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PLGA Nanoparticles Formed by Single- or Double-emulsion with Vitamin E-TPGS
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Multiple Vitamin K Forms Exist in Dairy Foods.

Xueyan Fu1, Stephanie G Harshman1, Xiaohua Shen1

  • 1Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA.

Current Developments in Nutrition
|June 30, 2018
PubMed
Summary

This study quantifies vitamin K forms in US dairy products, finding higher amounts in full-fat options. Dairy products are a significant source of vitamin K, with content varying by fat level.

Keywords:
dairy productsfermentedmenaquinonesphylloquinonereduced fatvitamin K

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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Biochemistry

Background:

  • Phylloquinone (vitamin K-1) is quantified in the US diet.
  • Menaquinones (vitamin K-2) are less characterized in foods.
  • Vitamin K-2 differs from K-1 in side chain length and saturation.

Purpose of the Study:

  • Quantify phylloquinone and menaquinones (MK4-MK13) in various dairy products.
  • Compare menaquinone content across full-fat, reduced-fat, and nonfat dairy items.

Main Methods:

  • Dairy samples sourced from USDA National Food and Nutrient Analysis Program and retail.
  • Phylloquinone and menaquinone concentrations measured using mass spectrometry.

Main Results:

  • Full-fat dairy rich in menaquinones (MK9, MK10, MK11) and phylloquinone.
  • Modest amounts of MK4, MK8, MK12 detected; MK5-7 and MK13 were low.
  • Vitamin K content in dairy is proportional to fat content; nonfat versions have significantly less.

Conclusions:

  • First report on menaquinone content in US dairy products.
  • Dairy products are a substantial source of vitamin K.
  • Fat content is a key determinant of vitamin K levels in dairy.