Asian Food Science Journal

Peptic ulcer disease, characterized by gastric mucosal injury, is a global health concern. A major cause of this disease is non-steroidal anti-inflammatory drugs (NSAIDs) such as indomethacin. The present study evaluated the effects of Dairy-Based Yoghurt (DBY), Plant-Based Yoghurt (PBY), and a blend of Dairy/ Plant-Based (DPBY) yoghurt on indomethacin-induced gastric ulceration in adult Wistar rats using standard methods. A total of thirty (30) Wistar rats of both sexes were arbitrarily assigned to six groups (n=5). Group I (Normal Control), Group II (Negative Control; indomethacin only), Group III (Positive Control; Omeprazole 2.5 mg/kg bw), Group IV (PBY 1.2 ml/kg/day), Group V (DPBY 1.2 ml/kg/day), and Group VI (DBY 0.8 ml/kg/day). All treatments were administered orally for 14 days. Afterwards, Groups 2–6 received indomethacin (30 mg/kg), and the experimental rats were sacrificed 4 h later. The stomach was carefully dissected out, scored for ulceration, and used for histological evaluation. Indomethacin produced severe mucosal damage. However, administration of omeprazole and the various yoghurt blends significantly (p < 0.05) reduced ulcer scores, ulcer index, total acidity, and improved gastric pH. The comparable inhibition of PBY and omeprazole suggests that bioactive compounds and probiotics confer protection through antioxidant. Histopathological analysis of the gastric tissue revealed severe mucosal distortion in the negative control, while omeprazole and yoghurt-treated rats showed near-normal mucosa with only mild epithelial changes. This study concludes that plant-based yoghurt (PBY) compared favourably with omeprazole, followed by DBY and DPBY blends, in exerting gastroprotective effects against indomethacin-induced ulcers, supporting their potential as a functional food in ulcer management.