Lactobacillus fermentum H9를 이용하여 발효한 Maillard 반응 생성물의 동물 모델에서의 저지질혈증과 항염증 효과

• 영문명: Hypolipidemic and Antiinflammatory Effects of Fermented Maillard Reaction Products by Lactobacillus fermentum H9 in an Animal Model
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 오남수(Nam Su Oh) 고지훈(Ji Hoon Koh) 박미리(Mi Ri Park) 김세헌(Sae Hun Kim)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 4권 2호, 59~66쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

This study examined the effects of Maillard reaction products reacted by casein and lactose (cMRP) and of cMRP fermented by Lactobacillus fermentum H9 (FcMRP) on hypolipidemic and anti inflammatory 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, 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, 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.

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