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

Introduction
  Milk protein and Maillard reaction products(MRPs)
  Maillard Reaction products (MRPs)
  Biological activities of MRPs
  Hydrolysis of milk proteins and MRPs
  Lactic acid bacteria (LAB) fermentation of milkproteins and MRPs
  Antioxidant Activity and Cardiovascular Health
  Antithrombotic activity
  Cholesterol lowering activity
 References

• Nam Su Oh(R&D Center, Seoul Dairy Cooperative, Ansan 425-839, Korea)
• Yong Kook Shin(R&D Center, Seoul Dairy Cooperative, Ansan 425-839, Korea)
• Younghoon Kim(BK21 Plus Graduate Program, Department of Animal Science, Chonbuk National University, Jeonju 561-756, Korea)
• Kwang Won Lee(Division of Food Bioscience and Technology, College of Life Science & Biotechnology,Korea University, Seoul 136-713, Korea)
• Sae Hun Kim(Division of Food Bioscience and Technology, College of Life Science & Biotechnology,Korea University, Seoul 136-713, Korea) Corresponding author