**11. Conclusion**

Vitamin K2 is present in numerous in varied concentration of long‐chain menaquinones and their types. Fermented soybean of all region of the world contained abundant concen‐ tration of MK‐7 compared with other menaquinones. Fermentation process is facilitated by action of bacteria which attained the status of generally recognized as safe (GRAS) due to their non‐pathogenicity. However, animal‐based products such as fresh meat of caw, buffa‐ lo, other animals, milk, fish, and egg contained greater amount of MK‐4 contents. Addi‐ tionally, fermented milk‐based products such as cheese, source milk, butter milk, and menophilic fermented milk contained ample amount of long‐chain menaquinones and MK‐ 4 content were limited in these products due to the bacterial action. Some non‐fermented cheese did not contain any form of vitamin K2. During the physiological functioning, MK‐4 is converted in to MK‐7 which is more effective to curtail the vitamin K deficiency–associ‐ ated dilemma.

#### **Acknowledgements**

Authors are highly thankful to the Higher Education Commission (HEC), Pakistan for providing funds for the research project entitled "Nutritional and biochemical evaluation of vitamin K enriched dietary sources." We are also thankful to the Dr. Leon J Schurger (*Department of Biochemistry, Maastricht University the Netherlands*) for valuable suggestions during my studies regarding the vitamin K. Moreover, special thanks for the generous support of Pakistan Atomic Energy Commission for providing the facilities.
