JP2005225874A - Iron supplement and utilization of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an iron supplement exhibiting a high iron absorption rate into a living body, a preventing or treating agent of iron-deficiency anemia, a food additive and a food composition. <P>SOLUTION: This iron supplement, the preventing or treating agent of the iron deficiency anemia, the food additive or the food composition contains siderophore and ferric ion preferably as a chelate complex form. The chelate complex of the siderophore with ferric ion has a high absorption rate into the living body, increases hemoglobin concentration in blood, iron concentration in serum and stored iron concentration in liver by being absorbed in the living body and does not give any adverse effect on living body functions. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to an iron supplement using siderophore, an agent for preventing or treating iron deficiency anemia, a food additive, and a food composition.

In recent years, Japanese people's consciousness about eating habits and health has increased, and foods have been required to have safety and functionality. An increasing proportion of people take dietary supplements to make up for the deficiencies in a normal diet. On the other hand, according to the National Nutrition Survey, the average iron intake remains below the required level regardless of gender and age. Moreover, it is known that iron has a low absorption rate and most of the ingested amount is excreted. For this reason, iron is one of the nutrients that need to be actively consumed.
If iron deficiency continues for a long time, not only iron deficiency anemia will occur, but also the ability to exercise and learn and immunity will decline, causing various adverse effects on the human body. In order to improve iron deficiency anemia, it is generally said that it is effective to ingest livestock meat or fish containing a lot of heme iron that is easily absorbed by humans. However, ingesting large amounts of livestock meat or fish requires a significant change in eating habits, and excessive intake of these results in poor nutritional balance. On the other hand, iron contained in plants such as vegetables is non-heme iron, and the absorption rate of non-heme iron is about 1/2 to 1/5 of the absorption rate of heme iron. Furthermore, absorption of non-heme iron is likely to be inhibited by dietary fiber or catechin contained in green tea. Therefore, taking a sufficient amount of iron from plants is not practical.

Conventionally, various iron agents such as iron pyrophosphate, iron citrate, and iron sulfate have been used to prevent or treat anemia by supplementing iron. However, since iron contained in these iron agents generally has a low utilization rate in vivo, it is necessary to ingest a large amount in order to obtain an anemia prevention or treatment effect. However, since these iron salts may cause gastrointestinal mucosal damage or vomiting when taken in a large amount, it is difficult to take a large amount in a short time. Therefore, in order to obtain an anemia prevention or treatment effect, it is necessary to take these iron salts for a long period of time.
Other iron supplements conventionally used include lactoferrin contained in milk. Lactoferrin is known to be a glycoprotein with iron binding ability. Patent Document 1 discloses a blood-enhancing effect of an iron-lactoferrin complex and a production method thereof. However, since the iron-lactoferrin complex has poor solubility and needs to consume a large amount of lactoferrin with respect to the required amount of iron, many problems remain to be put into practical use as an iron agent.
Non-Patent Document 1 discloses the results of studies on absorption of iron reinforcing agents containing EDTA-FeNa as an active ingredient. However, since EDTA has a strong chelating action on many trace metals in the living body, it may inactivate necessary metals in the living body by chelation, so iron containing EDTA-FeNa as an active ingredient Long-term continuous use of fortifiers is a health concern.
On the other hand, in sake brewing, Aspergillus oryzae, which is a kind of mold, is grown on steamed rice to produce “mochi” and used as an auxiliary material for sake brewing. In this koji making, it has long been known that koji molds produce large amounts of ferrichromes, mainly deferriferricricin, and this ferrichromes chelate iron ions from brewing water to color sake. ing. As described above, koji molds are known to produce a large amount of ferrichromes. However, in sake brewing, ferrichromes are a cause of quality degradation of sake, and their effective use is not considered at all. .
Japanese Patent No. 2884045 “Micronutrient Research”, Vol. 18, pp. 25-28 (2001)

An object of the present invention is to provide an iron supplement with a high absorption rate of iron into a living body, a prophylactic or therapeutic agent for iron deficiency anemia, a food additive, and a food composition.

In order to solve the above-mentioned problems, the present inventor repeated research and obtained the following knowledge.
(1) Anemia due to iron deficiency progresses through the first stage in which liver stored iron is deficient, the second stage in which iron in the serum is deficient, and the third stage in which the ability to synthesize hemoglobin decreases and anemia appears. To do. Iron deficiency anemia recovers through the reverse phase.

The trivalent iron chelate complex of siderophore is efficiently absorbed into the body when ingested by iron-deficient anemia rats, increasing serum iron concentration and blood hemoglobin concentration, and also increasing liver stored iron Let Therefore, the trivalent iron chelate complex of siderophore is useful as an agent for preventing, improving or treating various symptoms caused by iron deficiency, particularly iron deficiency anemia.
(2) The trivalent iron chelate complex of siderophore is a safe iron supplement because it does not adversely affect body weight gain, food intake, liver function and kidney function when ingested by rats.
(3) The trivalent iron chelate complex of siderophore is highly soluble in water and exhibits high water solubility even under acidic conditions where iron compounds may precipitate, and is therefore easy to use as an additive to liquid foods.
(4) The trivalent iron chelate complex of siderophore is extremely stable to heating and pressurization under a wide pH range and does not denature. Therefore, when used as a component of a pharmaceutical composition or a food composition, these compositions can be heat sterilized.
(5) A liquid food composition containing 0.05 to 10 mg / ml of a trivalent iron chelate complex of siderophore can effectively prevent or improve iron deficiency anemia with a reasonable intake schedule and does not cause side effects .
(6) A solid food composition containing 0.1 to 5 mg / g of a siderophore trivalent iron chelate complex can effectively prevent or ameliorate iron deficiency anemia with a reasonable intake schedule and does not cause side effects. .

  The present invention has been completed based on the above findings, and provides the following iron supplements and the like.

  Item 1. An iron supplement containing siderophore and trivalent iron ions.

  Item 2. Item 6. The iron supplement according to Item 1, wherein the siderophore and the trivalent iron ion are contained in the form of a chelate complex.

  Item 3. Item 3. The iron supplement according to Item 1 or 2, wherein the siderophore contains hydroxamic acid.

  Item 4. Item 4. The iron supplement according to Item 3, wherein the chelate complex is ferrichrome.

  Item 5. Item 5. The iron supplement according to Item 4, wherein the ferrichrome is ferriclysin.

  Item 6. A prophylactic or therapeutic agent for iron deficiency anemia comprising siderophore and trivalent iron ions.

  Item 7. Item 7. The preventive or therapeutic agent for iron deficiency anemia according to Item 6, wherein the siderophore and trivalent iron ion are contained in the form of a chelate complex.

  Item 8. Item 8. The preventive or therapeutic agent for iron deficiency anemia according to Item 6 or 7, wherein the siderophore contains hydroxamic acid.

  Item 9. Item 9. The preventive or therapeutic agent for iron deficiency anemia according to Item 8, wherein the chelate complex is ferrichrome.

  Item 10. Item 10. The preventive or therapeutic agent for iron deficiency anemia according to Item 9, wherein the ferrichrome is ferriclysin.

  Item 11. A food additive for iron supplementation containing siderophore and trivalent iron ions.

  Item 12. A food additive for preventing or improving iron deficiency anemia, comprising siderophore and trivalent iron ions.

  Item 13. A food composition comprising siderophore and trivalent iron ions.

  Item 14. Item 14. The food composition according to Item 13, wherein the siderophore and the trivalent iron ion are contained in the form of a chelate complex.

  Item 15. Item 15. The food composition according to Item 13 or 14, wherein the solid food composition contains 0.1 to 5 mg / g of siderophore and trivalent iron ions in terms of a chelate complex.

  Item 16. Item 15. The food composition according to item 13 or 14, wherein the liquid food composition contains siderophore and trivalent iron ions in an amount of 0.05 to 10 mg / ml in terms of a chelate complex.

  Item 17. Item 17. The food composition according to Item 16, wherein the food is a beverage selected from the group consisting of alcoholic beverages, teas, coffees, sports drinks, soft drinks, milk beverages, and soups.

  Item 18. Item 18. The food composition according to any one of Items 13 to 17 for iron supplementation.

  Item 19. Item 18. The food composition according to any one of Items 13 to 17 for prevention or improvement of iron deficiency anemia.

Item 20. The food composition according to any one of the following (i) to (vi), comprising a siderophore and trivalent iron ions.
(i) A food composition characterized by having an action of replenishing iron and labeled as being used to replenish iron
(ii) A food composition characterized by having an effect of assisting iron and labeled to indicate that it is used to supplement iron
(iii) A food composition characterized by having an effect of strengthening iron and labeled to indicate that it is used to strengthen iron
(iv) A food composition characterized by having an action of adding iron and having a label indicating that it is used for adding iron
(v) A food composition characterized by having a function of maintaining the normal iron content in the body and labeled as being used to maintain the normal iron content in the body
(vi) A food composition characterized by having an action of eliminating or reducing iron deficiency in the body and labeled to indicate that it is used to eliminate or reduce iron deficiency in the body

  Conventionally, divalent iron ions are said to have a higher absorption rate in the living body. However, the present inventors have effectively absorbed the trivalent iron chelate complex of siderophore into the living body, resulting in iron in serum. It was first found to increase the concentration, blood hemoglobin concentration, and stored iron concentration in the liver.

  Therefore, a composition containing a siderophore and trivalent iron ions can be suitably used as a pharmaceutical preparation such as an iron supplement or a prophylactic or therapeutic agent for iron deficiency anemia. Moreover, the food composition containing a siderophore and a trivalent iron ion can replenish iron and can prevent or improve iron deficiency anemia. Moreover, the composition containing a siderophore and a trivalent iron ion can give the food an effect of supplementing iron or preventing or improving iron deficiency anemia.

