in human adult which enzyme does curdling of milk ?
366797
THe enzyme is rennin.\nI'm pretty sure it's released from Gastric Parietal cells(the same ones that make acid) either that's it the Chief cells ( that make pepsinogen)\nRennin is produced for the function of clot milk so it stays in the stomach for longer to allow the low pH and stomach enzymes to digest as much as possible, before passing through the pyloris to the small intestine, where the pH rises to 7ish.\n\nWhat you don't confuse Rennin with Renin.  Renin is an enzyme released from the kidney involved in Sodium, water and blood pressure homeostasis.
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You may be lactose intolerant.\n\nLactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine.\n\nFor those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, lactase enzymes are available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. Lactase enzyme is also available as a liquid. Adding a few drops of the enzyme will convert the lactose in milk or cream, making it more digestible for people with lactose intolerance.\n\nLactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.
1107507
Enzyme levels can also be increased by\n\nPerceived or immediate threats\n\nSexual activity\n\nIngestion and Digestion of food.
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Proc Natl Acad Sci U S A. 1990 November; 87(21): 8531–8535. \n\nHunter syndrome: isolation of an iduronate-2-sulfatase cDNA clone and analysis of patient DNA.\nP J Wilson, C P Morris, D S Anson, T Occhiodoro, J Bielicki, P R Clements, and J J Hopwood\n\nIduronate 2-sulfatase (IDS, EC 3.1.6.13) is required for the lysosomal degradation of heparan sulfate and dermatan sulfate. Mutations causing IDS deficiency in humans result in the lysosomal storage of these glycosaminoglycans and Hunter syndrome, an X chromosome-linked disease. We have isolated and sequenced a 2.3-kilobase cDNA clone coding for the entire sequence of human IDS. Analysis of the deduced 550-amino acid IDS precursor sequence indicates that IDS has a 25-amino acid amino-terminal signal sequence, followed by 8 amino acids that are removed from the proprotein. An internal proteolytic cleavage occurs to produce the mature IDS present in human liver shown to contain a 42-kDa polypeptide N-terminal to a 14-kDa polypeptide. The IDS sequence has strong sequence homology with other sulfatases (such as sea urchin arylsulfatase, human arylsulfatases A, B, and C, and human glucosamine 6-sulfatase), suggesting that the sulfatases comprise an evolutionarily related family of genes that arose by gene duplication and divergent evolution. The arylsulfatases have a greater homology with each other than with the non-arylsulfatases (IDS and glucosamine 6-sulfatase). The IDS cDNA detected RNA species of 5.7, 5.4, 2.1, and 1.4 kilobases in human placental RNA and revealed structural alterations and gross deletions of the IDS gene in many of the clinically severe Hunter syndrome patients studied.
415724
I have a friend with this problem.  He has to avoid all cow's milk products, but can eat goats' cheese.  See a dietitian.  They may have recommendations for your individual case.
75520
I'm not a dietician...these are just some thoughts:\n\nLettuce emits ethylene gas as a natural ripening agent.  Maybe your system is intolerant to that, although I'm not sure if the gas can actually be ingested.  However, most fruits and vegetables are sensitive to even low levels of the gas, and the gas can cause early aging and eventually rotting of your other fruits and veggies in the fridge.  Maybe some of the other vegetables in your salad are over ripe -- and cause your stomach ache.\n\nOne other thing: salad dressing contains lactose.  Lactose is the natural sugar in milk. A lot adults normally have low levels of the enzyme lactase needed to digest lactose. Also, as people age, their enzyme levels decrease. As a result, over time people may experience increasing amounts of gas after eating food containing lactose.\n\nI hope this helps...
