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

오남수¹^,^*, 고지훈², 박미리², 김세헌²

Hypolipidemic and Antiinflammatory Effects of Fermented Maillard Reaction Products by Lactobacillus fermentum H9 in an Animal Model

Nam Su Oh¹^,^*, Ji Hoon Koh², Mi Ri Park², Sae Hun Kim²

¹서울우유 R & D센터

²고려대학교 생명공학과

¹R & D Center, Seoul Dairy Cooperative, Ansan, Korea

²Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Korea

^*Corresponding author : Sae Hun Kim College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, South Korea. Tel: +82-10-9071-3055, Fax: +82-2-3290-3506 E-mail: saehkim@korea.ac.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

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.

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