Yogurt is a fermented dairy food produced by lactic acid bacteria (LAB). Moringa oleifera is known for its bioactive properties. The aim of this study was to evaluate the effects of moringa on the fermentation, quality characteristics, and bioactive properties of yogurt. Yogurt was supplemented with 0–0.2% moringa extract (ME; hot water extract, 100 °C, 30 min) and fermented using mixed starter cultures (Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium longum). Addition of ME to yogurt significantly accelerated the rate of fermentation by promoting growth of LAB. ME reduced syneresis up to 21% and enhanced the water-holding capacity by 17%. The viscosity of 0.2% ME yogurt was approximately 5-fold higher than control yogurt and radical-scavenging activity of ME yogurt increased up to 40% in a dose-dependent manner during the 21 days of cold storage. Sensory testing showed that the addition of 0.05% ME to yogurt did not negatively influence the overall acceptability of the product, compared to the control. The addition of ME to yogurt decreased the oxidative stress and increased the expression of antioxidant proteins in human colon cells. Thus, ME-fermented yogurt maintains the sensory acceptability and exerts positive health benefits because of increased LAB proliferation and enhanced antioxidant properties.

酸奶是由乳酸菌（LAB）生产的发酵乳制品。辣木以其生物活性特性而闻名。这项研究的目的是评估辣木对酸奶发酵，品质特性和生物活性的影响。酸奶中添加了0–0.2％辣木提取物（ME；热水提取物，100°C，30分钟），并使用混合的发酵剂培养物（嗜热链球菌，嗜酸乳杆菌和长双歧杆菌）发酵。）。通过促进乳酸菌的生长，在酸奶中添加ME可以显着加快发酵速度。ME将脱水收缩降低了21％，将持水能力提高了17％。0.2％ME酸奶的粘度比对照酸奶高约5倍，并且在冷藏21天期间，ME酸奶的自由基清除活性以剂量依赖的方式提高了40％。感官测试表明，与对照相比，向酸奶中添加0.05％ME不会对产品的总体可接受性产生负面影响。在酸奶中添加ME可以降低人体结肠细胞的氧化应激并增加抗氧化剂蛋白的表达。因此，