〇Hiroki Hosaka¹, Sora Fujita¹, Sayaka Shirai¹, Takako Hirano¹, Wataru Hakamata¹, Toshiyuki Nishio¹ (1. Graduate School of Bioresource Sciences, Nihon Univ.)

〇Hayata Iritani¹, KOji Kitaguti^1,2, Tomio Yabe^1,2,3 (1. Gifu University Graduate School of Natural Science and Technology, 2. Gifu University Faculty of Applied Biological Sciences, 3. G-CHAIN)

Kana Ito¹, Mamiko Fukushima¹, Junko Matsuki², Isao Hanashiro³, Goizeder Almagro Zabalza⁴, Hideyuki Takahashi⁵, Kentaro Kaneko⁶, Toshiaki Mitsui⁶, Javier Pozueta Romero⁴, 〇Kimiko Itoh^1,7 (1. Graduate School of Science and Technology, Niigata University, 2. Food Research Institute, NARO , 3. Faculty of Agriculture, Kagoshima University,, 4. IdAB, CSIC , 5. Liberal Arts Education Center, Tokai University, 6. Institute of Science and Technology, Niigata University, 7. CCRF, Niigata-U)

〇Saki Gotoh¹, Kenichi Ito², Maki Ohno², Kohji Kitaguchi^1,3, Yabe Tomio^1,3,4 (1. Gifu Univ., Grad. Sch. Agric. Sci., 2. Ichimaru Pharcos Co., 3. Gifu Univ., Dept. Appl. Life Sci., 4. G-CHAIN)

〇Yayoi Gotoh¹, Toshinari Maruo¹, Kosei Tanaka², Satodhi Ohashi¹, Ken-ichi Yoshida², Toshio Suzuki¹ (1. Fujicco Co., Ltd., 2. Department of Science, Technology and Innovation, Kobe University)

〇Keita Chikamoto¹, Yutaka Yoshikawa², kengo Sasaki³, Hinako Okamoto¹, Takahiro Furune¹, Keiji Terao^1,4 (1. CycloChem Bio Co., Ltd, 2. Department of Health, Sports, and Nutrition, Faculty of Health and Welfare, Kobe Woman’s Univ., 3. Graduate School of Science, Technology and Innovation, Kobe Univ., 4. Graduate School of Medicine, Kobe Univ.)

〇Toshihiko Katoh¹, Hiromi Takada¹, Takane Katayama¹ (1. Graduate School of Biostudies, Kyoto University)

〇Makoto Ogata¹, Takashi Onoda², Ami Koizumi², Yuhei Tokunaga³, Isao Ohta³, Souichi Nukuzuma⁴, Enoch Y Park⁵, Taichi Usui⁵, Tetsuro Suzuki³ (1. Faculty of Food and Agricultural Sciences, Fukushima University, 2. National Institute of Technology, Fukushima College, 3. Hamamatsu University School of Medicine, 4. Kobe Institute of Health, 5. Shizuoka University)

〇Katsuyuki Sato¹, Takae Nagasawa¹, Takafumi Kasumi² (1. Asai Germanium Research Institute Co., Ltd. Research Div., 2. Enzymology and Molecular Biology Laboratory, Department of Chemistry and Life Science, Nihon University)

〇Kazumi Funane¹, Chieko Honda¹, Mai Yamauchi¹, Machi Sakai², Shiro Hino² (1. Faculty of Life and Environmental Sciences, UNIVERSITY OF YAMANASHI, 2. NISSIN SUGAR CO., LTD.)

〇Sayaka Yamamoto¹, Tetsuo Kuwabara¹ (1. Interdisciplinary Graduate School of Medicine and Engineering, Univ. of Yamanashi)

〇Shigemitsu Terui¹, Yuta Hosokawa¹, Tetsuo Kuwabara¹ (1. Interdisciplinary Graduate School of Medicine and Engineering, Univ. of Yamanashi)

〇Takaaki KIRYU¹, Taro KISO¹, Hiromi MURAKAMI¹ (1. Osaka Research Institute of Industrial Science and Technology)

〇Yoshiaki Imaizumi¹, Naoto Shimizu¹ (1. Hokkaido Univ.)

〇Mitsumasa Osada¹ (1. Shinshu Univ.)

〇Kuga Tomohiro¹, Sunagawa Naoki¹, Samejima Masahiro², Igarashi Kiyohiko¹ (1. The Univ. of Tokyo, 2. Shinshu Univ.)

〇Yukino Yamamoto¹, Yoshio Hagura¹, Kiyoshi Kawai¹ (1. Hiroshima Univ.)