Assessment of Iron absorption inhibitory ability and Search of the Application potentiality for Iron-removal medical treatment on Egg yolk.

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In this study, the fractional method of egg yolk origin nutritional composition was established and the iron absorption prevention ability of its composition was evaluated in order to use the iron deficiency anemia recovery inhibiting effect of egg yolk. The easily method of obtaining egg yolk granule fraction was established. As a result of trying the further fractionation by the autofocusing electrophoresis, it succeeded in collection of crude phosvitin sample, which is one of protein with high unity with iron. In iron balance test, it was shown that egg yolk protein inhibits iron absorption, but its function was not observed in egg yolk peptide. These results suggested that phosvitin, which is one of resistant protein, was involved in inhibition of iron absorption