Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis

Does Vitamin K2 Influence the Interplay between Diabetes Mellitus and Intervertebral Disc Degeneration in a Rat Model?

Intervertebral disc (IVD) degeneration is a common cause of low back pain in diabetes mellitus type 2 (T2DM) patients. Its pathogenesis and the vitamin (vit.) K2 influence on this disease remain unclear. Lumbar motion segments of male Zucker Diabetes Fatty (ZDF) rats (non-diabetic [control] and diabetic; fed without or with vit. K2) were used. Femur lengths and vertebral epiphyseal cross-section areas were measured. IVDs were histopathologically examined. Protein synthesis and gene expression of isolated IVD fibrochondrocytes were analyzed. T2DM rats showed histopathological IVD degeneration. Femur lengths and epiphyseal areas were smaller in T2DM rats regardless of vit. K2 feeding. Fibrochondrocytes synthesized interleukin (IL)-24 and IL-10 with no major differences between groups. Alpha smooth muscle actin (αSMA) was strongly expressed, especially in cells of vit. K2-treated animals. Gene expression of aggrecan was low, and that of collagen type 2 was high in IVD cells of diabetic animals, whether treated with vit. K2 or not. Suppressor of cytokine signaling (Socs)3 and heme oxygenase (Hmox)1 gene expression was highest in the cells of diabetic animals treated with vit. K2. Vit. K2 influenced the expression of some stress-associated markers in IVD cells of diabetic rats, but not that of IL-10 and IL-24.

Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans

In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on the content of fatty acids and proteins was evaluated, depending on the fermentation length. Fermentation was conducted for 144 hours in controlled conditions of temperature and relative humidity (37°C, 75%). Samples for tests were collected every 24 hours. Gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS) was used to evaluate fatty acids content in fermented seeds. Their composition was expressed as a percentage of the total quantity of fatty acids. The protein content in plant matrices was analysed with the modified Bradford protein assay, using the TECAN apparatus with the i-Control software, of the wave length of ʎ=595 nm. Studies showed that the prolonged fermentation time influenced an increase of polyunsaturated fatty acids (PUFA) content in all studied seeds. Promising results were obtained for soy, sunflower, and lentil seeds, amounting to 3.6%; 68.7% and 67.7%, respectively. This proves that the process of seed fermentation can be effectively used to increase their nutritional value.