KR20150128410A - Fermented Brown Rice Having Hypocholesterolemic and Hypoglycemic Effect, Preparing Method and Use Thereof - Google Patents

Abstract

The present invention relates to fermented brown rice having hypocholesterolemic and hypoglycemic effects, and a manufacturing method and a use thereof. More specifically, the present invention relates to fermented brown rice having an improvement effect of glycometabolism and lipid metabolism which grinds brown rice and ferments the same under a certain condition using a certain strain. By using the fermented brown rice according to the present invention, the fermented brown rice can improve neutral lipid in the blood and a blood sugar level, and manufacture a safe drug having a low side effect in comparison with an existing statin drug mainly used. In addition, the fermented brown rice can manufacture functional food which can reduce a cardiovascular release occurrence risk through biofunction activation.

Description

Fermented Brown Rice Having Hypocholesterolemic and Hypoglycemic Effect, Preparative Method and Use Thereof,

The present invention relates to a brown rice fermented product having blood cholesterol and hypoglycemic effect, a method for producing the fermented product, and a method for producing the fermented product. More specifically, the present invention relates to a fermented product, The present invention relates to a brown rice fermented product excellent in lipid metabolism improving effect, a production method thereof, and a use thereof.

Metabolic syndrome is a chronic metabolic syndrome that lasts for 6 months or more over a period of one year. This means that diseases such as impaired glucose tolerance, hypertension, hyperlipidemia, obesity and cardiovascular atherosclerosis all appear together. According to various epidemiologic data to date, about 25% of the population of developed or developing countries have metabolic syndrome, and the prevalence of the disease continues to increase in Korea. Metabolic syndrome is closely related to two major diseases, one of which is a cardiovascular disease caused by atherosclerosis. If you have metabolic syndrome, the risk of developing coronary artery disease, cerebrovascular and peripheral vascular disease is increased by 2 to 3 times . In addition, the metabolic syndrome is a global type 2 diabetes mellitus, the development of metabolic syndrome leading to diabetes, the associated cardiovascular disease risk is also amplified.

The cause of the metabolic syndrome has not yet been clearly elucidated, but appears to be caused by aging, changes in living and eating habits, and increased environmental pollution. Metabolic syndrome has four major clinical symptoms. First, obesity results in more weight than standard, and the ratio of waist circumference to hip circumference increases. Second, diabetes due to insulin resistance is not only insulin deficiency itself, but insulin receptor is decreased due to obesity or lack of exercise, insulin secretion does not work, and blood glucose is kept high. Third, as blood cholesterol and triglyceride levels increase, lipid metabolism becomes defective and lipid concentration in the blood increases, resulting in cardiovascular disease of hyperlipemia and cardiovascular atherosclerosis. The last symptom is hypertension. Defects occur in the metabolic process in which blood lipids are removed and lipids accumulate, resulting in increased blood pressure.

The metabolic syndrome, a chronic disease, is generally a lifestyle-related illness, and it is known that changing this habit can treat some degree. Treatment of dietary habits has also been proposed as the most effective method. In particular, atherosclerotic disease is a major disease that increases the mortality and morbidity of modern people. Atherosclerosis is a symptom caused by sedimentation of lipid and calcium in the arterial lining associated with inflammation. This phenomenon is caused by endothelial cells, lipid, mononuclear cell accumulation affecting blood circulation such as hypercholesterolemia, hypertension, obesity and diabetes . It is important to correct for early preventable risk factors because damage to the inner surface may lead to more unstable inner membrane formation and rupture, which can lead to platelet deposition and thrombosis, resulting in fatal outcomes such as stroke and myocardial infarction. In order to prevent this, maintaining the therapeutic lifestyle changes (TLC), including diet and exercise, is clearly helpful, but most chronic patients are often difficult to correct by lifestyle habits. .

Lipid-lowering drugs should be administered for a lifetime, and there is a risk of complications such as elevated liver function and myocardial disease. Especially, when the liver function level is increased three times or more, the drug is difficult to treat. There is a need for studies on useful active ingredients that can treat metabolic syndrome.

