Development of Rice Bran Functional Food and Evaluation of Its Healthful Properties

Abstract

Abstract Rice bran is used as a good source of proteins, oils, crude fibers, carbohydrates, energy, phenolic compounds, γ-oryzanols, and fatty acids (saturated fatty acids 16.59%–21%; monounsaturated fatty acids, 39.82%–49.95%; and polyunsaturated fatty acids, 33.23%–38.57%). Fermented rice bran (FRB) can be prepared by dual fermentation using fungi and lactic acid bacteria for improvement of its functional properties. FRB significantly reduced blood pressure elevation by inhibition of serum angiotensin-converting enzyme (ACE) activity and improved glucose impairment and insulin sensitivity, as well as leptin impairment and serum adiponectin level. FRB improved multifactorial metabolic disorder by the regulation of transcription factors and related gene expression to maintain glucose homeostasis. The anticolitis effect of FRB showed that FRB attenuated intestinal inflammation owing to elevated short-chain fatty acids (SCFAs) and tryptamine production, which might regulate tight junction barrier integrity and intestinal homeostasis. These results suggested that FRB could comprise an effective potential functional food agent for multifactorial metabolic disorder and inflammation.