Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health

N. S. Oh, H. S. Kwon, H. A. Lee, J. Y. Joung, J. Y. Lee, K. B. Lee, Y. K. Shin, S. C. Baick, M. R. Park, Y. Kim, Kwang Won Lee, Sae Hun Kim

Research output: Contribution to journalArticle

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Abstract

The aim of this study was to determine the dual effect of Maillard reaction and fermentation on the preventive cardiovascular effects of milk proteins. Maillard reaction products (MRP) were prepared from the reaction between milk proteins, such as whey protein concentrates (WPC) and sodium caseinate (SC), and lactose. The hydrolysates of MRP were obtained from fermentation by lactic acid bacteria (LAB; i.e., Lactobacillus gasseri H10, L. gasseri H11, Lactobacillus fermentum H4, and L. fermentum H9, where human-isolated strains were designated H1 to H15), which had excellent proteolytic and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities (>20%). The antioxidant activity of MRP was greater than that of intact proteins in assays of the reaction with 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and trivalent ferric ions; moreover, the effect of MRP was synergistically improved by fermentation. The Maillard reaction dramatically increased the level of antithrombotic activity and 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) inhibitory effect of milk proteins, but did not change the level of activity for micellar cholesterol solubility. Furthermore, specific biological properties were enhanced by fermentation. Lactobacillus gasseri H11 demonstrated the greatest activity for thrombin and HMGR inhibition in Maillard-reacted WPC, by 42 and 33%, respectively, whereas hydrolysates of Maillard-reacted SC fermented by L. fermentum H9 demonstrated the highest reduction rate for micellar cholesterol solubility, at 52%. In addition, the small compounds that were likely released by fermentation of MRP were identified by size-exclusion chromatography. Therefore, MRP and hydrolysates of fermented MRP could be used to reduce cardiovascular risks.

Original languageEnglish
Pages (from-to)3300-3313
Number of pages14
JournalJournal of Dairy Science
Volume97
Issue number6
DOIs
Publication statusPublished - 2014 Jan 1

Fingerprint

Maillard Reaction
Maillard reaction products
Milk Proteins
milk proteins
Lactobacillus gasseri
Lactobacillus fermentum
Health
fermentation
Fermentation
hydrolysates
sodium caseinate
whey protein concentrate
Maillard reaction
Hydroxymethylglutaryl CoA Reductases
solubility
Caseins
cholesterol
Solubility
thrombin
Cholesterol

Keywords

  • Antioxidant activity
  • Lactic acid bacteria
  • Maillard reaction
  • Milk protein
  • Prevention of cardiovascular diseases

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

Cite this

Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health. / Oh, N. S.; Kwon, H. S.; Lee, H. A.; Joung, J. Y.; Lee, J. Y.; Lee, K. B.; Shin, Y. K.; Baick, S. C.; Park, M. R.; Kim, Y.; Lee, Kwang Won; Kim, Sae Hun.

In: Journal of Dairy Science, Vol. 97, No. 6, 01.01.2014, p. 3300-3313.

Research output: Contribution to journalArticle

Oh, NS, Kwon, HS, Lee, HA, Joung, JY, Lee, JY, Lee, KB, Shin, YK, Baick, SC, Park, MR, Kim, Y, Lee, KW & Kim, SH 2014, 'Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health', Journal of Dairy Science, vol. 97, no. 6, pp. 3300-3313. https://doi.org/10.3168/jds.2013-7728
Oh, N. S. ; Kwon, H. S. ; Lee, H. A. ; Joung, J. Y. ; Lee, J. Y. ; Lee, K. B. ; Shin, Y. K. ; Baick, S. C. ; Park, M. R. ; Kim, Y. ; Lee, Kwang Won ; Kim, Sae Hun. / Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health. In: Journal of Dairy Science. 2014 ; Vol. 97, No. 6. pp. 3300-3313.
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AU - Shin, Y. K.

AU - Baick, S. C.

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