References
- 1. Adams, J., & Pepping, J. (2005). Vitamin K in the treatment and prevention of osteoporosis and arterial calcification. In American Journal of Health-System, Pharmacy, 62(15), 1574–81. https://doi.org/10.2146/ajhp04035710.2146/ajhp040357
- 2. Adebo, O. A. (2017). Functional Food-Improve Health through Adequate Food. M. C. Hueda (ed.), Intech Open. (pp. 77–109).
- 3. Berenjian, A., Mahanama, R., Talbot, A., Biffin, R., Regtop, H., Valtchev, P., Kavanagh, J., & Dehghani, F. (2011). Efficient media for high menaquinone-7 production: Response surface methodology approach. New Biotechnology, 28(6),665–672. https://doi.org/10.1016/j.nbt.2011.07.00710.1016/j.nbt.2011.07.007
- 4. Beulens, J. W. J., Booth, S. L., Van Den Heuvel, E. G. H. M., Stoecklin, E., Baka, A., & Vermeer, C. (2013). The role of menaquinones (vitamin K2) in human health. In British Journal of Nutrition, 110(8),1357–68. https://doi.org/10.1017/S000711451300101310.1017/S0007114513001013
- 5. Bhanja Dey, T., Chakraborty, S., Jain, K. K., Sharma, A., & Kuhad, R. C. (2016). Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. In Trends in Food Science and Technology, 53(C), 60–74. https://doi.org/10.1016/j.tifs.2016.04.00710.1016/j.tifs.2016.04.007
- 6. Booth, S. L. (2012). Vitamin K: Food composition and dietary intakes. Food and Nutrition Research, 56(5505), 1–5. https://doi.org/10.3402/fnr.v56i0.550510.3402/fnr.v56i0.5505
- 7. Chen, Y., Wang, Y., Chen, J., Tang, H., Wang, C., Li, Z., & Xiao, Y. (2020). Bioprocessing of soybeans (Glycine maxL.) by solid-state fermentation withEurotium cristatumYL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity. RSC Advances, 10, 16928–16941. https://doi.org/10.1039/c9ra10344a10.1039/C9RA10344A
- 8. Chu, P. H., Huang, T. Y., Williams, J., & Stafford, D. W. (2006). Purified vitamin K epoxide reductase alone is sufficient for conversion of vitamin K epoxide to vitamin K and vitamin K to vitamin KH2. Proceedings of the National Academy of Sciences of the United States of America, 103(51), 19308–13. https://doi.org/10.1073/pnas.060940110310.1073/pnas.0609401103
- 9. Dahlberg, S., Ede, J., & Schött, U. (2017). Vitamin K and cancer. In Scandinavian Journal of Clinical and Laboratory Investigation, 77 (8), 555–567. https://doi.org/10.1080/00365513.2017.137909010.1080/00365513.2017.1379090
- 10. de Boer Sietske, A., & Diderichsen, B. (1991). On the safety of Bacillus subtilis and B. amyloliquefaciens: a review. In Applied Microbiology and Biotechnology, 36, 1–4. https://doi.org/10.1007/BF0016468910.1007/BF00164689
- 11. Divi, R. L., Chang, H. C., & Doerge, D. R. (1997). Anti-thyroid isoflavones from soybean. Isolation, characterization, and mechanisms of action. Biochemical Pharmacology, 54(10),1087–96. https://doi.org/10.1016/S0006-2952(97)00301-810.1016/S0006-2952(97)00301-8
- 12. Dordević, T. M., Šiler-Marinković, S. S., & Dimitrijević-Branković, S. I. (2010). Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry, 119, 957–63. https://doi.org/10.1016/j.foodchem.2009.07.04910.1016/j.foodchem.2009.07.049
- 13. Douglas, C., Johnson, S., & Arjmandi, B. (2013). Soy and Its Isoflavones: The Truth Behind the Science in Breast Cancer. Anti-Cancer Agents in Medicinal Chemistry, 13(8),1178–87. https://doi.org/10.2174/1871520611313999032010.2174/1871520611313999032023919747
- 14. Erkkilä, A. T., & Booth, S. L. (2008). Vitamin K intake and atherosclerosis. In Current Opinion in Lipidology, 19(1), 39–42. https://doi.org/10.1097/MOL.0b013e3282f1c57f10.1097/MOL.0b013e3282f1c57f18196985
- 15. Ferland, G. (2013). Vitamin K and brain function. Seminars in Thrombosis and Hemostasis, 39(8), 849–855. https://doi.org/10.1055/s-0033-135748110.1055/s-0033-135748124108469
