Measurement of k vitamins in animal tissues by high-performance liquid chromatography with fluorimetric detection

Hirauchi, Kazumasa; Sakano, Toshiyuki; Notsumoto, Shigeru; Nagaoka, auTadayoshi; Morimoto, Akira; Fujimoto, Kyoko; Masuda, Sachiko; Suzuki, Yukiko

doi:10.1016/0378-4347(89)80012-x

Cited by 61 publications

(51 citation statements)

References 11 publications

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“…Esses mesmos autores observaram, ainda, que vários queijos contêm 5-20 µg/100 g de MK-8 e 9 . Quantidades limitadas de menaquinonas têm sido encontradas em produtos animais, como gema de ovo e manteiga (Hirauchi et al, 1989). Produtos fermentados, à base de soja, contêm quantidades substanciais de MK 6 e MK 8 e podem ser de importância nutricional para as populações consumidoras dessa classe de alimentos (Sakano et al, 1988).…”

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Vitamina K: metabolismo e nutrição

2001

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Vitamina K: metabolismo e nutrição

2001

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“…Values for MK-4 to MK-10 are available. MK-4 is found in all reported products except buckwheat, hikiwari natto, and black bean natto [6,27,[29][30][31][32][33][34][35]. In non-fermented dairy products and in eggs, hardly any longer-chain menaquinones have been reported [6,27,29,32].…”

Section: Dietary Sources Of Menaquinonesmentioning

confidence: 99%

“…In non-fermented dairy products and in eggs, hardly any longer-chain menaquinones have been reported [6,27,29,32]. Longchain menaquinones are also rare in the muscle meat of beef, pork, and chicken [6,[30][31][32]. However, in offal, such as the liver and kidney, small-to-moderate concentrations of MK-6 to MK-10 have been detected [6,27,30,31].…”

Section: Dietary Sources Of Menaquinonesmentioning

confidence: 99%

Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

Walther¹,

Chollet²

2017

Vitamin K2 - Vital for Health and Wellbeing

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Vitamin K2 is a collection of isoprenologues that mostly originate from bacterial synthesis, also called menaquinones (MKs). Multiple bacterial species used as starter cultures for food fermentation are known to synthesize MK. Therefore, fermented food is the best source of vitamin K2. In the Western diet, dairy products are one of the best known and most commonly consumed group of fermented products.Although intensive research on metabolism and the biological effect of vitamin K2 continues today, data about vitamin K2 production and content in foods remain scarce. Dietary recommendations are still based on the classic role of vitamin K as an enzyme cofactor for coagulation proteins and do not consider differences in bioavailability and bioactivity between the various MKs and the possibly higher requirements for health effects apart from coagulation, such as bone or cardiovascular health. Here, we provide a global view of foods rich in vitamin K2 and their interactions together with other nutrients in selected health effects such as bone and cardiovascular health.

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“…Their PK and MK homologue contents were measured later. Measurement of PK and MK homologue contents in liver tissue PK and MK homologue (MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, MK-10) contents in the resected liver tissue were measured by using HPLC combined with coulometric reduction and fluorometric detection, 14) as previously described. A 1.0 g sample of freeze-dried liver tis- sue was homogenized in 5 ml of 66% isopropyl alcohol.…”

Section: Subjectsmentioning

confidence: 99%

Vitamin K Contents in Liver Tissue of Hepatocellular Carcinoma Patients

Miyakawa

Kajiwara²,

Shirahata³

et al. 2000

Japanese Journal of Cancer Research

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Serum protein induced in vitamin K absence-II (PIVKA-II) is used as a tumor marker because it increases at a notably higher rate in patients with hepatocellular carcinoma. To clarify the mechanism causing the elevation of serum PIVKA-II, we measured the contents of vitamins K 1 (phylloquinone, PK) and K 2 (menaquinone, MK) (MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, MK-10) in liver tissue resected from 21 hepatic cancer patients (12 patients with hepatocellular carcinoma and 9 patients with metastatic hepatic cancer), using HPLC combined with coulometric reduction and fluorometric detection. In the cancerous tissue of hepatocellular carcinoma patients, PK, MK-7, MK-8, and MK-10 were significantly lower than that found in the noncancerous tissue. Furthermore, MK-6, MK-7, MK-8, and MK-10 in the cancerous tissue of hepatocellular carcinoma patients were significantly lower than that in the cancerous tissue of metastatic hepatic cancer patients. These data suggested that one of the mechanisms of the elevation of serum PIVKA-II levels in hepatocellular carcinoma patients is a vitamin K deficiency in the local cancerous tissue.

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Measurement of k vitamins in animal tissues by high-performance liquid chromatography with fluorimetric detection

Cited by 61 publications

References 11 publications

Vitamina K: metabolismo e nutrição

Vitamina K: metabolismo e nutrição

Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

Vitamin K Contents in Liver Tissue of Hepatocellular Carcinoma Patients

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