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Anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice
Author(s) -
Umeyama Lin,
Kasahara Shiori,
Sugawara Misa,
Yokoyama Satoru,
Saiki Ikuo,
Hayakawa Yoshihiro
Publication year - 2021
Publication title -
traditional and kampo medicine
Language(s) - English
Resource type - Journals
ISSN - 2053-4515
DOI - 10.1002/tkm2.1270
Subject(s) - aspergillus oryzae , inflammation , imiquimod , bran , psoriasis , brown rice , medicine , anti inflammatory , rat model , proinflammatory cytokine , immunology , pharmacology , biology , endocrinology , fermentation , food science , raw material , ecology
Aim In this study, we examined the anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae (FBRA) on acute and chronic inflammation mouse models. Methods As an acute inflammation model, we used a 12‐O‐tetradecanoylphorbol‐13‐acetate (TPA)‐induced ear edema model. As a chronic inflammation model, we used an imiquimod (IMQ)‐induced psoriasis model and ragweed pollen‐induced allergic rhinitis model. We also investigated the effect of FBRA on the expression of inflammatory mediators in skin biopsies from the imiquimod‐induced psoriasis model. Results The mice fed the 10% FBRA‐containing diet showed lower‐level inflammation among the three different experimental models. In the IMQ‐induced psoriasis model, mRNA expressions of IL‐17A, IL‐1β and COX‐2 were significantly inhibited in the skin tissue of mice fed 10% FBRA diet. Conclusion Our data suggest the potential benefit of FBRA as a functional food to prevent excessive inflammation.