If the conventional method of producing brown rice vinegar having antioxidant effect (Korean Patent Laid-open No. 10-1110-277) focuses on the production of brown rice vinegar and the evaluation of antioxidative efficacy thereof, the present invention provides a method for producing cholesterol In vitro metabolism improving efficacy ( in vivo experiments were performed. Also disclosed is a method for preventing or treating obesity or hyperlipidemia containing a fermented product of an adult disease-improving functional grain having blood sugar and blood cholesterol-lowering activity and a method for producing the same (Korean Patent Publication 10-0559-1650000) (Korean Patent Laid-Open No. 10-0733-3360000) ", it is considered that there is a difference because the improvement effect of lipid metabolism was evaluated by using a brown rice fermented product as a raw material.

Accordingly, the present inventors have made intensive efforts to develop a plant-derived component that effectively lowers cholesterol and blood sugar concentration and improves lipid metabolism in the body. As a result, it has been found that a fermented brown rice fermented under specific conditions using a specific strain exhibits excellent lipid metabolism improving effect And the present invention was completed.

It is an object of the present invention to provide a method for producing a brown rice fermented product having an excellent cholesterol-glucose lowering effect.

It is another object of the present invention to provide the use of the brown rice fermented product produced by the above method.

(A) pulverizing the brown rice; (b) smoothing said crushed brown rice; And (c) the aseptic swanAspergillus oryzae SMF-138, Accession No .: KCTC 11989BP) or Rhizopus delrema (Rhizopus delimar SMF-136, Accession No .: KCTC 11990BP), and fermenting it to obtain a brown rice fermented product.

The present invention also provides a composition for improving lipid metabolism, blood glucose lowering or obesity, which comprises the brown rice fermented product produced by the above method as an active ingredient.

The present invention also provides a food for improving lipid metabolism containing the composition as an active ingredient.

The present invention also provides a food for improving blood glucose metabolism or improving obesity containing the composition as an active ingredient.

The fermented brown rice according to the present invention can be used to improve the neutral lipid and blood sugar concentration in the blood and to produce a safe drug having less side effects than the statins which have been mainly used and to prevent the occurrence of cardiovascular diseases A functional food which can reduce the risk can be produced.

FIG. 1 is a graph showing a result of measuring body weight twice a week by comparing the body weight change for 5 weeks with that of the control group when two kinds of brown rice fermented products were administered to mice. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)
FIG. 2 is a graph showing blood cholesterol, blood LDL-cholesterol, and blood glucose concentrations of blood obtained after two kinds of brown rice fermented products were administered to mice for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)
FIG. 3 is a graph showing the results of analysis of oral glucose tolerance test and insulin resistance test in mice at two weeks after administration of two kinds of brown rice fermented products. Administration, and injection at 15 minutes, 30 minutes, 60 minutes, 90 minutes, and 120 minutes. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)
FIG. 4 is a graph showing the results of measuring the total weight of liver, abdominal fat, visceral fat, kidney fat, and fat after administration of two kinds of brown rice fermented products to mice for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)
FIG. 5 is a graph showing a result of microscopic observation of the H & E staining of mouse liver tissue and adipose tissue in which two types of brown rice fermented product were administered for 5 weeks, and a measurement result of area of fat cells. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)
FIG. 6 is a graph showing the results of analysis of concentrations of leptin and adiponectin in plasma obtained by centrifuging blood obtained from mice in which two kinds of brown rice fermented products were administered for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)
Fig. 7 is a schematic diagram for a method of producing a brown rice fermented product.

In one aspect, the present invention relates to a method for producing Aspergillus oryzae SMF-138, comprising the steps of (a) pulverizing brown rice, (b) softening the pulverized brown rice, and (c) No. KCTC 11989BP) or Rhizopus delemar SMF-136 (Accession No .: KCTC 11990BP), and fermenting it to obtain a brown rice fermented product.

