Fermented Brown Rice as a Functional Food

*Keiko Kataoka*

## **Abstract**

Brown rice, especially in a part of rice bran, contains many kinds of nutrients and biologically active components such as plant polyphenols and phytic acid, but is hard to eat. "Brown rice and rice bran fermented with *Aspergillus oryzae* (FBRA)" is a processed food that is easier for daily intake, commercially available, and rich in eating experience. During the fermentation process, dietary fibers is partially digested, and free vitamins and phenolic compounds have increased. These fermentation products are utilized for quality control to manage FBRA production. Recently, plant-derived polyphenols have shown anti-oxidative activity and biological function in various disease models. We and other research groups used raw powder FBRA to examine its biological activity through pathological and/or molecular biological analysis. Dietary administration of FBRA showed anti-tumorigenic effects in chemically induced tumors in rodents. Anti-inflammatory effects have been observed in DSS-induced colitis in rat and inflammation-mediated rodent tumor models. I will give an outline of the characteristic of FBRA, and then introduce our recently published work about "Preventive effect of FBRA on spontaneous type 1 diabetes in NOD female mice", including how to estimate the *in vivo* effect of dietary FBRA, its possible mechanisms and the limit of this study.

**Keywords:** Brown rice, Rice bran, Fermentation with *Aspergillus oryzae*, Animal disease model, Anti-inflammatory effect, Type 1 diabetes
