Hepatoprotective effect of fermented rice bran against carbon tetrachloride-induced toxicity in mice

A Short Review: Bioactivity of Fermented Rice Bran

Rice bran is a by-product of the rice milling process, which refers to the processing of brown rice into polished rice. It contains a considerable amount of functional bioactive compounds. However, the utilization of these compounds is limited and calls for an effort to ferment rice bran. One of the methods that can significantly increase the added value of rice bran as well as its bioactivity is the solid-state fermentation. It can also be one of the strategies that help in the production of rice bran as a functional ingredient with higher bioactivity for health promotion.

Effect of Chrysanthemum indicum Linné extract on melanogenesis through regulation of TGF-β/JNK signaling pathway

Although several physiological effects of Chrysanthemum indicum Linné (CL) have been researched, the specific effect and molecular mechanism of CL as a functional food material for skin health remain still unknown. Here, it was observed that the α-MSH and IBMX-initiated B16F10 melanogenesis was suppressed by the CL water extract (CLE) treatment. The CLE treatment also increased the mRNA expression levels of pro-collagen1α2, collagen1α2, and fibronectin via exerting the TGF-β/JNK signaling pathway. Together, the beneficial role of CLE in skin health was demonstrated through the downregulation of melanogenesis and enhancement of skin fibril-related genes. It was also revealed that the function of CLE is mediated with the activation of the TGF-β/JNK signaling pathway. These results may provide evidences for the development of functional foods using CLE for maintaining healthy skin.