  Since this iron chelate complex is originally contained in foods using sake such as sake and sake lees, its safety has been proven historically. Further, as will be described later, it has been found that liver function / kidney function, weight gain, food intake, etc. are not decreased and the living body is not adversely affected. Therefore, it is suitable not only for improvement or treatment of various symptoms due to iron deficiency but also for continuous use for prevention. Similarly, it is also suitable as a functional food or a food for specified health use taken by healthy persons.

In addition, as can be seen from the fact that siderophore trivalent iron chelate complexes are originally contained in foods using koji, they do not have a strong taste or odor, so they are components of pharmaceuticals and foods, especially food additives. Easy to use as.
Moreover, since it is easy to melt | dissolve in water, it is easy to shape | mold into a dosage form like a syrup agent, and it is easy to use it as an additive of liquid food. Moreover, since it is easy to melt | dissolve also in the solution of low pH, it can add also to acidic liquid foods, such as dressing. In particular, some iron compounds may cause precipitation in a solution having a pH of 4 or less, but one of the features is that the siderophore exhibits high water solubility even in such an acidic solution.

  Moreover, since it shows resistance to high-temperature and high-pressure treatment and is not denatured or hardly denatured even by high-temperature and high-pressure sterilization, it can be heat and autoclaved when used as a pharmaceutical or food ingredient. In particular, since it exhibits resistance to pressure treatment, it can also be used as an additive to retort foods with severe sterilization conditions. Furthermore, since it exhibits resistance to heat and pressure in a wide pH range, when it is added to a medicine or food, the production process of the medicine or food is not limited, and various production processes are possible.

  Further, in general, a complex is formed in a lower energy state, that is, a chemically stable state, than a ligand and a metal ion are present separately. For this reason, the siderophore does not have the effect of promoting the peroxide formation reaction exhibited by iron ions. (Metal. Lons Biol. Syst., Vol 35, p37) Thus, siderophores are also highly useful as foods and pharmaceuticals in that they do not promote the generation of peroxides that are harmful to living organisms.

  Furthermore, siderophores and trivalent iron ions are difficult to be insolubilized even in the presence of substances such as phytic acid and tannic acid, which are generally known as food ingredients that insolubilize iron. Even when ions are contained in any food, an iron supplementation effect and a prevention or treatment effect of iron deficiency anemia can be efficiently obtained.

Hereinafter, the present invention will be described in detail.
(I) Iron supplement / Preventive or therapeutic agent for iron deficiency anemia The iron supplement and the iron deficiency anemia preventive or therapeutic agent of the present invention contain siderophore and trivalent iron ions, and in particular, this is used as an active ingredient. Including. The siderophore and the trivalent iron ion may be included separately or may be included as a chelate complex.
The siderophore “siderophore” includes compounds capable of chelating trivalent iron ions.

  The origin of the siderophore is not particularly limited and may be derived from any organism. Many microorganisms produce siderophores to efficiently take up iron, an essential component, when the external iron concentration is low. Since microorganisms can be easily propagated, siderophores can be easily mass-produced by using microorganisms. In this respect, siderophores derived from microorganisms are preferred. Furthermore, a siderophore derived from a microorganism is also preferable because a host that produces a large amount of siderophore can be easily produced by recombination of genes encoding siderophore synthase groups.

  The type of siderophore derived from microorganisms is not particularly limited. For example, as a chelate complex of siderophore and trivalent iron ions, catechols such as enterobactin, vibriobactin, agrobactin and anguibactin; coprogen, ferrichromes, ferrioxamine, N, N ′, N ″ — And hydroxamates such as triacetyl fusarinin C; and polycarboxylates such as lysoferrin.

  In particular, hydroxamates (siderophores containing hydroxamic acid) are preferable in terms of iron chelating power. Among them, cyclic ferrichromes are more preferable from the viewpoint of stability.

  Ferrichromes are a general term for cyclic peptide compounds containing three hydroxamic acids, and include compounds represented by the following general formula (1).

（式中、R¹は水素原子、又はヒドロキシメチル基を示し；Ｒ²は水素原子、メチル基又はヒドロキシメチル基を示し；Ｒ³、Ｒ⁴、Ｒ⁵は、同一又は異なって、メチル基、Ｎ⁵−（トランス−５−ヒドロキシ−３−メチルペント−２−エノイル）基、Ｎ⁵−（シス−５−ヒドロキシ−３−メチルペント−２−エノイル）基、又はＮ⁵−（トランス−４−カルボキシ−３−メチルペント−２−エノイル）基を示す。）
一般式（１）の化合物の中では、フェリクローム、ジグリシルフェリクローム、フェリクリシン、フェリクロームＣ、フェリクロシン、アスペルクロームＤ１、アスペルクロームＢ１、フェリブリン、フェリロジン、フェリクロームＡ、デス（ジセリルグリシル）フェリロジン（フェリロジンにおいて＝Ｓｅｒ−Ｓｅｒ−Ｇｌｙ−を除いた化合物）が好ましく、フェリクリシンが最も好ましい。

(Wherein R ¹ represents a hydrogen atom or a hydroxymethyl group; R ² represents a hydrogen atom, a methyl group or a hydroxymethyl group; and R ³ , R ⁴ and R ⁵ are the same or different and represent a methyl group, N ⁵ - (trans-5-hydroxy-3-methylpent-2-enoyl) group, N ⁵ - (cis-5-hydroxy-3-methylpent-2-enoyl) group, or an N ⁵ - (trans-4-carboxy -3-methylpent-2-enoyl) group.)
Among the compounds of the general formula (1), ferrichrome, diglycyl ferrichrome, ferriclicin, ferrichrome C, ferricrosin, asperchrome D1, asperchrome B1, ferribrin, ferrilozin, ferrichrome A, des (dicerylglycyl) ferrirosin ( In ferrirosin, = compound except Ser-Ser-Gly-) is preferred, and ferriclysin is most preferred.

R ^{1 to} R ⁵ which are functional groups in the general formula (1) of these compounds are summarized in Table 1 below.

これらのフェリクローム類は、アスペルギルス属、ニューロスポラ（Ｎｅｕｒｏｓｐｏｒａ）属、ウスティラゴ（Ｕｓｔｉｌａｇｏ）属などの真菌により生産される。アスペルギルス属糸状菌であるアスペルギルス・オリゼは、清酒、味噌、醤油などの生産において使用されてきたため、ヒトは古くからフェリクローム類を摂取してきた。従って、フェリクロームは、その安全性が歴史的に確認されている点で好ましい。麹菌が生産するフェリクローム類の中でもフェリクリシンは、アスペルギルス・オリゼが比較的多量に生産するため、生産性がよい点で好ましい。

These ferrichromes are produced by fungi such as Aspergillus, Neurospora, and Ustilago. Since Aspergillus oryzae, an Aspergillus genus fungus, has been used in the production of sake, miso, soy sauce and the like, humans have long ingested ferrichromes. Therefore, ferrichrome is preferable because its safety has been confirmed historically. Among the ferrichromes produced by Neisseria gonorrhoeae, ferriclysin is preferable in terms of good productivity because Aspergillus oryzae produces a relatively large amount.

  In the present invention, as a siderophore, a natural siderophore or a derivative of a natural siderophore having a chelating action of ferric iron can be used. Examples of natural siderophore derivatives include acetylated and nitrated derivatives, and amino acid partially substituted amino acids.

  Siderophores can be produced by recovery from living organisms. When an organism is grown under iron restriction, a deferri body (siderophore) containing no iron is produced. By adding iron to this deferiated body, a complex obtained by chelating trivalent iron ions is usually obtained. The siderophore recovered from the organism may remain as a crude sample or may be purified.

  The siderophore may be purified by a known purification method such as ion exchange, hydrophobicity, gel filtration, various chromatography such as affinity. For example, when recovering siderophores from filamentous fungi, the liquid culture may be used to recover the product produced in the supernatant, or the solid solution is extracted from the solid culture using water or buffer. May be recovered from. In any case, the iron supplement and the prophylactic or therapeutic agent for iron deficiency anemia of the present invention may contain biological impurities, for example.

Siderophores can also be purchased commercially. Moreover, the mixture of these siderophores may be sufficient.
Deferlifericin, which is a ligand constituting ferriclysin, is one of the ferrichromes known to be produced in large quantities by Aspergillus oryzae in koji making (solid culture). Most of the ferrichromes produced by Aspergillus oryzae are deferlifericins. Deferifericin is chelated to trivalent iron ions to become ferriclysin.

Deferifericin can be recovered from Aspergillus oryzae, for example, by the following method. That is, as a medium for culturing Aspergillus oryzae, for example, potato dextrose medium (Nissui) or minimal medium (2% glucose (or starch), 0.3% NaNO ₃ , 0.2% KCl, 0.1% K ₂ HPO ₄ , 0.05% MgSO ₄ , pH 6.0) and the like can be used. The medium may be a solid medium or a liquid medium, but it is preferable to use a liquid medium in terms of easy recovery of deferlifericin. Further, a solid medium such as rice bran is also preferable in that it can be used as it is in a food composition without recovering and purifying deferifericin from there.

  The culture temperature should just be the temperature range which can grow Aspergillus oryzae, for example, about 25-42 degreeC is mentioned. Although the culture time varies depending on other conditions, it may normally be about 2 to 7 days.

After completion of the culture, the bacterial cells are filtered, and ferriclysin is recovered from the culture solution. Further, the purified supernatant is subjected to a known protein purification method, for example, various chromatography such as ion exchange, hydrophobicity, gel filtration, affinity, etc., to obtain purified deferlifericin.
When a trivalent iron ion siderophore (deferri form) and a trivalent iron ion are mixed, a chelate complex is usually rapidly formed. When the iron supplement of the present invention or an agent for preventing or treating iron deficiency anemia is administered, trivalent iron ions are in the form of a chelate complex with siderophore, blood hemoglobin concentration, serum iron concentration, and liver Effectively improve iron concentration.

