Factors Influencing Dietary Vitamin K Requirements of Rats and Mice

Abstract

SUMMARYThe literature concerning the dietary requirements of rats and mice for vitamin K has been reviewed and some relevant observations on the breeding colony of rats at Carworth Europe are reported. From the literature cited it is concluded that the true vitamin K requirement, that is, the amount that must be absorbed to prevent prolongation of prothrombin time, is influenced by many factors; the most important are strain, age, sex and environmental temperature. In determining the amount of a particular form of vitamin K that must be included in the diet of a given strain of rat or mouse in a given environment, the principal factors to be considered are the degree of coprophagy, the level of vitamin A and the amount and types of fats and proteins present in the diet.

Dietary standards for laboratory animals: report of the Laboratory Animals Centre Diets Advisory Committee

“…Factors influencing the utilization and requirements of vitamin K have been reviewed by Hacking & Lane-Petter (1968). Synthesis by microorganisms occurs in the gut, and coprophagous animals may obtain a significant proportion of their requirements by this means (Barnes & Fiala, 1958).…”

Warfarin resistance and DT diaphorase activity in the rat

“…Further research will be required to elucidate the mode of inheritance of DT diaphorase activity and to determine whether the large inter-strain differences previously reported [4] are connected with the subsidiary variations in warfarin susceptibility [6] and vitamin K requirement [7] that occur in rats.…”

Protective rules of natural antioxidants against gamma‐induced damage—A review

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Gamma rays are the most common structure of therapeutic infrared radiation (IR) (Zeitlin & La Tessa, 2016). A wide gamut of humans and civilizations is subjected to gamma radiations from diverse manmade and natural sources, particularly workforces in the radiation arena and nuclear power sector, patients going through routine radiotherapy, and diagnostic processes along with medical personnel unintentionally subjected to certain level of radiation (Thabet et al, 2020).Gamma radiation stimulates generation of free radicals that affect vitamins activity considerably decreasing the nutritive value of the food damaged with radiation (Hacking & Lane-Petter, 1968). Irradiation of food containing unsaturated fats produces peroxide which polymerizes and oxidizes the lipids into polymers that are indigestible and which form insoluble plaques that get deposited in the blood vessels (Lubitz et al, 2016).

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“…Gamma radiation stimulates generation of free radicals that affect vitamins activity considerably decreasing the nutritive value of the food damaged with radiation (Hacking & Lane-Petter, 1968).…”