Role Of Fermented Rice In Modifying Gastrointestinal Microbiome And Its Anti-Carcinogenic Effects: A Systematic Review

Abstract

Background: Effective cancer prevention strategies with natural methods that are least toxic are taking an important place in present-day research. 30–40% of cancers can be prevented by changes in lifestyle, environment, and diet. Researchers’ interest in testing the role of fermented foods against cancer in prevention and therapeutic settings is growing. This area of research lacks evidence from the number and scale of research studies worldwide.

Aim: To understand the role of fermented rice in the prevention and treatment of cancers of the gastrointestinal system. Objective: To determine the preventive or therapeutic effect of fermented rice on gut microbiota composition and on cancer cell lines.

Methods: We searched the Wiley online library, Google Scholar, PubMed, and Scopus databases with published works from 2002 to March 2023 to include original research articles following PRISMA guidelines. We did a bias assessment based on different study designs. All authors independently assessed the quality of the included studies.

Results: We included a total of 16 studies, consisting of 4 human, 3 in vitro, and 9 in vivo studies. We clustered and tabulated the data obtained from the studies.

Conclusion: Consumption of brown rice fermented  with Aspergillus oryzae and fermented brown rice beverages was found to have a protective effect on the digestive system and accessory digestive organs by changing the gut microbial environment.