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

[Display omitted] •Noni juice (NJ) addition did not alter the fermentation time of stirred yogurt.•NJ addition improved the viable starter count and antioxidant properties of yogurt.•Dietary NJ-fortified yogurt (NY) attenuated DSS induced colitis in mice.•NY regulated the balance between pro-inflammatory and anti-inflammatory cytokines. 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.