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

So Hee Kwon; Damini Kothari; Hae In Jung; Jeong Min Lim; Woong Lae Kim; Hyuk Cheol Kwon; Sung Gu Han; Sun Min Seo; Yang Kyu Choi; Soo Ki Kim

doi:10.1016/j.jff.2021.104652

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

So Hee Kwon, Damini Kothari, Hae In Jung, Jeong Min Lim, Woong Lae Kim, Hyuk Cheol Kwon, Sung Gu Han, Sun Min Seo, Yang Kyu Choi, Soo Ki Kim

Department of Pharmacy

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

Abstract

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.

Original language	English
Article number	104652
Journal	Journal of Functional Foods
Volume	86
DOIs	https://doi.org/10.1016/j.jff.2021.104652
Publication status	Published - 2021 Nov

Bibliographical note

Funding 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.

Publisher Copyright:
© 2021 The Author(s)

All Science Journal Classification (ASJC) codes

Food Science
Nutrition and Dietetics
Medicine (miscellaneous)

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10.1016/j.jff.2021.104652

Cite this

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

abstract = "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.",

author = "Kwon, {So Hee} and Damini Kothari and Jung, {Hae In} and Lim, {Jeong Min} and Kim, {Woong Lae} and Kwon, {Hyuk Cheol} and Han, {Sung Gu} and Seo, {Sun Min} and Choi, {Yang Kyu} and Kim, {Soo Ki}",

note = "Funding 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. Publisher Copyright: {\textcopyright} 2021 The Author(s)",

year = "2021",

month = nov,

doi = "10.1016/j.jff.2021.104652",

language = "English",

volume = "86",

journal = "Journal of Functional Foods",

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T1 - Noni juice-fortified yogurt mitigates dextran sodium sulfate-induced colitis in mice through the modulation of inflammatory cytokines

AU - Kwon, So Hee

AU - Kothari, Damini

AU - Jung, Hae In

AU - Lim, Jeong Min

AU - Kim, Woong Lae

AU - Kwon, Hyuk Cheol

AU - Han, Sung Gu

AU - Seo, Sun Min

AU - Choi, Yang Kyu

AU - Kim, Soo Ki

N1 - Funding 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. Publisher Copyright: © 2021 The Author(s)

PY - 2021/11

Y1 - 2021/11

N2 - 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.

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

Abstract

Bibliographical note

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