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[Distribution of vitamin K_2 content in Chinese traditional fermented soybean products]. 2023

Baolong Li, and Xuesong Xiang, and Bangguo Qi, and Guozhong He, and Xiaobing Liu, and Xuesong Zhang, and Bike Zhang
Chinese Center for Disease Control and Prevention, Beijing 102200, China.

OBJECTIVE To determine the content of vitamin K_2 in different types of fermented bean products and analyze the difference of vitamin K_(2 )content. METHODS A total of 98 kinds of typical fermented bean products were included in Chinese traditional fermented bean products(Douchi, Sufu, soybean paste). Process, region, sales volume, raw materials and flavor were considered, and the content of vitamin K_2 in fermented bean products was determined by high performance liquid chromatography. RESULTS Chinese bean fermented foods generally contained vitamin K_2, and the subtype menaquinone-7(MK-7)was the main one. The content of vitamin K_2 in Douchi was the highest(437.55 μg/100 g), the content of vitamin K_2 in Sufu and Soybean paste were lower(7.48 μg/100 g and 2.47 μg/100 g). The content of vitamin K_2 in bacterial Douchi was higher than that in Mucor type and Aspergillus oryzae type which were 403.94, 232.98 and 81.00 μg/100 g(P<0.05). Soybean type Douchi was higher than that in black bean type of Douchi which were 610.41, 178.08 μg/100 g(P<0.05), and the content of vitamin K_2 in dry Douchi was higher than the content of vitamin K_2 in water Douchi which were 1 517.45 μg/100 g, 297.58 μg/100 g(P<0.05). However, there were no significant difference in the content of vitamin K_2 in Soybean paste and Sufu in different types and regions(P > 0.05). CONCLUSIONS Vitamin K_2 is widely contained in Chinese fermented bean products, and its content is mainly affected by fermentation microorganisms and processing technology.

UI MeSH Term Description Entries
D002681 China A country spanning from central Asia to the Pacific Ocean. Inner Mongolia,Manchuria,People's Republic of China,Sinkiang,Mainland China
D005285 Fermentation Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID. Fermentations
D000074421 Fermented Foods Foods that are prepared by using microorganisms to convert their components into various FERMENTATION end products. Some pickled foods are considered fermented foods as their pickling results from the microbial production of LACTIC ACID. Fermented Foods and Beverages,Cultured Foods,Cultured Food,Fermented Food,Food, Cultured,Food, Fermented,Foods, Cultured,Foods, Fermented
D013025 Glycine max An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS. Soy Beans,Soybeans,Bean, Soy,Beans, Soy,Soy Bean,Soybean
D024482 Vitamin K 2 A group of substances similar to VITAMIN K 1 which contains a ring of 2-methyl-1,4-naphthoquinione and an isoprenoid side chain of varying number of isoprene units. In vitamin K 2, each isoprene unit contains a double bond. They are produced by bacteria including the normal intestinal flora. Menaquinone,Menaquinones,Vitamin K Quinone,Vitamin K2

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