People who are at risk of getting a metabolic syndrome could add fermented rice bran in their diet. A study published in the journal BMC Complementary and Alternative Medicine has revealed that eating fermented rice bran could lower the risk of developing the condition.
This could be greatly beneficial for those who are at risk of having, as well as those currently have, metabolic syndrome. The condition, in itself, is a complicated multifactorial disorder marked by hypertension, insulin resistance, dyslipidemia, and impaired glucose homeostasis. The findings presented in this study also highlight new therapeutic approaches to better control the conditions that come with metabolic syndrome. In particular, the team investigated the effects of fermented rice bran – that is, a byproduct of the rice milling process – against metabolic syndrome in stroke-prone spontaneously hypertensive mice.
For the study, the research team prepared fermented rice bran through a dual fermentation of rice bran using fungi and lactic acid bacteria. Rice bran is a byproduct is known to be a great source of dietary fiber and different bioactive compounds. The fermented rice bran by the research team has greater levels of lipid, dietary fiber, and phenolic compounds compared to non-fermented rice bran. In addition, fermented rice bran is more flavorful and palatable than non-fermented rice bran.
The team then orally gave a single-dose of fermented rice bran to a group of mice. They also orally supplemented fermented rice bran for four weeks in a different group of mice.
The results of the study showed that the single-dose oral administration of fermented rice bran only lowered systolic blood pressure. On the other hand, the four-week supplementation of fermented rice bran reduced both systolic and diastolic blood pressure.
The supplementation of rice bran also improved leptin impairment and raised serum adiponectin levels. It reduced blood pressure by increasing serum angiotensin-converting enzyme (ACE) inhibitory activity. Glucose impairment and insulin resistance also improved.
The findings of the study suggested that fermented bran may lower hypertension and reduce the risks of metabolic syndrome. Thus, the researchers concluded that fermented rice bran could be a potential functional food for lowering hypertension and improving or preventing metabolic syndrome