Internal medicine

Disease

Proinflammatory cytokine

Chemistry

Immunology

Dextran

Colitis

Inflammation

Starter

Antioxidant

Ulcerative colitis

Polyphenol

Food science

Syneresis

Biochemistry

Medicine

Pharmacology

Journal of Functional Foods

This study investigated the effect of noni juice (NJ) addition on physico-chemical, sensory, and bioactive properties of yogurt. NJ addition increased the acidity, yogurt starter count, total phenolics, total flavonoids, antioxidant activity, and flavor of yogurt. However, it reduced the viscosity, syneresis, and color parameters. Furthermore, whether feeding yogurt with or without NJ (7%, v/v) (NY or Y) (20 g/kg of diet) could alter the response of mice to dextran sodium sulfate (DSS)-induced ulcerative colitis (UC) was investigated. Intriguingly, dietary NY significantly ameliorated body weight loss, colon length, and histopathological changes in the UC mice. This relief of symptoms might be associated with the decreased mRNA expression of pro-inflammatory cytokines including IL-6 and IFN-γ and the increased mRNA expression of anti-inflammatory cytokine, IL-10. These results suggest the feasibility of NJ addition into yogurt which could serve as a potential adjuvant dietary therapy for reducing inflammation in UC patients.

Noni juice-fortified yogurt mitigates dextran sodium sulfate-induced colitis in mice through the modulation of inflammatory cytokines