Jensen Marie Bagge, Daugintis Andrius, Jakobsen Jette
Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
Foods. 2021 Nov 29;10(12):2938. doi: 10.3390/foods10122938.
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.
维生素K是一组脂溶性维生素原，由叶绿醌（PK）和甲萘醌（MKs）组成。迄今为止，仅设定了PK的每日参考摄入量；然而，在过去十年中，已经开展了关于MKs摄入量与心血管疾病、骨代谢和慢性肾病方面健康改善之间相关性的研究。MKs是在食物发酵过程中由细菌合成的，例如奶酪。对八种不同的奶酪产品（在成熟时间、发酵剂培养物、脂肪含量和水分含量方面存在差异）中的维生素K维生素原（PK、MK-4、MK-5、MK-6、MK-7、MK-8、MK-9和MK-10）的含量和生物可及性进行了评估。使用静态体外消化模型INFOGEST 2.0评估生物可及性。观察到维生素K含量（<0.5μg/100g - 32μg/100g）和维生素K生物可及性（6.4 - 80%）的变化。较长的成熟时间不一定会导致MKs增加。这些结果表明，不同奶酪产品之间的维生素K含量和生物可及性存在显著差异，并且成熟时间、发酵剂培养物、脂肪含量和水分含量无法解释这种差异。
