*Tomomi Nakade¹, Makoto Ozaki¹, Motoshi Shimotsuma¹, Takefumi Kuranaga², Hideaki Kakeya², Tsunehisa Hirose¹ (1. NACALAI TESQUE, INC., 2. Department of System Chemotherapy and Molecular Sciences, Division of Medicinal Frontier Sciences, Graduate School of Pharmaceutical Sciences, Kyoto University)

*Makoto Ozaki¹, Motoshi Shimotsuma¹, Takefumi Kuranaga², Hideaki Kakeya², Tsunehisa Hirose¹ (1. Nacalai Tesque, Inc., 2. Department of System Chemotherapy and Molecular Sciences, Division of Medicinal Frontier Sciences, Graduate School of Pharmaceutical Sciences, Kyoto University)

*Yuta Koda¹, Yukio Nagasaki¹ (1. University of Tsukuba)

*Hirokazu Murakami¹, Yuki Murakami², Genki Tanaka¹, Takahiro Kimura¹, Toshimasa Nishiyama², Ryouta Hosomi¹, Munehiro Yoshida¹, Kenji Fukunaga¹ (1. Faculty of Chemistry, Materials and Bioengineering, Kansai University, 2. Medical School, Kansai Medical University)

*Mamoru Oyabu¹, Sako Mizutani¹, Yasutomi Kamei¹ (1. Laboratory of Molecular Nutrition, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University)

*Takumi Sugimoto¹, Chihiro Sakamaki¹, Tokushi Kimura¹, Shinji Miura², Yasutomi Kamei¹ (1. Kyoto Prefectural University, 2. University of Shizuoka)

*Tsunehisa Hirose¹, Makoto Ozaki¹, Tomomi Nakade¹, Motoshi Shimotsuma¹, Takefumi Kuranaga², Hideaki Kakeya² (1. NACALAI TESQUE, INC., 2. Department of System Chemotherapy and Molecular Sciences, Division of Medicinal Frontier Sciences, Graduate School of Pharmaceutical Sciences, Kyoto University)

*Hayate Taguchi¹, Tohru Hira² (1. Laboratory of Nutritional Biochemistry, Unit of Applied Biological Chemistry, Frontiers in Biosciences, Division of Agriculture, Graduate School of Agriculture, Hokkaido University, 2. Research Faculty of Agriculture, Hokkaido University)

*Taichi Soma¹, Asako Takenaka² (1. Graduate School of Agriculture, Meiji University,, 2. School of Agriculture, Meiji University)

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

*Anna Watanabe¹, Yasutaka Tsuruta¹, Asako Takenaka² (1. Graduate School of Agriculture, Meiji University, 2. School of Agriculture, Meiji University)

*Sumika Sato¹, Yui Kuramochi¹, Naotaka Yoshida¹, Yasunori Akamatsu², Eriko Yoshida², Kenji Uchida², Shuichi Handa³, Shinpei Okada³, Kohsuke Hayamizu¹ (1. Yokohama University of Pharmacy, 2. Food Function R&D Center, Nissui Corp, 3. Physical Education and Medicine Research Foundation)

*Naoki Ohama¹, Takafumi mizushige², Sota Hashimoto¹, Yuki Taga³, Masashi Kusubata³, Yukihito Kabuyama² (1. Utsunomiya Graduate School, 2. Utsunomiya Academic Association, 3. Nippi Incorporated)

*Hyemin Yang¹, Yui Kuramochi¹, Sumika Sato¹, Akihide Sumino¹, Hideko Sone¹, Kohsuke Hayamizu¹ (1. Yokohama University of Pharmacy)

*Hanae Katayama¹, Saki Shimamoto¹, Daichi Ijiri², Kazuki Nakashima³, Shozo Tomonaga⁴, Akira Ohtsuka², Shinobu Fujimura¹ (1. Graduate school of sience and technology Niigata University Master's program, 2. Kagoshima University Faculty of Agriculture, 3. NARO NILGS, 4. Kyoto University Graduate school of agriculture)

