*Yuki Murakami¹, Ryota Hosomi², Genki Tanaka², Ayano Nishimoto², Toshimasa Nishiyama¹, Munehiro Yoshida², Kenji Fukunaga² (1. Kansai Medical University Department of Hygiene and Public Health, 2. Kansai University Faculty of Chemistry, Materials and Bioengineering)

*Haruka Fujii¹, Yu Matsumoto¹, Satoshi Suzaki¹, Yusuke Osaki¹, Yuki Matsuo¹, Shigeki Furuya^1,2 (1. Kyushu Univ., 2. iBAC)

*Kenji Miyaki¹, Yoshiaki Ito², Takashi Nagasawa² (1. Graduate School of Arts and Sciences, Iwate University, 2. Iwate University)

Liu Hong¹, Ryo Inoue², Yuki Yamamoto¹, Mihoko Koyanagi³, Shin-mo Hayashi⁴, *Kentaro Nagaoka¹ (1. Tokyo University of Agriculture and Technology, 2. Setsunan University, 3. San-Ei Gen F.F.I., Inc., 4. National Institute of Health Sciences)

*Kazunobu Okazaki^1,2, Atsuya Toya², Yutaka Igarashi¹, Daiki Imai^1,2, Yuta Suzuki^1,2, Hisayo Yokoyama^1,2, Hisamine Kobayashi³, Ikuko Sasahara³, Yosuke Tsuneyoshi³, Mayumi Nakamura⁴ (1. Research Center for Urban Health and Sports, Osaka Metropolitan University, 2. Department of Environmental Physiology for Exercise, Graduate School of Medicine, Osaka Metropolitan University, 3. Ajinomoto Co., Inc., 4. Coca-Cola Tokyo Research & Development Co. Ltd.)

*Atsuko Hayashi¹, Iwatsuki Ken¹, Kadowaki Motoni², Oishi Yuichi¹, Yamane Takumi¹ (1. Tokyo University of Agriculture Faculty of Applied Biosciences, 2. Niigata Instiute of Technology)

*Mamoru Oyabu¹, Runa Kawaguchi¹, Kiyoshi Yoshioka², Kengo Ishihara³, Takayoshi Suganami⁴, Jungin Kwon⁵, Tsuyoshi Goto⁵, Yasutomi Kamei¹ (1. Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, 2. IRPA, 3. Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, 4. Department of Molecular Medicine and Metabolism, Research Institute of Environmental Medicine, Nagoya University, 5. Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University)

*Hiroki Noguchi^1,2, Shota Ueno², Takeshi Ikenaga², Noriyuki Kohda², Hiroshi Hara³, Tohru Hira⁴ (1. Graduate School of Agriculture, Hokkaido University, 2. Otsu Nutraceuticals Research Institute, Otsuka Pharmaceutical Co., Ltd., 3. Department of Food Science and Human Nutrition, Fuji Women’s University, 4. Research Faculty of Agriculture, Hokkaido University)

*Tomoyo Kaneko¹, Takayuki Enomoto¹, Erika Kojima¹, Nobuaki Shiraki¹, Shoen Kume¹ (1. Tokyo Institute of Technology, Life Science and Technology)

*Tamaki Toyama¹, Mizuki Uchiyama¹, Yu Takei¹, Asako Takenaka¹ (1. Meiji University)

*Tamau Kawashima¹, Nene Kabayama², Yuki Odagiri², Toshiyuki Tanimizu¹, Rie Ishikawa¹, Satoshi Kida¹ (1. Graduate School of Agricultural and Life sciences, The University of Tokyo, 2. Tokyo University of Agriculture)

*Yui Kuramochi¹, Mai Murata¹, Akihide Sumino¹, Hideko Sone¹, Kohsuke Hayamizu¹ (1. Yokohama University of Pharmacy)

*Ryoji Yoshimura¹, Shuichi Nomura¹ (1. Department of Health and Nutrition, Faculty of Health Management, Nagasaki International University)

*Naotaka Yoshida¹, Ayumi Motegi¹, Yui Kuramochi¹, Masahiko Shibuya¹, Mitsuru Kimura², Kohsuke Hayamizu¹ (1. Yokohama University of Pharmacy, 2. Kurihama Medical and Addiction Center)

