^○Yoshihiro Goda¹, Haruhiko Fuwa¹ (1. Chuo University)

^○Noriaki Kiya¹, Makoto Yoritate¹, Go Hirai¹ (1. Grad. Sch. Pharm. Sci., Kyushu Univ. )

^○Tomoya Uto¹, Atsushi Shimoyama^1,2, Haruki Yamaura¹, Koji Hosomi³, Jun Kunisawa³, Koichi Fukase^1,2 (1. Graduate School of Science, Osaka University, 2. PRC, Graduate School of Science, Osaka University, 3. National Institutes of Biomedical Innovation, Health, and Nutrition)

^○Shun Ito^1,2, Yuya Asahina^1,2, Yasuhiro Kajihara¹, Hironobu Hojo^1,2 (1. Graduate School of Science and, 2. Institute for Protein Research, Osaka univ.)

^○Yanbo Liu¹, Yuta Maki^1,2, Ryo Okamoto^1,2, Yasuhiro Kajihara^1,2 (1. Dept. Chem., Grad. Sch. Sci., Osaka Univ., 2. PRC, Grad. Sch. Sci., Osaka Univ.)

^○Tetsuya Inaba¹, Masahito Yoshida¹, Hideo Kigoshi¹ (1. Degree Programs in Pure and Applied Sciences, University of Tsukuba)

^○Keisuke Mitsugi¹, Toru Takabayashi¹, Takayuki Ohyoshi¹, Hideo Kigoshi¹ (1. Degree Programs in Pure and Applied Sciences, University of Tsukuba)