- 16. Gamboa-Gómez, C. I., Muñoz-Martínez, A., Rocha-Guzmán, N. E., Gallegos-Infante, J. A., Moreno-Jiménez, M. R., González-Herrera, S. M., Soto-Cruz, O., & González-Laredo, R. F. (2016). Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time. Journal of Food Processing and Preservation, 40,270–8. https://doi.org/10.1111/jfpp.1260410.1111/jfpp.12604
- 17. Gan, R. Y., Li, H. Bin, Gunaratne, A., Sui, Z. Q., & Corke, H. (2017). Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. In Comprehensive Reviews in Food Science and Food Safety, 16(3), 489–531. https://doi.org/10.1111/1541-4337.1225710.1111/1541-4337.1225733371560
- 18. Jargin, S. V. (2014). Soy and phytoestrogens: Possible side effects. German Medical Science : GMS e-Journal, 12, Doc18. https://doi.org/10.3205/000203
- 19. Jensen, G. S., Lenninger, M., Ero, M. P., & Benson, K. F. (2016). Consumption of nattokinase is associated with reduced blood pressure and von willebrand factor, a cardiovascular risk marker: Results from a randomized, double-blind, placebo-controlled, multicenter north american clinical trial. Integrated Blood Pressure Control, 9, 95–104. https://doi.org/10.2147/IBPC.S9955310.2147/IBPC.S99553506686427785095
- 20. Karmańska, A., & Karwowski, B. (2015). Rola witaminy K w metabolizmie kości. Bromatologia i Chemia Toksykologiczna, XLVIII(1), 106–115.
- 21. Kim, B., Hong, V. M., Yang, J., Hyun, H., Im, J. J., Hwang, J., Yoon, S., & Kim, J. E. (2016). A review of fermented foods with beneficial effects on brain and cognitive function. In Preventive Nutrition and Food Science, 21 (4), 297–309. https://doi.org/10.3746/pnf.2016.21.4.29710.3746/pnf.2016.21.4.297521688028078251
- 22. Kim, S. H., & Park, M. J. (2012). Effects of phytoestrogen on sexual development. In Korean Journal of Pediatrics, 55(8), 265–271. https://doi.org/10.3345/kjp.2012.55.8.26510.3345/kjp.2012.55.8.265343356222977438
- 23. Konieczka P. (2003). Walidacja metodyk analitycznych. Ecological Chemistry and Engineering, 10(10), 1071–1100.
- 24. Kucharz, E. J., Stajszczak, M., Kotulska, A., Brzosko, M., Leszczyński, P., Pawlak-Buś, K., Samborski, W., & Wiland, P. (2018). Rola witaminy K2 w metabolizmie kości i innych procesach patofizjologicznych - znaczenie profilaktyczne i terapeutyczne. Varia Medica, 2(4), 345–358.
- 25. Lai, L. R., Hsieh, S. C., Huang, H. Y., & Chou, C. C. (2013). Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk. Journal of Bioscience and Bioengineering, 115, 552–6. https://doi.org/10.1016/j.jbiosc.2012.11.02210.1016/j.jbiosc.2012.11.02223290992
- 26. Lamson, D. W., & Plaza, S. M. (2003). The anticancer effects of vitamin K. In Alternative Medicine Review, 8(3), 303–18.
- 27. Liu, J., Xing, J., Chang, T., Ma, Z., & Liu, H. (2005). Optimization of nutritional conditions for nattokinase production by Bacillus natto NLSSE using statistical experimental methods. Process Biochemistry, 40(8), 2757–2762. https://doi.org/10.1016/j.procbio.2004.12.02510.1016/j.procbio.2004.12.025
- 28. Luo, M. miao, Ren, L. jing, Chen, S. lan, Ji, X. jun, & Huang, H. (2016). Effect of media components and morphology of Bacillus natto on menaquinone-7 synthesis in submerged fermentation. Biotechnology and Bioprocess Engineering, 21, 777–786. https://doi.org/10.1007/s12257-016-0202-910.1007/s12257-016-0202-9
- 29. Mahdinia, E., Demirci, A., & Berenjian, A. (2019). Biofilm reactors as a promising method for vitamin K (menaquinone-7) production. In Applied Microbiology and Biotechnology, 103, 5583–5592. https://doi.org/10.1007/s00253-019-09913-w10.1007/s00253-019-09913-w31152205
- 30. Manna, P., & Kalita, J. (2016). Beneficial role of vitamin K supplementation on insulin sensitivity, glucose metabolism, and the reduced risk of type 2 diabetes: A review. In Nutrition, 32(7-8): 732–739. https://doi.org/10.1016/j.nut.2016.01.01110.1016/j.nut.2016.01.01127133809
- 31. Maresz, K. (2015). Proper calcium use: Vitamin K2 as a promoter of bone and cardiovascular health. In Integrative Medicine (Boulder), 14(1), 34–39.
