Fermented brown rice with blood cholesterol and glucose-lowering effects, and its manufacturing method and applications

Fermented brown rice product that improves blood sugar and cholesterol levels by producing low-molecular-weight polysaccharides through complex fermentation with Aspergillus oryzae and Rhizopus delemar

This technology is a manufacturing method for obtaining a fermented brown rice product containing polysaccharides with a molecular weight of 1000 Da or less. It involves grinding and gelatinizing brown rice, followed by fermentation with the deposited strains Aspergillus oryzae SMF-138 and Rhizopus delemar SMF-136. The resulting product is formulated to improve lipid metabolism, lower blood sugar, and combat obesity.

Metabolic syndrome, characterized by the coexistence of obesity, insulin resistance, hyperlipidemia, and hypertension, significantly increases the risk of cardiovascular disease and diabetes. Often, lifestyle modifications alone are insufficient for improvement. Since statins, commonly used to lower lipids, carry risks of side effects, there is a demand for safe alternatives that can be consumed long-term as part of a daily diet.

This technology utilizes a complex fermentation process where two strains are sequentially cultured under staged temperature conditions to enhance vitality before being co-inoculated into brown rice, converting its components into easily absorbable low-molecular-weight polysaccharides. The fermented product improves lipid metabolism by lowering total blood cholesterol, LDL, and triglycerides. It can be applied to health functional foods for blood sugar and cholesterol management, meal-replacement grain products for metabolic syndrome, and fermented brown rice beverages, providing a daily-use lipid management material derived from brown rice that is less burdensome than statins.

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Key Features:

• A step of grinding and gelatinizing brown rice to prepare it for the production of a lipid-metabolism-improving fermented brown rice product. A step of sequentially culturing Aspergillus oryzae SMF-138 and Rhizopus delemar SMF-136 strains under 9-stage temperature conditions. A step of adding the two cultured strains to the gelatinized brown rice and fermenting at pH 7.0 and 55℃ for 16 hours to obtain polysaccharides with a molecular weight of 1000 Da or less. A manufacturing method for a fermented brown rice product where lipid metabolism improvement is defined as the reduction of total blood cholesterol, LDL, or triglycerides.

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This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the evaluation of the efficacy of fermented brown rice in improving glucose and lipid metabolism.

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