In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K
Vitamin K describes a group of fat-soluble vitamers namely phylloquinone and menaquinones. The growing evidence for vitamin K's role beyond blood coagulation, and the possible differences between the vitamers are emerging. Knowledge of the content of menaquinones in different food matrixes and...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712200017X |
| _version_ | 1811202252868681728 |
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| author | Marie Bagge Jensen Anja Pia Biltoft-Jensen Jette Jakobsen |
| author_facet | Marie Bagge Jensen Anja Pia Biltoft-Jensen Jette Jakobsen |
| author_sort | Marie Bagge Jensen |
| collection | DOAJ |
| description | Vitamin K describes a group of fat-soluble vitamers namely phylloquinone and menaquinones. The growing evidence for vitamin K's role beyond blood coagulation, and the possible differences between the vitamers are emerging. Knowledge of the content of menaquinones in different food matrixes and the potential differences in bioaccessibility between the vitamin K vitamers and food matrixes are limited. In this study, the bioaccessibility was assessed using the INFOGEST 2.0 static in vitro digestion model optimised by including a Danish standard meal. The presence of the standard meal was crucial to obtaining a robust and stable digestion model. The bioaccessibility of the Danish standard meal, water, vitamin K standards, vitamin K supplements, broccoli, spinach, natto, pasteurised whole egg and canola oil was assessed by three replications. The bioaccessibility was in the range 30%–102%. The lowest bioaccessibility was observed in broccoli while the highest bioaccessibility was found in egg and canola oil. No competition in the bioaccessibility between vitamin K vitamers and vitamin D was observed. |
| first_indexed | 2024-04-12T02:35:50Z |
| format | Article |
| id | doaj.art-cf71e9628bc142309bf870df4074eee9 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:50Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-cf71e9628bc142309bf870df4074eee92022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-015306312In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit KMarie Bagge Jensen0Anja Pia Biltoft-Jensen1Jette Jakobsen2Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kgs. Lyngby, Denmark; Corresponding author.Research Group for Nutrition, Sustainability and Health Promotion, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kgs. Lyngby, DenmarkResearch Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800, Kgs. Lyngby, DenmarkVitamin K describes a group of fat-soluble vitamers namely phylloquinone and menaquinones. The growing evidence for vitamin K's role beyond blood coagulation, and the possible differences between the vitamers are emerging. Knowledge of the content of menaquinones in different food matrixes and the potential differences in bioaccessibility between the vitamin K vitamers and food matrixes are limited. In this study, the bioaccessibility was assessed using the INFOGEST 2.0 static in vitro digestion model optimised by including a Danish standard meal. The presence of the standard meal was crucial to obtaining a robust and stable digestion model. The bioaccessibility of the Danish standard meal, water, vitamin K standards, vitamin K supplements, broccoli, spinach, natto, pasteurised whole egg and canola oil was assessed by three replications. The bioaccessibility was in the range 30%–102%. The lowest bioaccessibility was observed in broccoli while the highest bioaccessibility was found in egg and canola oil. No competition in the bioaccessibility between vitamin K vitamers and vitamin D was observed.http://www.sciencedirect.com/science/article/pii/S266592712200017XIn vitro digestionINFOGEST 2.0BioavailabilityStandard mealValidationOptimisation |
| spellingShingle | Marie Bagge Jensen Anja Pia Biltoft-Jensen Jette Jakobsen In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K Current Research in Food Science In vitro digestion INFOGEST 2.0 Bioavailability Standard meal Validation Optimisation |
| title | In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K |
| title_full | In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K |
| title_fullStr | In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K |
| title_full_unstemmed | In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K |
| title_short | In vitro bioaccessibility of vitamin K (phylloquinone and menaquinones) in food and supplements assessed by INFOGEST 2.0 – vit K |
| title_sort | in vitro bioaccessibility of vitamin k phylloquinone and menaquinones in food and supplements assessed by infogest 2 0 vit k |
| topic | In vitro digestion INFOGEST 2.0 Bioavailability Standard meal Validation Optimisation |
| url | http://www.sciencedirect.com/science/article/pii/S266592712200017X |
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