Cardiovascular health improved by milk proteins

milk protein1A new study published by the Researchers at the R&D Center, Seoul Dairy Cooperative, the College of Life Science & Biotechnology, Korea University, and the BK21 PlusGraduate Program, Department of Animal Science and Institute Agricultural Science & Technology, Chonbuk National University in South Korea, has specified that milk proteins found in naturally fermented foods improve human cardiovascular health.

The researchers used a mouse model and divided 60 mice into four groups of 15. Group one received phosphate buffered saline (PBS) (negative control), group two received aspirin (positive control), group three received wMRP, and group four received f-MRP in addition to a normal diet. Assessment of antioxidant activity and cholesterol reduction effect of fermented cMRP was done with another group of 60 mice fed various diets with and without f-cMRP. The products administered to the mice consisted of whey protein concentrate and sodium caseinate which were heated with lactose to form whey-protein Maillard reaction products (wMRP). Lactic acid bacteria were then used to produce fermented MRPs (f-MRP). Sodium caseinate alone was also reacted to form Maillard-reacted sodium caseinate (cMRP) and further fermented to f-cMRP.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods likeseared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study published in the Journal of Dairy Science®, may protect us against cardiovascular disease.

‘This is the first report describing the verification for the impacts of MRPs and their fermented product in cardiovascular risk using animal model,’ explained lead investigator Younghoon Kim, Ph.D., of the Department of Animal Science, Chonbuk National University, Republic of Korea, ‘In addition, our findings represent a real advance in the area of milk proteins and indicate that f-cMRP and cMRP could be recommended for use as potential antioxidants and cardioprotective ingredients for various functional, pharmaceutical, and dairy applications.’

‘We are beginning to understand that dairy products provide benefits to human health beyond the traditional nutrients,” said Matt Lucy, Ph.D., Editor-in-Chief, Journal of Dairy Science, and Professor of Animal Science, University of Missouri. “This study performed in laboratory animals demonstrates the potential for milk proteins found in naturally fermented foods to improve human cardiovascular health.’


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