1. Fermentation of brown rice can lead to the production of bioactive peptides. These peptides may have various beneficial properties, including antioxidant and neuroprotective effects.

2. Peptides derived from brown rice fermented with Limosilactobacillus reuteri showed significant antioxidant activities in both laboratory and computer simulation studies.

3. The same L. reuteri-fermented brown rice peptides demonstrated an ability to counteract cellular damage induced by hydrogen peroxide, suggesting possible neuroprotective properties.

4. Studies indicate that fermentation can generally enhance the nutritional value of brown rice.

Reference:

Antiobesity and Antioxidative Effect of Fermented Brown Rice Using In Vitro with In Vivo Caenorhabditis elegans Model PMCID: PMC9963734  PMID:36836733