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Steady-state vitamin K2(menaquinone-7) plasma concentrations after intake of dairy products and soft gel capsules
- Source :
- European Journal of Clinical Nutrition; July 2016, Vol. 70 Issue: 7 p831-836, 6p
- Publication Year :
- 2016
-
Abstract
- Background:: In a previous human intervention study, we observed an improved vitamin K status after 8 weeks of intake of a yogurt that was fortified with vitamin K<subscript>2</subscript>(as menaquinone-7, MK-7) and enriched with vitamins C and D<subscript>3</subscript>, magnesium and polyunsaturated fatty acids. It was hypothesized that the added nutrients contributed to this improvement. Here we report on a study in which we compared the fasting plasma concentrations of MK-7 from (a) yogurt enriched with MK-7, vitamins D<subscript>3</subscript>and C, magnesium, n-3 poly unsaturated fatty acids (n-3 PUFA) and fish oil (yogurt Kplus), (b) yogurt fortified with MK-7 only (yogurt K) and (c) soft gel capsules containing only MK-7. Subjects/Methods:: For 42 days, healthy men and postmenopausal women between 45 and 65 years of age daily consumed either yogurt K, yogurt Kplus or capsules. Circulating MK-7, 25-hydroxy vitamin D (25(OH)D) and markers for vitamin K status (uncarboxylated osteocalcin (ucOC) and desphospho-uncarboxylated matrix Gla-protein (dp-ucMGP)) were assessed. Plasma MK-7 was also measured during the washout period of 2 weeks. MK-7 and dp-ucMGP were measured in citrated plasma, and 25(OH)D<subscript>3</subscript>and ucOC were measured in the serum. Results:: The increase in plasma MK-7 with the yogurt Kplus product was more pronounced than the increase in MK-7 with the capsules. Circulating dp-ucMGP and ucOC were significantly lowered after consumption of the yogurt products and the MK-7 capsules, reflecting vitamin K status improvement. No significant differences in fasting plasma concentrations of various biomarkers between the yogurts were found. Conclusions:: Dairy matrix and nutrient composition may affect MK-7 delivery and improvement of vitamin K status. Yogurt fortified with MK-7 is a suitable matrix to improve the nutritional status of the fat-soluble vitamins.
Details
- Language :
- English
- ISSN :
- 09543007 and 14765640
- Volume :
- 70
- Issue :
- 7
- Database :
- Supplemental Index
- Journal :
- European Journal of Clinical Nutrition
- Publication Type :
- Periodical
- Accession number :
- ejs39493065
- Full Text :
- https://doi.org/10.1038/ejcn.2016.3