1. Nature & Wellness Research Department, Innovation Division, Nasushiobara, Tochigi, Japan
2. Department of Molecular Gastroenterology and Hepatology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto, Japan
3. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan
4. Department of Food and Nutritional Science, Tokyo University of Agriculture, Setagaya-ku, Japan