In the present invention, the Aspergillus oryzae strain or the Rizophus delarema strain may be subjected to one step-2 hours at -34 ° C, two stages-19 hours-33.5 ° C, three stages-5 hours at -32 ° C, Hour-33 ° C, 5 -7 hours -33.5 ° C, 6 -10.5 hours -34 ° C, 7 -15 hours -33.5 ° C, 8 -11 hours -33 ° C, and 9 -30 hours -33.5 ° C And then cultured in a sequential manner. The brown rice fermented product may be characterized by being obtained by fermentation at pH 7.0 and 55 ° C for 16 hours, and the brown rice fermentation product may include a polysaccharide having a molecular weight of 1000 Da or less .

In another aspect, the present invention relates to a composition for improving lipid metabolism, blood glucose lowering or obesity, which comprises a brown rice fermented product produced by the above method as an active ingredient.

In the present invention, the improvement of lipid metabolism may be characterized by total cholesterol lowering in blood, lowering of LDL in blood, or blood triglyceride lowering. When the brown rice fermented product was administered orally to the mice for 5 weeks, the total cholesterol concentration in the blood was reduced by 30% (P <0.001) when the polysaccharide-type brown rice fermented product was administered, (P <0.05), and LDL was decreased by 35% (P <0.01) compared with the control group when the polysaccharide - type fermented brown rice was administered. (P < 0.01) in both polysaccharide type brown rice fermented product and general brown rice fermented product. The blood glucose level was decreased by 27% (P <0.01) in the case of the polysaccharide fermented product and 23% (P <0.05) in the case of the fermented product.

The body weight was similar to that of the initial 18.93g (control group), 18.85g (brown rice fermented polysaccharide form) and 19.42g (general brown rice fermented product), but with the ingestion of brown rice fermentation, It was confirmed that the weight was decreased statistically significantly when the polysaccharide-type brown rice fermented product was administered to 25.67g (control group), 23.74g (polysaccharide type brown rice fermentation product) and 24.5g (general brown rice fermentation product) .

We performed oral glucose tolerance test and insulin resistance test to confirm the efficacy of brown rice fermented product in glucose metabolism. As a result of the oral glucose tolerance test, the blood glucose level was significantly lower at 15, 30 and 60 minutes after administration of the polysaccharide-type brown rice fermented product. As a result of the insulin resistance test, 15 minutes Of the total blood glucose level. This suggests that administration of polysaccharide-type fermented brown rice improves blood glucose metabolism by reacting relatively sensitively to blood glucose and insulin.

After 4 weeks of animal experiment, mice were sacrificed and liver, abdominal fat, visceral fat and kidney fat were weighed and weighed. As a result, liver weight was not significantly different between groups, but in case of administration of polysaccharide type brown rice fermentation (P <0.001), 33% (P <0.05) and 61% (P <0.01) in the abdominal fat, visceral fat and kidney fat were significantly decreased and 39% (P <0.01), 18% and 30%, respectively, but visceral fat weight was statistically significantly decreased.

As a result of comparing the weight of total fat, 46% (P <0.001) and 31% (P <0.01) of polysaccharide type brown rice fermented product were decreased compared with control, respectively. In addition, liver and stomach tissues were slid and H & E stained and examined microscopically. When two types of brown rice fermented product were administered, fat was not accumulated in the liver tissues and the size of fat cells was measured Statistical analysis showed that 47% (P <0.001) and 46% (P <0.001) of the adipocyte-treated brown rice fermented product were smaller than the control, respectively.

In addition, leptin was found to be 92% (P <0.001) in the case of administration of the polysaccharide-type brown rice fermented product and 72% in the case of the normal brown rice fermented product in the ELISA analysis of the hormone leptin and the protein hormone adiponectin secreted from adipose tissue (P <0.001). Adiponectin was increased by 70% (P <0.05) in the case of administration of polysaccharide-type brown rice fermented product and 50% in the case of administration of general brown rice fermentation product, but there was no statistical significance in the case of general brown rice fermentation product .

In the present invention, the produced brown rice fermented product was confirmed to have a cholesterol-lowering effect on blood glucose. Currently, statin and fibrate drugs are used as lipid lowering agents. Statin is known to have an effect on liver disease and neuropathy, but it is known that brown rice fermented product, which is an alternative ingredient, has little side effects.

