Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements
Open accessAbstract
Vitamin K exists in the food supply as phylloquinone, a plant-based form and as menaquinones (MKs), a collection of isoprenologues mostly originating from bacterial synthesis. Although multiple bacterial species used as starter cultures for food fermentations synthesize MK, relatively little is known about the presence and distribution of MK in the food supply and the relative contribution of MK to total dietary vitamin K intake. Dairy products may be a predominant source of dietary MK in many regions of the world, and there is recent interest in enhancing the MK content of dairy products through identification and selection of MK-producing bacteria in dairy fermentations. This interest is increased by emerging evidence that current dietary recommendations based on the classic role of vitamin K as an enzyme cofactor for coagulation proteins may not be optimal for supporting vitamin K requirements in extrahepatic tissues and that MK may have unique bioactivity beyond that as an enzyme cofactor. Observational studies have reported favorable associations between MK intake and bone and cardiovascular health. Although randomized trials have provided some evidence to support the beneficial effects of MK on bone, the evidence to date is not definitive, and randomized trials have not yet examined MK intake in relation to cardiovascular outcomes. Food production practices provide a means to enhance dietary MK availability and intake. However, parallel research is needed to optimize these production practices, develop comprehensive food MK content databases, and test hypotheses of unique beneficial physiological roles of MK beyond that achieved by phylloquinone.
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Bacterial cultures used for fermentation synthesize vitamin K2 (menaquinones), which may improve insulin sensitivity.
“Bacterial cultures used for fermentation synthesize vitamin K2 (menaquinones), which may improve insulin sensitivity.230, 231”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [230]
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Yoshida, T., Miyazawa, K., Kasuga, I., et al. (2003) · International Journal of Oncology · doi:10.3892/ijo.23.3.627 · Cited by 37 · see citing works
Vitamin K intake and atherosclerosis
Erkkilä, A. T., & Booth, S. L. (2008) · Current Opinion in Lipidology · doi:10.1097/mol.0b013e3282f1c57f · Cited by 36 · see citing works
Self-citationBiochemical characteristics of Streptococcus species.
Whittenbury, R. (1978) · PubMed · Cited by 30 · see citing works
Dietary Vitamin K2 Supplement Improves Bone Status After Lung and Heart Transplantation
Førli, L., Bollerslev, J., Simonsen, S., Isaksen, G. A., Kvamsdal, K. E., Godang, K., Gadeholt, G., Pripp, A. H., & Bjørtuft, Ø. (2010) · Transplantation · doi:10.1097/tp.0b013e3181c46b69 · Cited by 28 · see citing works
Vitamin K, osteoporosis and degenerative diseases of ageing
Vermeer, C., & Theuwissen, E. (2011) · Menopause international · doi:10.1258/mi.2011.011006 · Cited by 27 · see citing works
Terpenoid quinones of the anaerobic Propionibacterium shermanii
Schwartz, A. C. (1973) · Archives of Microbiology · doi:10.1007/bf00408913 · Cited by 22 · see citing works
Vitamin K contents of rodent diets: a review.
Fu, X., Booth, S. L., & Smith, D. E. (2007) · PubMed · Cited by 18 · see citing works
Self-citationEFSA Panel on Dietetic Products, N. A. A. (. (2009) · EFSA Journal · doi:10.2903/j.efsa.2009.1228 · Cited by 16 · see citing works
New and old anticoagulants in cancer
Verso, M., & Agnelli, G. (2012) · Thrombosis Research · doi:10.1016/s0049-3848(12)70027-0 · Cited by 15 · see citing works
Vitamin K in Health and Disease
Suttie, J. W. (2009) · CRC Press eBooks · doi:10.1201/9780849333927 · Cited by 13 · see citing works
Effect of vitamin K2 on the development of hepatocellular carcinoma in type C cirrhosis.
