Bioprocessed black rice bran protects mice against alcohol-induced fatty liver formation.

Abstract

Following consumption, alcohol is absorbed from the digestive tract into the circulation and is then distributed into different organs. In the liver, it causes a range of injuries beginning with the induction of fatty liver (hepatic steatosis), which on further alcohol consumption progresses to liver cirrhosis that can result in mortality. On the basis of a series of our previous published studies that showed that black rice-based functional foods have multi-functional health benefits in rodents, including protection of mice and rats against inflammation and alcohol-induced hangovers, we were motivated to determine the protective effect of a polysaccharide-containing bioprocessed (fermented) black rice bran product (BRB-F) to prevent alcohol-induced liver damage. BRB-F prevented dietary alcohol-induced increases in both whole liver and in liver fat weights, serum levels of hepatic enzymes and bilirubin, oxidized liver glutathione, and proinflammatory serum and adipocyte cytokines. Silymarin, a plant phenolic anti-inflammatory agent, cooperated with BRB-F to increase the prevention of alcohol-induced liver damage. BRB-F and silymarin also prevented direct toxicity of HepG2 human liver cells in culture by reducing reactive oxygen species. Mechanistic aspects and suggestions for further research are discussed. The ability of BRB-F alone or with silymarin to protect mice against alcohol-induced liver damage merits confirmation in human clinical studies.