*Misaki Shiba¹, Kaoru Sakamoto^2,3, Saeko Morii^2,3, Toshihumi Kimura², Yasuji Muramatsu¹, Kae Hiramatsu¹ (1. University of Hyogo Graduate School, 2. University of Hyogo, 3. Research Institute for Food and Nutritional Sciences)

*Takeshi Nishida¹, Satoshi Yamaguchi¹, keisuke Nakazato¹, Yuya Kojima¹, Younju Lee², Toru Suzuki², Hironao Shiozawa¹ (1. KENKO Mayonnaise Co.,Ltd, 2. Tokyo University of Marine Science and Technology)