Abstract
The effect of fermented brown rice （FBR） containing high levels of nucleic acids on glycemic control was examined in rats. Male Wistar rats aged 9 weeks were used. Rats in a control group （BRC） were orally administered a solution containing 0.5 g of starch, 0.5 g of normal brown rice, and 4 mL of distilled water. Rats in the FBR group were administered a solution containing 0.5 g of starch, 0.5 g of fermented brown rice, and 4 mL of distilled water. Rats in a nucleic acid group （BRN） were administered a solution consisting of the starch mixture given to BRC group with an addition of nucleic acid containing DNA （0.003 g） and RNA （0.02 g） levels equivalent to those in FBR. The increases in the blood sugar and insulin levels in the FBR and BRN groups were significantly slower than in the BRC group. From these results, it is suggested that intake of fermented brown rice would minimize insulin secretion, thus attenuating any subsequent rise in the level of blood sugar.
