Potential of ark clam as a processed food with beneficial effects on iron-deficiency anemia

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02341
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Hirosaki University
• Principal Investigator: HIGUCHI Tomoyuki 弘前大学, 農学生命科学部, 准教授 (80597469)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: アカガイ / ヘム鉄 / 鉄欠乏 / 食品加工 / 調理

Outline of Final Research Achievements

The effect of processing on heme iron content in ark shells was investigated. Results showed that heme iron decreased while non-heme iron increased when the ark shells were heated at 100℃ for 60 minutes. Immersing the ark shells in EDTA or citric acid solutions, which can bind to iron, also led to a decrease in heme iron content. On the other hand, no such phenomenon was observed in heme iron content of pork liver used as a control. When rats with iron deficiency were fed a diet containing 5% freeze-dried powder of ark shells, an improvement trend was observed, although it was not statistically significant. These results suggest that ark shells may be a useful food for iron supply, but the processing conditions may reduce its effectiveness.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

アカガイは脊椎動物と同様に腸管吸収に優れた鉄の形態であるヘム鉄を有する珍しい貝だが、鉄供給食品として注目し、加工処理による影響を調べた研究はなかった。本研究によりアカガイは鉄供給食品として有益である可能性を見出し、長時間で高温の加熱あるいは鉄との結合能を有する食品成分および添加物と共存することによってヘム鉄含量が低下することを初めて明らかにした。またブタのヘム鉄と比較検討することにより、アカガイのヘム鉄はブタに比べて不安定であることも推察される。