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：

暂无

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.

引用

页码：348 / 352

页数：5

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