Effects of vitamin K2 (Menaquinone-7) from fermented Okara on ALPase activity of human dental pulp

被引：0
|
作者：
Takenaka, T
Inoue, S
Takenaka, Y
Matsumoto, H
Fujii, A
机构：
[1] Tamagawa Univ, Fac Agr, Machida, Tokyo 1948610, Japan
[2] T&T Food Inst, Atsugi, Kanagawa 2430038, Japan
[3] Nihon Univ, Sch Dent, Dept Pharmacol, Matsudo, Chiba 2718587, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2002年 / 49卷 / 05期
关键词：
D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Most vitamin K-2 produced in Okara fermented by B. natto was Menaquinone-7 (MK-7) and more than 90% of the total MK-7 was in the form of water soluble complex with a protein. The molecular mass of soluble MK-7-protein complex was 45 Kd by SDS-PAGE, and this binding protein contained about 32% carbohydrate. MK-7 was purified from the fermented Okara, and the effect of MK-7 on alkaline phosphatase (ALPase) activity of human Dental Pulp was investigated. The presence of MK-7 in the range of 10(-8) to 10(-6) M caused a significant increase in the ALPase activity of human Dental Pulp. These results suggest that MK-7 can be closely related to calcification ability of human Dental Pulp.
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页码：348 / 352
页数：5
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