The ratio of siderophore and trivalent iron ions contained in the iron supplement and the preventive or therapeutic agent for iron deficiency anemia is preferably about 1 to 5: 1 and more preferably about 1 to 2: 1 in terms of molar ratio. preferable. It is usually most preferable that the siderophore and the trivalent iron ion are contained in the same mole.
Production Method The iron supplement and the iron-deficiency anemia prevention or treatment agent of the present invention can be produced by mixing or combining siderophores and trivalent iron ions.
Formulations In the iron supplement of the present invention and the prophylactic or therapeutic agent for iron deficiency anemia, siderophores and trivalent iron ions, preferably these chelate complexes, are pharmaceutically acceptable various carriers (excipients, binders, (Including disintegrants, lubricants, moisturizers, etc.). The formulation may also contain conventional additives.

  The form of the preparation is not particularly limited. For example, oral administration agents such as tablets, pills, capsules, powders, granules, syrups, etc .; parenteral administration agents such as injections, drops, external preparations, suppositories, etc. Various preparation forms can be mentioned. Orally administered agents are easier to use because they place less burden on patients than parenterally administered agents. In this regard, siderophore and trivalent iron ions can effectively increase serum iron concentration, blood iron concentration, liver stored iron concentration, and the like when these are orally administered in combination. It can be suitably used in the form of an administration agent.

  As the excipient, known ones can be widely used, for example, various sugars such as lactose, sucrose and glucose, various starches such as potato starch, wheat starch and corn starch, various celluloses such as crystalline cellulose, Examples include various inorganic salts such as anhydrous calcium hydrogen phosphate and calcium carbonate.

  As the binder, known ones can be widely used, and examples thereof include crystalline cellulose, pullulan, gum arabic, sodium alginate, polyvinyl pyrrolidone, macrogol and the like.

  As the disintegrant, known ones can be widely used, and examples thereof include carboxymethyl cellulose, carboxymethyl cellulose calcium, hydroxypropyl cellulose, hydroxypropyl starch, starch, sodium alginate and the like.

  Examples of the lubricant include magnesium stearate, talc, and hardened oil.

  Known humectants can be widely used, and examples thereof include coconut oil, olive oil, sesame oil, peanut oil, soybean phospholipid, glycerin, and sorbitol.

  The content of siderophore and trivalent iron ions in the preparation varies depending on the type of siderophore, administration route, administration subject or patient's age, body weight, symptoms, etc., but cannot be specified unconditionally, but in the form of trivalent iron chelate complex 1 The daily dose is usually about 20 to 170 mg, more preferably about 40 to 80 mg. When it is administered once a day, it is sufficient that this amount is contained in one preparation, and when it is administered three times a day, this one-third amount may be contained in one preparation.

  Moreover, in the case of solid preparations such as tablets, pills, capsules, powders, and granules, siderophores and trivalent iron are contained in the preparation in an amount of about 5 to 30% by weight in terms of a chelate complex. Good. Further, in the case of a liquid preparation such as a syrup, siderophore and trivalent iron may be contained in an amount of about 0.2 to 1% by weight in terms of a chelate complex. In the case of injections and drops, siderophore and trivalent iron may be contained in an amount of about 0.4 to 2% by weight in terms of a chelate complex. In the case of an external preparation, siderophore and trivalent iron may be contained in an amount of about 1 to 10% by weight in terms of a chelate complex. In the case of a suppository, siderophore and trivalent iron may be contained in an amount of about 2 to 20% by weight in terms of a chelate complex. If it is the range of said content, while an iron supplementation effect or the prevention or treatment effect of iron deficiency anemia will fully be acquired, a side effect will not appear.

Siderophores have the advantage of being heat and autoclavable when used as a component of a pharmaceutical composition because they are not denatured or hardly denatured by high temperature (eg, about 120 ° C.) and high pressure (eg, about 200 kPa) treatment. Since siderophore has been included in foods that have been used in traditional cocoons, its safety has been confirmed historically, and when used as a component of a pharmaceutical composition, side effects do not occur or at appropriate doses, side effects are not present. Does not occur.
(II) Food additive The food additive of the present invention is an additive containing siderophore and trivalent iron ions. These may be included in the form of a chelate complex. This additive can be suitably used as an additive for giving food an iron supplementing action or an iron deficiency anemia preventing or improving action.

  In addition to siderophore and trivalent iron ions, the food additive may contain carriers such as sugars, starches, cellulose, magnesium stearate, vegetable oil, and additives. The content of siderophore and trivalent iron ions in the case where a food additive is included in the food additive can be about 0.4 to 4% by weight in the case of a solid preparation in terms of a chelate complex. In the case of a liquid preparation, it can be about 0.04 to 0.4% by weight. The preferred ratio of siderophore to trivalent iron ions is as described for the pharmaceutical preparation.

The dosage form of the food additive is not particularly limited. For example, it may be a powder form, a granule form, or a liquid form.
(III) Food Composition The food composition of the present invention is a composition containing siderophore and trivalent iron ions, preferably as a chelate complex.

  This food composition has the effect of supplementing iron (in other words, iron supplementation, iron strengthening, iron addition, maintaining normal iron content, eliminating or reducing iron deficiency in the body) and preventing or improving iron deficiency anemia. Since it has an effect | action, it can be set as the foodstuff composition which attached | subjected the indication to be used for these objectives. This food composition can be suitably used as a functional food or a food for specified health use. In this case, the complex is contained as an active ingredient.

  A trivalent iron complex of siderophore is a component conventionally contained in sake, and does not have a taste or smell that impairs the flavor of food. Therefore, the type of food is not particularly limited. For example, sweets such as candy, gum, cake, pie, cookies, crackers, jelly, chocolate, pudding, ice cream, potato chips, sheep candy, rice crackers, buns, Chinese buns; liquors, teas, coffees, sports drinks Beverages such as soft drinks, soups and milk drinks; dairy products such as yogurt, butter and cheese; kneaded products such as ham, sausage, strawberries and bamboo rings; , Processed tomato products (ketchup, tomato paste, tomato puree), seasoning such as carreau, sake lees, granule soup; regular prepared vegetables such as sprinkles, pickles, boiled boiled fish, salt kelp; side dish; noodles, rice Major staple foods.

  Since siderophores have high water solubility, liquid foods such as beverages and liquid seasonings such as sauces, dressings, soy sauce, vinegar and miso are preferred. Alcoholic beverages, teas, coffees, sports drinks Beverages such as soft drinks, milk drinks, and soups are more preferred. Most preferred are liquors, teas, coffees, sports drinks, and soft drinks. Further, since the water solubility of the iron compound is low, it exhibits high water solubility even under low pH conditions, so that it can be suitably used as an additive for liquid acidic foods such as mayonnaise and dressings. In addition, as described above, in order to withstand high-temperature and high-pressure treatment, foods to which the iron supplement of the present invention is added can be subjected to heat and pressure sterilization, and a special manufacturing process such as retort treatment can be performed. Furthermore, since siderophore is conventionally contained in foods using koji, it is also suitable as a food additive in that its safety has been confirmed historically.

  The content of siderophore and trivalent iron ions in the food composition differs depending on the type of siderophore, the subject of administration or the age, weight, symptoms, etc. of the patient, but cannot be specified unconditionally, but the daily intake in the form of a chelate complex The amount may be about 20 to 170 mg, particularly about 40 to 80 mg.

  The concentration of siderophore and trivalent iron ions in the food varies depending on the type of food, but in the case of solid food, it is preferably about 0.1 to 5 mg / g in terms of chelate complex, About 3 mg / g is more preferable, and about 0.25-1.5 mg / g is even more preferable. In the case of liquid food, it is preferably about 0.05 to 10 mg / ml, more preferably about 0.1 to 5 mg / ml, and further preferably about 0.2 to 1 mg / ml in terms of chelate complex. Although it varies depending on the form of the food, the intake amount of a general solid food is about 10 to 50 g, and the intake amount of a liquid food is about 50 to 500 ml. The necessary iron ions can be replenished in a day. If it is the said range, while sufficient iron supplementation effect or the prevention or improvement effect of iron deficiency anemia will be acquired, there is no possibility of becoming iron overload.

  Among liquid foods, alcoholic beverages, especially Japanese sake, contain siderophore and trivalent iron ions in the above ratios, so that they are effective for iron deficiency anemia, have no side effects, and make you feel uncomfortable when you drink. There is nothing.

  In the food composition of the present invention, various additives conventionally used in the preparation of food compositions can be added and blended. Examples of additives include stabilizers, pH adjusters, sugars, sweeteners, fragrances, various vitamins, minerals, antioxidants, excipients, solubilizers, binders, lubricants, and suspensions. Examples include agents, wetting agents, film-forming substances, flavoring agents, flavoring agents, colorants, preservatives and the like.

  The food composition of the present invention can also be suitably used as a dietary supplement, ie, a supplement, for iron supplementation or for prevention or improvement of iron deficiency anemia. In this case, the food composition only needs to contain components known as a supplement carrier in addition to siderophore and trivalent iron ions. Examples of such carriers include sugars, starches, cellulose, magnesium stearate, and vegetable oils.

  The content of the siderophore and trivalent iron ions in the supplement is preferably about 30 mg to 300 mg, more preferably about 60 mg to 200 mg in terms of chelate complex. If it is the said range, while being able to acquire the iron replenishment effect and the prevention or improvement effect of iron deficiency anemia sufficiently, there are too many side effects.

