⚡ Index-Expert™ #14 — Bioactive peptidome, functional health and clinical vigilance • Cofacteur vitaminique & santé fonctionnelle
🔎 Proof & Primary source (idx14:phylloquinone)
Nutritional Biomarker: Vitamin K (phylloquinone)
Cofacteur vitaminique & santé fonctionnelle caractérisé dans la matrice fromagère (Phylloquinone).
🧀 39 concerned cheese(s) & family(ies) •
🦠 41 linked living taxon(s)
📚 Scientific references & traceability
USDA FoodData Central SR Legacy #171241 • USDA FoodData Central SR Legacy #172197 • USDA FoodData Central SR Legacy #170847 • USDA FoodData Central SR Legacy #170848 • USDA FoodData Central SR Legacy #173419 • USDA FoodData Central SR Legacy #173435 • USDA FoodData Central SR Legacy #170843 • USDA FoodData Central SR Legacy #169901 • USDA FoodData Central SR Legacy #171245 • USDA FoodData Central SR Legacy #171242 • USDA FoodData Central SR Legacy #170855 • USDA FoodData Central SR Legacy #170849 • USDA FoodData Central SR Legacy #173438 • USDA FoodData Central SR Legacy #173433 • USDA FoodData Central SR Legacy #172178 • USDA FoodData Central SR Legacy #172177
🧀 Associated cheeses & dairy matrices (39)
🧀 Boerenkass cheese
Teneur : 2.3 µg / 100 g
🧀 Cheese from goat's milk from raw milk
Teneur : 3 µg / 100 g
🧀 Cheese skim milk for manufacturing
Teneur : 1.6 µg / 100 g
🧀 Cheese varietal semi-hard
Teneur : 1.7 µg / 100 g
🧀 Edam
Teneur : 2.3 µg / 100 g
🧀 Firm cheese around 27% fat Maasdam-type cheese
Teneur : 3 µg / 100 g
🧀 Flavoured uncured soft cheese spreadable with around 30-40% fat
Teneur : 1.8 µg / 100 g
🧀 Fontina
Teneur : 2.6 µg / 100 g
🧀 Graskaas gouda
Teneur : 2.3 µg / 100 g
🧀 Hard grating cheese
Teneur : 1.7 µg / 100 g
🧀 Imitation cheese
Teneur : 2.7 µg / 100 g
🧀 Imitation semisoft part skim cheese
Teneur : 1.6 µg / 100 g
🧀 Muenster cheese
Teneur : 2.5 µg / 100 g
🧀 Parmesan cheese
Teneur : 1.7 µg / 100 g
🧀 Parmigiano-Reggiano
Teneur : 1.7 µg / 100 g
🧀 Pasteurized process gruyere cheese
Teneur : 2.7 µg / 100 g
🧀 Pasteurized process swiss cheese
Teneur : 2.2 µg / 100 g
🧀 Port salut cheese
Teneur : 2.4 µg / 100 g
🧀 Quesa chihuahua
Teneur : 2.5 µg / 100 g
🧀 Semisoft cheese
Teneur : 2.5 µg / 100 g
🧀 Semisoft part skim cheese
Teneur : 1.6 µg / 100 g
🧀 Skim milk cheese
Teneur : 1.6 µg / 100 g
🧀 Soft-ripened cheese
Teneur : 1.8 µg / 100 g
🧀 Soft-ripened round cheese with bloomy rind around 5% fat Camembert-type cheese reduced fat
Teneur : 2 µg / 100 g
🧀 Uncured soft cheese spreadable with around 20% fat
Teneur : 1.8 µg / 100 g
🦠 Linked living organisms & NCBI taxa (41)
Lactococcus cremoris
#1359
Flore protéolytique et vitaminogène
Leuconostoc falkenbergense
#2766470
Flore protéolytique et vitaminogène
Leuconostoc mesenteroides
#1245
Flore protéolytique et vitaminogène
Streptococcus suis
#1307
Flore protéolytique et vitaminogène
Streptococcus thermophilus
