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

• 須見 洋行

  倉敷芸術科学大学産業科学技術学部

書誌事項

タイトル別名

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

抄録

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.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 50 (4), 309-312, 1999

  一般社団法人 日本家政学会

キーワード

• 納豆
• ビタミンK
• メナキノン

詳細情報

• CRID: 1390282681311192704
• NII論文ID: 110003168748
• NII論文ID: 130003851718
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej1987.50.309
• ISSN: 18820352
• ISSN: 09135227
• NDL書誌ID: 4698966
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4698966
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10582017
• Web Site: https://search.jamas.or.jp/link/ui/1999182011
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可