Dietary supplementation of fermented rice bran effectively alleviates dextran sodium sulfate-induced colitis in mice

Jahidul Islam, Takuya Koseki, Kouichi Watanabe, Ardiansyah, Slamet Budijanto, Akira Oikawa, Md Alauddin, Tomoko Goto, Hisahi Aso, Michio Komai, Hitoshi Shirakawa

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)


Rice bran (RB) is a major by-product of rice polishing and a rich source of bioactive compounds. Here, we investigated the anti-colitis effect of diet supplementation with fermented rice bran (FRB) in a murine model of ulcerative colitis. FRB was prepared by dual fermentation of RB using fungi and lactic acid bacteria. Colitis was induced in C57Bl/6N male mice (n = 8/group) by dextran sodium sulfate (DSS). Body weight change, disease activity index (DAI), histopathology score, tissue myeloperoxidase (MPO) activity, cytokine and chemokine transcript levels, and the production of short-chain fatty acids (SCFAs) and mucin in the colonic tissue were monitored. Based on histopathology scores, DSS induced severe mucosal inflammation, with an increased loss of crypts, and inflammatory cell infiltration in the control and RB groups, but not in the FRB group. MPO activity, thiobarbituric acid-reactive substance levels, and pro-inflammatory cytokine transcript (Tnf-α, Il-1β, Il-6, and Il-17) levels were significantly higher in the control and RB groups than in the FRB group. Thus, dietary FRB attenuated intestinal inflammation owing to elevated SCFAs and tryptamine production, which might regulate tight junction barrier integrity and intestinal homeostasis. These results suggest that FRB could comprise an effective potential preventive agent for ulcerative colitis.

Original languageEnglish
Article number747
Issue number7
Publication statusPublished - 2017 Jul 13


  • Fermented rice bran
  • Short chain fatty acids
  • Tryptamine
  • Tryptophan

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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