In another aspect, the present invention relates to a food for improving lipid metabolism containing the above brown rice fermented product as an active ingredient.

In the present invention, the improvement of lipid metabolism may be characterized by total cholesterol lowering in blood, lowering of LDL in blood, or blood triglyceride lowering.

In another aspect, the present invention relates to a food for improving blood glucose metabolism or improving obesity containing the brown rice fermented product as an active ingredient. In the present invention, the cholesterol-glucose lowering effect of the brown rice fermented product was analyzed to confirm its applicability as a food additive. The functional food of the present invention can be variously used for medicines for prevention of oxidation, foods and beverages. The functional food of the present invention can be used in the form of powder, granule, tablet, capsule or beverage, for example, various foodstuffs, candy, chocolate, beverage, gum, tea, vitamin complex and health supplement.

The brown rice fermented product of the present invention may be added to food or beverage for the purpose of improving lipid metabolism. In this case, the amount of the extract in the food or beverage may generally be 0.01 to 50% by weight, preferably 0.1 to 20% by weight, based on the total weight of the food, Can be added at a ratio of 0.02 to 10 g, preferably 0.3 to 1 g, based on the total weight of the composition.

The health beverage composition of the present invention has no particular limitation on the liquid ingredient other than the above-mentioned extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose, polysaccharides such as maltose, sucrose and the like, such as dextrin, cyclodextrin and the like And sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 mL of the composition of the present invention.

In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and aggravating agents (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example  1. Brown rice Fermented  Produce

The production process of brown rice fermented product is as follows. After crushing and smoothing the brown rice, the strain was cultured by changing the temperature from step 1 to step 8 according to the time for a total of 116.5 hours according to the stepwise temperature control conditions according to the time described, and dried in step 9 to produce a mold Two strains fermented in an environment of pH 7.0 for 16 hours at 55 DEG C with strains of Aspergillus oryzae, SMF-138 (KCTC 11989BP) and Rhizopus delemar (SMF-136 (KCTC 11990BP) (A polysaccharide brown rice fermentation product having a molecular weight of 1,000 or less or a general brown rice fermentation product) was dissolved in distilled water and used in the experiment (Fig. 7).

Example  2. Brown rice Fermentation product  Weight measurement of experimental animals after oral administration

The experimental animal used in the present invention is male C57BL / 6 (Orient Bio, Korea) at 8 weeks of age. Before starting the experiment, 45% of the total calories of the mice were fed to the experiment by inducing hypercholesterolemia by the high fat diet derived from fat. The breeding environment was controlled by aseptic system, and the lighting was turned on and off automatically with a cycle time of 12 hours. All animal test methods used in the present invention were conducted according to the animal experiment regulations of Korea University and the experimental methods approved by the animal experiment ethics committee.

The control group received only the 45% high fat diet, and the brown rice fermented group (comparative group) consumed the same high fat diet. In the animal test, 1 day 1 of the two kinds of brown rice fermented product prepared in Example 1 The dose was calculated to be 35 g, and the mice were orally administered. The brown rice fermented product was administered daily for 5 weeks, and water and 45% high fat diets were provided for unrestricted consumption.

As a result, the weight of the two types of brown rice fermentation group was lower than that of the control group, and in particular, it was confirmed that the polysaccharide-type brown rice fermentation group showed a statistically significant difference (FIG. 1).

Example  3. Brown rice Fermentation product  Blood analysis of experimental animals after oral administration

In order to investigate the effect of two kinds of brown rice fermented foods on the lipid metabolism in the present invention, the basal blood samples were collected through early ocular blood collection, and blood was collected from the heart together with the dissection after 5 weeks. The blood automation analyzer COBAS Blood analysis was performed using C111. The eyeballs were taken for about 12 ~ 15 hours and then anesthetized with avertin anesthetics. Approximately 200 μL of blood was collected and centrifuged to separate the blood plasma. The subjects were 4 species including glucose, total cholesterol, LDL and neutral specimen.

