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.
|Journal||Journal of Functional Foods|
|Publication status||Published - 2021 Nov|
Bibliographical noteFunding Information:
This work was carried out with the support of “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ015601012021)” Rural Development Administration, Republic of Korea. The author D. K. would like to acknowledge the KU-Brain Pool Program of Konkuk University, Seoul, Republic of Korea, for providing financial support.
© 2021 The Author(s)
All Science Journal Classification (ASJC) codes
- Medicine (miscellaneous)
- Food Science
- Nutrition and Dietetics