Inhibitory Effect and Mechanism of Bioactivated Rice on Colorectal Carcinogenesis

Colorectal cancer is the first most common cancer in Taiwan. It is closely associated with diet and inflammation, so it may be possible to prevent the occurrence of this cancer by dietary modification and inflammatory regulation. Epidemiological studies showed that consumption of rice was associated with low risk of colorectal cancer. Animal studies showed that rice bran and its components inhibited colorectal carcinogenesis. The health-promoting compounds of rice include dietary fiber, tocotrienol and γ-oryzanol, which have anti-oxidative, anti-inflammatory and anti-cancer activities. However, most of these compounds are in rice bran and hull and removed during polishing process. In addition, most of these compounds exist in bound form with low bioavailability, and thus the health-promoting activity may be affected. It is believed that both germination and fermentation may elevate the nutritional value and physiological activity of grains, and they are good bio-activation methods to produce novel grain products. However, studies related to the preventive effect of either germinated or fermented rice on colorectal cancer are limited. The present study was designed to analyze the nutrients and health-promoting compounds of fermented and/or germinated brown rice and to investigate the effect and mechanism of them on colorectal carcinogenesis. This study will contribute to develop fermented and/or germinated brown rice as health food for cancer prevention, to increase the value and application of Taiwanese rice, and to promote public health.