Dual fermentation of rice bran enriches the functional value of the food in treating hypertension

Researchers in Japan looked at the effect of fermented rice bran against metabolic syndrome in stroke-prone spontaneously hypertensive mice models. In their study published in the journal BMC Complementary and Alternative Medicine, fermented rice bran has been found to be potentially used as a functional food for lowering hypertension and improving metabolic syndrome.

  • Rice bran is a byproduct of the rice milling process and an excellent source of dietary fiber and different bioactive compounds.
  • For the study, the researchers prepared fermented rice bran through dual fermentation of rice bran using fungi and lactic acid bacteria.
  • The fermentation of rice bran increased its levels of lipid, dietary fiber, and phenolic compounds. In addition to having a higher nutritional value, fermented rice bran is more flavorful and palatable than non-fermented rice bran.
  • Then, the team orally administered a single-dose of fermented rice bran to a group of mice. They also orally administered fermented rice bran for four weeks in a different group of mice.
  • The single-dose oral administration of fermented rice bran only lowered systolic blood pressure; while the four-week supplementation of fermented rice bran reduced both systolic and diastolic blood pressure.
  • The supplementation also enhanced leptin impairment and increased serum adiponectin levels.
  • It reduced blood pressure by increasing serum angiotensin-converting enzyme (ACE) inhibitory activity.
  • It also improved glucose impairment and insulin resistance.
  • These results suggested that fermented bran may lower hypertension and reduce the risks of metabolic syndrome.

In conclusion, fermented rice bran may be a powerful functional food that can be used to manage metabolic syndrome.

Read the full text of the study at this link.

To read more stories on functional foods, visit FoodScience.news today.

Journal Reference:

Alauddin M, Shirakawa H, Koseki T, Kijima N, Ardiansyah, Budijanto S, Islam J, Goto T, Komai M. FERMENTED RICE BRAN SUPPLEMENTATION MITIGATES METABOLIC SYNDROME IN STROKE-PRONE SPONTANEOUSLY HYPERTENSIVE RATS. BMC Complementary and Alternative Medicine. 8 November 2016; 16(442). DOI: 10.1186/s12906-016-1427-z

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