Kojima, K., Tamano, M., Akima, T., et al. (2011) · PubMed · Cited by 9 · see citing works
Vitamin K antagonists in anticoagulant therapy of patients with cancer
Pasierski, T. (2012) · Polskie Archiwum Medycyny Wewnętrznej · doi:10.20452/pamw.1135 · Cited by 4 · see citing works
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Mozaffarian, D. (2016) · Circulation · doi:10.1161/circulationaha.115.018585 · Cited by 2,216 · see citing works
“Bacterial cultures used for fermentation can synthesize vitamin K2 (menaquinones), which may improve insulin sensitivity.(230,231) These findings suggest that the health effects of dairy may depend on multiple complex characteristics, eg, probiotics in yogurt, fermentation of cheese.”
Linares, D. M., Gómez, C., Renes, E., Fresno, J. M., Tornadijo, M. E., Ross, R. P., & Stanton, C. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00846 · Cited by 335 · see citing works
The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health
De Filippis, F., Pasolli, E., & Ercolini, D. (2020) · FEMS Microbiology Reviews · doi:10.1093/femsre/fuaa015 · Cited by 303 · see citing works
Guss, J. D., Taylor, E., Rouse, Z., Roubert, S., Higgins, C. H., Thomas, C. J., Baker, S. P., Vashishth, D., Donnelly, E., Shea, M. K., et al. (2019) · Bone · doi:10.1016/j.bone.2019.06.010 · Cited by 77 · see citing works
Karl, J. P., Fu, X., Wang, X., Zhao, Y., Shen, J., Zhang, C., Wolfe, B. E., Saltzman, E., Zhao, L., & Booth, S. L. (2015) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.115.109496 · Cited by 53 · see citing works
Self-citationLazzarino, G., Longo, S., Amorini, A. M., Di Pietro, V., D’Urso, S., Lazzarino, G., Belli, A., & Tavazzi, B. (2017) · Journal of Chromatography A · doi:10.1016/j.chroma.2017.10.053 · Cited by 33 · see citing works
Shea, M. K., Dawson-Hughes, B., Gundberg, C. M., & Booth, S. L. (2017) · Journal of Bone and Mineral Research · doi:10.1002/jbmr.2989 · Cited by 31 · see citing works
Self-citation
- Authors
- Walther, B., Karl, J. P., Booth, S. L., & Boyaval, P.
- Affiliations
- Agroscope (CH)
- Tufts University (US)
- DuPont (France) (FR)
- Corresponding author
- Walther, Barbara
- Venue
- Advances in Nutrition
- Publisher
- Elsevier BV
- Published
- 2013-07
- Volume
- 4
- Issue
- 4
- Pages
- 463-473
- ISSN
- 2156-5376 (ISSN-L)
- 2161-8313
- PMC
- PMC3941825
- OpenAlex
- W2139270801
- Cited by
- 271
- References
- 105
- Citations by year
- 2026: 16 · 2025: 22 · 2024: 21 · 2023: 33 · 2022: 36 · 2021: 33 · 2020: 22 · 2019: 22 · 2018: 13 · 2017: 25 · 2016: 15 · 2015: 4 · 2014: 8
- FWCI
- 1.01
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Advances in Nutrition (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- U.S. Department of Agriculture (58-1235-1-193, 58-1950-7-707)
- Agricultural Research Service (58-1235-1-193, 581950-7-707)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Vitamin K Research Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- vitamin K2, vitamin K, vitamin K1, dairy products, fermented foods, starter cultures, dietary vitamin K intake, vitamin K requirement, bone health, cardiovascular health, food fortification, coagulation
- MeSH terms
- Animals, Animal Feed, Bacteria, Biological Availability, Bone and Bones, Cardiovascular System, Dairy Products, Diet, Fermentation, Food, Food Analysis, Health Promotion, Humans, Neoplasms, Nutritional Requirements, Vitamin K, Nutrition Policy, Vitamin K 2
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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