Vitamin K was discovered in 1929 and plays an important role in blood clotting. There are three main types of vitamin K: phylloquinone, found in plants; menaquinone, found in bacteria; and menadione, which is man-made. Vitamin K is fat soluble and absorbed in the small intestine with the help of bile salts, then transported to the liver and stored or transported in the blood. It is important for blood clotting by facilitating the carboxylation of clotting factors and proteins involved in bone health. Deficiencies can result in bleeding disorders.

3.  Discovery of vitamin k
 Define & structure
 Types
 Absorption and transport
 Importance
 dietry sources
 Functions
&
 Clinical significance

4. Henrik dam 1929
Observation
Nobel prize 1943
henrik dam

5. It was so named because it help in
coagulation.
Actually k comes from GERMAN word
koagulationvitamins.
oagulationvitamins vitamin

6. Vitamin k represent a
lipophilic and hydrophobic
vitamin
Denature in acidic and
alkali conditions.
Fat soluble vitamin
Enhance by dietry fats

8.  derivatives .
 both have a long
 have a 20 C side chain ,
whereas have a 30 C side
chain.
 isoprenoid chain makes
 synthetic vitamin K have only in
place of isoprenoid side chain

9. • Phyllo-
quinone
• plants
• mena-
quinone
• bacteria
k3
• menadio
ne
• manmad
e

10. C31H46O2

12.  C31H40O2

14. C11H8O2

16. o Absorption occurs in the upper small intestine
o The absorption of vitamin K ( K1 & K2)
require bile salts
o Transported from the mucosal cells to the
liver by binding to chylomicrons
o Vitamin K3 is readily absorbed without
requiring bile salts

17. o Vitamin K is stored in liver
o Also present in significant amount in spleen
and skeletal muscle
o Vitamin K released to the blood stream and
transported in the blood by associating with
beta-lipoproteins (LDL)

18. Play an important
role in blood clotting
Essential for building
strong bones
Prevents hemorrage

19. Green leafy vegetables
Egg yolk
Strawberries
Meat
Soya beans
Tomatoes
Spring onions
Cucumber
Spring onions

20. 120 micrograms
90 micrograms
30-60 micrograms

22. Post-translational modification of blood
clotting proteins
Carboxylation of certain glutamic acid
residue present in these proteins

23.  Required for hepatic synthesis of prothrombin &
blood clotting factors
 Proteins are synthesize in an inactive form
 Formation require vitamin k dependent
carboxylation of glutamic acid residue to gla
 This forms mature clotting factors
γ -

25. Gla residue of prothrombin are good
chelators of ca+2 because of two coo-.
Calcium-prothrombin complex
Attach with phospholipids at membrane of
platelets
Conversion of prothrombin into thrombin

26. o Vitamin K is also required for the
carboxylation of glutamic acid residues of
,
o Help in bone

27. Involve in limitting of formation of blood clots

29. Unusual
Antibiotic
leads to
 Hypothrombinemia
 Hemorrhage
 Hemolytic anemia
 Jaundice in infant