Comprehensive Evaluation of the Pharmacological and Bioactive Properties of Fermented Rice Water and Their Implications for Enhancing Gut Health

Fermented rice water (FRW), a traditional by-product of rice fermentation, has emerged as a promising functional ingredient due to its pharmacological and bioactive properties, particularly in gut health enhancement. This study evaluated the phytochemical composition, antioxidant capacity, antimicrobial activity, and anti-inflammatory effects of FRW. Phytochemical analysis revealed high levels of phenolics, flavonoids, and organic acids, contributing to potent antioxidant activity. In vitro assays showed significant antimicrobial effects against Escherichia coli and Staphylococcus aureus, alongside reduced nitric oxide production, indicating strong anti-inflammatory potential. Additionally, FRW demonstrated prebiotic effects by enhancing the growth of beneficial gut bacteria (Lactobacillus and Bifidobacterium) and increasing the production of short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids. In vivo studies using a shrimp model indicated improved gut microbiota diversity and enhanced intestinal barrier integrity. These findings highlight the potential of FRW as a functional food ingredient for gut health promotion and its application in aquaculture.