Determination of the Vitamin K (Menaquinone-7) Content in Fermented Soybean Natto and in the Plasma of Natto-Ingesting Subjects.

DOI NDL Digital Collections Web Site 3 Citations 9 References
  • Sumi Hiroyuki
    College of Science and Industrial Technology, Kurashiki University of Science and the Arts

Bibliographic Information

Other Title
  • 納豆菌発酵，および納豆摂取時の被験者血液中のビタミンＫ（メナキノン‐７）濃度
  • ナットウキン ハッコウ オヨビ ナットウ セッシュジ ノ ヒケンシャ ケツエキ チュウ ノ ビタミン K メナキノンー7 ノウド
  • 納豆菌発酵, および納豆摂取時の被験者血液中のビタミンK(メナキノン-7)濃度

Search this article

Abstract

The production of vitamin K by Bacillus natto and the plasma vitamin K concentration of subjects after ingesting natto were studied. In contrast to no change in the phylloquinon (vitamin K1) and menaquinone-4 (MK-4) concentrations, a strong increase in menaquinone-7 (MK-7) was apparent during natto fermentation. The highest content of 1, 750μg of MK-7/100g wet. wt. was found in the Miyagino strain when incubated for 48 h at 37°C. The plasma MK-7 concentration of the subjects was dose-dependent, with a maximum value of 57.1±7.7ng/ml. The effect of natto ingestion on the plasma concentration of MK-7 continued for a long time : 48 h after ingesting 100 g of natto, it was 9 times higher than the control value. Under these conditions, there was no effect on the blood coagulation or fibrinolytic system of the subjects.

Journal

Citations (3)*help

See more

References(9)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top