J-OIL MILLS Verifies High Nutritional Value of Natto-derived Vitamin K2
In mice experiments, the company confirmed that the vitamin K activity of MK-7 was sustained longer than other vitamin Ks. Further, the content of vitamin K2 in each organ was increased when mice were administered with MK-7 rather than MK-4.
22/05/06 J-OIL MILLS has announced the results of its recent research on natto (fermented soybeans).
The company has verified that menaquinone-7 (MK-7), a kind of vitamin K2 derived from natto, has a higher nutritional value than menquinone-4 (MK-4), which is commonly used as a food additive.
In mice experiments, the company confirmed that the vitamin K activity of MK-7 was sustained longer than other vitamin Ks. Further, the content of vitamin K2 in each organ was increased when mice were administered with MK-7 rather than MK-4. Vitamin K is known for the four following characteristics: controlling blood clotting, preventing osteoporosis, inhibiting artery calcification, and promoting the antioxidation of brain lipid.
J-OIL MILLS is currently commercializing vitamin K2 derived from natto bacillus. Going forward, the company plans to apply these findings in its product development.
Details of the research was presented at the 60th Annual Meeting of the Japanese Society of Nutrition and Food Sciences to be held in Shizuoka from May 19 to 21.
