Enhanced Functionality of Maillard-reaction Products Derived from Milk Protein through Lactic Acid Bacteria Fermentation

The Maillard reaction is a complex reaction that occurs between carbonyl and amine groups during food processing and storage. In addition, it produces a large number of Maillard reaction products (MRPs), which have an important role in determining food characteristics including aroma, color, flavor, and texture. Importantly, recent studies have been conducted that the Maillard reaction products and their ferments with lactic acid bacteria (LAB) induced specific biological characteristics including antimicrobial, antioxidative, and antihypertensive activities as well as improved their physiological features such as the heat stability and emulsifying properties. Therefore, we described on new insights for enhanced physiologic and biologic functions of MRPs through LAB fermentation.