The results showed that after 5 weeks of brown rice fermentation, the blood cholesterol concentration was significantly reduced by 30% (P <0.001) in the polysaccharide-type brown rice fermented product group and by 15% (P <0.05) The results showed that there was a significant difference between the polysaccharide - type brown rice fermented product group and the general brown rice fermented product group. Therefore, it was analyzed that the polysaccharide - type brown rice fermented product group had more effect on blood cholesterol level. LDL concentration was significantly reduced to 35% (P <0.01) compared with the control group only when polysaccharide type fermented brown rice was administered. The triglyceride levels were also decreased by 37% (P <0.01) compared to the polysaccharide - type fermented group and the control group. The increase in blood glucose concentration in high-fat diet-fed mice is part of the symptoms of type 2 diabetes due to decreased insulin sensitivity. Even though high-fat diets were continuously consumed in the case of brown rice fermented foods, (P <0.01) and 23% (P <0.05) in the brown rice fermented product group (FIG. 2).

Example  4. Brown rice Fermentation product  Assessment of blood glucose metabolism in experimental animals after oral administration

In the present invention, oral glucose tolerance test and insulin tolerance test were performed 2 weeks after the fermentation of brown rice fermented product to examine the effect of fermented brown rice on glucose metabolism in laboratory animals. Oral glucose tolerance test was performed by taking 12 ~ 15 hour fasting, blood was collected from the tip of mouse tail and blood glucose was measured (0 min) and glucose was orally administered at a concentration of 2 g glucose / kg body weight for 15, 30, 90 minutes, and 120 minutes after the start of the test. In the insulin resistance test, blood was collected from the tail tip of the mouse after 6 hours fasting, and blood glucose was measured (0 minutes). Insulin was injected intraperitoneally at a concentration of 0.75 unit / kg body weight for 15 minutes, 30 minutes, 60 minutes, After 120 minutes, blood glucose was measured.

The results of the oral glucose tolerance test showed that blood glucose was statistically significant at 15 minutes (P <0.01), 30 minutes (P <0.05) and 60 minutes (P <0.01) (P <0.05), 30 minutes (P <0.05) and 60 minutes (P <0.05), respectively, than those of the normal brown rice fermented product. As a result of the insulin resistance test, the blood glucose level was significantly lower at 15 minutes (P <0.01) when the polysaccharide-type brown rice fermented product was administered than the control. The most important time in glucose metabolism, glucose and insulin, 15 minutes after the administration of polysaccharide-type brown rice fermented with significantly lower blood sugar, polysaccharide-type brown rice fermented foods increased sensitivity to glucose and insulin, (Fig. 3).

Example  5. Brown rice Fermentation product  Liver and fat weighing in experimental animals after oral administration

In order to investigate the effect of brown rice fermentation on lipid accumulation in the present invention, liver, abdominal fat, visceral fat and kidney fat were extracted and weighed by dissolving the experimental animals after oral administration of brown rice fermentation for 5 weeks.

The results showed that there was no significant difference between the control and brown rice fermented products. On the other hand, 47% (P <0.001) and 39% (P <0.01) of polysaccharide and brown rice fermented milk were significantly decreased compared to control. In the case of visceral fat, 33% (P <0.05) of polysaccharide-type brown rice fermented product group and 18% of general brown rice fermented product group were not statistically significant. In the kidney, 61% (P <0.01) of the polysaccharide-type brown rice fermented product group and 30% of the general brown rice fermented product group were decreased, but there was no statistical significance in the general brown rice fermented product group. When the total fat weight was compared, 46% (P <0.001) and 31% (P <0.01) of the polysaccharide fermented brown rice and fermented rice were decreased, respectively. These results showed that the brown rice fermented product had a significant effect of inhibiting the accumulation of fat, although the weight was not changed due to the increase in the intake of high fat diets. In particular, it was confirmed that the polysaccharide-type brown rice fermented product had an excellent effect of reducing the fat accumulation as compared with the general brown rice fermented product (FIG. 4).

