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The medical term for the enzyme that acts on lactose is "lactase." Lactase is responsible for breaking down lactose, a sugar found in milk and dairy products, into glucose and galactose, which can then be absorbed by the body. Deficiency in lactase can lead to lactose intolerance, causing digestive issues when consuming lactose-containing foods.

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It breaks down lactose, and -ase is a common ending of enzyme names coming, ultimately, from the term lysis, which means "to break apart". So it's a nearly perfect name.


Does the lactase enzyme hydrolyze substrates other than lactose?

Yes it does more than commonly believed. Lactose is just one of the Beta 1to4 "O" glycosides hydrolyzed by the lactase enzyme which is and incorrect nomenclature for the enzyme that is a Beta 1to4 "O" glycosidase. Many who clal them selves experts use the term lactase instead of Beta 1to4 "O" glycosidase due to flase thinking on the matter. Phlorizin, annatto, pectin, tomatine, salicin, various gums and solanine are but a few of those beta 1to4 "O" glycosides that the enzyme Beta 1to4 "O" glycosidase will hydrolyze. E.coli that lives on the proximal and distal sides of the eleocecal valve in humans will ferment, cleave, oxygen and carbon for the reducing end of the glycoside that is part of the aglycones above mentioned.