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www.enzymes.comClose Window \nTransformation:   TPP™ Protease  (#8)\n\n \n\nHighly Stable and Functional Systemic Enzymes \n\n\n\nImpaired Kidney Function \nHeavy Metal Toxins \nModulation of the Immunce System \n\n\nTPPTM Protease is a proprietary blend of highly active proteolytic enzymes with a wide range of pH stability. Proteolytic enzymes taken orally under certain conditions have been shown to be absorbed in substantial quantities into the blood. Once in the blood circulation, the enzymes in this blend bind to serum proteins, particularly alpha 2-macroglobulin (a2M), and impart immunomodulatory benefits. One of the best-established functions served by the oral proteases in TPPTM blend is in the maintenance of normal blood flow. This is accomplished by breaking down blood clots (fibrinolysis) and platelet aggregation within blood vessels and breaking down excess extra-vascular plasma proteins as in edema. TPPTM Protease will also enhance the hydrolysis of food proteins for enhanced bio-availability of amino acids. \n\n\n\nINDICATIONS: \n\nIMPAIRED KIDNEY FUNCTION - Glomerulonephritis: In this disease there is a build up of protein in the basement membrane of the glomeruli of the kidneys. Fluids must pass through this basement membrane in the initial phase of the filtration of the blood by the kidneys. Recent research using an animal model of this disease "lends further support to the concept that enzymes capable of degrading immune complexes in situ can ameliorate glomerulonephritis". \nHEAVY METAL TOXINS - Heavy metals such as lead (Pb) and mercury (Hg) exert their poisoning effect by binding to ionizable or sulfhydryl groups of proteins, including vital enzymes. Once these metals bind to an essential functional protein, such as an enzyme, they denature and/or inhibit it. This interaction of heavy metals to proteins can lead to degenerating diseases, nerve damage or even death. When taken on an empty stomach, it should be noted that protease is readily taken up into the mucosa cells of the intestine and passed into blood circulation. Clinical observations have noted that upon high intake of TPPTM Protease, heavy metal concentrations have been significantly decreased in the blood. \nMODULATION OF THE IMMUNE SYSTEM - As a result of their coupling to a2M, Tzymeô proteolytic enzymes exhibit an increased binding of several very important cytokines (hormones-like molecules which have a powerful influence on immune cells) such as Transforming growth factor-beta (TGF-b), and Tumor Necrosis Factor-alpha (TNF-a). Studies have indicated that oral hydrolytic enzymes affect cytokine synthesis and modulatory effects. For instance, TNF-a synthesis, which is a necessary step in host defense against tumor cells, is impaired when experimentally inactivated oral proteolytic enzymes were used. Thus, active, GI stable and functional oral enzymes that are absorbed in the blood stream can provide therapeutic applications. In addition, studies have shown that oral proteolytic enzymes increased the tumoricidal and cytotoxic activities of polymorphonuclear neutrophils. COMPONENT BENEFITS: \nTzymeTM Protease Blend in TPPTM Protease provides vital systemic benefits that include support of adequate blood rheology for optimum flow of immune cells, their meditating molecules, hormones, blood cells and other vital molecules and cells. The superb absorption abilities and high functionality of this product are certain to enhance and optimize overall protein hydrolysis. These benefits, in turn, facilitate and support a wide array of metabolic processes. \n\nBromelain, an important addition to the TzymeTM Protease Blend, is a protease derived from the pineapple plant. It has been used for many years as a digestive aid, anti-inflammatory and burn debridement agent. Its actions help to prevent swelling/edema, promote smooth muscle relaxation, inhibit platelet aggregation, and enhance antibiotic absorption. Bromelain is also used in cancer treat
676774
The milk you are drinking is breast milk.
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Here's a website on the process of digestion, in very simplistic terms.\n\nhttp://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/\n\nNot sure how detailed you need chemical reactions, but:\n\nCarbs: begin in the mouth (but mainly in small intestine), salivary amylase hydrolyzes starch into maltose. The gastric juices in the stomach inactivates the amylase (pH too acidic), and starch completes in the small intestine via pancreate amylase. Maltose is a dissacharide which breaks down into monosaccharides (glucose) via intestinal enzymes (maltase and lactase).\n\nFats: occurs in small intestines via lipases (secreted by the pancreas). First, they need to be emulsified (increase surface area) via bile from the liver (has bile salts). Lipases then convert lipids into fatty acids and monoglycerides which are absorbed into the blood in the small intestine.\n\nProteins: starts in the stomach and completes in small intestine. Stomach has proteolytic enzymes (pepsins) which breaks proteins down to smaller peptides, which are broken down into amino acids via pancreatic enzymes (trypsin, chymotrypsin, and carboxypeptidases) into dipeptides and amino acids.
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Enzymes with different structures that catalyze the same reactions are called isoenzymes.  There can be many isoenzymes for one enzyme.  For example, lactate dehydrogenase has 5 different fractions.  They are LD1, LD2, LD3, LD4, and LD5.  They are named for the migration patterns in electrophoresis (the fraction that migrates the furthest, or goes fastest, is 1, and the slowest is 5.  Each LD fraction has a different combination of 2 subunits, H and M.  LD1 is HHHH, LD3 is HMMM, and LD5 is MMMM.
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Milk is mostly water. There is a sugar, lactose. Lactose is broken down by bacteria into acid. The acid causes the proteins in milk to curdle, or coagulate or denature. The curd is what cottage cheese is made of. The liquid water with dissolved   vitamins and minerals is called whey. It can be used for an animal feed.
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Glucose and galactose -- see the link below:\n\n"The main purpose of using immobilized enzymes here is to convert the disaccharide lactose via hydrolysis into its monosaccharide components, glucose and galactose. Lactose is a disaccharide that occurs naturally in both human and cow's milk. It is widely used in baking and in commercial infant-milk formulas. \nOne large problem with lactose is that many people are lactose intolerant - meaning that their body is incapable of digesting lactose. So it must be hydrolyzed into its monosaccharide components, allowing digestion which is the purpose of products today such as LACTAID."