Example  6. Brown rice Fermentation product  Observation of liver and adipocytes in experimental animals after oral administration

After 5 weeks of the brown rice fermentation, the liver and adipose tissues were removed, and slides were prepared and stained with H & E to measure the area of accumulated lipid and adipocyte in the liver tissue under a fluorescence inversion microscope (Axio Observer D1) at 400 magnification Respectively.

As a result of the experiment, H & E staining of liver tissues showed almost no accumulated fat in the brown rice fermented group compared to the control group. The size of the adipocytes was small enough to be visible in the control group, and the area of adipocytes was 47% (P <0.001) in the polysaccharide-type brown rice fermentation group compared to the control group, The water group was 46% (P <0.001) and the size of adipocytes was small. The results suggest that brown rice fermented products inhibit lipid accumulation in liver and prevent fatty liver. In addition, it was confirmed that the fermented product of brown rice inhibited hypertrophy of adipocytes by high-fat dietary intake (Fig. 5).

Example  7. Brown rice Fermentation product  After oral administration, Leptin  And Adiponectin  analysis

After 5 weeks of brown rice fermentation, blood was collected and centrifuged to analyze the amount of leptin and adiponectin in plasma. For leptin, a mouse Leptin 96-well plate assay kit (Millpore, USA) was used. Adiponectin mouse ELISA kit (abcam, UK) was used for adiponectin.

Leptin levels were decreased by 92% (P <0.001) and by 72% (P <0.001) in the brown rice fermented product group and the brown rice fermented product group, respectively. On the other hand, the amount of adiponectin was increased by 70% (P <0.05) in the polysaccharide type brown rice fermented product group and by 50% in the general brown rice fermented product group, but there was no statistical significance in the general brown rice fermented product group. More leptin was secreted from the control group as a result of the excretion of large amounts of leptin in order to inhibit food intake due to the negative feedback mechanism of fat cells. Adiponectin was secreted more in comparison with the control group to activate fatty acid oxidation and glucose metabolism, thereby reducing blood lipid levels and inhibiting accumulation of body fat (FIG. 6).

In the statistical analysis of the above examples, the one-way ANOVA was used for the significance test between the two groups (* P <0.05, ** P <0.01, *** P <0.005) It is shown in

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

A method for producing a brown rice fermentation product comprising the steps of:
(a) pulverizing brown rice;
(b) smoothing said crushed brown rice; And
(c) adding the strain Aspergillus oryzae SMF-138 (accession number: KCTC 11989BP) or Rhizopus delemar SMF-136 (accession number: KCTC 11990BP) to the above- To obtain a brown rice fermented product.
The method according to claim 1, wherein the Aspergillus oryzae strain or the Rizophus delarema strain is selected from the group consisting of 1-step-2 hour-34 ° C, 2 step-19 hour-33.5 ° C, 3 step-5 hour- 17 hours-33 ° C, 5 -7 hours -33.5 ° C, 6 -10.5 hours -34 ° C, 7 -15 hours -33.5 ° C, 8 -11 hours -33 ° C and 9 -30 hours -33.5 ° C Wherein the microorganism is cultured sequentially under the following conditions.
The method according to claim 1, wherein the brown rice fermented product is obtained by fermentation at pH 7.0 and 55 ° C for 16 hours.
The method according to claim 1, wherein the brown rice fermented product comprises a polysaccharide having a molecular weight of 1000 Da or less.
A composition for improving lipid metabolism, blood glucose lowering or obesity, which comprises the fermented product of brown rice produced by the method of any one of claims 1 to 4 as an active ingredient.
6. The composition of claim 5, wherein the improvement in lipid metabolism is a blood total cholesterol lowering, a blood LDL lowering, or a blood triglyceride lowering.
A food for improving lipid metabolism comprising the composition of claim 5 as an active ingredient.
[Claim 7] The food for improving lipid metabolism according to claim 7, wherein the lipid metabolism improvement is blood total cholesterol lowering, blood LDL lowering or blood triglyceride lowering.
A food for improving blood glucose metabolism or improving obesity containing the composition of claim 5 as an active ingredient.

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