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

概要

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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 K_1) 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-7/100 g wet. wt. was found in the Miyagino strain when incubated for 48 h at 37℃. The plasma MK-7 concentration of the subjects was dose-dependent, with a maximum value of 57.1±7.7 ng/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.
社団法人日本家政学会の論文
1999-04-15