(P09-002-24) Impact of Fortified Yogurt With Natural and Chemical Minerals on Mitigation of Osteoporosis Using Rats Model

Objectives: This study aims to investigate the effect of feeding yogurt fortified with minerals from natural and chemical sources on the mitigation of osteoporosis symptoms.

Methods: Forty-eight female Wister rats were divided into four groups: control group (C, normal rats- normal diet), positive control (C1, ovariectomy surgery procedure (OSP) – blank yogurt), T1 (OSP-rats without medical therapy- feeding with fortified yogurt with mango pulp, oat flour, and calcium silicate (FY)), and T2 (OSP-rats with therapy – feeding with FY). After 35 days of feeding, blood samples were collected to measure targeted parameters such as calcium (Ca), phosphorus (P), and alkaline phosphatase activity (ALP). Also, bone mineral density (BMD) was determined.

Results: Rats fed with FY showed a significant increase in body weight compared to C1 group (p ≤0.05). Furthermore, plasma Ca concentrations elevated in T1 and T2 groups in comparison to C and C1. The same trend was observed with P levels, where fortified yogurt feeding caused a significant increase in its levels in the rats (p ≤0.05). Both OSP rats with therapy or without therapy exhibited lower values of ALP compared to C and C1 groups.

Conclusions: Fortified yogurt with oat flour and mango pulp, as a rich source of minerals specifically Ca and P, could be considered a promising food to relieve harmful symptoms of osteoporosis.

Funding Sources: Faculty of Agriculture Tanta University