Abstract
This aim of this study was to investigate the potential beneficial effects of rice bran powder, fermented by Weissella koreensis DB1 isolated from kimchi, to protect against obesity and dyslipidemia induced by a high-fat and high-cholesterol diet, in a mouse model. Male mice were fed a modified AIN-93M diet containing high fat/high-cholesterol (HFCD), or same diet supplemented with non-fermented rice bran powder (HFCD-RB) or fermented rice bran powder (HFCD-FRB) for 10 weeks. In the HFCD-FRB group, body weight, liver and white fat pads weights, triglyceride (TG), total cholesterol (TC), non-high-density lipopreotein cholesterol (non-HDL-C), insulin, glucose and leptine levels in serum, TG levels and the ratio of fat droplets in the liver, TG levels and fat cell size in adipose tissue were decreased, and (high-density lipopreotein cholesterol) HDL-C and adiponectin levels in serum were increased, compared with the HFCD group. The HFCD-FRB group had significantly lower CCAAT-enhancer-binding potein α (C/EBPα), sterol regulatory element-binding transcription protein-1c (SREBP-1c), fatty acid synthase (FAS), and acetyl CoA carboxylase (ACC) gene expression when compared to the HFCD group. The anti-obesity and hypolipidemic effects were marginally greater in the HFCD-FRB group than in the HFCD-RB group. These results suggest that fermented rice bran powder by Weissella koreensis DB1 may have potential beneficial effects on the obesity-related abnormalities and the dysfunction of lipid metabolism.
Highlights
Rice bran (RB) refers to compounds such as pericarp, seed coat, and aleurone layer in the coating of rice, removed through the process of milling brown rice to white rice, and accounts for more than 10% of rice weight
The amount of weight gain began to decrease from week three in the high-fat and -cholesterol diet (HFCD)-FRB groups compared to the HFCD group, with the difference becoming significant from week five
Group, and only the HFCD-FRB group showed a significant reduction compared to the HFCD group (Figure 1B)
Summary
Rice bran (RB) refers to compounds such as pericarp, seed coat, and aleurone layer in the coating of rice, removed through the process of milling brown rice to white rice, and accounts for more than 10% of rice weight. 12–16% protein, 20–25% dietary fiber, and 16–99% lipid [1], and with recent findings indicating that it contains various useful ingredients such as phenolic compounds, flavonoide, γ-oryzanol, γ-aminobutyric acid, phytic acid, ferulic acid, arabinoxylan, arabinogalactan, β-sitosterol, tocotrienols, and β-glucan, it has been identified as a new functional ingredient [2,3,4,5]. RB fibers improve intestine functions [9] and reduce blood glucose levels [10,11], and RB oil has anti-oxidant effects, suppresses the elevation of blood pressure [12], and relieves chronic inflammation [13]. Γ-oryzanol and ferulic acid in RB improve lipid metabolism [14,15] and have antioxidant effects [5,16,17,18]. There is growing interest in RB as a potential functional food ingredient amid new research findings on various bioactive substances in RB and their effects
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