Although the shape of a supplement is not specifically limited, For example, shapes, such as a tablet form, powder form, and granular form, are mentioned.
(IV) Iron supplementation method / Prevention, improvement or treatment method of iron deficiency anemia Since the trivalent iron chelate complex of siderophore has high absorption rate of iron into the living body, siderophore and trivalent iron ion are administered to humans. By doing so, it is possible to effectively prevent, improve, or treat anemia, reduced motor / learning ability, reduced immunity, etc. due to iron deficiency. In particular, iron deficiency anemia can be effectively prevented, ameliorated, or treated.

  The administration target of the iron supplement and the iron supplement composition may be either a human or a healthy person who has symptoms due to iron deficiency. In addition, growing children and adult women who are easily deficient in iron are also suitable administration subjects.

  The dose varies depending on the type of siderophore, the symptom of the administration subject, age, weight, etc., but the daily dose in the form of a chelate complex is about 20 to 170 mg, particularly about 40 to 80 mg once a day. Or it may be administered in several divided doses.

The administration route may be either oral or parenteral, but simple oral administration is preferable because the serum iron concentration can be effectively improved even in oral administration.
EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and test examples, but the present invention is not limited to these examples.
Preparation of ferriclysin <br/> After adding ferricricin solution and equimolar ferric chloride to the extract of rice bran extracted with water (containing deferriferricricin), Polymers such as proteins having a molecular weight of 5000 or more were removed using an outer filtration membrane, and the filtrate was concentrated by column chromatography. Since ferriclysin is known to have a maximum absorption at 430 nm (Agr. Biol. Chem., Vol. 31, No. 12, p1482), the solution prepared by the above method was analyzed by HPLC. It was confirmed that most of the substance showing absorption was ferriclysin.

  The iron concentration of the diet given to the rats was adjusted to 35 ppm by atomic absorption, not by HPLC, of ferriclysin, water-soluble heme iron and ferric citrate. The HPLC analysis of ferriclysin is a qualitative analysis showing that the substance that absorbs at 430 nm was mostly ferriclysin.

  Fifteen 4-week-old male SD rats were allowed to freely take an iron-deficient diet for 35 days to produce iron-deficient anemia rats in which the average hemoglobin value in the blood decreased to 6.5 g / dl. In addition, five 4-week-old SD male rats in the control group were fed with iron-containing feed 1. The iron source of the iron-containing feed 1 given to the control group is ferric citrate, which is usually used for breeding feed of rats, and its iron content is 35 ppm, which is optimal for the growth of rats.

上記の表２における塩類混合１及び塩類混合２は、ハーパーミネラル混合に準じて調製したものであり、以下の表３に組成を示す混合物である。

The salt mixture 1 and the salt mixture 2 in Table 2 above are prepared according to Harper mineral mixing, and are mixtures having compositions shown in Table 3 below.

また表２におけるビタミン混合は、ＡＩＮ−７６ビタミン(コリン添加)に準じて調製したものであり、下記の表４の組成を有する混合物である。

Moreover, the vitamin mixture in Table 2 was prepared according to AIN-76 vitamin (added with choline) and is a mixture having the composition shown in Table 4 below.

次いで、１５匹の鉄欠乏性貧血のラットを３群に分け、それぞれ、以下の鉄含有飼料１、２及び３を３週間自由摂食させた。鉄含有飼料１は鉄源としてクエン酸第二鉄を含み、鉄含有飼料２は鉄源として水溶性ヘム鉄を含み、鉄含有飼料３は鉄源としてフェリクリシンを含む。鉄含有飼料１、２及び３の組成を以下の表５に示す。なお、鉄含有飼料１は表２に示したものと同じである。

Next, 15 iron deficient anemia rats were divided into 3 groups, and the following iron-containing diets 1, 2 and 3 were fed freely for 3 weeks, respectively. The iron-containing feed 1 contains ferric citrate as the iron source, the iron-containing feed 2 contains water-soluble heme iron as the iron source, and the iron-containing feed 3 contains ferriclysin as the iron source. The compositions of iron-containing feeds 1, 2 and 3 are shown in Table 5 below. The iron-containing feed 1 is the same as that shown in Table 2.

表５における塩類混合２、３及び４は以下の表６に組成を示す混合物である。また表５におけるビタミン混合は上記表４に組成を示す混合物である。

The salt mixtures 2, 3 and 4 in Table 5 are mixtures having compositions shown in Table 6 below. Moreover, the vitamin mixture in Table 5 is a mixture whose composition is shown in Table 4 above.

血中ヘモグロビン濃度の測定
鉄欠乏性貧血にした後に、それぞれ鉄含有飼料１（クエン酸第二鉄）、鉄含有飼料２（ヘム鉄）及び鉄含有飼料３（フェリクリシン）を投与した各群のラットについて、飼料の投与前と投与３週間後に採血をそれぞれ行い、常法により血液中のヘモグロビン濃度を測定した。また、当初から鉄含有飼料１（クエン酸第二鉄）を投与した対照群ラットについては、鉄含有飼料１を投与した。結果を以下の表７に示す。表７中の値は、各群５匹のヘモグロビン濃度の平均値±標準偏差値を示す。

Measurement of blood hemoglobin concentration After making iron deficiency anemia, each group administered with iron-containing feed 1 (ferric citrate), iron-containing feed 2 (heme iron) and iron-containing feed 3 (ferriclicin), respectively. Blood was collected from rats before and 3 weeks after administration of the feed, and the hemoglobin concentration in the blood was measured by a conventional method. Moreover, about the control group rat which administered iron-containing feed 1 (ferric citrate) from the beginning, iron-containing feed 1 was administered. The results are shown in Table 7 below. The values in Table 7 show the mean value ± standard deviation value of the hemoglobin concentration of 5 animals in each group.

表７から明らかなように、鉄源としてクエン酸第二鉄又はフェリクリシンを含む飼料を摂食した群では、対照群と同じレベルにまでヘモグロビン値が増加した。これに対して、水溶性ヘム鉄を摂取した群では血中ヘモグロビン濃度の回復は認められず、鉄含有飼料摂取後には、ヘム鉄摂取群とフェリクリシン摂取群の間には危険率５％の水準で有意差が認められた。このように、鉄欠乏性貧血症の第３ステップであるヘモグロビン合成能の低下に対して、フェリクリシンを摂取した群ではクエン酸第二鉄と同等の改善効果が認められ、またヘム鉄に較べて有意に優れた改善効果が認められた。
血清中鉄濃度の測定
また、鉄含有飼料投与後に各群ラットから全採血した血液より血清を調整し、常法に従い血清鉄濃度を測定した。結果を以下の表８に示す。表８中の値は、各群５匹の血清鉄濃度の平均値±標準偏差値である。

As is clear from Table 7, the group fed the diet containing ferric citrate or ferriclysin as the iron source increased the hemoglobin level to the same level as the control group. In contrast, the blood hemoglobin concentration was not recovered in the group ingested with water-soluble heme iron, and a risk rate of 5% was observed between the heme iron intake group and the ferricrisin intake group after intake of the iron-containing feed. Significant differences were observed in the levels. Thus, the reduction of hemoglobin, which is the third step of iron deficiency anemia, showed an improvement effect equivalent to that of ferric citrate in the group ingested ferriclicin, and compared with heme iron. Significantly improved improvement was observed.
Measurement of serum iron concentration Serum was prepared from blood collected from each group of rats after administration of an iron-containing feed, and the serum iron concentration was measured according to a conventional method. The results are shown in Table 8 below. The values in Table 8 are the mean value ± standard deviation value of the serum iron concentration of 5 animals in each group.

表８から明らかなように、鉄源としてクエン酸第二鉄またはフェリクリシンを含む飼料を摂取した群では、対照群と同じレベルにまで血清鉄濃度が増加した。これに対して、水溶性ヘム鉄を摂取した群では著しく血清鉄が減少しており対照群と比較して危険率１％の水準で有意差が認められた。このように、鉄欠乏性貧血症の第２ステップである循環鉄濃度の低下に対して、フェリクリシンを摂取した群ではクエン酸第二鉄と同等の改善効果が認められ、またヘム鉄に較べて有意に優れた改善効果が認められた。
肝臓中鉄濃度の測定
鉄欠乏性貧血にした後に、それぞれ鉄含有飼料１（クエン酸第二鉄）、鉄含有飼料２（ヘム鉄）及び鉄含有飼料３（フェリクリシン）を投与した群のラット、及び、当初から鉄含有飼料１（クエン酸第二鉄）を摂食させた対照群ラットについて、鉄含有飼料の３週間の摂食終了後時に肝臓を脱血潅流して摘出し、重量を測定した後、凍結乾燥を行った。また、乾燥肝臓を灰化し原子吸光に供して鉄濃度を測定した。さらに、肝臓の水分含量を計算し、乾燥肝臓における鉄濃度と肝臓の水分含量とから生体内の肝臓に貯蔵されている鉄濃度を求めた。結果を以下の表９に示す。表９中の値は、各群５匹のラットについての肝臓鉄濃度の平均値±標準偏差である。

As is apparent from Table 8, the serum iron concentration increased to the same level as that of the control group in the group ingesting the diet containing ferric citrate or ferriclysin as the iron source. On the other hand, serum iron was significantly decreased in the group ingested with water-soluble heme iron, and a significant difference was recognized at a risk rate of 1% compared with the control group. Thus, the reduction of circulating iron concentration, which is the second step of iron deficiency anemia, showed an improvement effect equivalent to that of ferric citrate in the group ingested ferricricin, and compared with heme iron. Significantly improved improvement was observed.
Measurement of iron concentration in liver After iron deficiency anemia, iron-containing feed 1 (ferric citrate), iron-containing feed 2 (heme iron) and iron-containing feed 3 (ferriclysin) were administered, respectively. And the control group rats fed with iron-containing feed 1 (ferric citrate) from the beginning, the liver was deperfused and removed at the end of 3 weeks of feeding the iron-containing feed. Then, after measuring the weight, it was freeze-dried. In addition, the dried liver was ashed and subjected to atomic absorption to measure the iron concentration. Furthermore, the water content of the liver was calculated, and the iron concentration stored in the liver in vivo was determined from the iron concentration in the dry liver and the water content of the liver. The results are shown in Table 9 below. The values in Table 9 are the mean value of liver iron concentration ± standard deviation for 5 rats in each group.

