Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland

Walther, Barbara; Guggisberg, Dominik; Schmidt, Roman; Portmann, Reto; Risse, Marie-Claire; Badertscher, René; Chollet, Magali

doi:10.1016/j.idairyj.2020.104853

Cited by 6 publications

(15 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A serving of cheese (1 slice of approximately 28 g) could, therefore, contribute 4.3 µg to 13 µg, corresponding to 6% to 19% of the adequate intake set for PK. These vitamin K vitamer contents were comparable with what has been found by others; however, there is a great variation between and within cheese types produced in different places in Europe, [ 17 , 19 , 27 , 28 ]. Remarkably higher content of vitamin K vitamers were found in a study of cheese from the U.S., indicating that the production location may significantly affect the vitamin K [ 18 ].…”

Section: Resultssupporting

confidence: 89%

Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Jensen

Daugintis

Jakobsen

2021

Foods

View full text Add to dashboard Cite

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

show abstract

“…The fat content in cheese is a further factor which may affect vitamin K content, as described above, with lower fat products such as reduced fat cottage cheese, cheddar cheese and cream all having lower total vitamin K content compared to full-fat cheese and cream (Fu et al 2017). This may be due to vitamin K being a fat-soluble vitamin, and indeed, Walther et al (2021) observed a positive correlation between fat content and MK-4 in Swiss-type cheese. However, they also reported a negative correlation between fat content and MK-6, MK-7, MK-8 and MK-9, and further work is required in other products to clarify these reports.…”

Section: Vitamin K In Cheesementioning

confidence: 86%

“…lactis subsp. lactis are also the main starter cultures applied in traditional semi-hard Swiss cheeses such as Vacherin Fribourgeois and Raclette, which are also reported to have high values of total vitamin K2 content; ranging from 29.9 to 67.4 lg/100 g and from 12 to 131.2 lg/100 g, respectively (Walther et al 2021). MK-9 is the highest MK in these types of cheese, followed by MK-8 and MK-4.…”

Section: Vitamin K In Cheesementioning

confidence: 99%

“…Cheese and fermented dairy products are common in diets in Western countries, and studies suggest that they are rich in MKs. Several studies have reported high levels of total and individual MKs in cheese and fermented dairy (Koivu-Tikkanen et al 2000;Hojo et al 2007;Manoury et al 2013;Fu et al 2017;Vermeer et al 2018;Walther et al 2021). However, there is considerable variation in the literature concerning the vitamin K content of cheese.…”

Section: Introductionmentioning

confidence: 99%

“…2018; Walther et al . 2021). However, there is considerable variation in the literature concerning the vitamin K content of cheese.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

Zhou

Mehta

Feeney

2022

Int J of Dairy Tech

View full text Add to dashboard Cite

Vitamin K collectively describes fat‐soluble vitamins containing 2‐methyl‐1,4‐naphthoquinone, including two naturally‐occurring forms: phylloquinone (K1) and a range of menaquinones, MK4‐M13 (K2). Leafy vegetables are the main dietary source of K1, whereas K2 is mainly bacterially synthesised and found in fermented foods, including dairy foods, and some animal sources. Studies suggest that vitamin K may be important for cardiovascular health, due to its role in inhibiting vascular calcification, but food source data, particularly for K2 forms, is lacking. This information could help to clarify recent associations between cheese consumption and reduced CVD risk and would be of use in future epidemiological studies.

show abstract

Quantitative analysis of menaquinones (vitamin K2) in various types of cheese from Switzerland

Cited by 6 publications

References 24 publications

Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

Contact Info

Product

Resources

About