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

N. S. Oh, M. R. Park, K. W. Lee, S. H. Kim, Y. Kim

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)


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
Issue number8
Publication statusPublished - 2015 Aug 1

Bibliographical note

Publisher Copyright:
© 2015 American Dairy Science Association.


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

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


Dive into the research topics of 'Dietary Maillard reaction products and their fermented products reduce cardiovascular risk in an animal model'. Together they form a unique fingerprint.

Cite this