Effect of Dietary Protein on the Development of Vitamin K Deficiency in the Rat

Publisher Website
Google Scholar
Abstract
The role of dietary protein in vitamin K deficiency was studied in adult male rats by assay of coagulation factors dependent on vitamin K. Normal distribution of these data permitted quantitation and statistical evaluation. The older concept that the source and preparation of dietary protein determines prothrombin levels was confirmed. Greatest deficiency was observed in rats fed diets containing solvent-extracted soy or beef protein. In addition, the deficiency observed with several dietary proteins was alleviated by feeding a supplement of amino acids. In rats fed commercial soy protein, normalization of prothrombin was achieved by the addition of approximately 0.25 μg of vitamin K1/g of diet; in rats fed “laboratory” casein, less than 0.05 μg/g was needed. The data obtained provide no evidence of a correlation between changes in body weight and vitamin K deficiency under the conditions tested.