Evaluation of osteocalcin and osteopontin among women with osteoporosis in Wasit province, Iraq

Background: Osteoporosis (OP) is one of the most common metabolic diseases, characterized by low bone mass and abnormal bone microarchitecture leading to the development of fractures and subsequent disability. Disruption of bone remodeling by osteoporosis results in an imbalance between bone formation by osteoblasts and resorption by osteoclasts. Aims: This study was aimed to investigate relationship between Osteocalcin and Osteopontin, with estimating their effects on osteoporosis in women and the benefits in diagnosis. Materials and method: In this study, 50women who were referred to DEXA unit in Al-Karama Teaching Hospital to diagnosed with Osteoporosis. They were compared with 40 healthy individuals who did not have any clinical symptoms. Blood samples were used after separating them by a centrifuge for the purpose of examining levels of vital indicators were detected by Enzyme linked immunosorbent assay (ELISA). Results: The results of the current study showed a decrease in the level of Osteocalcin, increasing in the levels of Osteopontin, with significant differences between the study groups at P≤0.0001 compared to the control group. osteoporosi

Evaluation of vitamin D3, calcium and parathyroid hormone among women with osteoporosis in Wasit Province, Iraq

Background: Osteoporosis (OP) is one of the most common metabolic diseases, characterized by low bone mass and abnormal bone microarchitecture leading to the development of fractures and subsequent disability. Disruption of bone remodeling by osteoporosis results in an imbalance between bone formation by osteoblasts and resorption by osteoclasts. Aims: This study was aimed to investigate relationship between vitamin D3, calcium and PTH, with estimating their effects on osteoporosis in women and the benefits in diagnosis. Materials and method: In this study, 50women who were referred to DEXA unit in Al-Karama Teaching Hospital to diagnosed with Osteoporosis. They were compared with 40 healthy individuals who did not have any clinical symptoms. Blood samples were used after separating them by a centrifuge for the purpose of examining levels of vital indicators were detected by Enzyme linked immunosorbent assay (ELISA). Results: The results of the current study showed a decrease in the level of Vitamin D3 and calcium, increasing in the levels of Parathyroid hormone, with significant differences between the study groups at P≤0.0001 compared to the control group

Ripening profile of semi-hard standard goat cheese made from pasteurized milk

The microbial groups, physico-chemical characteristics, proteolysis, lipolysis, and rheological properties over a 30-day ripening period of a semi-hard cheese from pasteurized goat's milk were investigated. The count of aerobic mesophilic flora was high in cheese throughout ripening with lactic acid bacteria being the main microbial group. Halophilic bacteria, yeast and molds showed initial low counts but maintained their levels relatively constant during the ripening period. The main biochemical modification of cheese during ripening was related to the extent of proteolysis. The water soluble nitrogen in the semi-hard cheese increased during ripening. Lipolysis also occurred throughout the ripening period, with the major constituents being the palmitic, oleic, myristic, capric, and lauric acids. The rheological study suggested that the most important factors influencing the texture of the goat cheese is the level of total solids, and the extent of protein degradation recorded as soluble nitrogen during the ripening period. Rheological properties of goat cheese showed a transformation from a soft and elastic consistency to a hard and brittle body as a function of aging. The microbial groups, physico-chemical characteristics, proteolysis, lipolysis, and rheological properties over a 30-day ripening period of a semi-hard cheese from pasteurized goat's milk were investigated. The count of aerobic mesophilic flora was high in cheese throughout ripening with lactic acid bacteria being the main microbial group. Halophilic bacteria, yeast and molds showed initial low counts but maintained their levels relatively constant during the ripening period. The main biochemical modification of cheese during ripening was related to the extent of proteolysis. The water soluble nitrogen in the semi-hard cheese increased during ripening. Lipolysis also occurred throughout the ripening period, with the major constituents being the palmitic, oleic, myristic, capric, and lauric acids. The rheological study suggested that the most important factors influencing the texture of the goat cheese is the level of total solids, and the extent of protein degradation recorded as soluble nitrogen during the ripening period. Rheological properties of goat cheese showed a transformation from a soft and elastic consistency to a hard and brittle body as a function of aging

Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.  The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement.  There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari.  The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately) in all sensory attributes.  Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes.  Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup) as their first choice

Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.  The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement.  There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari.  The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately) in all sensory attributes.  Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes.  Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup) as their first choice

Ripening profile of semi-hard standard goat cheese made from pasteurized milk

10.1080/10550490600596262International Journal of Food Properties93523-532IJFP

Anti-diabetic Potential Properties of Two Edible Omani Wild Plants (Pteropyrum scoparium and Oxalis corniculata)

Background:The use of plant for medicinal purposes has a long history worldwide.  There is a lack of research that identifies the antidiabetic effect of edible Omani wild plants. Oxidative stress mediates the pathogenesis of diabetes and it has been suggested that natural antioxidants might be considered as an effective intervention for combating diabetes. Objective: This study aimed to assess the anti-diabetic and antioxidant potential properties of two edible Omani wild plants (Pteropyrum scoparium and Oxalis corniculata) or their mixture in streptozotocin (STZ)-induced diabetic rats. Methods: Thirty-seven male Sprague Dawley rats, weighting 250–300 grams, were allocated into 5 groups: non-diabetic (9 rats/group), diabetic group (7 rats/group), and three diabetic groups that received oral feeding of either Pteropyrum scoparium, Oxalis corniculata, or their mixture (7 rats/group). Diabetes was induced by a single intraperitoneal injection dose of STZ drug, 50 mg/kg body weight. At the end of the experimental trial, after 8 weeks, all rats were fasted overnight and sacrificed; blood glucose was measured, meanwhile pancreatic tissues were dissected and homogenized for the biochemical assessment of oxidative stress markers (glutathione, GSH, and total antioxidant capacity, TAC). Results: STZ resulted in hyperglycemia and oxidative stress (GSH depletion and TAC impairment) in diabetic group as compared to non-diabetic group. Meanwhile the concomitant treatment of diabetic groups with the two wild the edible Omani plants or their mixture have shown a protective effect against the STZ-induced hyperglycemia, but with no effect on oxidative stress. It was noted that for the final boy weight, the improvement was not significant as well. Histopathological examination of the pancreatic tissues showed that the STZ injection lead to pathological changes associated with diabetes in the pancreatic tissues of all diabetic groups. Conclusion:  Pteropyrum scoparium and Oxalis corniculata combated the STZ-induced hyperglycemia with no effect on oxidative stress. Also, there was no synergistic effect of Pteropyrum scoparium and Oxalis corniculata on hyperglycemia or oxidative stress