- 32. Maruo, B., & Yoshkawa, H. (1989). Bacillus subtilis: Molecular biology and industrial application. Topics in secondary metabolism 1. In Elsevier Science, New York, USA, (pp. 143–161).
- 33. Nagai, T. (2015). Health benefits of natto. In Health Benefits of Fermented Foods and Beverages, 2, 316–327. https://doi.org/10.1201/b1827910.1201/b18279
- 34. Palermo, A., Tuccinardi, D., D’Onofrio, L., Watanabe, M., Maggi, D., Maurizi, A. R., Greto, V., Buzzetti, R., Napoli, N., Pozzilli, P., & Manfrini, S. (2017). Vitamin K and osteoporosis: Myth or reality? In Metabolism: Clinical and Experimental, 70,57–71. https://doi.org/10.1016/j.metabol.2017.01.03210.1016/j.metabol.2017.01.03228403946
- 35. Ranmadugala, D., Grainger, M., Manley-Harris, M., & Berenjian, A. (2018). Determination of Menaquinone-7 by a simplified reversed phase - HPLC method. Current Pharmaceutical Biotechnology, 19(8), 664–673.10.2174/138920101966618082809063730152282
- 36. Rishipal, S., Alka, P., Mojeer, H., & Bibhu Prasad, P. (2016). Development of a rapid HPLC-UV method for analysis of Menaquinone-7 in soy nutraceutical. Pharmaceutica Analytica Acta, 7(12).
- 37. Rosales, E., Pazos, M., & Ángeles Sanromán, M. (2018). Solid-State Fermentation for Food Applications. In Current Developments in Biotechnology and Bioengineering, 319–355. https://doi.org/10.1016/b978-0-444-63990-5.00015-310.1016/B978-0-444-63990-5.00015-3
- 38. Schurgers, L. J., & Vermeer, C. (2000). Determination of Phylloquinone and Menaquinones in Food. Pathophysiology of Haemostasis and Thrombosis, 30(6), 298–307. https://doi.org/10.1159/00005414710.1159/00005414711356998
- 39. Schwalfenberg, G. K. (2017). Vitamins K1 and K2: The Emerging Group of Vitamins Required for Human Health. In Journal of Nutrition and Metabolism, 2017(18),1–6. https://doi.org/10.1155/2017/625483610.1155/2017/6254836549409228698808
- 40. Shearer, M. J., & Newman, P. (2008). Metabolism and cell biology of vitamin K. In Thrombosis and Haemostasis, 100(4),530–547. https://doi.org/10.1160/TH08-03-014710.1160/TH08-03-0147
- 41. Shin, H. Y., Kim, S. M., Lee, J. H., & Lim, S. T. (2019). Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts. Food Chemistry, 272, 235–241. https://doi.org/10.1016/j.foodchem.2018.07.17410.1016/j.foodchem.2018.07.17430309538
- 42. Steinkraus, K. H. (1996). Handbook of indigenous fermented foods. M. Dekker (ed.), New York, USA.
- 43. Suksomboon, N., Poolsup, N., & Darli Ko Ko, H. (2017). Effect of vitamin K supplementation on insulin sensitivity: a meta-analysis. Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy, 10, 169–177. https://doi.org/10.2147/dmso.s13757110.2147/DMSO.S137571542231728496349
- 44. Swain, M. R., Anandharaj, M., Ray, R. C., & Parveen Rani, R. (2014). Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research International, 2014, 250424. https://doi.org/10.1155/2014/25042410.1155/2014/250424405850925343046
- 45. Szydłowska, A., & Kołożyn-Krajewska, D. (2010). Zastosowanie bakterii potencjalnie probiotycznych do fermentacji przecieru z dynii. Żywność Nauka Technologia Jakość, 6(73), 109–119.
