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 Type	Multi-year Fund
Research Field	Eating habits
Research Institution	University 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.