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Journal of Nutrition Vol. 86 No. 1 May 1965, pp. 93-99
Copyright © 1965 by American Society for Nutrition
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Effect of Dietary Protein on the Development of Vitamin K Deficiency in the Rat1,2,

John T. Matschiner and E. A. Doisy, Jr.

Department of Biochemistry, St. Louis University School of Medicine, St. Louis, Missouri

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.

1 These studies were supported in part under contract no. DA-49-007-MD-996 and grant no. DA-MD-49-193-62-G41 from the Office of The Surgeon General, Department of the Army. The opinions expressed are those of the authors and not necessarily those of the Department of the Army.

2 Preliminary reports of the studies contained in this paper were presented at the meeting of the American Chemical Society, St. Louis, March, 1961, and the Federation of American Societies for Experimental Biology and Medicine at Atlantic City, April, 1962.

Manuscript received 28 August 1964.




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