Short communication: Hypolipidemic and antiinflammatory effects of fermented Maillard reaction products by Lactobacillus fermentum H9 in an animal model

Nam Su Oh, Ji Hoon Koh, Mi Ri Park, Younghoon Kim, Sae Hun Kim

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)9415-9423
Number of pages9
JournalJournal of Dairy Science
Volume99
Issue number12
DOIs
Publication statusPublished - 2016 Dec 1

Keywords

  • hypolipidemic and antiinflammatory effect
  • Lactobacillus fermentum
  • Maillard reaction product
  • rat animal model
  • reverse transcription-PCR

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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