*Arata Banno¹, Mako Yamamoto¹, Nanami Nishino¹, Maihemuti Mijiti¹, Asahi Takeuchi¹, Yuyang Ye¹, Natsuki Oda¹, Akio Ebihara¹, Satoshi Nagaoka¹ (1. Faculty of Applied Biological Sciences, Gifu University)

*Tri Duc Bui¹, Babita Shashni², Yukio Nagasaki² (1. Graduate School of Science and Technology, The University of Tsukuba, Japan, 2. Faculty of Pure and Applied Sciences, The University of Tsukuba, Japan)

*Satoshi Suzaki¹, Tokio Yasuda¹, Tomoko Sayano³, Yu Matsumoto¹, Haruka Fujii¹, Yusuke Osaki¹, Yuki Matsuo¹, Shigeki Furuya^1,2 (1. Kyushu univ., 2. iBAC, 3. Keio Univ.)

*Mai Tsukamoto¹, Kanako Kouchi², Sho Matsui², Yasuo Oguri², Satoshi Tsuzuki², Tsutomu Sasaki² (1. Department of Food Science and Biotechnology, Faculty of Agriculture, Kyoto University, 2. Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University)

*YUANYUAN DING¹, Yuta Koda¹, Babita Shashni¹, Naoki Takeda², Xuguang Zhang², Naoki Tanaka², Yuji Nishikawa³, Yukio Nagasaki^1,4,5 (1. Department of Materials Science, Graduate School of Pure and Applied Sciences, University of Tsukuba, 2. Department of Global Medical Research Promotion, Shinshu University Graduate School of Medicine, 3. Division of Tumor Pathology, Department of Pathology, Asahikawa Medical Univesity, 4. Master's School of Medical Sciences, Graduate School of Comprehensive Human Sciences, University of Tsukuba, 5. Center for Research in Isotope and Environmental Dynamics (CRiED), University of Tsukuba)

*Kento Yoshida¹, Mai Tsukamoto², Sho Matsui¹, Yasuo Oguri¹, Satoshi Tsuzuki¹, Tsutomu Sasaki¹ (1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, 2. Department of Food Science and Biotechnology, Faculty of Agriculture, Kyoto University)

*Yasuyuki Nii^1,2, Masaya Katsumata², Masami Uechi¹ (1. JASMINE Veterinary Cardiovascular Medical Center, 2. Azabu University)

*Fumiyo Yamada¹, Erika Mori¹, Ippei Yamaoka¹ (1. Otsuka Pharmaceutical Factory, Inc.)

*Takahiro Kawase¹, Shozo Tomonaga², Takamitsu Tsukahara¹ (1. Kyoto Institute of Nutrition & Pathology Inc., 2. Laboratory of Nutritional Science for Animals, Kyoto University)

*Takumi Namiki¹, Nana Wada¹, Vladislav Rudik¹, Genya Watanabe², Saki Shimamoto¹, Shinobu Fujimura¹ (1. Graduate School of Science and Technology, Niigata University , 2. National Agriculture and Food Research Organization)

*Keita Tsuhara¹, Motoni Kadowaki^1,2, Masatoshi Kubota^1,2 (1. Graduate School of Engineering, Niigata Institute of Technology, 2. Faculty of Engineering, Niigata Institute of Technology)

*Saki Shimamoto¹, Jun-ichi Shiraishi², Shozo Tomonaga³, Hanwool Do³, Ayumi Katafuchi⁴, Akira Ohtsuka⁴, Daichi Ijiri⁴ (1. Niigata Univ., 2. Nippon Veterinary and Life Science Univ., 3. Kyoto Univ., 4. Kagoshima Univ.)

*Yoshiko Yasuhara¹, Marika Takahashi², Misaki Suzuki¹, Alato Okuno³, Ken-Ichi Kobayashi^1,2 (1. Department of Foods and Human Nutrition, Faculty of Human Life Sciences, Notre Dame Seishin University, 2. Graduate School of Human Life Sciences, Notre Dame Seishin University, 3. Department of Health and Nutrition, Faculty of Human Design, Shibata Gakuen University)