Work

Fermented Rice Bran: A Promising Therapeutic Agent Against High‐Fat Diet‐Induced Metabolic Disorders

Year: 2026

Type: article

Abstract: The increasing consumption of a high-fat diet (HFD) triggers metabolic diseases such as obesity, diabetes, dyslipidemia, and MAFLD (metabolic dysfunction-associated fatty liver diseases). This situation demands natural and healthy therapeutic diets. Rice bran is a widely available, nutrient-dense by-product of rice. This study aimed to explore the compositional profile of optimized solid-phase fermented rice bran (FRB) and nonfermented rice bran (NFRB) and, subsequently, its effect on HFD-induced obese rats. We found that the fermentation process improved the nutritional quality and antioxidant properties of rice bran, and FRB supplementation (8 weeks) decreased body weight gain by 3.5%, blood glucose levels by 2.03 mmol/L, and liver fat. However, FRB administration improved cognitive function, while the improvement in lipid profile was associated with the downregulation of hepatic genes (G6PC, FASN, and HMGCR) expression. Additionally, liver tissue staining suggests that FRB supplementation can improve liver morphology by reducing sinusoidal dilation, fat accumulation, and necrosis. Our results demonstrate that FRB could be effectively used to treat and prevent lifestyle-related diseases.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.71439

Authors: Afroza Sultana, Md. Ruhul Amin, Md. Omar Faruque, Muhammad Ali Siddiquee, Md. Zakir Hossain Howlader, Md. Alauddin

Institutions: Jashore University of Science and Technology, Bangladesh Agricultural Research Council, Bangladesh National Herbarium, University of Dhaka

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,630