Quantification of vitamin K (phylloquinone and menaquinones 4-10) in various shellfish

Amalie Moxness Reksten ^1,2, Kari Elin Rød ¹, Inger Aakre ¹

⁰Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway.

The British Journal of Nutrition +

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February 12, 2025

View abstract on PubMed

Summary

This study reveals that most shellfish contain low vitamin K levels, with menaquinones (MK) being the primary form. The hepatopancreas of crustaceans showed the highest vitamin K content, offering new dietary insights.

Area Of Science

Nutritional Science
Food Chemistry
Marine Biology

Background

Vitamin K, essential for health, exists as phylloquinone (vitamin K1, PK) and menaquinones (vitamin K2, MK).
Limited data exists on PK and MK distribution in dietary sources, especially seafood.
Shellfish represent an unexplored food group regarding vitamin K composition.

Purpose Of The Study

To comprehensively analyze vitamin K1, dihydro-K1, and MK-4 to MK-10 content in diverse shellfish species.
To investigate the impact of tissue type and processing on vitamin K levels in shellfish.
To explore seasonal variations in vitamin K content within blue mussels (Mytilus edulis).

Main Methods

Quantification of vitamin K1, dihydro-K1, and MK-4 to MK-10 using advanced analytical techniques.
Analysis across various shellfish species, tissue types (e.g., hepatopancreas, meat), and processing methods.
Comparative analysis of vitamin K content in blue mussels sampled across different seasons.

Main Results

Most shellfish products exhibited low total vitamin K content (< 10 µg/100 g).
Highest vitamin K concentrations were found in the hepatopancreas of snow crab (170 µg/100 g) and brown meat of brown crab (35 µg/100 g).
Menaquinones (MK) predominated, while phylloquinone (PK) contributed minimally to total vitamin K in shellfish.

Conclusions

Shellfish, particularly crustacean hepatopancreas, can be a source of vitamin K, primarily as MK.
The low PK content in most shellfish suggests a minor role in meeting adult adequate intake recommendations.
This study provides novel vitamin K data for shellfish, addressing a significant gap in global nutritional databases.

Keywords:

Blue mussels Crab Crayfish Lobster Scallop Shrimp