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Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders

Summary

Fermented rice bran, created by fermenting rice byproduct with beneficial bacteria, shows promise in helping manage weight and blood sugar levels in studies using rats on high-fat diets. The fermentation process increases the nutritional value of rice bran by boosting protein, fiber, and antioxidant content. Animals supplemented with fermented rice bran for 8 weeks showed improved cognitive function, better liver health, and improved lipid profiles compared to those on high-fat diets alone.

Background

High-fat diet consumption is linked to metabolic diseases including obesity, diabetes, dyslipidemia, and fatty liver disease. Rice bran is a nutrient-dense byproduct of rice milling with potential therapeutic properties. Natural dietary approaches are increasingly sought as alternatives to synthetic pharmaceutical interventions.

Objective

This study aimed to explore the compositional profile of optimized solid-phase fermented rice bran (FRB) and nonfermented rice bran (NFRB), and subsequently evaluate its effects on high-fat diet-induced obese rats.

Results

FRB supplementation decreased body weight gain by 3.5%, blood glucose levels by 2.03 mmol/L, and liver fat accumulation. FRB improved cognitive function and lipid profile through downregulation of hepatic genes (G6PC, FASN, and HMGCR). Fermentation significantly increased protein (16.54%), fiber (22.7%), and phenolic content while enhancing antioxidant properties compared to NFRB.

Conclusion

Fermented rice bran demonstrates promising therapeutic potential for treating and preventing lifestyle-related metabolic disorders. The fermentation process improves nutritional quality and bioavailability, making FRB an effective functional food ingredient for managing obesity, diabetes, and fatty liver disease.
  • Published in:Food Science & Nutrition,
  • Study Type:Animal Model Study,
  • Source: PMC12789662, PMID: 41523286, doi: 10.1002/fsn3.71439
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