ヒト歯髄培養線維芽細胞のALPase活性に対するおから発酵物由来メナキノン-7の影響  [in Japanese] Effects of Vitamin K_2 (Manaquinone-7) from Fermented Okara on ALPase Activity of Human Dental Pulp  [in Japanese]

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Abstract

おからを納豆菌で発酵するとビタミンK2が生成され,とくにMK-7が主成分で,しかもその約90%がタンパク質と水溶性の複合体を形成した.このK<SUB>2</SUB>複合体の分子量が約50000で,このタンパク質は糖を約32%含む糖タンパク質であった.<BR>おから発酵物からMK-7を単離・精製し,ヒト歯髄培養線維芽細胞のALPase活性に対する影響を調べたところMK-7はヒト歯髄培養線維芽細胞のALPase活性の増加を促進したことから,MK-7がヒト歯髄培養線維芽細胞の石灰化に関与することが示唆された.

Most vitamin K<SUB>2</SUB> produced in Okara fermented by <I>B. natto</I> was Menaquinone-7 (MK-7) and more than 90% of the total MK-7 was in the form of water soluble complex with a protein.<BR>The molecular mass of soluble MK-7-protein complex was 45Kd by SDS-PAGE, and this binding protein contained about 32% carbohydrate. MK-7 was purified from the fermented Okara, and the effect of MK-7 on alkaline phosphatase (ALPase) activity of human Dental Pulp was investigated. The presence of MK-7 in the range of 10<SUP>-8</SUP> to 10<SUP>-6</SUP>M caused a significant increase in the ALPase activity of human Dental Pulp. These results suggest that MK-7 can be closely related to calcification ability of human Dental Pulp.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(5), 348-352, 2002-05-15

    Japanese Society for Food Science and Technology

References:  18

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008425714
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6163454
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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