Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals

被引:80
作者
Tsukamoto, Y
Ichise, H
Kakuda, H
Yamaguchi, M [1 ]
机构
[1] Mitsukan Grp Co Ltd, Cent Res Inst, Aichi, Japan
[2] Univ Shizuoka, Grad Sch Nutr Sci, Lab Endocrinol & Mol Metab, Shizuoka 4228526, Japan
关键词
vitamin K-2; menaquinone-7; gamma-carboxylated osteocalcin; bone metabolism;
D O I
10.1007/s007740070023
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
Changes in circulating vitamin K-2, (menaquinone-7, MK-7) and gamma-carboxylated osteocalcin concentrations in normal individuals with the intake of fermented soybeans (natto) were investigated. Eight male volunteers were given sequentially fermented soybeans (natto) containing three different contents of MK-7 at an interval of 7 days as follows: regular natto including 775 mu g/100 g (MK-7 x 1) or reinforced natto containing 1298 mu g/100g (MK-7 x 1.5) or 1765 mu g/100g (MK-7 x 2). Subsequently, it was found that serum MK-7 and gamma-carboxylated osteocalcin concentrations were significantly elevated following the start of dietary intake of MK-7 (1298 or 1765 mu g/100g). Serum undercarboxylated osteocalcin concentrations were significantly decreased by dietary MK-7 (1765 mu g/100g) supplementation. Moreover, the changes in serum MK-7 level with the frequency of dietary natto intake were examined in 134 healthy adults (85 men and 39 women) without and with occasional (a few times per month), and frequent (a few times per week) dietary intake of regular natto including MK-7 (775 mu g/100g). Serum MK-7 and gamma-carboxylated osteocalcin concentrations in men with the occasional or frequent dietary intake of natto were significantly higher than those without any intake. The present study suggests that intake of fermented soybean (natto) increases serum levels of MK-7 and gamma-carboxylated osteocalcin in normal individuals.
引用
收藏
页码:216 / 222
页数:7
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