TY - JOUR
T1 - Short communication
T2 - Hypolipidemic and antiinflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in an animal model
AU - Oh, Nam Su
AU - Koh, Ji Hoon
AU - Park, Mi Ri
AU - Kim, Younghoon
AU - Kim, Sae Hun
N1 - Funding Information:
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning ( 2014R1A1A1006872 ) and the High Value-Added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (iPET), the Ministry for Food, Agriculture, Forestry, and Fisheries of the Republic of Korea (115006-03-1-SB010).
Publisher Copyright:
© 2016 American Dairy Science Association
PY - 2016/12/1
Y1 - 2016/12/1
N2 - This study examined the effects of Maillard reaction products reacted by casein and lactose (cMRP) and of cMRP fermented by Lactobacillus fermentum H9 (F-cMRP) on hypolipidemic and antiinflammatory effects in rats fed a high-fat and high-cholesterol diet (HD). The HD-fed rats had significantly increased hepatic triglyceride concentrations compared with the rats fed a normal diet. It was shown that treatment with simvastatin, L. fermentum H9 (H9), cMRP, and F-cMRP decreased total triglycerides in the liver compared with the HD group. On histological analysis, a reduction of lipid accumulation in the liver and aortic tissues was observed in the cMRP, F-cMRP, and H9-fed rats. Also, F-cMRP and cMRP reduced intima-media thickness in the HD group. In addition, the H9, cMRP, and F-cMRP treatments significantly reduced the expression levels of ICAM-1 and VCAM-1, but not of MCP-1. In particular, the expressions of ICAM-1 and VCAM-1 were significantly decreased in the F-cMRP group compared with the HD group. These results of the present study suggest that cMRP and F-cMRP in dairy foods could potentially be used to prevent or treat cardiovascular diseases, especially atherosclerosis.
AB - This study examined the effects of Maillard reaction products reacted by casein and lactose (cMRP) and of cMRP fermented by Lactobacillus fermentum H9 (F-cMRP) on hypolipidemic and antiinflammatory effects in rats fed a high-fat and high-cholesterol diet (HD). The HD-fed rats had significantly increased hepatic triglyceride concentrations compared with the rats fed a normal diet. It was shown that treatment with simvastatin, L. fermentum H9 (H9), cMRP, and F-cMRP decreased total triglycerides in the liver compared with the HD group. On histological analysis, a reduction of lipid accumulation in the liver and aortic tissues was observed in the cMRP, F-cMRP, and H9-fed rats. Also, F-cMRP and cMRP reduced intima-media thickness in the HD group. In addition, the H9, cMRP, and F-cMRP treatments significantly reduced the expression levels of ICAM-1 and VCAM-1, but not of MCP-1. In particular, the expressions of ICAM-1 and VCAM-1 were significantly decreased in the F-cMRP group compared with the HD group. These results of the present study suggest that cMRP and F-cMRP in dairy foods could potentially be used to prevent or treat cardiovascular diseases, especially atherosclerosis.
KW - Lactobacillus fermentum
KW - Maillard reaction product
KW - hypolipidemic and antiinflammatory effect
KW - rat animal model
KW - reverse transcription-PCR
UR - http://www.scopus.com/inward/record.url?scp=84995922948&partnerID=8YFLogxK
U2 - 10.3168/jds.2016-11286
DO - 10.3168/jds.2016-11286
M3 - Article
C2 - 27771089
AN - SCOPUS:84995922948
SN - 0022-0302
VL - 99
SP - 9415
EP - 9423
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 12
ER -
