PHILADELPHIA, June 11 (UPI) -- Researchers found that milk proteins found in naturally fermented foods can improve people's cardiovascular health, according to a new study.
The study, conducted at Korea University and Chonbuk National University in South Korea, was conducted on foods prepared using the Maillard reaction, a chemical reaction between amino acids and reducing sugars that produced new chemical compounds that lowered serum total and low-density lipoprotein, or LDL, cholesterol levels and triglycerides in mice
Maillard reaction products created in the lab were fermented with lactic acid before being given to the mice, which may have been the result of an antioxidative defense mechanism that regulated cholesterol synthesis and metabolism, the study said.
Researchers wrote that the compounds they created, Maillard-reacted sodium caseinate, or cMRP, and cMRP fermented by Lactobacillus fermentum H9, or F-cMRP, both may have the potential to play a role in preventing or regulating cardiovascular disease.
The study is published in the Journal of Dairy Science.