Dietary Maillard reaction products and their fermented products reduce cardiovascular risk in an animal model

N. S. Oh, M. R. Park, Kwang Won Lee, Sae Hun Kim, Y. Kim

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

This study examined the effects of Maillard reaction products (MRP) and MRP fermented by lactic acid bacteria on antioxidants and their enhancement of cardiovascular health in ICR mouse and rat models. In previous in vitro studies, the selected lactic acid bacteria were shown to significantly affect the activity of MRP. The expression of genes (e.g., superoxide dismutase, catalase, and glutathione peroxidase) related to antioxidant activity was upregulated by Maillard-reacted sodium caseinate (cMRP), and cMRP fermented by Lactobacillus fermentum H9 (F-cMRP) synergistically increased the expression of catalase and superoxide dismutase when compared with the high-cholesterol-diet group. Bleeding time, the assay for determination of antithrombotic activity, was significantly prolonged by Maillard-reacted whey protein concentration (wMRP) and wMRP fermented by Lactobacillus gasseri H10 (F-wMRP), similar to the bleeding time of the aspirin group (positive control). In addition, the acute pulmonary thromboembolism-induced mice overcame severe body paralysis or death in both the wMRP and the F-wMRP groups. In the serum-level experiment, cMRP and F-cMRP significantly reduced the serum total and low-density lipoprotein cholesterol levels and triglycerides but had only a slight effect on high-density lipoprotein cholesterol. The levels of aspartate transaminase and alanine transaminase also declined in the cMRP and F-cMRP intake groups compared with the high-cholesterol-diet group. In particular, F-cMRP showed the highest reducing effects on triglycerides, aspartate transaminase, and alanine transaminase. Moreover, the expression of cholesterol-related genes in the F-cMRP group demonstrated greater effects than for the cMRP group in the level of cholesterol 7 α-hydroxylase (. CYP7A1), 3-hydroxy-3-methylglutaryl-CoA reductase (. HMGR), and low-density lipoprotein receptors compared with the high-cholesterol-diet group. The protective role of cMRP and F-cMRP in the high-cholesterol group may have been the result of an antioxidative defense mechanism that regulated cholesterol synthesis and metabolism. Therefore, F-cMRP and cMRP have the potential to play preventive and therapeutic roles in the management of cardiovascular disease.

Original languageEnglish
Pages (from-to)5102-5112
Number of pages11
JournalJournal of Dairy Science
Volume98
Issue number8
DOIs
Publication statusPublished - 2015 Aug 1

Fingerprint

Maillard Reaction
Maillard reaction products
high fat diet
Animal Models
animal models
Cholesterol
cholesterol
alanine transaminase
aspartate transaminase
lactic acid bacteria
hemorrhage
catalase
superoxide dismutase
Bleeding Time
triacylglycerols
Lactobacillus gasseri
Aspartate Aminotransferases
Diet
Alanine Transaminase
Lactobacillus fermentum

Keywords

  • Antioxidant activity
  • In vivo study
  • Lactic acid bacteria
  • Maillard reaction
  • Prevention of cardiovascular disease

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

Dietary Maillard reaction products and their fermented products reduce cardiovascular risk in an animal model. / Oh, N. S.; Park, M. R.; Lee, Kwang Won; Kim, Sae Hun; Kim, Y.

In: Journal of Dairy Science, Vol. 98, No. 8, 01.08.2015, p. 5102-5112.

Research output: Contribution to journalArticle

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