الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Considered osteoarthritis is a common long-lasting condition of joint disease; affects up to 80% of the population over 65 years of age, and leads to A state of severe pain, function limitation and fatigue. The disease symptoms and disorder are stiffness, pain, reduce in the movement of the joint, alteration in area proprioception, muscle weakness of the quadriceps and progressive loss of joints function. Thus, there is a need to use safe and effective methods for managing and relieving chronic joint pain.Natural health products, including nutritional supplements, are popular with patients because of their accessibility and perceived safety margin. Therefore, the present study aimed to evaluate the effect of curd from soybean milk fortified with probiotics and the benefits of fruits on rats with osteoporosis.And the study of biological changes in blood samples of experimental rats that were affected by osteoporosis with a single injection of dexamethasone. The present study also aims to clarify the therapeutic effect of soy milk fortified with probiotics and its effect on the biological changes that occur in infected rat.he results obtained from this study resulted in the following:5.1 Sensory evaluation of yogurt made from cow’s milk and soybean milk:Cow and soybean milk: Soybean milk yoghurt failed to obtain high scores of colors, taste and odor but the texture of it had no significant (p>0.05)This test was conducted on ten students from the Faculty of Specific Education by presenting factory samples of yoghurt made from soybean milk and cow’s milk: the yoghurt made from cow’s milk recorded an increase in the degrees of different sensory characteristics (color / taste / smell / texture) compared to the homolog made from milk. soybeans, but the overall acceptance scores were appropriate for the consumer.Fortified yogurt samples were given to students of the Faculty of Specific Education, for each of the fruits of pomegranate, kiwi and cocoa, with different concentrations of (3%, 4%, 5%) and 3% were the highest results of the sensory evaluation compared to their counterparts with 5.4% added to the letter tests.Results of the chemical composition of samples of yogurt manufactured with a concentration of 3% of fruits: soy milk Yoghurt: moisture and sugar contents increased in yoghurt fortified with fruits, while protein and fat contents decreased by the addition of fruits as compared to the soybean milk yogurt5.1. Mineral content:soy milk Yoghurt: calcium and phosphor contents decreased significantly while magnesium increased significantly b the addition of fruits as compared to the soybean milk yogurt.5.2.Vitamins and Lactic acid%:soy milk Yoghurt: yoghurt cow milk was the highest in most vitamins content as Vit. A, Vit. B2 and lactic acid, while Vit. B2 and Vit. B3 was the highest in yoghurt soybean milk fortified with pomegranate, whereas persimmon soybean milk yoghurt recorded the highest value of Vit. B6.5.3.Microbial examination:soy milk Yoghurt: the count of total bacterial was almost similar between fresh samples of yoghurt soybean milk and fortified with fruits comparing to the control without any probiotic bacteria. However, the loss of its survival during storage was the lowest for soybean milk yoghurt scored 3.60. Sample of yoghurt soybean milk and fortified with persimmon had the highest loss of survival rates for total counts of bacterial recorded 3.30 after 10 days.5.4.Biological value of the rats:The biological study was carried out for 42 days on 35 healthy adult male albino rats (Sprague dawely) weighing (170 to 180 g per each) were adapted for one week before the experiment, the animals are kept separately. After adaptation the period:•group 1: five rats continued feeding on the basal diet which served as a normal control.The remaining 30 rats were injected with dexamethasone (1 ml/100g) to induce osteoporosis once a day for 6 weeks, and divided into 6 groups.•group 2: remained on the basic diet considered as a positive control. The other five injured groups were treated with yogurt products as follows:group 3: Fed on 3ml/kg diet soy milk by oral stomach tube once daily.•group 4: Fed on 3ml/kg diet soymilk yoghurt by oral stomach tube once daily•group 5: Fed on 3ml/kg diet persimmon soymilk yogurt by oral stomach tube once daily.• group 6: Fed on 3ml/kg diet pomegranate soymilk yogurt by oral stomach tube once daily•group 7: Fed on 3ml/kg diet kiwi soymilk yoghurt by oral stomach tube once daily.5.4.1.Body weight gain of experimental rats fed on fruits soy milk yoghurt |for 42 days compared to controlsFinal weight, change in weight, gain weight, feed intake and FER were increased in rat groups fed on the soybean yoghurt fortified with fruits comparing to normal, positive groups and groups fed on both soybean milk and soybean milk yoghurt. The highest final weight, change in weight, gain weight, feed intake and FER were scored with rats fed on soybean kiwi yoghurt comparing with normal group, followed with group fed on soybean pomegranate then persimmon yoghurt5.4.2.Lipid profile of experimental rats fed on fruits soymilk