*Daijirou Matsuyama¹, Shuhei Sato², Shizuka Hirai¹, Yukari Egashira¹ (1. Graduate School of Chiba University, 2. Chiba University)

*Koyuki Oidaira¹, Asako Takenaka² (1. Graduate School of Agriculture, Meiji University, 2. School of Agriculture, Meiji Uiversity )

*Yumeto Nakashima¹, Risako Takanabe¹, Sayuri Kira¹, Mai Ikegami¹, Shin Utsumi¹, Hiromi Furuya¹, kousuke Tashiro^1,2, Kayoko Esaki⁵, Shigeki Furuya^1,2,3,4 (1. Kyushu Univ. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Kyushu Univ. Faculty of Agriculture, 3. Kyushu Univ. Environmental Control Center for Experimental Biology, 4. Kyushu Univ. Innovative Bio architecture center, 5. Sojo Univ. Faculty of Biotechnology and Life Science)

*Ai Maeta Tsuji¹, Yuka Ikeda², Satoru Matsuda² (1. Nagoya Woman’s University, 2. Nara Woman’s University)

*WAZIFA AFRIN¹, Miyu Umenoki ¹, Haruka Fujii¹, Satoshi Suzaki, Shigeki Furuya (1. Kyushu University)

*Takahiro Kawase¹, Ai Tsuji², Shozo Tomonaga³, Ozaki Ozaki⁴, Matsuda Satoru⁵, Takamitsu Tsukahara¹ (1. Kyoto Institute of Nutrition & Pathology Inc., 2. Nagoya Women's University, 3. Faculty/Graduate School of Agriculture, Kyoto-University., 4. NACALAI TESQUE, INC., 5. Nara Women's University. )

*Minako Ushiba¹, Reina Kanese¹, Kouji Miyahara¹, Takashi Ichinose², Nobuhiko Tachibana², Kayoko Esaki¹, Hiroyuki Takeya¹ (1. Sojo university, 2. FUJI OIL HOLDINGS INC.)

*Wataru Nishijima¹, Kengo Kuroki¹, Kouki Zeze¹, Nana Nishikawa¹, Hiroaki Kozaki¹, Tokio Yasuda¹, shigeki Furuya^1,2,3,4 (1. Systems Bioengineering, Bioscience and Biotechnology, Kyushu University, 2. ,Kyushu University, 3. Environmental Control Center for Experimental Biology, 4. Innovative bioarchitecture center)

*Mika Kittaka¹, Yoshiko Yasuhara², Mayuka Takahashi³, Alato Okuno⁴, Ken-Ichi Kobayashi^1,2 (1. Notore Dame Seishin University Master's Research Course in Food Science and Nutrition, 2. Notore Dame Seishin University Department of Foods and Human Nutrition, 3. San-yo Gakuen College, 4. Shibata Gakuen University)

*Junya Takegaki¹, Masato Yagi¹, Naoki Fukao¹, Koki Okumura¹, Tsubasa Hasegawa¹, Natsuki Matsumoto¹, Keitaro Sunaga¹, Takaya Yukimoto¹, Kana Itokawa¹, Taemi Suzuki¹, Yuka Shutou¹, Jun Yasuda², Naomi Yoshii³, Daniel Wilkinson⁴, Kenneth Smith⁴, Philip Atherton⁴, Kumiko Ebi¹, Yasushi Shinohara¹, Satoshi Fujita¹ (1. Ritsumeikan University, 2. Tokai University, 3. Hyogo University, 4. The University of Nottingham)

*Satofumi Hashimoto¹, Shozo Tomonaga², Kohsuke Hayamizu³, saori akiduki⁴ (1. pRaKuDam, 2. Graduate School of Agriculture, Division of Applied Biosciences, Kyoto University, 3. Yokohama University of Pharmacy, 4. Research & Business Development Department External Relations Division, KYOWA HAKKO BIO CO., LTD)