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Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, and supplies 66 kcal of energy per 100 grams.\n\nA serving (1 cup or 250 ml) of 2%-fat milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult, depending on the age, 8 grams of protein, and a number of other nutrients (either naturally or through fortification):\n\nVitamins D and K - essential for bone health \nIodine - a mineral essential for thyroid function \nVitamin B12 and Riboflavin - necessary for cardiovascular health and energy production \nBiotin and Pantothenic Acid - B vitamins important for energy production \nVitamin A - critical for immune function \nPotassium and Magnesium - for cardiovascular health \nSelenium - cancer-preventive trace mineral \nThiamine - B-vitamin important for cognitive function, especially memory \nConjugated linoleic acid - beneficial fatty acid that inhibits several types of cancer in mice, has been shown to kill human skin cancer, colorectal cancer and breast cancer cells in in vitro studies, and may help lower cholesterol and prevent atherosclerosis; only available in milk from grass-fed cows
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Cow's milk really isn't good for human beings. Think of it this way, human breast milk is best for human babies, it contains antibodies, proteins, and essential fatty acids necessary for the baby to grow. It's the same for cows. Cows millk is best for calves, it contains all the proteins, antibodies etc. etc. needed to help a baby cow grow VERY fast. \n\nThe main protein in cow's milk is casein, which is too big for the human body to even assimilate (as are the majority of the things found in milk). Even though cow's milk has more calcium than human milk (4 times as much), it cannot be used by a human body b/c of the "big packaging." In fact, people who drink 2-3 glasses of milk a day have been shown to have a lower level of blood calcium. Multiple international studies have linked milk with increased risks of cancer. Crazy, ain't it? Vitamin A and D aren't naturally present in cow's milk; they are added by man, but there are an abundance of other foods that contain calcium and vitamins and are easier for the human body to use.\n\nCow's milk also has a TON of fat. 2% milk actually contains 35% fat, the "2%" fat is determined by weight only. Low fat milk is 24-33% fat, and whole milk is a whopping 49% fat. So what else is in cow's milk?\n\nSome dairy cows are given the hormone BGH to increase milk output. A normal cow produces 1.5 -2 gallons of milk per day. With BGH, they produce 8-9 gallons per day. That is some serious hormone action there, which is probably showing up in the milk. Now let's talk about government regulation for milk pasteurization. The standard state test (called a Standard Plate Count) is that milk containing 30,000 organisms or less per MILLILITER has been adequately pasteurized and is safe for people to drink. Milk obviously has a lot of nutrients in it, but that makes it ideal for bacteria and other organisms to fester and grow. And finally, 20-40% of caucasians and up to 90% of asians and africans are lactose intolerant (in varying degrees) due to the fact that humans gradually lose the the lactase activity in their small intestines between the ages of 1-4.\n\nSorry to be the bearer of bad news . . .
851392
lactose is the sugar of milk and after dgestion it converts into golocosa and galactose by the effect of an enzyme called lactase which found in the small intestines
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Digestive system starts in mouth with the help of enzyme,salivary amylase which is used to start the digestion of carbonhydrate,it digests the starb into maltose..but not finish yet,it will be continued in duodenum...it is chewed and swallowed into the body through oesphagus with the help of a process called peristalsis,muscular contration...when it reach the stomach,the glands on the stomach wall will be stimulated and they will produce gastric juice which consists of hydrochloric acid (which is used to kill the bacteria on the food),pepsin (which is used to digest protein into the polypeptide),renin (which is used to coagulate the liquid milk protein caseinogen into solid form casein) and mucus too to smoothen the movement of the chyme....when the pyloric spintcher open,the chyme will flow into duodenum where pancreatic juice and bile react on it...bile is secreted through the liver and store in the gall bladder...it is used to emulsify the lipids into oil droplets so that it can be digested more efficiently...it is also used to neutralise the acidic properties of the chyme...pancreatic juice is secreted by the pancreas which consists of pancreatic amylase,trypsin and lipase...Pancreatic amylase complete the digestion of the starch into maltose...trypsin digests the polypeptides into peptides whereas the lipase complete the digestion of the lipids into one glycerol molecule and three fatty acids....then it flows into the ileum and intestinal juice is secreted right there to digest what is left behind.. it secrets erepsin and maltase...erepsin is used to digest the peptides into amino acid while maltase digests the maltose into two glucose...in fact the intestine will secret the essential enzyme to digest the entire starch such as sucrase to digest sucrose and lactase to digest lactose...it depends...
578040
The human body has a natural defence mechanism.Two examples of body secretions that help in fighting against pathogens are sweat and mucus.While sweat contains lactic acid,mucus prevents entry of large foreign particles and also contains lysozyme(a lipid splitting enzyme).Both lactic acid and lysozyme destroy pathogens by disrupting their cell membranes' integrity.