
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| prospect_team = [[Manchester Monarchs]] |
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}} |
}} |
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'''Gabe Gauthier''' (born January 20, 1984 in [[Torrance, California|Torrance]], [[California]], [[United States|U.S.]]) is a [[Centre (ice hockey)|Center]] for the [[Manchester Monarchs]], [[American Hockey League|AHL]] affiliate of the [[Los Angeles Kings]]. Prior to professional hockey, Gabe was an All-American at the [[University of Denver]], where he helped the Pioneers win two consecutive NCAA Championships in 2004 and 2005. |
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'''Lactase''' (LCT), a part of the [[β-galactosidase]] family of [[enzyme]]s, is a [[glycoside hydrolase]] involved in the [[hydrolysis]] of the [[disaccharide]] [[lactose]] into constituent [[galactose]] and [[glucose]] [[monomer]]s. In humans, lactase is present predominantly along the [[brush border]] [[Cell membrane|membrane]] of the differentiated [[enterocyte]]s lining the [[villi]] of the [[small intestine]]. |
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Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes [[lactose intolerance]]. |
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==See also== |
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*[[List of NHL players]] |
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The optimum [[temperature]] for lactase is about 48 °C (118.4 °F) for its activity and has an optimum [[pH]] of 6.5. |
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==Industrial use== |
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[[Image:Lactase.jpg|thumb|left|400px|Reaction using lactase]] |
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Lactase produced commercially can be extracted both from [[yeast]]s such as ''[[Kluyveromyces fragilis]]'' and ''[[Kluyveromyces lactis]]'' and from [[fungus|fungi]], such as ''[[Aspergillus niger]]'' and ''[[Aspergillus oryzae]]''.<ref name=Seyis>Seyis I, Aksoz N. Production of lactase by ''Trichoderma sp.''. ''Food Technol Biotechnol'' 2004;42:121–124. [http://public.carnet.hr/ftbrfd/42-121.pdf Free text.] <!--Not indexed on PubMed--></ref> Its primary commercial use is to break down lactose in milk to make it suitable for people with [[lactose intolerance]]. However, the Food and Drug Administration ([[FDA]]) has not formally evaluated the effectiveness of these products.<ref>http://www.cfsan.fda.gov/~rdb/opa-g132.html</ref> Lactase is also used in the manufacture of [[ice cream]]. Because glucose and galactose are sweeter than lactose, lactase produces a more pleasant taste. Lactose also crystallises at the low temperatures of ice cream; however, its constituent products stay liquid and contribute to a smoother texture. Lactase is used in the conversion of [[whey]] into syrup. |
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Lactase is also used to screen for blue white colonies into the MCS of various plasmid vectors in ''[[Escherichia coli]]'' or other bacteria{{Fact|date=October 2008}}. |
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The reaction that lactase catalyzes is C12H22011 + H20 --> C6H1206 + C6H1206 + heat. |
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==External links== |
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* ''E. coli'' β-galactosidase: {{PDB|1JYY}} |
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*[http://www.lsbu.ac.uk/biology/enztech/lactase.html The use of lactases in the dairy industry] |
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*[http://www.eurekalert.org/pub_releases/2007-02/ucl-eeu022607.php The Recent Evolution of Lactose Tolerance] |
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*[http://www.ebi.ac.uk/ego/DisplayGoTerm?id=GO:0000016 Gene Ontology for Lactase] helo |
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==References== |
==References== |
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<references/> |
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*{{hockeydb|71403}} |
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*[http://www.gabegauthier.com/ Gauthier's Personal Website] |
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{{Glycoside hydrolases}} |
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{{Fructose and galactose metabolism}} |
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| ⚫ | |||
[[Category:Antiflatulents]] |
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[[Category:EC 3.2.1]] |
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[[da:Laktase]] |
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{{DEFAULTSORT:Gauthier, Gabe}} |
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[[ |
[[de:Lactase]] |
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[[es:Lactasa]] |
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| ⚫ | |||
[[eo:Laktazo]] |
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[[Category:American ice hockey centres]] |
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[[fr:Lactase]] |
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[[Category:Los Angeles Kings draft picks]] |
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[[is:Laktasi]] |
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[[Category:Los Angeles Kings players]] |
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[[it:Lattasi]] |
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[[Category:Manchester Monarchs players]] |
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[[he:לקטאז]] |
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[[Category:California sportspeople]] |
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[[nl:Lactase]] |
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[[ja:ラクターゼ]] |
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[[oc:Lactasa]] |
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[[pl:Laktaza]] |
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[[pt:Lactase]] |
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[[fi:Laktaasi]] |
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[[sv:Laktas]] |
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[[uk:Лактаза]] |
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[[zh:乳糖酶]] |
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Revision as of 11:32, 11 October 2008
| Lactase | |||||||
|---|---|---|---|---|---|---|---|
| Identifiers | |||||||
| Symbol | LCT | ||||||
| Alt. symbols | LAC; LPH; LPH1 | ||||||
| NCBI gene | 3938 | ||||||
| HGNC | 6530 | ||||||
| OMIM | 603202 | ||||||
| RefSeq | NM_002299 | ||||||
| UniProt | P09848 | ||||||
| Other data | |||||||
| EC number | 3.2.1.108 | ||||||
| Locus | Chr. 2 q21 | ||||||
| |||||||
Lactase (LCT), a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. In humans, lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine.
Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.
The optimum temperature for lactase is about 48 °C (118.4 °F) for its activity and has an optimum pH of 6.5.
Industrial use
Lactase produced commercially can be extracted both from yeasts such as Kluyveromyces fragilis and Kluyveromyces lactis and from fungi, such as Aspergillus niger and Aspergillus oryzae.[1] Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerance. However, the Food and Drug Administration (FDA) has not formally evaluated the effectiveness of these products.[2] Lactase is also used in the manufacture of ice cream. Because glucose and galactose are sweeter than lactose, lactase produces a more pleasant taste. Lactose also crystallises at the low temperatures of ice cream; however, its constituent products stay liquid and contribute to a smoother texture. Lactase is used in the conversion of whey into syrup.
Lactase is also used to screen for blue white colonies into the MCS of various plasmid vectors in Escherichia coli or other bacteria[citation needed].
The reaction that lactase catalyzes is C12H22011 + H20 --> C6H1206 + C6H1206 + heat.
External links
- E. coli β-galactosidase: PDB: 1JYY
- The use of lactases in the dairy industry
- The Recent Evolution of Lactose Tolerance
- Gene Ontology for Lactase helo
References
- ^ Seyis I, Aksoz N. Production of lactase by Trichoderma sp.. Food Technol Biotechnol 2004;42:121–124. Free text.
- ^ http://www.cfsan.fda.gov/~rdb/opa-g132.html
- ^ Beebe, Jane A.; Frey, Perry A. (1998-10-01). "Galactose Mutarotase: Purification, Characterization, and Investigations of Two Important Histidine Residues". Biochemistry. 37 (42): 14989–14997. doi:10.1021/bi9816047. ISSN 0006-2960.