Latase Lab Report

Lactase is an enzyme that splits up the disaccharide lactose into monosaccharides glucose and galactose, but its function diminishes with age resulting in a wide use of lactase supplements. This enzyme functions under specific conditions, so we investigated the effect different salt concentrations have on the enzyme activity. Serial dilutions were performed to prepare a lactase solution as well as twenty percent, fifteen percent, and five percent concentrations of NaCl. Three different treatments of ortho-nitro-phenyl-galactoside, lactase, and perspective salt concentrations were prepared in cuvettes where the reaction would be observed and recorded from a spectrophotometer. Larger concentrations of salt adversely effect the reaction activity
It is concluded that those whose lactase functions have diminished should monitor their salt intake. Depending on the severity of the intolerance, salt may have to be eliminated from the diet; however, in moderation lactase supplements and the lactase enzyme can function in the presence of salt, but not as efficiently.
Introduction
Enzymes are produced by living organisms as catalyst in which accelerate chemical reactions. Enzymes act upon substrates, transferring them into differing products. Enzymes function under particular conditions for optimal functionality. Lactase is an enzyme produced by cells that line the wall of the small intestines. This enzyme helps to digest lactose, a sugar found in dairy products, and break it into glucose and galactose. Glucose and galactose are smaller sugars that are easier to absorb. As infants, lactase activity is the highest and best functioning due to milk being the main source of nutrition. As one ages, lactase activity decreases causing older peoples bodies to be unable of tolerating large amounts of lactose (Rings et al., 1994). This is referred to as primary lactase deficiency and is the most frequent form of lactose
The twenty percent concentration of salt yielded the largest decrease in enzyme activity. On the other hand, the fifteen percent concentration had the closest reaction time to the control, but still demonstrated a significant decrease. Due to these results the hypothesis was not supported. It was expected that the smallest concentration of salt, five in this experiment, would yield reaction rates similar to those of enzyme activity without the presence of the salt. This may be a result of the density of the salt ions. The discrepancies between the fifteen percent being closer to the control compared to the five percent maybe the results of an optimal salt level being reached (Lanyi & Stevenson, 1969). Salt concentrations seem to negatively effect enzyme activity in extreme numbers. In moderation, salt concentrations can stimulate enzyme activity (Lanyi & Stevenson, 1969). NaCl does affect enzyme activity, but not always negatively. Furthermore, those who are lactose intolerant should monitor their salt intake. Moderate salt intakes are different for each person, so there is no exact recommended amount. If one is consuming lactase supplements to aid in digestion, it is best to avoid adding salt at the same time because it may alter the job of the lactase supplement thus altering the effectiveness. Future studies should include different types of salt with differing