Making Vitamin K More Affordable

Thursday, October 11, 2018

An innovative study promises to reduce production costs for the most potent form of Vitamin K — Menaquinone-7. Penn State researchers have developed a novel method to enhance the fermentation process that creates the supplement by agitated liquid fermentation in a biofilm reactor.

The new process, assuming it can be scaled up to industrial production, is important because recent studies conducted by universities in the Netherlands and UCLA School of Medicine, among others, show essential health benefits associated with large doses of Vitamin K — especially the Menaquinone-7 form, known as MK-7. These benefits include reducing risks of cardiovascular disease and strokes, osteoporosis, and even battling cancer.

Foods that are rich in Vitamin K — such as kale, red meat, and egg yolk — do not provide enough of the vitamin to achieve high-dose therapies, which will require supplements.

NIFA supports this research through the Hatch Act Funds.

Read the full story at Penn State.

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Related Information

Farm Bill Priority Areas:
Food safety, nutrition, and health
U.S. States and Territories:
Pennsylvania