Menaquinone Content of Cheese

Vermeer, Cees; Raes, Joyce; Hoofd, Cynthia van 't; Knapen, Marjo H. J.; Xanthoulea, Sofia

doi:10.3390/nu10040446

Cited by 62 publications

(84 citation statements)

References 37 publications

(54 reference statements)

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“…Probiotics have also been related to an increase in tryptophan, which enhances the synthesis of serotonin in the brain [6,48]. Furthermore, fermented dairy products are rich in vitamin K2, which tends to be relatively high in Dutch cheeses [49]. Evidence is increasing that vitamin K2 is positively associated with cognition.…”

Section: Discussionmentioning

confidence: 99%

Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study

et al. 2020

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Various dairy nutrients have been associated with cognitive performance. Several observational studies have explored associations between the intake of total dairy or some dairy subgroups and cognitive performance. However, studies on the potential impact of a broad variety of dairy subclasses are scarce. We examined cross-sectional associations between a wide assortment of dairy products and cognitive performance. A total of 619 Dutch community-dwelling adults aged ≥65 years completed a semi-quantitative Food Frequency Questionnaire. Cognitive performance was assessed with an extensive neuropsychological test battery; the tests were clustered into cognitive domains using z-scores. Linear and logistic regression analyses, adjusted for age, sex, BMI, education, smoking, alcohol consumption, habitual physical activity, total energy intake, and dietary factors, were performed to quantify the associations. The Benjamini–Hochberg method was used to correct for multiple testing. After full adjustment, higher skimmed dairy (β ± SD: 0.05 ± 0.02, p = 0.06), fermented dairy (0.04 ± 0.02, p = 0.09), and buttermilk (0.08 ± 0.03, p = 0.19) consumption were associated with better executive functioning. Logistic regression analyses indicated that a 30 g increase in Dutch cheese intake was associated with a 33% lower probability of poor information processing speed (PR = 0.67, 95% CI 0.47–0.97). No associations were observed between dairy consumption and attention and working memory or episodic memory.

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Section: Discussionmentioning

confidence: 99%

Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study

et al. 2020

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“…A serving of 200 ml fermented milk produced by our genetically engineered menaquinone overproducers would contain 90 µg long chained vitamin K2 and fulfill the daily requirement for most people. Hard cheese contains an average of 30-40 µg MK/100 g (Manoury et al, 2013;Vermeer et al, 2018). The average pro capita cheese consumption in Western countries is in the range of 41-82 g cheese/day (IDF, 2016) corresponding to a daily vitamin K2 intake of 12-32 µg.…”

Section: Discussionmentioning

confidence: 99%

“…Regular consumption of natto could fulfill our requirement for vitamin K2, but unfortunately natto has a rather sharp taste and is not enjoyed much outside of Japan. In Europe and Northern America lactic acid bacteria (LAB) are the most important vitamin K2-producers for our diet as they ferment milk into dairy products such as cheese rich in vitamin K2 (up to 110 µg/100 g) (Manoury et al, 2013;Vermeer et al, 2018). LAB are highly valued and exploited in food fermentations and have potential to be used as cell factories for production of various metabolites for industry (Sauer et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Engineering Lactococcus lactis for Increased Vitamin K2 Production

Bøe

Holo

2020

Front. Bioeng. Biotechnol.

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Cheese produced with Lactococcus lactis is the main source of vitamin K2 in the Western diet. Subclinical vitamin K2 deficiency is common, calling for foods with enhanced vitamin K2 content. In this study we describe analyses of vitamin K2 (menaquinone) production in the lactic acid bacterium L. lactis ssp. cremoris strain MG1363. By cloning and expression from strong promoters we have identified genes and bottlenecks in the biosynthetic pathways leading to the long-chained menaquinones, MK-8 and MK-9. Key genes of the biosynthetic menaquinone pathway were overexpressed, singly or combined, to examine how vitamin K2 production can be enhanced. We observed that the production of the long menaquinone polyprenyl side chain, rather than production of the napthoate ring (1,4-dihydroxy-2-naphtoic acid), limits total menaquinone synthesis. Overexpression of genes causing increased ring formation (menF and menA) led to overproduction of short chained MK-3, while overexpression of other key genes (mvk and llmg_0196) resulted in enhanced full-length MK-9 production. Of two putatively annotated prenyl diphosphate synthases we pinpoint llmg_0196 (preA) to be important for menaquinone production in L. lactis. The genes mvk, preA, menF, and menA were found to be important contributors to menaquinone levels as single overexpression of these genes double and more than triple the total menaquinone content in culture. Combined overexpression of mvk, preA, and menA increased menaquinone levels to a higher level than obtained individually. When the overproducing strains were applied for milk fermentations vitamin K2 content was effectively increased 3-fold compared to the wild type. The results provide a foundation for development of strains to ferment foods with increased functional value i.e., higher vitamin K2 content.

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“…In addition, egg yolks and high-fat dairy products, such as hard cheeses, provide appreciated amounts of this vitamer [73]. Of note, cheese was found to be the most important source of dietary long-chain MKs (MK-8 and MK-9) [131]. In particular, propionibacteria-fermented cheese, such as Norwegian Jarlsberg cheese and Swiss Emmental cheese, were shown to have the highest concentration of vitamin K2 in the form of tetrahydromenaquinone-9 [132].…”

Section: Dietary Sources Of Vitamin K1 and K2mentioning

confidence: 99%

Vitamin K as a Diet Supplement with Impact in Human Health: Current Evidence in Age-Related Diseases

et al. 2020

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Vitamin K health benefits have been recently widely shown to extend beyond blood homeostasis and implicated in chronic low-grade inflammatory diseases such as cardiovascular disease, osteoarthritis, dementia, cognitive impairment, mobility disability, and frailty. Novel and more efficient nutritional and therapeutic options are urgently needed to lower the burden and the associated health care costs of these age-related diseases. Naturally occurring vitamin K comprise the phylloquinone (vitamin K1), and a series of menaquinones broadly designated as vitamin K2 that differ in source, absorption rates, tissue distribution, bioavailability, and target activity. Although vitamin K1 and K2 sources are mainly dietary, consumer preference for diet supplements is growing, especially when derived from marine resources. The aim of this review is to update the reader regarding the specific contribution and effect of each K1 and K2 vitamers in human health, identify potential methods for its sustainable and cost-efficient production, and novel natural sources of vitamin K and formulations to improve absorption and bioavailability. This new information will contribute to foster the use of vitamin K as a health-promoting supplement, which meets the increasing consumer demand. Simultaneously, relevant information on the clinical context and direct health consequences of vitamin K deficiency focusing in aging and age-related diseases will be discussed.

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Menaquinone Content of Cheese

Cited by 62 publications

References 37 publications

Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study

Associations between the Intake of Different Types of Dairy and Cognitive Performance in Dutch Older Adults: The B-PROOF Study

Engineering Lactococcus lactis for Increased Vitamin K2 Production

Vitamin K as a Diet Supplement with Impact in Human Health: Current Evidence in Age-Related Diseases

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