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Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
Menadione is converted to vitamin K 2 (specifically, MK-4) by the prenyltransferase action of vertebrate UBIAD1. [4] This reaction requires the hydroquinone (reduced) form of K 3, menadiol, produced by NQO1. [6] Menadione is also a circulating form of vitamin K, produced in small amounts (1–5%) after intestinal absorption of K 1 and K 2.
Vitamin K 2 or menaquinone (MK) (/ ˌ m ɛ n ə ˈ k w ɪ n oʊ n /) is one of three types of vitamin K, the other two being vitamin K 1 (phylloquinone) and K 3 . K 2 is both a tissue and bacterial product (derived from vitamin K 1 in both cases) and is usually found in animal products or fermented foods .
These bacteria are mostly harmless or even beneficial to humans. [6] For example, some strains of E. coli benefit their hosts by producing vitamin K 2 [7] or by preventing the colonization of the intestine by harmful pathogenic bacteria.
[9] [14] Intestinal bacteria also play a role in synthesizing certain B vitamins and vitamin K as well as metabolizing bile acids, sterols, and xenobiotics. [5] [14] The systemic importance of the SCFAs and other compounds they produce are like hormones and the gut flora itself appears to function like an endocrine organ. [14]
Production of SCFA and fermentation quality are reduced during long-term diets of low fiber intake. [41] Until bacterial flora are gradually established to rehabilitate or restore intestinal bacteria, nutrient absorption may be impaired and colonic transit time temporarily increased with a rapid addition of higher prebiotic intake. [40] [42]
The foods within the bland diet are lower in fiber and fat, while also having a more neutral flavor and smell. These include:, Lean proteins prepared with little to no fat and with mild seasoning.
The research established the importance of the interactions between microbes within a gut microbial environment on the overall health of the organism, and the data showed that mice supplemented with L. acidophilus had reduced proteobacteria levels, and increased levels of other probiotic bacteria when compared to other mice of similar age. [23]