Determination of vitamin K composition of fermented food

Tarvainen, Marjo; Fabritius, Mikael; Yang, Baoru

doi:10.1016/j.foodchem.2018.09.136

Cited by 58 publications

(34 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As regards other vitamin groups in fermented grain-based foods, menaquinones (MK-n) were detected with a content of about 902 μg/100 g in natto [71].…”

Section: Resultsmentioning

confidence: 99%

“…FODMAP ingestion induces abdominal symptoms in people suffering from irritable bowel syndrome (IBS). A number of studies have thus been undertaken and the possible applicability of yeast fermentation in reduction of fructans and other FODMAPs has thus been shown [69,70,71,72,73].…”

Section: Resultsmentioning

confidence: 99%

“…Phylloquinone (PK) is also present in fermented food products, with a detected content of about 42 μg/100 g in kimchi [71].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

View full text Add to dashboard Cite

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

show abstract

“…As regards other vitamin groups in fermented grain-based foods, menaquinones (MK-n) were detected with a content of about 902 μg/100 g in natto [71].…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Among them, vitamin K1 and K2 are natural compounds, whereas vitamin K3 is an artificial one. Vitamin K1 is abundant in vegetables [1] and vitamin K2 is contained in fermented foods [2,3]. For example, Japanese fermented soybeans (called “natto”) contain high concentrations of vitamin K2 [2].…”

Section: Introductionmentioning

confidence: 99%

“…Vitamin K2 is referred as “MK-n” depending on the number of isoprene units in its side chain. For example, vitamin K2 abundant in “natto” is MK-7 [2], whereas MK-9, -10, and -11 are major forms of vitamin K2 in dairy food [3]. Although mammals do not have the ability to synthesize vitamin K2 de novo, they are able to convert vitamin K1 into MK-4 form of vitamin K2 by UbiA prenyltransferase domain containing protein l (UBIAD1) [4].…”

Section: Introductionmentioning

confidence: 99%

Multiple Modes of Vitamin K Actions in Aging-Related Musculoskeletal Disorders

Azuma

Inoue

2019

IJMS

View full text Add to dashboard Cite

Vitamin K is a fat-soluble vitamin that was originally found as an essential factor for blood coagulation. With the discovery of its role as a co-factor for γ-glutamyl carboxylase (GGCX), its function for blood coagulation was understood as the activation of several blood coagulation factors by their γ-carboxylation. Over the last two decades, other modes of vitamin K actions have been discovered, such as the regulation of transcription by activating the steroid and xenobiotic receptor (SXR), physical association to 17β-Hydroxysteroid dehydrogenase type 4 (17β-HSD4), covalent modification of Bcl-2 antagonist killer 1 (Bak), and the modulation of protein kinase A (PKA) activity. In addition, several epidemiological studies have revealed that vitamin K status is associated with some aging-related diseases including osteoporosis, osteoarthritis, and sarcopenia. Clinical studies on single nucleotide polymorphisms of GGCX suggested an association between higher GGCX activity and bone protective effect, while recent findings using conditional knockout mice implied that a contribution in protective effect for bone loss by GGCX in osteoblastic lineage was unclear. GGCX in other cell lineages or in other tissues might play a protective role for osteoporosis. Meanwhile, animal experiments by our groups among others revealed that SXR, a putative receptor for vitamin K, could be important in the bone metabolism. In terms of the cartilage protective effect of vitamin K, both GGCX- and SXR-dependent mechanisms have been suggested. In clinical studies on osteoarthritis, the γ-carboxylation of matrix Gla protein (MGP) and gla-rich protein (GRP) may have a protective role for the disease. It is also suggested that SXR signaling has protective role for cartilage by inducing family with sequence similarity 20a (Fam20a) expression in chondrocytes. In the case of sarcopenia, a high vitamin K status in plasma was associated with muscle strength, large muscle mass, and high physical performance in some observational studies. However, the basic studies explaining the effects of vitamin K on muscular tissue are limited. Further research on vitamin K will clarify new biological mechanisms which contribute to human longevity and health through the prevention and treatment of aging-related musculoskeletal disorders.

show abstract

Extra-Hepatic Functions of Vitamin K

Azuma,

Inoue

2024

Lipophilic Vitamins in Health and Disease

View full text Add to dashboard Cite

Determination of vitamin K composition of fermented food

Cited by 58 publications

References 33 publications

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Multiple Modes of Vitamin K Actions in Aging-Related Musculoskeletal Disorders

Extra-Hepatic Functions of Vitamin K

Contact Info

Product

Resources

About