EFFECT OF SOYMILK AND FERMENTED SOYMILK POWDERS ON OSTEOPOROSIS IN OVARIECTOMIZED RATS

Document Type : Original Article

Authors

1 Food Technology Research Institute, Agriculture Research Center, Giza- Egypt.

2 Dept. of Surgery; Anaesthesiology and Radiology. Faculty of Vet. Med. Cairo Univ

3 Food Science Dept., Faculty. of Agriculture, Cairo Uni.

4 Food Technology Research Institute, Agriculture Research Center, Giza- Egypt

Abstract

The present study aimed to evaluate the effect of fortified biscuits (manufactured using wheat
flour, 72% extraction and fortified with 15% soy milk (SM) or fermented soymilk (FSM) powders)
on osteoporosis status of ovariectomized rats Serum calcium, phosphorus concentrations. and
alkaline phosphates activity, radiographic evaluation, physical properties (length, breaking force
and bone density) and bone mineral density were measured as indicators for the efficiency of the tested fortification processes. It was concluded that biscuits contained soymilk and! Fermented soymilk powders caused no significant differences in serum ca and p concentrations in both of ovariectomized and normal rats. On contrary, serum alkaline phosphates activity was higher in ovariectomized rats fed on diets containing SM and FSM powders compared with those found in rats fed on a basal diet or control biscuit. The femoral bone lengths were also taller in ovariectomized rats fed on diets. containing SM and FSM powders than normal rats taking the same diets.
Breaking forces of rats femurs were slightly higher in normal rats and ovariectomized rats fed
diets containing soymilk and fermented soymilk compared with femurs of those fed on the diet
control biscuit. On the other hand, bone density and bone mineral density values were elevated in ovariectomized rats fed on the tested diets(SM and FSM powders) compared with those fed on a basal diet or control biscuit

Main Subjects

Veterinary Medical Journal (Giza)
Volume 55, Issue 2
April 2007
Pages 585-601

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