Preparation of Fermented Rice Bran and its Effect on Reducing Blood Lipid

Solid state fresh rice bran was fermented withMonascus anka,Auricularia auricular and Ganoderma japonicrn respectively,and the effect of the fermentation products on reducing blood lipid was researched into. The results showed that Monascus anka and Auricularia auricular grew well on rice bran,and the oil content in the rice bran fermented by these two funguses decreased obviously,while carbohydrate content increased significantly. The blood lipid lowering properties of rice bran fermented with Monascus anka and Auricularia auricular were studied in high-fat-fed mice experiments. The results showed that thus fermented rice bran reduced weight and liver index. The level of serum TC,TG and LDL-C in high-fat-fed mice reduced 28.84%,37.33% and 56.19% respectively,while changes of the HDL-C level were not significant. HE staining of liver also showed that Auricularia auricular fermented rice bran meliorated the histomorphological changes of liver in high-fat-fed mice.