Fermented Rice Bran Attenuates Oxidative Stress

Cereal grains are considered to be one of the most pivotal sources of dietary nutrients. Bran, which is high in fiber and contains a phytochemical-rich outer layer of cereal grains, is considered an important ingredient for reducing the risk of lifestyle-related diseases. Bran is composed of phenolics bound in dietary fibers and β-glucan, which has a wide spectrum of biological activities. To date, solid-state fermentation has emerged as a potential technology for the development of bioactive products. It is also commonly employed to increase the content of phenolic compounds in certain foods. Hence, fermented cereal grains such as bran with abundant amounts of bioactive molecules are good sources of antioxidants as well as ingredients. Fermented rice bran with yeast has been reported to have various bioactivities, and is considered as a new type of functional food ingredient containing novel metabolites.