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

为了更好地利用蛋黄的缺铁性贫血恢复抑制作用，本研究建立了蛋黄来源营养成分的提取方法，并对其成分的铁吸收预防能力进行了评价。建立了获得蛋黄颗粒组分的简便方法。通过对自聚焦电泳法进一步分离的尝试，成功地收集了磷高磷蛋白粗品，它是一种铁含量较高的蛋白质。在铁平衡试验中，蛋黄蛋白对铁的吸收有抑制作用，但蛋黄肽中未观察到其作用。这些结果表明，磷高磷蛋白是一种抗性蛋白，参与了铁吸收的抑制。

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