不同牛肌肉和品种中的维生素 K2。

Vitamin K2 in different bovine muscles and breeds.

机构信息

Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway.

AS Vitas, Gaustadalleen 21, N-0349 Oslo, Norway.

出版信息

Meat Sci. 2014 May;97(1):49-53. doi: 10.1016/j.meatsci.2014.01.005. Epub 2014 Jan 22.

DOI:10.1016/j.meatsci.2014.01.005

PMID:24508562

Abstract

Meat is a natural source of vitamin K, a vitamin associated with reduced bone loss and prevention of osteoporosis. Whether vitamin K content varies between breeds and muscles in cattle is not known. In the present study, contents of vitamin K1 (phylloquinone) and K2 (menaquinone, MK) were analysed in three different muscles from steers of two different breeds, Norwegian Red and Jersey, respectively. Results showed that MK4 was the most dominant of the vitamin K2 analogues, while only traces were found of MK6 and MK7. Both breeds had higher levels of MK4 in M. biceps femoris (BF) and M. longissimus dorsi (LD) compared to M. psoas major (PM). The results also showed significantly higher MK4 levels in muscles from Jersey compared to Norwegian Red. Furthermore, MK4 was not associated with intramuscular fat, suggesting a physiological role for MK4 in skeletal muscle cells. There were no association between vitamin K content and tenderness.

摘要

肉是维生素 K 的天然来源，维生素 K 与减少骨质流失和预防骨质疏松有关。目前尚不清楚牛肉的不同品种和肌肉之间的维生素 K 含量是否存在差异。在本研究中，分析了两种不同品种（挪威红牛和泽西牛）的公牛的三种不同肌肉中的维生素 K1（叶绿醌）和 K2（甲萘醌，MK）含量。结果表明，MK4 是维生素 K2 类似物中最主要的一种，而 MK6 和 MK7 则仅存在微量。与腰大肌（PM）相比，两种品种的二头肌（BF）和背最长肌（LD）中的 MK4 水平均较高。结果还表明，泽西牛肌肉中的 MK4 水平明显高于挪威红牛。此外，MK4 与肌内脂肪无关，表明 MK4 在骨骼肌细胞中具有生理作用。维生素 K 含量与嫩度之间没有关联。