S. H. Kim, Korea University, Seoul, Younghoon Kim, Chonbuk National University, South Korea, and colleagues have found that dietary compounds formed in milk-based products lowered serum total and low-density lipoprotein (LDL) cholesterol levels and triglycerides in mice. The compounds also protected against acute pulmonary thromboembolism. Compared to aspirin, no bleeding consequences have been observed.
Whey protein concentrate and sodium caseinate were heated with lactose to form whey-protein Maillard reaction products (wMRP). Lactic acid bacteria were then used to produce fermented Maillard reaction products (f-MRP). Sodium caseinate alone was also reacted to form Maillard-reacted sodium caseinate (cMRP) and was further fermented to f-cMRP. To determine antithrombotic and antioxidant effects, 120 mice were fed various diets with f-MRP, wMPR, cMRP, and aspirin, respectively, and with and without f-cMRP.
The researchers hope that f-cMRP and cMRP could be used as potential antioxidants and cardioprotective ingredients for various functional, pharmaceutical, and dairy applications.
- Dietary Maillard Reaction Products and Their Fermented Products Reduces Cardiovascular Risk in Animal Model,
N. S. Oh, M. R. Park, K. W. Lee, S. H. Kim, Y. Kim,
J. Dairy Sci. 2015.