表９から明らかなように、鉄欠乏飼料を摂食させた群では重度の鉄欠乏性貧血を発症させたため、どの鉄摂取群も対照群と比較して肝臓に貯蔵されている鉄量は減少していた。しかし、各群間に危険率１％の有意差が認められ、鉄源の違いによる貯蔵鉄改善効果の優劣が明らかとなった。即ち、貧血症の第３ステップである貯蔵鉄濃度の低下に対して、フェリクリシンを摂取した群はクエン酸第二鉄摂取群および水溶性ヘム鉄摂取群と比較して有意に優れた改善効果が認められた。
肝臓機能・腎臓機能に与える影響の検討
鉄欠乏性貧血にした後に、それぞれ鉄含有飼料１（クエン酸第二鉄）、鉄含有飼料２（ヘム鉄）及び鉄含有飼料３（フェリクリシン）を投与した各群のラット、及び、当初から鉄含有飼料１（クエン酸第二鉄）を摂食させた対照群ラットについて、常法に従い血清中のタンパク質濃度、ＡＬＴ（アラニンアミノトランスフェラーゼ）濃度、ＡＳＴ（アスパラギン酸アミノトランスフェラーゼ）濃度、クレアチニン濃度を測定した。結果を以下の表１０に示す。表１０中の値は、各群５匹のラットについての平均値±標準偏差である。ａを付した数値とｂを付した数値との間には有意差があることを示す。

As is apparent from Table 9, since the iron-deficient diet caused severe iron-deficiency anemia, the amount of iron stored in the liver decreased in all iron intake groups compared to the control group. Was. However, a significant difference of 1% in the risk rate was observed between the groups, and the superiority or inferiority of the stored iron improvement effect due to the difference in iron source was revealed. That is, for the decrease in stored iron concentration, which is the third step of anemia, the group that ingested ferriclysin significantly improved compared to the group ingested ferric citrate and the group ingested water-soluble heme iron Was recognized.
Examination of effects on liver and kidney functions <br/> After iron deficiency anemia, iron-containing feed 1 (ferric citrate), iron-containing feed 2 (heme iron) and iron-containing feed 3 (ferri) In each group of rats administered with chrysin) and a control group rat fed with iron-containing feed 1 (ferric citrate) from the beginning, serum protein concentration, ALT (alanine aminotransferase) according to a conventional method Concentration, AST (aspartate aminotransferase) concentration, and creatinine concentration were measured. The results are shown in Table 10 below. The values in Table 10 are mean ± standard deviation for 5 rats in each group. It shows that there is a significant difference between the numerical value with a and the numerical value with b.

表１０から明らかなように、いずれの群においても、血清分析値は正常範囲内にあり、肝機能および腎機能の異常を示唆する結果は認められなかった。このことから、鉄源の違いによる臓器機能への影響はなかったものと考えられる。鉄源としてフェリクリシンを摂取した群は全ての検査項目において良好な値を示し、フェリクリシンを摂取することで生体に有害な副作用が生じないことが明らかとなった。
体重増加量・摂食量に及ぼす影響の検討
鉄欠乏性貧血にした後に、それぞれ鉄含有飼料１（クエン酸第二鉄）、鉄含有飼料２（ヘム鉄）及び鉄含有飼料３（フェリクリシン）を投与した各群のラット、及び、当初から鉄含有飼料１（クエン酸第二鉄）を摂食させた対照群ラットについて、１匹あたりの体重増加量および摂餌量を以下の表１１に示す。体重増加量は各群５匹の平均値±標準偏差である。

As is clear from Table 10, the serum analysis value was in the normal range in any group, and no results suggesting abnormal liver function or renal function were found. This suggests that there was no effect on organ function due to differences in iron sources. The group that ingested ferriclicin as an iron source showed good values in all the test items, and it was clarified that ingesting ferricricin did not cause harmful side effects on the living body.
Examination of effects on body weight gain and food intake After iron deficiency anemia, iron-containing feed 1 (ferric citrate), iron-containing feed 2 (heme iron) and iron-containing feed 3 (ferriclysin) Table 11 below shows the weight gain and food intake per animal for each group of rats administered, and for the control group rats fed with iron-containing feed 1 (ferric citrate) from the beginning. . The weight gain is the average value ± standard deviation of 5 animals in each group.

表１１から明らかなように、水溶性へム鉄を摂取した群は体重増加量が低下したが、対照群に対して有意差は認められなかった。水溶性ヘム鉄摂取群では、貧血による体重増加量の抑制および摂餌量の減少が発生したと考えられる。一方、クエン酸第二鉄摂取群およびフェリクリシン摂取群では、対照群よりも体重増加量および摂餌量が増大していた。このことから、フェリクリシン摂取により、体重増加の抑制および摂食障害などの生体の生育に及ぼす有害な副作用は発生しないと考えられる。

As is apparent from Table 11, the group that took water-soluble heme iron decreased in weight gain, but was not significantly different from the control group. In the water-soluble heme iron intake group, suppression of weight gain and decrease in food intake were considered to have occurred due to anemia. On the other hand, in the ferric citrate intake group and the ferriclicin intake group, the body weight gain and the food intake increased compared to the control group. From this, it is considered that the adverse side effects on the growth of the living body such as suppression of weight gain and eating disorders are not caused by intake of ferriclicin.

Examination of solubility of ferriclysin in water The solubility of ferriclysin was compared with other iron compounds. As the iron compound, the water-soluble heme iron, ferric citrate and ferriclysin used in Example 1 were used. 0.1 g of each of these iron compounds was dissolved in 1 ml of pH = 2 and pH = 7 buffer solutions and incubated at 37 ° C. for 90 minutes. A glycine-hydrochloric acid buffer solution was used as the pH = 2 buffer solution, and a phosphate buffer solution was used as the pH = 7 buffer solution. The concentration of the buffer in each buffer was 0.1 mol / L. Each buffer solution was kept warm and then centrifuged, and the presence or absence of precipitation was visually confirmed. Moreover, the iron concentration of the supernatant was measured by an atomic absorption method. The results are shown in Table 12 below.

表１２から明らかなように、フェリクリシンは極めて水溶性が高かった。鉄化合物の中には酸性条件下で沈殿を生じるものがあることが知られている。また上記の結果から明らかなように、塩化第二鉄及びヘム鉄も酸性条件下で沈殿を生じている。これに対して、フェリクリシンは、酸性条件下でも高い水溶性を示した。フェリクリシンの鉄は３価であるが、錯体となることにより高い水溶性を獲得したと考えられる。これにより、生体内で利用しやすい性質となった。

As is apparent from Table 12, ferriclysin was extremely water soluble. Some iron compounds are known to cause precipitation under acidic conditions. Further, as apparent from the above results, ferric chloride and heme iron are also precipitated under acidic conditions. In contrast, ferriclysin showed high water solubility even under acidic conditions. The iron of ferriclysin is trivalent, but is believed to have acquired high water solubility by forming a complex. Thereby, it became a property which is easy to use in the living body.

Examination of heat stability and pH stability of ferricricin It is known that ferricricin exhibits an absorption maximum at 430 nm. This feature was used to test the pH and thermal stability of ferriclysin.
Ferriclicin prepared from the rice bran extract as described above was dissolved in ultrapure water so as to be 2.5 mg / ml. Furthermore, it diluted so that a ferriccrisin density | concentration might be set to 0.25 mg / ml using the following each buffer solution. Glycine-hydrochloric acid buffer is used as each buffer solution at pH = 2 and 3, acetate buffer is used as each buffer solution at pH = 4 and 5, and phosphate buffer is used as a buffer solution at pH = 6 and 7. The tris-hydrochloric acid buffer was used as the pH = 8 buffer, and the glycine-sodium hydroxide buffer was used as the pH = 9 and 10 buffer. The concentration of the buffer in each buffer was 0.1 mol / L.
Each ferriclicin solution was put into a test tube with a screw and the test tube was sealed, and then sterilized by heating under pressure at a temperature of 120 ° C. and a pressure of 200 kPa for 20 minutes. The absorbance at 430 nm of each solution was measured before and after heat and pressure sterilization. The results are shown in Table 13 below.

表１３から明らかなように、フェリクリシン溶液中のフェリクリシン濃度はｐＨ＝３．０〜１０．０の広いｐＨ範囲において高圧加熱殺菌後も低下しなかった。このことから、フェリクリシンは、ｐＨ＝３．０〜１０．０の広いｐＨ範囲において高い熱安定性を有することが分かる。

As is clear from Table 13, the concentration of ferricricin in the ferriclysin solution did not decrease even after high-pressure heat sterilization in a wide pH range of pH = 3.0 to 10.0. From this, it can be seen that ferriclysin has high thermal stability in a wide pH range of pH = 3.0 to 10.0.

