Giuseppe Merra, Francesca Dominici, Paola Gualtieri, Annunziata Capacci, Giuseppe Cenname, Ernesto Esposito, Maria Dri, Laura Di Renzo, Marco Marchetti
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引用次数: 0
摘要
维生素 K(VK)是一种脂溶性维生素,是激活维生素 K 依赖性蛋白(VKDPs)不可或缺的物质。研究表明,维生素 K 对钙在骨骼中的正常沉积和阻碍钙在血管壁上的沉积起着重要作用。在欧洲人群中,缺乏这种维生素的现象很常见,但却不为人所知。这与多种因素有关,如饮食摄入不足、肠道吸收改变或细菌生成改变,表明可能存在菌群失调。对于维生素 K2(VK2),目前还没有官方的每日参考摄入量(RDI)。不过,近几十年来,维生素 K2 对改善心血管疾病、骨代谢和慢性肾病患者健康的影响一直是研究的主题。胃肠道中的微生物群发挥着重要作用:除了肠道菌群中的细菌外,食品发酵过程中使用的细菌也会产生 VK2。本综述提供了有关 VK2 来源及其对所谓 "钙悖论"(即骨骼中缺乏钙而血管壁中储存钙)的影响的最新文献资料。
Vitamin K (VK) is a fat-soluble vitamin that is indispensable for the activation of vitamin K-dependent proteins (VKDPs). It has been shown to play an important role in the proper calcium deposit at the bone level, hindering that on the vascular walls. The deficiency of this vitamin in European populations is frequent and unknown. It is related to several factors, poor dietary intake, altered intestinal absorption or altered production by bacteria, indicating possible dysbiosis. For Vitamin K2 (VK2), there is currently no official reference daily intake (RDI). However, the effects of VK2 on the improvement of health in cardiovascular diseases, on bone metabolism, on chronic kidney diseases have been the subject of research in recent decades. The microbiota in the gastrointestinal tract plays an important role: Bacteroides are primarily capable of synthetizing very long chain forms of menaquinones and, in addition to the bacteria present in the intestinal flora, VK2 is also produced by bacteria used in food fermentation processes. This review provides an update on the current literature regarding the origin of VK2 and its implications in what is called the "calcium paradox", namely the lack of calcium in the bone and its storage in the wall of the vessel.
期刊介绍:
Since 1930 this journal has provided an important international forum for scientific advances in the study of nutrition and vitamins. Widely read by academicians as well as scientists working in major governmental and corporate laboratories throughout the world, this publication presents work dealing with basic as well as applied topics in the field of micronutrients, macronutrients, and non-nutrients such as secondary plant compounds.
The editorial and advisory boards include many of the leading persons currently working in this area.
The journal is of particular interest to:
- Nutritionists
- Vitaminologists
- Biochemists
- Physicians
- Engineers of human and animal nutrition
- Food scientists