yoghurt for 42 days compared to controlsRats suffered from osteoporosis especially in positive control recorded the highest level of cholesterol, triglycerides and LDL-C, with feeding on soybean milk and yoghurt samples it was found a significant decrease in the mentioned parameters comparing to the positive control. Soybean yoghurt fortified with fruits reduced cholesterol, triglycerides and LDL-C levels. Results revealed that the soybean yoghurt with kiwi was the best in reducing cholesterol, triglycerides and LDL-C levels of rats suffered from osteoporosis, followed by the soybean pomegranate yoghurt comparing with the positive control which scored the highest cholesterol, triglycerides and LDL-C levels.5.4.3.Liver function of experimental rats fed on fruits soy milk yoghurt for 42 days compared to controls:AST and ALT activities of positive control group were significantly higher than those of normal control and rats fed on soybean milk, yoghurt andyoghurt fortified with fruits. The highest levels of ALT and AST were found in rats injected with dexamethasone to cause osteoporosis and fed on based diet. On the other hand, the groups fed on soybean yoghurt with kiwi then pomegranate recorded the lowest levels of ALT and AST compared to the positive control.Total protein and bilirubin: The mean scores of total proteins increased significantly in all groups comparing to the positive control group, while the normal group control had the highest level of total protein value. Groups fed on soybean milk, soybean yoghurt and yoghurt fortified with fruits significantly decrease value of total protein. In addition, total bilirubin recorded the highest value in positive control, whereas the lowest value was recorded with normal control group. It was found that values of total bilirubin were decreased in groups fed on samples under investigation. The lowest value recorded with rats fed on soybean yoghurt with kiwi.5.4.4.Kidney function of experimental rats on fed fruits soy milk yoghurt for 42 days compared to controls:The lowest value of creatinine, urea and uric acid mg/dl was recorded for normal control, followed by rats group fed on soybean yoghurt with kiwi with near values for the normal group and recorded. The highest values of creatinine, urea and uric acid mg/dl recorded with positive control.5.4.5.Hematological analysis of experimental rats fed on fruits soy milk yoghurt for 42 days compared to controls:LYM in osteoporosis exposed rats were significantly elevated, and the lowest value indicated with rats fed of yoghurt with kiwi. Also, there were no considerable differences in other blood parameters compared to those recorded for the normal controls. As for, WBC recorded a decrease in groups osteoporosis exposed and the lowest value indicated with group fed on yoghurt with kiwi, which was nearly to the normal control. While RBC had no significant differences between all groups. Additionally, HGB recorded the lowest value with positive control and increased with groups osteoporosis exposed after they fed with soybean milk, soybean yoghurt and fortified with fruits, the highest value indicated with group fed on soybean yoghurt with kiwi5.4.6.Antioxidant activity of experimental rats fed on fruits soy milk yoghurt for 42 days compared to controls:Levels of SOD, GPx and CAT: was the lowest for positive control, while the highest levels for the normal control. a significant increase in SOD, GPx and CAT in all rats groups fed on the samples investigated compared to the positive control. The highest values indicated with rat groups fed on soybean yoghurt with kiwi.Level of MDA: Normal group had the lowest level of MDA comparing to the positive control which recorded the highest level. Osteoporosis rats group fed on of soybean milk, yoghurt and fortified with fruits significantly decreased level of MDA. Rats group fed on soybean yoghurt with kiwi recorded the lowest values comparing to the positive control and nearly from normal control.5.4.7. Ca, P and vitamin D of experimental rats fed on fruits soy milk yoghurt for 42 days compared to controls:Serum Ca, P and Vitamin D of positive control were significantly lower than those of normal control. The highest serum Ca and Vitamin D was found in rats fed on soybean yoghurt with 3% kiwi followed by yoghurt with pomegrnate, which was nearly to the normal control. While seaum P recorded the lowest values as with the same treatment.rine Ca:herefore, the results of the current study recommend the following:1.Raising awareness of the use of fermented dairy products that contain probiotics instead of chemical treatments and antibiotics.2.It is recommended to consume soybean milk by people who suffer from lactose intolerance or who follow a vegetarian diet.3.is recommended to eat products that contain probiotic bacteria because they are rich in calcium and have the ability to dissolve short-chain fatty acids, reduce inflammation in the intestine, and increase bone mass.4.Soy milk differs from cow’s milk because it contains isoflavones, which are important in lowering blood cholesterol, reducing menopause, preventing osteoporosis, and reducing the risk of cancer.