Examination of the reactivity of ferriclicin with food ingredients <br/> Iron compounds bind to various ingredients in food and become insolubilized, which is said to be one of the causes of decreasing iron absorption . The reactivity of tannic acid, which is known as a typical iron absorption inhibitory component, and phytic acid and ferriclysin was tested and compared with the reactivity of these iron absorption inhibitory components with other iron compounds.
Ferriclysin, ferric citrate and sodium ferrous citrate prepared by the above method were each dissolved in ultrapure water so that the amount of iron was 10 mg / ml. Meanwhile, a 0.6% aqueous solution of tannic acid and phytic acid was prepared. The aqueous solutions were adjusted to pH 2.0, 4.0, 6.0, and 8.0 with hydrochloric acid or sodium hydroxide, respectively.
The iron compound solution and the tannic acid aqueous solution or phytic acid aqueous solution were mixed at a volume ratio of 1: 9 and kept at 37 ° C. for 3 hours to react the iron compound with these iron absorption inhibiting components. This solution was centrifuged at 15000 rpm for 5 minutes, and the supernatant was ultrafiltered using a membrane having a fractional molecular weight of 10,000. The iron concentration of the filtrate was measured by atomic absorption method. Table 14 below shows the ratio of the iron concentration after reaction to the initial iron concentration (1 mg / ml) in the reaction solution expressed in%.

表１４から分かるように、鉄の不溶化に関係する上記２成分とフェリクリシンンとの反応性は低く、鉄の高い溶解性が維持された。この現象はｐＨ２．０から８．０においてほぼ一定であり、他の鉄化合物と比較して有意に高い値であった。これはフェリクリシンが鉄を含む錯体であるため化学的安定性が非常に高く、他の食品成分と反応し難いことが寄与していると思われる。この結果は、フェリクリシンを鉄不溶化作用を持つ食品とともに摂取した場合においても、鉄が効率よく吸収されることを示唆するものである。

As can be seen from Table 14, the reactivity between the above two components related to insolubilization of iron and ferriccrisin was low, and high iron solubility was maintained. This phenomenon was almost constant from pH 2.0 to 8.0, and was a significantly higher value than other iron compounds. This seems to contribute to the fact that ferriclysin is a complex containing iron and thus has very high chemical stability and is difficult to react with other food ingredients. This result suggests that iron is efficiently absorbed even when ferriclicin is taken together with food having an iron insolubilizing action.

Examination of Compounding Amount in Liquors (Liquid Food) Iron-enriched sake was prepared by adding 1 mg, 5 mg, 10 mg, 20 mg, 50 mg, 100 mg, 200 mg, 500 mg, and 1000 mg of ferriclysin to 100 ml of sake. Ferriclicin concentration in the obtained iron-enriched sake was 0.01 mg / ml, 0.05 mg / ml, 0.1 mg / ml, 0.2 mg / ml, 0.5 mg / ml, 1 mg / ml, 2 mg / ml 5 mg / ml and 10 mg / ml.

  Each iron-reinforced sake was subjected to a sensory test by 25 panelists. The results are shown in Table 15 below. In Table 15, ++ indicates that 20 or more panelists felt delicious, ++ indicates that 7 to 19 panelists felt delicious, and + felt that 1 to 6 panelists were delicious. -Indicates that no panelists felt delicious.

表１５から明らかなように、酒類にフェリクリシンを１ｍｇ／ｍｌ（０．１重量％）以下、特に０．５ｍｇ／ｍｌ（０．０５重量％）以下、さらに特に０．２ｍｇ／ｍｌ（０．０２重量％）以下の範囲で添加した場合に官能評価が良好であった。

As apparent from Table 15, ferriclicin in alcoholic beverages is 1 mg / ml (0.1 wt%) or less, particularly 0.5 mg / ml (0.05 wt%) or less, more particularly 0.2 mg / ml (0. 02% by weight) The sensory evaluation was good when added in the following range.

Examination of blending amount into confectionery (solid food) Iron-enriched cookies were prepared by adding 5 mg, 10 mg, 20 mg, 50 mg, 150 mg, 300 mg, 500 mg, 1000 mg and 2000 mg of ferriclysin to 100 g of cookies. The ferriclysin concentration in the obtained iron-enriched cookies was 0.05 mg / g, 0.1 mg / g, 0.2 mg / g, 0.5 mg / g, 1.5 mg / g, 3.0 mg / g, 5 0.0 mg / g, 10 mg / g, 20 mg / g.

  Each iron reinforced cookie was subjected to a sensory test by 25 panelists. The results are shown in Table 16 below. In Table 16, ++ indicates that 20 or more panelists felt delicious, ++ indicates that 7 to 19 panelists felt delicious, and + felt that 1 to 6 panelists were delicious. -Indicates that no panelists felt delicious.

