Friday, December 19, 2014

Role of Vitamin K in blood clotting

Vitamin K is a fat-soluble vitamin. The K is derived from German word koagulation. When the person gets a cut, whether small or large and starts to bleed, a series of reactions forms a clot that stops the flow of blood.

This cascade of reactions involves the production of a series of proteins, and ultimately the protein fibrin.

For blood to clot, fibrinogen, a soluble protein, must be converted to fibrin, an insoluble fiber network.

In this process a peptide is removed by proteolysis. Vitamin K is necessary for the maintenance normal levels of not only prothrombin (factor II) but also blood clotting factors VII, IX and X.

All these four blood clotting factors are synthesized in the liver as inactive precursors and the conversion to their active forms requires vitamin K.

Vitamin K converts the precursor protein preprothrombin to prothrombin by adding carbon dioxide to glutamic acid (an amino acid) in the protein.

This change imparts a calcium-binding capacity, which allows prothrombin to be changed to thrombin.
Role of Vitamin K in blood clotting

Most Popular Articles

Articles around the world

  • The first record of ice cream in America dates from 1700 when Governor Bladen of Maryland served it to some of his guests attending a dinner party. Ice cre...
  • Flavor is defined as the combined perception of mouthfeel (texture), taste, and aroma. Both natural and synthetic flavors are made in a lab, however, artif...
  • Perishable foods, such as fruits and vegetables, dairy, fish, and meat products, have a limited shelf life after harvest or production. A “perishable agri...

SAF-DYNAMICS of Food Science and Technology

Feed from World of Nutrition

BannerFans.com