*Amane Mizutani¹, Sho Hatayama¹, Sota Yokoyama¹, Hidetsugu Fujigaki², Yasuko Yamamoto², Kuniaki Saito², Tsutomu Fukuwatari¹ (1. University of Shiga Prefecture, Graduate School of Human Cultures, 2. Fujita Health University, Graduate School of Health Science)

*Miyu Umenoki¹, Haruka Fujii¹, Satoshi Suzaki¹, Yu Matsumoto¹, Yusuke Osaki¹, Yuki Matsuo¹, Tomoko Sayano⁴, Shigeki Furuya^2,3,1 (1. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Faculty of Agriculture, Kyushu University, 3. Innovative Bioarchitecture Center, 4. Keio University Faculty of Medicine)

*Kotaro Kawahira¹, Manami Kodaka¹, Ken Ishigami², Tsukasa Suzuki¹, Yuji Yamamoto¹, Jun INOUE¹ (1. Tokyo Univ. Agric., Grad. Sch., Agric. chem., 2. Tokyo Univ. Agric., Grad. Sch., Fac. Life Sci.)

*Eriko Yoshida¹, Yasunori Akamatsu¹, Syuichi Handa², Kosuke Hayamizu³, Kenji Uchida¹, Shinpei Okada² (1. Nissui Corporation, 2. Physical Education and Medicine Research Foundation, 3. Yokohama University of Pharmacy)

*Shozo Tomonaga¹, Hanwool Do¹, Yasuyuki Kitaura² (1. Kyoto University, 2. Nagoya University)

*Tamaki Toyama¹, Asako Takenaka² (1. Graduate School of Agriculture, Meiji University, 2. School of Agriculture, Meiji University)

*Itaru Gendai¹, Sharula _¹, Kanta Sato¹, Olga Zinovyeva¹, Shinichi Kai², Saki Shimamoto¹, Shinobu Fujimura¹ (1. Graduate School of Science and Technology, Niigata University, 2. Food Industry Faculty, Niigata Agro Food University)

*Pattama Wiriyasermkul^1,2, Yongchan Lee^3,4, Werner Kühlbrandt⁴, Shushi Nagamori^1,5 (1. Center for SI Medical Research, The Jikei University School of Medicine, 2. Department of Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University, 3. Graduate School of Medical Life Science, Yokohama City University, 4. Department of Structural Biology, Max Planck Institute of Biophysics, 5. Department of Laboratory Medicine, The Jikei University School of Medicine)

*Tomonori Narita¹, Kazuhiko Fukatsu², Satoshi Murakoshi^3,2, Midori Noguchi², Reo Inoue^4,2, Mai Fujiwara⁵, Sho Yajima¹, Koichi Yagi¹, Yasuyuki Seto¹ (1. Department of Gastrointestinal Surgery, Graduate School of Medicine, The University of Tokyo, 2. Surgical Center, The University of Tokyo, 3. Faculty of Health & Social Work, School of Nutrition & Dietetics, The Kanagawa University of Human Services, 4. The Department of Anesthesiology and Pain Relief Center, The University of Tokyo, 5. Clinical Nutrition Center, The University of Tokyo)

*Haruka Fujii¹, Yu Matsumoto¹, Satoshi Suzaki¹, Yusuke Osaki¹, Yuki Matsuo¹, Tomoko Sayano⁴, Shigeki Furuya^1,2,3 (1. Kyushu Univ. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Kyushu Univ. Faculty of Agriculture, 3. Kyushu Univ. Environmental Control Center for Experimental Biology, 4. Keio Univ. School of Medicine)

*Daisuke Suzuki¹, Yuki TakaTakami², Yuka Toyoshima^1,3, Fumiaki Yoshizawa^1,3 (1. Tokyo University of Agriculture and Technology, 2. Utsunomiya University, 3. Utsunomiya University academic association)