表１６から明らかなように、クッキーにフェリクリシンを３ｍｇ／ｇ（０．３重量％）以下、特に１．５ｍｇ／ｇ（０．１５重量％）以下、さらに特に０．５ｍｇ／ｇ（０.０５重量％）以下の範囲で添加した場合に官能評価が良好であった。
処方例
以下に、本発明の食品組成物の処方例を示す。
＜処方例１ クッキー＞
小麦粉（薄力粉）１００ｇ、ベーキングパウダー２．５ｇ、食塩１．５ｇ、フェリクリシン２００ｍｇを混合し、これにバター４０ｇとミルク５０ｇを加え、これをオーブンで１８０℃、１０分間焼き上げ、鉄強化クッキーを得た。得られたクッキーには、フェリクリシンが１．５ｍｇ／ｇ含まれていた。
＜処方例２ ゼリー＞
ゼラチン５ｇ、ショ糖２０ｇ、水５０ｇから膨潤ゼラチンを作る。プレーンヨーグルト１４０ｇにフェリクリシン１６０ｍｇを加え、上記膨潤ゼラチンを加えて冷やす。これを固めて鉄強化ゼリーを得た。得られたゼリーには、フェリクリシンが０．７５ｍｇ／ｇ含まれていた。
＜処方例３ 飴＞
上白糖５００ｇ、水飴４４０ｇを少量の水に溶解し、さらにフェリクリシン４ｇを添加して減圧下１３０℃で煮詰めた。その後、クエン酸３．５ｇ、酒石酸１．５ｇ、脱脂卵黄蛋白分解物１ｇを添加した。これを冷却して鉄強化飴を得た。得られた飴には、フェリクリシンが５ｍｇ／ｇ含まれていた。
＜処方例４ アイスクリーム＞
牛乳１２００ｇ、生クリーム３１０ｇ、上白糖３００ｇ、脱脂粉乳６０ｇ、脱脂卵黄蛋白分解物１ｇ、増粘安定剤６ｇ、フェリクリシン８００ｍｇに水を加えて全量２０００ｍｌにして溶解した。これを８０℃まで加熱した後、ホモミキサーで予備乳化し、引き続きホモゲナイズした。冷却し熟成させた後バニラエッセンス２ｇを加えフリージングを行った。その後−４０℃まで急冷して鉄強化アイスクリームを得た。得られたアイスクリームには、フェリクリシンが０．４ｍｇ／ｇ含まれていた。
＜処方例５ 羊羹＞
糸寒天７．５ｇを溶かし、これに小豆漉し餡６６０ｇ、グラニュー糖３００ｇ、水５５０ｍｌ、フェリクリシン２ｇを混ぜて溶かして煮詰め、冷やして鉄強化羊羹を得た。得られた羊羹には、フェリクリシンが２ｍｇ／ｇ含まれていた。
＜処方例６ ヨーグルト＞
２０％脱脂乳を１２０℃で、３秒間殺菌した後、ストレプトコッカス・サーモフィルス及びラクトバチルス・カゼイの種菌を培養してヨーグルトベース４００ｇを得た。さらに、砂糖７０ｇ、ペクチン３ｇ、フェリクリシン８００ｍｇを水に溶解させ、水を加え全量を６００ｇとした。この溶液を１２０℃で、３秒間殺菌してシロップを得た。上記のヨーグルトベースとシロップを混合し、香料を１ｇ添加した後、均質化して、鉄強化ヨーグルトを得た。得られたヨーグルトには、フェリクリシンが０．８ｍｇ／ｇ含まれていた。
＜処方例７ 牛乳＞
牛乳１００ｍｌにフェリクリシン４０ｍｇを入れてよく撹拌し、鉄強化牛乳を得た。得られた牛乳には、フェリクリシンが０．４ｍｇ／ｍｌ含まれていた。
＜処方例８ チョコレート＞
カカオマス２５ｇ、カカオバター１５ｇ、全脂粉乳１５ｇ、粉砂糖３０ｇ、粉ミルク１５ｇとフェリクリシン２５０ｍｇを混和し、４５℃で暖めた後に冷却し、鉄強化チョコレートを得た。得られたチョコレートには、フェリクリシンが２．５ｍｇ／ｇ含まれていた。
＜処方例９ マヨネーズ＞
卵黄２０ｇに食塩２．５ｇ、蔗糖１．５ｇ、マスタード１．５ｇ、胡椒０．１ｇ、レモン汁５ｇ、フェリクリシン３．２ｇを加え、これに酢１０ｇとサラダ油１６０ｇとを加えてよく攪拌して鉄強化マヨネーズを得た。得られたマヨネーズには、フェリクリシンが１６ｍｇ／ｇ含まれていた。
＜処方例１０ ケチャップ＞
トマト１ｋｇを皮をむいてミキサーにかけ、加熱して煮詰めた後、すりおろしたタマネギ１０ｇ、ニンニク３ｇを加え、さらに砂糖１０ｇ、塩２ｇ、フェリクリシン４．８ｇを加える。弱火にして香辛料（シナモンスティック、クローブ、胡椒、唐辛子）１ｇ、酢を３０ｇ加え、一度加熱した後、冷まして鉄強化ケチャップを得た。得られたケチャップには、フェリクリシンが１６ｍｇ／ｇ含まれていた。
＜処方例１１ カレールウ＞
小麦粉（薄力粉）１２５ｇ、バター１００ｇ、カレー粉２０ｇとフェリクリシン１．０ｇに、少量の水を加えて混和し、固めて鉄強化カレールウを得た。得られたカレールウには、フェリクリシンが４ｍｇ／ｇ含まれていた。
＜処方例１２ 蒲鉾＞
魚のすり身１００ｇ、粉末マッシュポテト１０ｇ、小麦粉５ｇ、卵白５０ｇ、塩２ｇ、砂糖０．２ｇ、みりん１０ｇ、フェリクリシン１．３ｇを加え、これらを混ぜてペースト状にし、蒸し器で蒸して鉄強化蒲鉾を得た。得られた蒲鉾には、フェリクリシンが７ｍｇ／ｇ含まれていた。
＜処方例１３ 佃煮＞
戻した昆布２５ｇ、かつおだし１５０ｍｌ、砂糖１５ｇ、醤油１５ｇ、酢１０ｇ、フェリクリシン４００ｍｇを混合し、沸騰させてから中火で煮詰めて鉄強化佃煮を得た。得られた佃煮には、フェリクリシンが５ｍｇ／ｇ含まれていた。
＜処方例１４ ふりかけ＞
いりごま１５ｇ、味付けごま２０ｇ、味付け削り節１０ｇ、味付けかつお塩顆粒１０ｇ、味付けのり顆粒１０ｇ、フェリクリシン１．６ｇをよく混合して、鉄強化ふりかけを得た。得られたふりかけには、フェリクリシンが２５ｍｇ／ｇ含まれていた。
＜処方例１５ 米飯＞
白米１５０ｇ、水２２０ｇとフェリクリシン１６０ｍｇを混合し、炊飯器で炊き上げ、鉄強化米飯を得た。得られた米飯には、フェリクリシンが０．５ｍｇ／ｇ含まれていた。
＜処方例１６ うどん麺＞
水４００ｇ、塩５０ｇを混合して塩を溶かし、これに小麦粉（中力粉）１０００ｇ、フェリクリシン１．６ｇを混ぜ、よくこねた。固まったらこれをよく伸ばし、５ｍｍ幅に切った。これを１０分茹でて、その後冷やして鉄強化うどん麺を得た。得られたうどん麺にはフェリクリシンが３ｍｇ／ｇ含まれていた。
＜処方例１７ 清酒＞
清酒１００ｍｌにフェリクリシン２０ｍｇを加え、よく撹拌して鉄強化清酒を得た。得られた清酒には、フェリクリシンが０．２ｍｇ／ｍｌ含まれていた。
＜処方例１８ 焼酎＞
焼酎１００ｍｌにフェリクリシン４０ｍｇを加え、よく撹拌して鉄強化焼酎を得た。得られた焼酎には、フェリクリシンが０．４ｍｇ／ｍｌ含まれていた。
＜処方例１９ ワイン＞
ワイン１００ｍｌにフェリクリシン２０ｍｇを加え、よく撹拌して鉄強化ワインを得た。得られたワインには、フェリクリシンが０．２ｍｇ／ｍｌ含まれていた。
＜処方例２０ ビール＞
ビール１００ｍｌにフェリクリシン１２ｍｇを加え、撹拌して鉄強化ビールを得た。得られたビールには、フェリクリシンが０．１２ｍｇ／ｍｌ含まれていた。
＜処方例２１ ウィスキー＞
ウィスキー１００ｍｌにフェリクリシン１００ｍｇを加え、よく撹拌して鉄強化ウィスキーを得た。得られたウィスキーには、フェリクリシンが１ｍｇ／ｍｌ含まれていた。
＜処方例２２ ブランデー＞
ブランデー１００ｍｌにフェリクリシン１００ｍｇを加え、よく撹拌して鉄強化ブランデーを得た。得られたブランデーには、フェリクリシンが１ｍｇ／ｍｌ含まれていた。
＜処方例２３ スピリッツ＞
スピリッツ１００ｍｌにフェリクリシン１００ｍｇを加え、よく撹拌して鉄強化スピリッツを得た。得られたスピリッツには、フェリクリシンが１ｍｇ／ｍｌ含まれていた。
＜処方例２４ リキュール＞
リキュ−ル１００ｍｌにフェリクリシン１００ｍｇを加え、よく撹拌して鉄強化リキュールを得た。得られたリキュールには、フェリクリシンが１ｍｇ／ｍｌ含まれていた。
＜処方例２５ みりん＞
みりん１００ｍｌにフェリクリシン４００ｍｇを加え、よく撹拌して鉄強化みりんを得た。得られたみりんには、フェリクリシンが４ｍｇ／ｍｌ含まれていた。
＜処方例２６ 茶＞
お茶１００ｍｌにフェリクリシン４０ｍｇを加え、よく撹拌して鉄強化茶を得た。得られた茶には、フェリクリシンが０．４ｍｇ／ｍｌ含まれていた。
＜処方例２７ コーヒー＞
コーヒー１００ｍｌにフェリクリシン４０ｍｇを加え、よく撹拌して鉄強化コーヒーを得た。得られたコーヒーには、フェリクリシンが０．４ｍｇ／ｍｌ含まれていた。
＜処方例２８ スポーツドリンク＞
水１００ｍｌ、果糖５ｇ、ショ糖２ｇ、クエン酸０．３ｇ、ナトリウム２０ｍｇ、カルシウム２ｍｇ、カリウム２０ｍｇ、アルギニン２０ｍｇ、イソロイシン１０ｍｇ、バリン１０ｍｇ、ロイシン１０ｍｇ、ビタミンＣ１００ｍｇ、β−カロチン１ｍｇにフェリクリシン１５ｍｇを加え、よく撹拌して鉄強化スポーツドリンクを得た。得られたスポーツドリンクには、フェリクリシンが０．１５ｍｇ／ｍｌ含まれていた。
＜処方例２９ 清涼飲料水＞
バレンシアオレンジ果汁３０ｍｌ、レモン果汁３ｍｌ、果糖１．５ｇ、クエン酸０．５ｇ、ビタミンＣ０．１ｇにフェリクリシン１５ｍｇを加え、これに水を加えて１００ｍｌとし、よく撹拌した後に炭酸ガスを封入し、鉄強化清涼飲料水を得た。得られた清涼飲料水には、フェリクリシンが０．１５ｍｇ／ｍｌ含まれていた。
＜処方例３０ スープ＞
ポタージュスープ１００ｍｌにフェリクリシン４０ｍｇを加え、よく撹拌して鉄強化スープを得た。得られたスープには、フェリクリシンが０．４ｍｇ／ｍｌ含まれていた。

