1. Laboratory
of Molecular Function of Food, Division of Food Science and Biotechnology,
Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
2. Marukome Company, Ltd., Nagano, Japan
3. Nutrition & Food Science, Nara Women’s University, Nara, Japan
4. Research
Unit for Physiological Chemistry, Kyoto University, Kyoto, Japan