1. Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Soja-shi, Okayama, Japan
2. Faculty of Education, Kagawa University, Takamatsu, Kagawa, Japan
3. Laboratory of Applied Microbiology & Biochemistry, Ryukoku University, Ohtsu, Shiga, Japan
4. Graduate School of Human Science and Environment, University of Hyogo, Himeji, Hyogo, Japan
5. Department of Food Science and Nutrition, Nara Women‘s University, Kitauoyanishi-machi, Nara, Japan