#1308
Flore protéolytique et vitaminogène
Lactococcus lactis
#1358
Flore protéolytique et vitaminogène
Lactobacillus delbrueckii
#1584
Flore protéolytique et vitaminogène
Lactobacillus helveticus
#1587
Flore protéolytique et vitaminogène
Lactiplantibacillus plantarum
#1590
Flore protéolytique et vitaminogène
Lacticaseibacillus paracasei
#1597
Flore protéolytique et vitaminogène
Corynebacterium variabile
#1727
Flore protéolytique et vitaminogène
Propionibacterium freudenreichii
#1744
Flore protéolytique et vitaminogène
Corynebacterium flavescens
#28028
Flore protéolytique et vitaminogène
Lacticaseibacillus rhamnosus
#47715
Flore protéolytique et vitaminogène
Brachybacterium tyrofermentans
#47848
Flore protéolytique et vitaminogène
Streptococcus infantarius
#102684
Flore protéolytique et vitaminogène
Microbacterium gubbeenense
#159896
Flore protéolytique et vitaminogène
Corynebacterium casei
#160386
Flore protéolytique et vitaminogène
Lentilactobacillus diolivorans
#179838
Flore protéolytique et vitaminogène
Staphylococcus equorum
#246432
Flore protéolytique et vitaminogène
Glutamicibacter bergerei
#256702
Flore protéolytique et vitaminogène
Brevibacterium aurantiacum
#273384
Flore protéolytique et vitaminogène
Agrococcus casei
#343512
Flore protéolytique et vitaminogène
Lentilactobacillus parafarraginis
#390842
Flore protéolytique et vitaminogène
Lentilactobacillus otakiensis
#481720
Flore protéolytique et vitaminogène
🔮 Other concepts & symptoms in the same Index-Expert™ (48)
Nutritional Biomarker: Glutamic acid
(209🧀 / 99🦠)
Nutritional Biomarker: Leucine
(209🧀 / 99🦠)
Nutritional Biomarker: Proline
(203🧀 / 99🦠)
Nutritional Biomarker: Aspartic acid
(197🧀 / 95🦠)
Nutritional Biomarker: Folic acid
(191🧀 / 93🦠)
Nutritional Biomarker: Valine
(171🧀 / 99🦠)
Nutritional Biomarker: Lysine
(142🧀 / 87🦠)
X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis
(155🧀 / 24🦠)
Nutritional Biomarker: Vitamin D (D2 + D3), International Units
(79🧀 / 74🦠)
Nutritional Biomarker: Vitamin D3 (cholecalciferol)
(64🧀 / 70🦠)
Nutritional Biomarker: Vitamin A, RAE
(68🧀 / 66🦠)
Nutritional Biomarker: Carotene, alpha
(69🧀 / 58🦠)
Nutritional Biomarker: Carotene, beta
(67🧀 / 51🦠)
Nutritional Biomarker: Folate, DFE
(64🧀 / 50🦠)
Nutritional Biomarker: Cryptoxanthin, beta
(59🧀 / 54🦠)
Nutritional Biomarker: Lycopene
(56🧀 / 53🦠)
Nutritional Biomarker: Choline, total
(41🧀 / 57🦠)
Nutritional Biomarker: Vitamin C, total ascorbic acid
(42🧀 / 51🦠)
Nutritional Biomarker: Tocopherol, delta
(39🧀 / 52🦠)
Nutritional Biomarker: Isoleucine
(34🧀 / 50🦠)
Nutritional Biomarker: Vitamin K (Dihydrophylloquinone)
(32🧀 / 50🦠)
Nutritional Biomarker: Retinol
(42🧀 / 34🦠)
Nutritional Biomarker: Lutein + zeaxanthin
(29🧀 / 39🦠)
Functional Guild: Ferment lactique primaire
(55🧀 / 11🦠)
Nutritional Biomarker: Vitamin E (alpha-tocopherol)
(35🧀 / 18🦠)