• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Development of MK-7 free fermented soy-bean-like food using ultraviolet

Research Project

Project/Area Number 25560045
Research Category

Grant-in-Aid for Challenging Exploratory Research

Allocation TypeMulti-year Fund
Research Field Eating habits
Research InstitutionUniversity of Tsukuba

Principal Investigator

Hiramatsu Yuji  筑波大学, 医学医療系, 教授 (30302417)

Co-Investigator(Kenkyū-buntansha) KITAMURA Yutaka  筑波大学, 生命環境系, 教授 (20246672)
HASEGAWA Yuichi  筑波大学, 医学医療系, 准教授 (00251059)
HORIGOME Hitoshi  筑波大学, 医学医療系, 教授 (50241823)
Project Period (FY) 2013-04-01 – 2016-03-31
Project Status Completed (Fiscal Year 2015)
Budget Amount *help
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Keywords納豆 / ビタミンK / 紫外線 / 粘性 / 大豆 / ワーファリン / 粘性物質 / 発酵 / ビタミンK / 納豆菌
Outline of Final Research Achievements

Our object was the development of MK-7 reduced fermented soy-bean or fermented soy-bean-like food for the patients who take life-time oral warfarin for chronic anticoagulation therapy. UV was used to reduce MK-7 (vitamin K2) levels and decreased Natto-fungus in the viscous liquid obtained from fermented soy-bean. We also screened to find a low MK-7-production fungus for the development of Natto with low MK-7 content. Then we evaluated the function of the MK-7 reduced fermented soy-bean and fermented soy-bean-like food focusing on 1) efficiency of UV on MK-7 reduction, 2) temperature dependent Natto-fungus action pattern, and 3) function of the freeze-dried viscous liquid. MK-7 of the developed food was significantly lower than standard Natto and a volunteer test revealed that oral Natto-fungus intake does not increase serum MK-7 levels.

Report

(4 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • Research Products

    (1 results)

All 2013

All Journal Article (1 results) (of which Peer Reviewed: 1 results)

  • [Journal Article] ビタミンKオフ納豆風味大豆加工食品の開発2013

    • Author(s)
      北村 豊, 平松祐司, 斉藤有希
    • Journal Title

      New Food Industry

      Volume: 55 Pages: 21-28

    • NAID

      40019544912

    • Related Report
      2013 Research-status Report
    • Peer Reviewed

URL: 

Published: 2014-07-25   Modified: 2019-07-29  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi