Academic Journal
Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P
| العنوان: | Anti-Inflammatory and Osteogenic Effects of Vitamin K from Sargassum fulvellum Fermented by Lactococcus lactis KCCM12759P and Leuconostoc mesenteroides KCCM12756P |
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| المؤلفون: | Yejin Sim, Hyun-Sol Jo, Choong-Gon Kim, Young-Eun Cho, Jungwoo Yang, Sun-Mee Hong |
| المصدر: | Fermentation, Vol 10, Iss 11, p 569 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Fermentation industries. Beverages. Alcohol |
| مصطلحات موضوعية: | lactic acid bacteria, Sargassum sp., menaquinone, inflammation, osteogenesis, Fermentation industries. Beverages. Alcohol, TP500-660 |
| الوصف: | Vitamin K (VitK) is a vital nutrient that is newly recognized to support bone and cardiovascular health. As a nutraceutical, VitK is produced via plant extraction and bacterial fermentation. This study examined the potential anti-inflammatory and osteogenic benefits of VitK, i.e., VitK1 (phylloquinone; PK) and VitK2 (menaquinone; MKs), derived from Sargassum fulvellum fermented by Lactococcus lactis and Leuconostoc mesenteroides (SfLlLm) using lipopolysaccharide (LPS)-induced Raw264.7, MC3T3-E1 cells, and ovariectomized (OVX) mice. MK4, MK7, and MK9, as well as PK, were effectively acquired from SfLlLm and analyzed. SfLlLm_VitK reduced levels of proinflammatory cytokine in LPS-induced Raw264.7 cells and induced an osteogenesis regulating factor in MC3T3-E1 cells. In OVX mice, SfLlLm feeding reduced plasma levels of alkaline phosphatase, phosphate, and the pro-collagen type I alpha 2 gene (pro-Col1a2) while elevating cancellous bone volume and trabecular numbers. Accordingly, SfLlLm, comprising MKs, may be a candidate for preventing and treating immune and bone diseases. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 10110569 2311-5637 |
| Relation: | https://www.mdpi.com/2311-5637/10/11/569; https://doaj.org/toc/2311-5637 |
| DOI: | 10.3390/fermentation10110569 |
| URL الوصول: | https://doaj.org/article/67ca6ab07077421da9104af4c9077083 |
| رقم الانضمام: | edsdoj.67ca6ab07077421da9104af4c9077083 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10110569 23115637 |
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| DOI: | 10.3390/fermentation10110569 |