Anti-inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice

Abstract

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.