• Nutrition Research and Practice
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• v.7 no.6
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• pp.503-509
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• 2013

There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as $322.40{\pm}6.33ug/day$ for men and $271.20{\pm}4.92ug/day$ for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

• Food Science and Preservation
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• v.30 no.2
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• pp.247-261
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• 2023

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B₆ and B₉ (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.301-306
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• 2016

Vitamin K (phylloquinone) is an essential cofactor in the synthesis of active blood-clotting factors II, VII, IX and X. Deficiency of vitamin K leads to inadequate activity of these factors, resulting in bleeding. In this study, we investigated vitamin $K_1$ content of agricultural products that are widely and specifically grown in Korea including 9 leaves and vegetables, 16 fruits, and 11 cereals and specialty crops. Vitamin $K_1$ analysis of the agro-samples was by a validated, modified, reversed phase-HPLC method with fluorescence detection after post-column derivatization. The vitamin $K_1$ content ranged from 1.83 to $682.73{\mu}g$/100 g in leaves and vegetables, 0.17 to $28.22{\mu}g$/100 g in fruits, and ND to $279{\mu}g$/100 g in cereals and specialty crops. Among the 36 samples, high content of vitamin $K_1$ were found in Gugija (Lycium chinense Miller) leaves (average $682.73{\mu}g$/100 g) and Hansan ramie leaves (average $423.12{\mu}g$/100 g); however, mushroom, amaranth and Chinese artichoke showed no detectable levels. The results of ourstudy provide reliable vitamin $K_1$ content of Korean grown agricultural products that expand nutritional information and food composition database.

• Journal of Plant Biotechnology
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• v.40 no.3
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• pp.125-134
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• 2013

Lipid droplets called plastoglobules are present in all plastid types. In chloroplasts, they are surrounded by the outer lipid monolayer from and connected to thylakoid membrane. The plastoglobule core contains the neutral lipids, which includes prenylquinones, triacylglycerols, and carotenoids. During stress and various developmental stages such as senescence, the size and number of plastoglobules increase due to the accumulation of lipids. Plastoglobules proteome revealed the presence of metabolic enzymes as well as structural proteins, plastoglobulins/fibrillins. Among the metabolic enzymes, the tocopherol cyclase, VTE1 and the NADPH quinine dehydrogenase, NDC1 have demonstrated that these participate in isoprenoid lipid metabolic pathways at the plastoglobule, notably in the metabolism of prenylquinones (tocopherol, plastoquinol and phylloquinone).

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.109-113
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• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.