| Project/Area Number |
25560045
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | University of Tsukuba |
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Principal Investigator |
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| 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)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| 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)
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| 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 |
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| 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.
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