This study was aimed to evaluate the effect of using passiflora (Passiflora edulis) to produce functional yoghurt on the biochemical profile of hypothyroidism rats. Yoghourt was produced using five formulas and their chemical ,physicochemical and sensory properties were determined. Biological assay was conducted on hypothyroidism rats. It was found that gallic acid and catechol were the dominant phenolic compound in passion fruit. Also, the results indicated that yoghurt made from passiflora juice prepared by water and cow milk [1:1] (sample5) contained high amounts of crude protein and crude fat, while yoghurt made from 100% cow milk (sample1) receded a high content of ash and yoghurt made from Passiflora juice prepared by water (sample2) had ahighest content of Total carbohydrate. In addition PH was ranged from 4.51 to 4.63 as the type of yoghurt formula. Meanwhile the sensory evaluation data demonstrated that, the highest value of flavor and overall acceptability were 9.45 and 9.55 show in (sample1) and (sample5), respectively. Concerning the biological assay, the obtained results showed that feeding on functional yoghurt treated with passion fruit, decreased LDL-cholesterol and vLDL-cholesterol at the end of experimental period and increased HDL-cholesterol levels compared with(-ve group)) and (+ve group).In addition that yoghurt enhanced with passion fruit helped to improve of liver kidney functions. On the other hand serum thyroid hormones level showed that triiodothyronine (T3) in the blood plasma was decreased in hypothyroidism groups, which fed on different yoghurt sample. Meanwhile thyroxine (T4) recorded an improvement in groups fed on yoghurt treated with passion fruit and L-thyroxin drug group (+ve). Feeding on yoghurt made from passiflora juice prepared by water and cow milk [3:1] (group 8) and [1:1] (group 7) significantly increased the level of thyroid stimulating hormone (TSH) in the blood plasma (5.02 and 4.98 µIU/ml, respectively). The previous results reported that yoghurt treated with passiflora juice helped to improve thyroid hormones level in rats.
The present study was designed to investigate the Comparison of therapeutic effect between, some sulphur amino acids and drugs Oroxin on β amyloid-induced Alzheimer's in obese rats .Twenty of female rats of Sprague Dawley (weighting 200±10 g) were divided into two main groups Group (1) negative control (-ve) (5 rats). Fifteen rats were fed on the high fat diet and administered aluminum chloride for 6 weeks to induce obesity and Alzheimer and reclassified to three groups (5rats each). Group (2) positive control group (+ ve) Group (3) treated with methionine and cysteine (4.5 g/100 g protein) group (4) treated with orexin drug (OxA) (20 mg/kg b.w.t). The study period was set for ten weeks (six weeks to injury of obesity &Alzheimer's and four weeks for treatment).The results revealed that there was a significant decrease in body weight gain, weight gain percent and FER among all rats group which treated with sulpher amino acids and orexin, in comparing with positive control group. Moreover, The treatment rat groups showed significant decrease in body weight gain, food intake, Food efficiency ratio (FER):, Body mass index (BMI), serum ALT, AST , ALP, Creatinin Uric Acid Urea ,cholesterol, triglyceride, low density lipoprotein cholesterol(LDLc),very low density lipoprotein cholesterol (VLDLc), total lipids (T. Lipids) , phospholipids, brain levels of malondialdehyde (MDA),B-amyloid and serum aluminum chlorid but showed significant increase in serum high density lipoprotein cholesterol (HDLc), brain catalase (CAT), glutathione-S-transferase (GST) and superoxide dismutase (SOD) compared to positive control group. The biochemical analyzes agreed with the histological examination of brain tissue It can be recommendation that the consumption sulphur amino acids could lowering of body weight gain and improvement of biochemical parameters and brain degenerative histopathological changes as the orexin drug
he study aim to investigat the effect of fortification of flat bread with moringa oleifera aganist cisplatin induced sexual toxicity in male rats and evaluates the sensory characteristics and the nutritive value of the fortified bread prepared against cisplatin. Chemical composition of flat bread, flat bread fortified by moringa powder and oil were determined. To induce sexual toxicity, male rats were given cisplatin by (12 mg/kg body weight). Thirty five male rats were classified into seven groups (n=5). The first group was kept as negative control group, while the other six groups were injected with cisplatin to induce toxicity in various experimental animals; one of those groups was fed on basal diet only and served as positive control group (G2). The third group (G3) was fed on basal diet and treated with control flat bread (100% wheat flour). The fourth and fifth (G4&G5) groups were fed on basal diet containing fortified flat bread with 10% & 15% moringa powder respectively. The sixth and seventh (G6&G7) were fed on basal diet containing fortified flat bread with 5 ml and 10 ml moringa oil respectively. Results: The results revealed that rats consumed fortified flat bread with moringa powder and oil showed significant increases in follicle stimulating hormone level (FSH), and luteinizing hormone (LH), compared with the positive control. Administration of moringa powder and oil improved kidney function, liver enzymes and antioxidant parameters in male rats. In the current study, the protective effect of moringa powder and oil against cisplatin induced sexual toxicity in rats was improved. Conclusions: Moringa powder and oil may be used to prevent toxicity during chemotherapeutic treatment with cisplatin.
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