A research group from the Department of Endocrinology, Metabolism, Hematology, Rheumatology (Second Department of Internal Medicine), Graduate School of Medicine, University of the Ryukyus, has discovered that the intake of fermented brown rice and rice bran food (FBRA: Fermented Brown rice and Rice bran with Aspergillus oryzae) effectively suppresses cognitive decline in aged obese mice. These aged obese mice are analogous to slightly overweight obese men around 65 years old, mimicking a state of mild cognitive impairment (MCI). Furthermore, they elucidated that the expression of gene groups (IEGs) important for memory and learning in the "hippocampus," a crucial brain region, was specifically induced as part of the molecular mechanism. These research findings were published in the "Journal of Food Bioactives," Volume 34 (2026), the official medical journal of the International Society for Nutraceuticals and Functional Foods. [Background] The prevalence of cognitive impairment is increasing globally. While various new treatments have begun in recent years, many challenges remain regarding safety, efficacy, and economic burden. Furthermore, there is a lack of intervention methods for prevention from the stage of mild cognitive impairment (MCI). Against this backdrop, expectations are growing for safe and sustainable brain health maintenance using familiar food components. This study investigated the possibility that feeding FBRA, a fermented brown rice food that allows easy intake of functional components of brown rice, contributes to the improvement of cognitive function decline in aged obese mice models with cognitive impairment. FBRA is a food produced by fermenting brown rice and rice bran with Aspergillus oryzae. While its functionalities such as improvement of intestinal environment, antioxidant effects, anti-inflammatory effects, and cancer-preventive effects have been reported, its effects and impact on cognitive function remained unknown. This research was