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Erdoğan AK, Ertekin Filiz B. Menaquinone content and antioxidant properties of fermented cabbage products: Effect of different fermentation techniques and microbial cultures. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
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Faubel N, Cilla A, Alegriía A, Barberá R, Garcia-Llatas G. Overview of in vitro digestion methods to evaluate bioaccessibility of lipophilic compounds in foods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Amparo Alegriía
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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Zhou S, Mehta BM, Feeney EL. A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sitong Zhou
- UCD Institute of Food and Health University College Dublin Belfield Dublin 4 Ireland
| | - Bhavbhuti M Mehta
- Dairy Chemistry Department SMC College of Dairy Science Kamdhenu University Anand 388 110 Gujarat India
| | - Emma L Feeney
- UCD Institute of Food and Health University College Dublin Belfield Dublin 4 Ireland
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Dunlop E, Jakobsen J, Jensen MB, Arcot J, Qiao L, Cunningham J, Black LJ. Vitamin K content of cheese, yoghurt and meat products in Australia. Food Chem 2022; 397:133772. [PMID: 35907393 DOI: 10.1016/j.foodchem.2022.133772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 07/11/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022]
Abstract
Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing estimation of vitamin K intakes in the Australian population. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 in cheese, yoghurt and meat products (48 composite samples from 288 primary samples) by liquid chromatography with electrospray ionisation-tandem mass spectrometry. At least one K vitamer was found in every sample. The greatest mean (± standard deviation for foods sampled in multiple cities) concentrations of PK (4.9 µg/100 g), MK-4 (58 ± 9 µg/100 g) and MK-9 (8 ± 2 µg/100 g) were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese (1.1 ± 0.3 µg/100 g) and cream cheese (1.0 µg/100 g) contained MK-5. MK-8 was found in Cheddar cheese only (4 ± 2 µg/100 g). As the K vitamer profile and concentrations appear to vary considerably by geographical location, Australia needs a vitamin K food composition dataset that is representative of foods consumed in Australia.
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Affiliation(s)
- Eleanor Dunlop
- Curtin School of Population Health, Curtin University, Bentley, WA 6102, Australia.
| | - Jette Jakobsen
- Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
| | - Marie Bagge Jensen
- Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
| | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia.
| | - Liang Qiao
- Storr Liver Centre, The Westmead Institute for Medical Research, Westmead, NSW 2145, Australia.
| | - Judy Cunningham
- Curtin School of Population Health, Curtin University, Bentley, WA 6102, Australia.
| | - Lucinda J Black
- Curtin School of Population Health, Curtin University, Bentley, WA 6102, Australia; Curtin Health Innovation Research Institute (CHIRI), Curtin University, Bentley, WA 6102, Australia.
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