Researchers have discovered that dietary compounds created by milk-based products can lower levels of triglycerides and low-density lipoproteins. They can also protect against acute pulmonary thromboembolism just like aspirin but without the drug's bleeding side effects.

The Maillard reaction is a chemical reaction that occurs between reducing sugars and amino acids, resulting in browned food like toasted bread and seared steaks. When sugars and proteins are combined and heated, new chemical compounds are produced, some of which may impart a new flavor and some properties that protect against cardiovascular disease.

Researchers heated sodium caseinate and whey protein concentrate together with lactose, forming whey-protein Maillard reaction products. To ferment these, lactic acid bacteria was introduced into the mix. Sodium caseinate was also isolated to form a Maillard-reacted version of it, which was then fermented further as well.

To test the Maillard-reaction products' antithrombotic effects, the researchers divided 60 mice into four groups. A negative control group, the first treatment group, was given phosphate buffered saline. The second group, serving as the positive control group, was then administered aspirin. The third and fourth groups were given whey-protein Maillard reaction products and fermented Maillard-reaction products, respectively.

Alongside receiving different Maillard-reaction products and control substances, all groups were put on normal diets. Fermented sodium caseinate Maillard-reaction products were used on half of another set of 60 mice to assess cholesterol reduction and antioxidant activity in the milk. The other half simply ate different kinds of diets.

Younghoon Kim, Ph.D., from the Chonbuk National University and the study's lead investigator, explained that the work is the first to verify the effects of Maillard-reaction products and their fermented counterparts on cardiovascular disease risk.

"Our findings represent a real advance in the area of milk proteins and indicate that f-cMRP and cMRP could be recommended for use ... for various ... applications," added Kim.

Matt Lucy, Ph.D., editor-in-chief of the Journal of Dairy Science where the study was published, validated this statement, saying that better understanding of the benefits that dairy products can provide human health is growing. Milk was traditionally beneficial for bone health, but now this study has shown that milk proteins can also offer a hand in improving heart health.

Researchers from the Seoul Dairy Cooperative and Korea University also participated in the study

Photo: Joe Shlabotnik | Flickr