mechanistic
Analysis v1
Strong Support
When milk proteins get a sugar tag called lactosylation, they become harder for a specific enzyme to break down in lab tests — especially proteins like beta-lactoglobulin and lactoferrin, probably because the sugar sticks to the same spots the enzyme normally cuts.
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0
Evidence from Studies
Supporting (1)
4
Community contributions welcome
4
Proteolysis of milk proteins lactosylated in model systems.
Cross-Sectional Study
In Vitro
2007 AprThe study shows that adding lactose to milk proteins makes them harder for a specific enzyme (plasmin) to break down, especially for certain proteins like beta-lactoglobulin and lactoferrin, which matches what the claim says.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.