Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis

Parboiled germinated brown rice (PGBR) is produced by steaming germinated paddy rice of Khao Dawk Mali 105 Thai rice variety. We conducted the study to determine the anti-fibrotic and anti-inflammatory effects of PGBR in rats induced by carbon tetrachloride (CCl₄). Male Sprague–Dawley rats were randomly divided into five groups: (1) control group, (2) CCl₄ group, (3) white rice (WR)+CCl₄ group, (4) brown rice (BR)+CCl₄ group, and (5) PGBR+CCl₄ group. All rats except control group were orally administrated with CCl₄ twice a week for 8 weeks. Rats in PGBR+CCl₄ group showed the hepatoprotective effects by significantly decreasing the markers of liver inflammation (TNF-α, IL-6 and IL-1β), fibrosis (TGF-β1, PDGF), and hydroxyproline content, as well as the score of necro-inflammation and fibrosis. In addition, PGBR suppressed the expression level of α-smooth muscle actin significantly as compared with CCl₄ group. These data suggested that regular consumption of PGBR could reduce liver inflammation and fibrosis.