○Takashi Shigeta^1,2, Shiho Suzuki¹, Nanomi Murata², Yuka Gonno², Minoru Ozeki², Ikuo Kawasaki², Masahiro Egi¹ (1. School of Food and Nutritional Sciences, University of Shizuoka, 2. Graduate School of Pharmaceutical Sciences, Mukogawa Women's University)

○Ryo Miyata¹, Takashi Shigeta¹, Shigenori Kumazawa¹, Masahiro Egi¹ (1. Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka)

○Hiroaki Kurouchi¹ (1. Research Foundation ITSUU Lab.)

Masahiro Abe¹, ○Kaho Ueta¹, Saki Tanaka¹, Tetsutaro Kimachi¹, Kiyofumi Inamoto¹ (1. Sch. Pharm. Sci., Mukogawa Women's Univ.)

○Ryuta Watanabe¹, Satoshi Isogi¹, Masanori Tayu¹, Nozomi Saito¹ (1. Meiji Pharmaceutical University)

○Junpei Matsuoka¹, Mio Yamanoue¹, Masako Yukawa¹, Akari Miyawaki¹, Kiyoshi Tomioka¹, Yasutomo Yamamoto¹ (1. Faculty of Pharmaceutical Sciences, Doshisha Women's College of Liberal Arts)

○Kei Fukushima¹, Masayoshi Tsubuki¹, Naoki Kanoh¹, Kazunori Takahashi¹ (1. Inst. Med. Chem., Hoshi Univ.)