Anti‐inflammatory effect of fermented brown rice and rice bran with <i>Aspergillus oryzae</i> on mice

Umeyama, Lin; Kasahara, Shiori; Sugawara, Misa; Yokoyama, Satoru; Saiki, Ikuo; Hayakawa, Yoshihiro

doi:10.1002/tkm2.1270

Cited by 5 publications

(3 citation statements)

References 22 publications

(38 reference statements)

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“…Additionally, an experimental animal study reported that the administration of fermented brown rice was able to reduce the mRNA expression of several indicators of inflammation. 11 Meanwhile, an in vitro study, reported that the special protein content in brown rice was able to provide an inflammatory-reducing effect as well as the effect of selenium. 12 Further studies are needed to truly optimize the health benefits of eating brown rice especially by patients with type 2 diabetes mellitus.…”

Section: Significance For Public Healthmentioning

confidence: 99%

The three month's dietary brown rice intervention has not significantly decreased levels of CRP, TNF- α, and IL6 of type 2 diabetes mellitus patients

Nugroho

Kusumastuty²,

Cempaka³

et al. 2023

HEALTHC LOW-RESOUR S

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Introduction: The increased quantities of inflammatory biomarkers such as C-Reactive Proteins (CRP), Tumour Necrosis Factor-α (TNF-α), and Interleukin-6 (IL-6) have been reported to be associated with an increased risk of metabolic syndrome including type 2 diabetes mellitus (T2DM). However, brown rice is an alternative dietary food source that is known to have many health benefits including high fibre content. In addition to fibre, brown rice is also reported to have moderate amounts of proteins, unsaturated lipids, several minerals, and a lot of bioactive substances that are highly beneficial to health. This study aims to prove the role of brown rice dietary intervention in the reduction of inflammatory biomarkers in type 2 diabetes mellitus patients. Design and Methods: This was a cross-sectional study with a post-test conducted on 18 patients with type 2 diabetes mellitus. In the intervention phase I, all type 2 diabetes mellitus patients were given brown rice diet for 3 months and followed by a phase II intervention, in which white rice diet was given to the other group of type 2 diabetes mellitus patients for 3 months. Serum was collected at the end of each intervention stage and then serum for Tumour Necrosis Factor-α, Interleukin-6 and C-Reactive Proteins were analysed by the ELISA method. Statistical analysis of the t-test was conducted in order to determine the differences between the two groups allocated in the study. Results: At the end of the study, it was found that the levels of C-Reactive Protein, Tumour Necrosis Factor-α, and Interleukin-6 after the brown rice intervention was given to type 2 diabetes mellitus patients, it showed a decreasing trend compared to the white rice intervention although not significantly different (p = 0.6, p = 0.63, p = 0.59, respectively). Conclusions: This study concluded that the administration of brown rice dietary intervention to patients with type 2 diabetes mellitus for 3 months was able to reduce Tumour Necrosis Factor-α, C-Reactive Proteins, and Interleukin-6 however, the reduction was not significant to influence policy change.

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Section: Significance For Public Healthmentioning

confidence: 99%

The three month's dietary brown rice intervention has not significantly decreased levels of CRP, TNF- α, and IL6 of type 2 diabetes mellitus patients

Nugroho

Kusumastuty²,

Cempaka³

et al. 2023

HEALTHC LOW-RESOUR S

View full text Add to dashboard Cite

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“…This evidence underscores the anti-inflammatory attributes of fermented brown rice, highlighting its potential as a natural anti-cancer resource. Furthermore, fermented brown rice with Aspergillus oryzae has been found to have anti-inflammatory effects in skin irritation and allergic rhinitis scenarios [31]. It was imperative to acknowledge that while these findings are promising, many were derived from in vitro experiments or animal models.…”

Section: Significant Comparison Of the Anti-cancer And Anti-inflammat...mentioning

confidence: 99%

“…Economically and environmentally, brown rice offers more benefits than white rice [24]. This is because the wheat grains are removed during the milling process to produce white rice, leading to a significant wastage of rice bran [28,31]. Moreover, fermented brown rice not only boosts nutritional value by altering rice's nutritional composition and increasing its beneficial content but also contains a substantial number of phenolic chemicals and plant polyphenols [1,7,11].…”

Section: Economic and Consumer-oriented Environmental Benefitsmentioning

confidence: 99%

Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis

Lim,

Barathikannan,

Jeong

et al. 2023

Fermentation

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The escalating global incidence of obesity and chronic diet-related disorders, such as type 2 diabetes, hypertension, cardiovascular disease, malignancies, and celiac disease, has intensified the focus on dietary factors and disease risks. Rice, a dietary staple for billions, is under scrutiny, particularly polished or white rice, which is high in starch and in the glycemic index and low in nutrition due to the removal of the outer bran layer during milling. This study critically analyzes the comparison between whole brown rice (BR) and milled white rice in terms of health benefits. A significant finding is the enhancement of food nutrition through fermentation, which improves protein digestibility and mineral availability and releases peptides and amino acids. The study also highlights the increased antibacterial and antioxidant activity of foods, including health benefits, through fermentation. A comprehensive review of existing data on the nutritional content and health advantages of whole fermented BR grains is presented, alongside experiments in developing fermented BR-based foods. The safety, preservation, and the economic and environmental advantages of consuming regularly fermented BR instead of white or unfermented BR are discussed. Finally, the paper addresses the commercialization challenges and future opportunities for promoting fermented BR as a healthier food alternative.

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Anti-Inflammatory, Wound Healing, and Hepatoprotective Effects of Ethanol Extract of Rice Bran in Rodent Models

Saha,

Islam,

Rafiq

et al. 2023

Pharm Chem J

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Anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice

Cited by 5 publications

References 22 publications

The three month's dietary brown rice intervention has not significantly decreased levels of CRP, TNF- α, and IL6 of type 2 diabetes mellitus patients

The three month's dietary brown rice intervention has not significantly decreased levels of CRP, TNF- α, and IL6 of type 2 diabetes mellitus patients

Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis

Anti-Inflammatory, Wound Healing, and Hepatoprotective Effects of Ethanol Extract of Rice Bran in Rodent Models

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