*Risako Takanabe¹, Yumeto Nakashima¹, Sayuri Kira¹, Mai Ikegami¹, Shin Utsumi¹, Hiromi Furuya¹, Kayoko Esaki⁵, Shigeki Furuya^1,2,3,4 (1. Kyushu Univ. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Kyushu Univ. Faculty of Agriculture, 3. Kyushu Univ. Environmental Control Center for Experimental Biology, 4. Kyushu Univ. Innovative Bio architecture center, 5. Sojo Univ. Faculty of Biotechnology and Life Science)

*Mai Ikegami¹, Risako Takanabe¹, Yumeto Nakashima¹, Sayuri Kira¹, Shin Utsumi¹, Hiromi Furuya¹, Kosuke Tashiro^1,2, Kayoko Esaki⁵, Shigeki Furuya^1,2,3,4 (1. Kyushu Univ. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Kyushu Univ. Faculty of Agriculture, 3. Kyushu Univ. Environmental Control Center for Experimental Biology, 4. Kyushu Univ. Innovative Bio architecture center, 5. Sojo Univ. Faculty of Biotechnology and Life Science)

*Kento Kuramitsu¹, Yasuyuki Kitaura¹, Mikoto Kubo¹, Yoshiharu Simomura², Yoshihiro Kadota³ (1. Nagoya university, 2. Chubu university, 3. B Food Science Co., Ltd.)

*Sayuri Kira¹, Yumeto Nakashima¹, Risako Takanabe¹, Mai Ikegami¹, Shin Utsumi¹, Hiromi Furuya¹, Kousuke Tashiro², Esaki Kayoko⁵, Shigeki Furuya^1,2,3,4 (1. Kyushu Univ. Graduate School of Bioresource and Bioenvironmental Sciences, 2. Kyushu Univ. Faculty of Agriculture, 3. Kyushu Univ. Environmental Control Center for Experimental Biology, 4. Kyushu Univ. Innovative Bio architecture center, 5. Sojo Univ. Faculty of Biotechnology and Life Science)

*Nana Nishikawa¹, Kengo Kuroki¹, Koki Zeze¹, Miku Hamasaki¹, Hiroaki Kozaki¹, Tokio Yasuda¹, Kosuke Tashiro^2,4, Shigeki Furuya^1,2,3,4 (1. Laboratory of Functional Genomics and Metabolism, Division of Systems Bioengineering, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Division of Systems Bioengineering,Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3. Environmental Control Center for Experimental Biology, 4. Innovative Bioarchitecture Center)

*Kengo Kuroki¹, Koki Zeze¹, Nana Nishikawa¹, Miku Hamasaki¹, Hiroaki Kozaki¹, Tokio Yasuda¹, Kosuke Tashiro^2,4, Shigeki Furuya^1,2,3,4 (1. Laboratory of Functional Genomics and Metabolism, Division of Systems Bioengineering, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Division of Systems Bioengineering, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 3. Environmental Control Center for Experimental Biology , 4. Innovative Bioarchitecture Center)

*Koki Zeze¹, Kengo Kuroki¹, Nana Nishikawa¹, Miku Hamasaki¹, Hiroaki Kozaki¹, Tokio Yasuda¹, Kosuke Tashiro^2,4, Shigeki Furuya^1,2,3,4 (1. Laboratory of Functional Genomics and Metabolism, Division of Systems Bioengineering, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Division of Systems Bioengineering, Kyushu University, 3. Environmental Control Center for Experimental Biology, 4. Innovative Bioarchitecture Center)

*Kaito Kurogi¹, Ryohei Matsuo¹, Raiki Suzaki¹, Emi Taniguchi¹, Ayumi Hattori¹, Yukihiro Hishida², Fumiko Watanabe², Mitsuhiro Furuse¹, Shinobu Yasuo¹ (1. Laboratory of Regulation in Metabolism and Behavior, Faculty of Agriculture, Kyushu Univ., 2. R&I Center, Kyowa Hakko Bio Co., Ltd.)