As is apparent from Table 16, the ferriccricin in the cookie is 3 mg / g (0.3% by weight) or less, particularly 1.5 mg / g (0.15% by weight) or less, more particularly 0.5 mg / g (0.1% by weight). The sensory evaluation was good when it was added in the following range.
Formulation Examples Formulation examples of the food composition of the present invention are shown below.
<Prescription Example 1 Cookie>
Mix 100g of wheat flour (weak flour), 2.5g baking powder, 1.5g salt, 200mg ferriccricin, add 40g butter and 50g milk, and bake this in an oven at 180 ° C for 10 minutes to obtain an iron fortified cookie. It was. The obtained cookie contained 1.5 mg / g of ferriclysin.
<Prescription Example 2 Jelly>
Swelled gelatin is made from 5 g of gelatin, 20 g of sucrose, and 50 g of water. Add 160 mg of ferriclysin to 140 g of plain yogurt, add the above swollen gelatin and cool. This was hardened to obtain an iron-reinforced jelly. The obtained jelly contained 0.75 mg / g of ferriclysin.
<Prescription Example 3>
500 g of upper white sugar and 440 g of starch syrup were dissolved in a small amount of water, and 4 g of ferriclysin was further added and boiled at 130 ° C. under reduced pressure. Thereafter, 3.5 g of citric acid, 1.5 g of tartaric acid, and 1 g of defatted egg yolk protein degradation product were added. This was cooled to obtain an iron reinforced iron. The obtained sputum contained 5 mg / g of ferriclysin.
<Prescription Example 4 Ice Cream>
A total amount of 2000 ml was dissolved by adding water to 1200 g of milk, 310 g of fresh cream, 300 g of super white sugar, 60 g of skim milk powder, 1 g of defatted egg yolk proteolysate, 6 g of thickening stabilizer and 800 mg of ferriclysin. This was heated to 80 ° C., pre-emulsified with a homomixer, and then homogenized. After cooling and aging, 2 g of vanilla essence was added and freezing was performed. Thereafter, it was rapidly cooled to −40 ° C. to obtain an iron-reinforced ice cream. The obtained ice cream contained 0.4 mg / g of felicricin.
<Prescription Example 5 Yokan>
7.5 g of thread agar was dissolved, 660 g of red bean paste, 300 g of granulated sugar, 550 ml of water and 2 g of ferriclysin were mixed and dissolved, boiled and cooled to obtain an iron-enriched sheep. The resulting sheep had 2 mg / g of ferriclysin.
<Prescription Example 6 Yogurt>
After sterilizing 20% skim milk at 120 ° C. for 3 seconds, 400 g of yogurt base was obtained by culturing Streptococcus thermophilus and Lactobacillus casei inoculum. Furthermore, 70 g of sugar, 3 g of pectin, and 800 mg of ferriclysin were dissolved in water, and water was added to make the total amount 600 g. This solution was sterilized at 120 ° C. for 3 seconds to obtain a syrup. The above yogurt base and syrup were mixed, 1 g of flavor was added, and then homogenized to obtain iron-fortified yogurt. The resulting yogurt contained 0.8 mg / g of ferriclysin.
<Prescription Example 7 Milk>
40 mg of ferriclysin was added to 100 ml of milk and stirred well to obtain iron-enriched milk. The obtained milk contained 0.4 mg / ml of ferriclysin.
<Prescription Example 8 Chocolate>
25 g of cacao mass, 15 g of cacao butter, 15 g of whole fat powdered milk, 30 g of powdered sugar, 15 g of powdered milk and 250 mg of ferriclysin were mixed, heated at 45 ° C. and then cooled to obtain iron-reinforced chocolate. The obtained chocolate contained 2.5 mg / g of ferriclysin.
<Prescription Example 9 Mayonnaise>
Add 2.5 g of salt, 1.5 g of sucrose, 1.5 g of mustard, 0.1 g of pepper, 5 g of lemon juice, 3.2 g of ferriccricin to 20 g of egg yolk, add 10 g of vinegar and 160 g of salad oil and stir well. Obtained iron-reinforced mayonnaise. The obtained mayonnaise contained 16 mg / g of felicricin.
<Prescription Example 10 Ketchup>
Peel 1 kg of tomatoes into a mixer, heat and boil, then add 10 g of grated onion and 3 g of garlic, then add 10 g of sugar, 2 g of salt and 4.8 g of ferriclysin. Slowly heat, add 1 g of spices (cinnamon sticks, cloves, pepper, pepper) and 30 g of vinegar, heat once, cool and obtain iron-reinforced ketchup. The obtained ketchup contained 16 mg / g of felicricin.
<Prescription Example 11 Carreau>
A small amount of water was added to and mixed with 125 g of wheat flour (weak flour), 100 g of butter, 20 g of curry powder and 1.0 g of ferricricin, and solidified to obtain iron-reinforced curry roux. The resulting curry roux contained 4 mg / g of ferriclysin.
<Prescription Example 12>
Add fish surimi 100g, powdered mashed potato 10g, wheat flour 5g, egg white 50g, salt 2g, sugar 0.2g, mirin 10g, ferriclysin 1.3g, mix these into a paste, steam in a steamer to obtain an iron-enriched rice cake It was. The obtained koji contained 7 mg / g of ferriclysin.
<Prescription example 13
25 g of returned kelp, 150 ml of bonito dashi, 15 g of sugar, 15 g of soy sauce, 10 g of vinegar and 400 mg of ferriclysin were mixed and boiled, then boiled on medium heat to obtain an iron-enriched boiled simmered boiled fish. The obtained boiled koji contained 5 mg / g of felicricin.
<Prescription Example 14 Sprinkle>
15 g of sesame seeds, 20 g of seasoned sesame seeds, 10 g of seasoned shavings, 10 g of seasoned bonito salt granules, 10 g of seasoned glue grains, and 1.6 g of ferriclysin were mixed well to obtain an iron-reinforced sprinkle. The obtained sprinkle contained 25 mg / g of ferriclysin.
<Prescription Example 15 Rice>
150 g of white rice, 220 g of water, and 160 mg of felicricin were mixed and cooked in a rice cooker to obtain iron-reinforced rice. The obtained cooked rice contained 0.5 mg / g of felicricin.
<Prescription Example 16 Udon noodles>
400 g of water and 50 g of salt were mixed to dissolve the salt, and 1000 g of flour (medium flour) and 1.6 g of ferriclysin were mixed and kneaded well. When solidified, this was stretched well and cut into 5 mm widths. This was boiled for 10 minutes and then cooled to obtain iron-enhanced udon noodles. The obtained udon noodles contained 3 mg / g of felicricin.
<Prescription Example 17 Sake>
To 100 ml of sake, 20 mg of ferriclysin was added and stirred well to obtain iron-enriched sake. The obtained sake contained 0.2 mg / ml of ferriclysin.
<Prescription Example 18 Shochu>
To 100 ml of shochu, 40 mg of ferriclysin was added and stirred well to obtain iron-enriched shochu. The obtained shochu contained 0.4 mg / ml of ferriclysin.
<Prescription Example 19 Wine>
20 mg of ferriclysin was added to 100 ml of wine and stirred well to obtain an iron-enriched wine. The obtained wine contained 0.2 mg / ml of ferriclysin.
<Prescription Example 20 Beer>
12 mg of ferriclysin was added to 100 ml of beer and stirred to obtain an iron-reinforced beer. The obtained beer contained 0.12 mg / ml of ferriclysin.
<Prescription Example 21 Whiskey>
100 mg of ferriccricin was added to 100 ml of whiskey and stirred well to obtain an iron-reinforced whiskey. The obtained whiskey contained 1 mg / ml of ferriclysin.
<Prescription Example 22 Brandy>
100 mg of brandy was added with 100 mg of ferriclysin and stirred well to obtain an iron-strengthened brandy. The resulting brandy contained 1 mg / ml of ferriclysin.
<Prescription Example 23 Spirits>
100 mg of ferriclysin was added to 100 ml of spirits and stirred well to obtain iron-enriched spirits. The resulting spirit contained 1 mg / ml of ferriclysin.
<Prescription Example 24 Liqueur>
To 100 ml of liqueur, 100 mg of ferriclysin was added and stirred well to obtain an iron-enhanced liqueur. The obtained liqueur contained 1 mg / ml of ferriclysin.
<Prescription Example 25 Mirin>
To 100 ml of mirin, 400 mg of ferriclysin was added and stirred well to obtain iron-enriched mirin. The obtained mirin contained 4 mg / ml of ferriclysin.
<Prescription Example 26 Tea>
40 mg of ferriclysin was added to 100 ml of tea and stirred well to obtain iron-enhanced tea. The obtained tea contained 0.4 mg / ml of ferriclysin.
<Prescription Example 27 Coffee>
40 mg of ferriclysin was added to 100 ml of coffee, and stirred well to obtain iron-reinforced coffee. The obtained coffee contained 0.4 mg / ml of ferriclysin.
<Prescription Example 28 Sports Drink>
100 ml of water, 5 g of fructose, 2 g of sucrose, 0.3 g of citric acid, 20 mg of sodium, 2 mg of calcium, 20 mg of potassium, 20 mg of arginine, 10 mg of isoleucine, 10 mg of valine, 10 mg of leucine, 100 mg of vitamin C, 1 mg of β-carotene and 15 mg of ferriclysin Stir well and get an iron-enhanced sports drink. The obtained sports drink contained 0.15 mg / ml of ferriclysin.
<Prescription Example 29 Soft Drinks>
15 ml of Valencia orange juice, 3 ml of lemon juice, 1.5 g of fructose, 0.5 g of citric acid, 0.1 g of vitamin C, 15 mg of ferriclysin are added to this to make 100 ml, and after stirring well, carbon dioxide gas is enclosed. An iron-reinforced soft drink was obtained. The resulting soft drink contained 0.15 mg / ml of felicricin.
<Prescription Example 30 Soup>
40 mg of ferriclysin was added to 100 ml of potage soup and stirred well to obtain an iron-enriched soup. The resulting soup contained 0.4 mg / ml of ferriclysin.

The iron supplement of the present invention can be suitably used for the prevention, amelioration or treatment of symptoms due to iron deficiency including iron deficiency anemia. Moreover, the food additive of the present invention can be suitably used as an additive to functional foods for iron supplementation or prevention or improvement of iron deficiency anemia, or foods for specified health use.

Claims (20)

An iron supplement containing siderophore and trivalent iron ions. The iron supplement according to claim 1, wherein the siderophore and the trivalent iron ion are contained in the form of a chelate complex. The iron supplement according to claim 1 or 2, wherein the siderophore contains hydroxamic acid. The iron supplement according to claim 3, wherein the chelate complex is ferrichrome. The iron supplement according to claim 4, wherein the ferrichrome is ferriclysin. A prophylactic or therapeutic agent for iron deficiency anemia comprising siderophore and trivalent iron ions. The preventive or therapeutic agent for iron deficiency anemia according to claim 6, wherein the siderophore and trivalent iron ions are contained in the form of a chelate complex. The preventive or therapeutic agent for iron deficiency anemia according to claim 6 or 7, wherein the siderophore contains hydroxamic acid. The agent for preventing or treating iron deficiency anemia according to claim 8, wherein the chelate complex is ferrichrome. The prophylactic or therapeutic agent for iron deficiency anemia according to claim 9, wherein the ferrichrome is ferriclysin. A food additive for iron supplementation containing siderophore and trivalent iron ions. A food additive for preventing or improving iron deficiency anemia, comprising siderophore and trivalent iron ions. A food composition comprising siderophore and trivalent iron ions. The food composition according to claim 13, wherein the siderophore and the trivalent iron ion are contained in the form of a chelate complex. The food composition according to claim 13 or 14, wherein the solid food composition contains siderophore and trivalent iron ions in an amount of 0.1 to 5 mg / g in terms of a chelate complex. The food composition according to claim 13 or 14, wherein the liquid food composition contains siderophore and trivalent iron ions in an amount of 0.05 to 10 mg / ml in terms of a chelate complex. The food composition according to claim 16, wherein the food is a beverage selected from the group consisting of alcoholic beverages, teas, coffees, sports drinks, soft drinks, milk beverages, and soups. The food composition according to any one of claims 13 to 17 for iron supplementation. The food composition according to any one of claims 13 to 17, which is used for prevention or improvement of iron deficiency anemia. The food composition according to any one of the following (i) to (vi), comprising a siderophore and trivalent iron ions.
(i) A food composition characterized by having an action of replenishing iron and labeled as being used to replenish iron
(ii) A food composition characterized by having an effect of assisting iron and labeled to indicate that it is used to supplement iron
(iii) A food composition characterized by having an effect of strengthening iron and labeled to indicate that it is used to strengthen iron
(iv) A food composition characterized by having an action of adding iron and having a label indicating that it is used for adding iron
(v) A food composition characterized by having a function of maintaining the normal iron content in the body and labeled as being used to maintain the normal iron content in the body
(vi) A food composition characterized by having an action of eliminating or reducing iron deficiency in the body and labeled to indicate that it is used to eliminate or reduce iron deficiency in the body