- 46. Tamang, J. P., Shin, D. H., Jung, S. J., & Chae, S. W. (2016). Functional properties of microorganisms in fermented foods. In Frontiers in Microbiology, 7, 578. https://doi.org/10.3389/fmicb.2016.0057810.3389/fmicb.2016.00578484462127199913
- 47. Tian, Y., Fan, Y., Liu, J., Zhao, X., & Chen, W. (2016). Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3. Electronic Journal of Biotechnology, 19(1), 41–49. https://doi.org/10.1016/j.ejbt.2015.11.00510.1016/j.ejbt.2015.11.005
- 48. Tse, G., & Eslick, G. D. (2016). Soy and isoflavone consumption and risk of gastrointestinal cancer: a systematic review and meta-analysis. European Journal of Nutrition, 55(1), 63–73. https://doi.org/10.1007/s00394-014-0824-710.1007/s00394-014-0824-725547973
- 49. Tsubura S. (2012). Antiperiodontitis effect of Bacillus subtilis (natto). Shigaku, 99, 160–164.
- 50. Tsukamoto, Y., Ichise, H., Kakuda, H., & Yamaguchi, M. (2000). Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals. Journal of Bone and Mineral Metabolism, 18(4):216–22. https://doi.org/10.1007/s00774007002310.1007/s00774007002310874601
- 51. Vermeer, C., & Braam, L. (2001). Role of K vitamins in the regulation of tissue calcification. Journal of Bone and Mineral Metabolism, 19 (4), 201–206. https://doi.org/10.1007/s00774017002110.1007/s00774017002111448011
- 52. Vermeer, C., Shearer, M. J., Zittermann, A., Bolton-Smith, C., Szulc, P., Hodges, S., Walter, P., Rambeck, W., Stöcklin, E., & Weber, P. (2004). Beyond Deficiency: Potential benefits of increased intakes of vitamin K for bone and vascular health. In European Journal of Nutrition, 43(6), 325–35. https://doi.org/10.1007/s00394-004-0480-410.1007/s00394-004-0480-415309455
- 53. Walther, B., Philip Karl, J., Booth, S. L., & Boyaval, P. (2013). Menaquinones, bacteria, and the food supply: The relevance of dairy and fermented food products to vitamin K requirements. In Advances in Nutrition, 4(4):463–73. https://doi.org/10.3945/an.113.00385510.3945/an.113.003855394182523858094
- 54. Wang, H., Lee, I. S., Braun, C., & Enck, P. (2016). Effect of probiotics on central nervous system functions in animals and humans: A systematic review. In Journal of Neurogastroenterology and Motility, 22(4), 589–605. https://doi.org/10.5056/jnm1601810.5056/jnm16018505656827413138
- 55. WHO, & FAO. (2004). Vitamin and mineral requirements in human nutrition. 2nd ed.; 108–129.
- 56. Willems, B. A. G., Vermeer, C., Reutelingsperger, C. P. M., & Schurgers, L. J. (2014). The realm of vitamin K dependent proteins: Shifting from coagulation toward calcification. Molecular Nutrition and Food Research, 58(8), 1620–1635. https://doi.org/10.1002/mnfr.20130074310.1002/mnfr.20130074324668744
- 57. Wintergerst, E. S., Maggini, S., & Hornig, D. H. (2007). Contribution of selected vitamins and trace elements to immune function. In Annals of Nutrition and Metabolism, 51(4), 301–23. https://doi.org/10.1159/00010767310.1159/00010767317726308
- 58. Wu, W. J., Kim, M. S., & Ahn, B. Y. (2015). The inhibitory effect of Vitamin K on RANKL-induced osteoclast differentiation and bone resorption. Food and Function, 6(10), 3351–3358. https://doi.org/10.1039/c5fo00544b10.1039/C5FO00544B
- 59. Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X., Jiang, M., & Dong, M. (2014). Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. Journal of Functional Foods, 10, 210–22. https://doi.org/10.1016/j.jff.2014.06.00810.1016/j.jff.2014.06.008
- 60. Zhang, N., Li, D., Zhang, X., Shi, Y., & Wang, H. (2015). Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics. Food and Function, 6, 2620–5. https://doi.org/10.1039/c5fo00411j10.1039/C5FO00411J26130143
- 61. Zwakenberg, S. R., den Braver, N. R., Engelen, A. I. P., Feskens, E. J. M., Vermeer, C., Boer, J. M. A., Verschuren, W. M. M., van der Schouw, Y. T., & Beulens, J. W. J. (2017). Vitamin K intake and all-cause and cause specific mortality. Clinical Nutrition, 36(5), 1294–1300. https://doi.org/10.1016/j.clnu.2016.08.01710.1016/j.clnu.2016.08.01727640076