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

2015 Fiscal Year Final Research Report

• 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
• Keywords: 納豆 / ビタミンＫ / 紫外線 / 粘性 / 大豆

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.

Free Research Field

心臓血管外科学