New aspects of microbial vitamin K2 production by expanding the product spectrum

Zhang, Zimeng; Liu, Linxia; Liu, Chuan; Sun, Yumei; Zhang, Dawei

doi:10.1186/s12934-021-01574-7

Cited by 22 publications

(14 citation statements)

References 101 publications

(46 reference statements)

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“…For example, Japanese fermented soybeans (called "natto") contain high concentrations of vitamin K2 (2). It is also known that the intestinal microbiome is another important source of vitamin K2 production (4).…”

Section: Introductionmentioning

confidence: 99%

Association of Vitamin K Insufficiency With Cognitive Dysfunction in Community-Dwelling Older Adults

et al. 2022

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Vitamin K is a fat-soluble vitamin shown to be associated with several age-related diseases. Although a small number of epidemiological studies described the relationship between vitamin K status and cognitive impairment, vitamin K status was estimated by relatively special methods in previous reports. Here, we demonstrated the association of the concentration of undercarboxylated osteocalcin (ucOC) in serum, which is a biomarker for vitamin K insufficiency, with cognitive function in a cross-sectional study. A total of 800 community-dwelling older adults (mean age = 75.9) were invited to geriatric health examination, including a Mini-Mental State Examination (MMSE) and a blood test. By using binary logistic regression analysis, the risk of cognitive impairment equivalent or below the mild cognitive impairment level for each tertile of ucOC was examined, with the lowest tertile as the reference. We found a significant association of impaired cognitive function and concentration of ucOC in the highest tertile of ucOC, with the odds ratio of 1.65 (95% CI, 1.06 to 2.59, P = 0.028). When the analysis was repeated with each domain of MMSE, the highest tertile of ucOC was associated with impaired orientation, calculation, and language. As far as we know, this is the first report on the significant association of single ucOC measurement and cognitive impairment. Our analysis also suggests that vitamin K insufficiency could be associated with selected categories of cognitive function. Since the single measurement of ucOC in serum is a simple and widely available method for vitamin K evaluation, it could be useful as a biomarker of neurodegenerative diseases affecting the cognitive functions.

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Section: Introductionmentioning

confidence: 99%

Association of Vitamin K Insufficiency With Cognitive Dysfunction in Community-Dwelling Older Adults

et al. 2022

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“…After fermentation, the culture solution including the pellet and the residues of spinach were evaporated three times at 50˚C for 1 h using a rotary evaporator (N-1000; Eyela); the cell pellet was subsequently washed with 10 mM PBS (pH 7.4). Vitamin K 2 (menaquinone), a fat-soluble vitamin, is produced during fermentation by bacteria such as lactic acid bacteria ( 20 ). Vitamin K 2 is commonly recovered from microbial cells by liquid-liquid extraction or supercritical fluid extraction and stored at -70˚C until in experiments for vitamin K analysis ( 22 , 23 ).…”

Section: Methodsmentioning

confidence: 99%

“…Among LAB, Lactococcus lactis are natural producers of vitamin K 2 ( 19 ). Vitamin K 2 production has been observed in various bacteria that are involved in established food fermentation processes, and the exact mechanism of vitamin K 2 production has been elucidated ( 20 ). However, earlier studies mainly focused on the vitamin K 2 levels in fermented dairy products, with only a few studies focusing on vitamin K 2 production by LAB itself ( 21-23 ).…”

Section: Introductionmentioning

confidence: 99%

Lactococcus lactis‑fermented spinach juice suppresses LPS‑induced expression of adhesion molecules and inflammatory cytokines through the NF‑κB pathway in HUVECs

et al. 2022

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Spinach ( Spinacia oleracea L.), a green leafy vegetable, is widely regarded as a functional food due to its biological activities; however, to the best of our knowledge, there are no previous studies that have investigated the protective effects of fermented spinach against endothelial dysfunction and its underlying mechanisms. Therefore, this study investigated the effects and possible mechanisms of action of fresh spinach juice (S.juice) and fermented S.juice on lipopolysaccharide (LPS)-induced inflammatory responses in human umbilical vein endothelial cells (HUVECs). The HUVECs were treated with S.juice and fermented S.juice for 18 h before LPS exposure, and the levels of cytokines and chemokines, such as monocyte chemoattractant protein-1 (MCP-1) and interleukin-6 (IL-6), were detected using enzyme-linked immunosorbent assays (ELISA). Furthermore, to examine the changes in inflammatory responses to the two treatments, immunofluorescence analysis was used to visualize the nuclear translocation of nuclear factor-κB (NF-κB). Western blot analysis was also performed to detect the differences in the expression of endothelial cell adhesion molecules, specifically vascular cell adhesion molecule 1 (VCAM-1) and intercellular adhesion molecule-1 (ICAM-1). Both S.juice and fermented S.juice inhibited the LPS-induced expression of MCP-1 and IL-6, and suppressed VCAM-1 and ICAM-1. Additionally, fermented S.juice inhibited the LPS-induced activation of NF-κB and degradation of the inhibitor of NF-κB (IκBα) in an LPS dose-dependent manner. These results suggest that the anti-inflammatory effect of vitamin K 2 -enriched fermented S.juice is mediated by the suppression of the NF-κB pathway, suggesting its potential as a novel therapeutic candidate for inflammatory cardiovascular disease.

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“…Bacillus subtilis var. natto is a well-known vitamin K producer isolated from Natto [ 47 ]. B. subtilis is a GRAS (generally recognized as safe) host microorganism widely used for the production of food ingredients [ 48 ].…”

Section: Production Of Vitamin K By Wild-type Microorganismsmentioning

confidence: 99%

Production of Vitamin K by Wild-Type and Engineered Microorganisms

et al. 2022

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Vitamin K is a fat-soluble vitamin that mainly exists as phylloquinone or menaquinone in nature. Vitamin K plays an important role in blood clotting and bone health in humans. For use as a nutraceutical, vitamin K is produced by natural extraction, chemical synthesis, and microbial fermentation. Natural extraction and chemical synthesis methods for vitamin K production have limitations, such as low yield of products and environmental concerns. Microbial fermentation is a more sustainable process for industrial production of natural vitamin K than two other methods. Recent advanced genetic technology facilitates industrial production of vitamin K by increasing the yield and productivity of microbial host strains. This review covers (i) general information about vitamin K and microbial host, (ii) current titers of vitamin K produced by wild-type microorganisms, and (iii) vitamin K production by engineered microorganisms, including the details of strain engineering strategies. Finally, current limitations and future directions for microbial production of vitamin K are also discussed.

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New aspects of microbial vitamin K2 production by expanding the product spectrum

Cited by 22 publications

References 101 publications

Association of Vitamin K Insufficiency With Cognitive Dysfunction in Community-Dwelling Older Adults

Association of Vitamin K Insufficiency With Cognitive Dysfunction in Community-Dwelling Older Adults

Lactococcus lactis‑fermented spinach juice suppresses LPS‑induced expression of adhesion molecules and inflammatory cytokines through the NF‑κB pathway in HUVECs

Production of Vitamin K by Wild-Type and Engineered Microorganisms

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