*Minaru Oda¹, Risa Tanaka¹, Miyuki Miyake², Atsunori Morigaki², Sara Isurugi², Masaaki Akamatsu^1,3, Kenichi Sakai^1,3, Hideki Sakai^1,3 (1. Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2.Lion corporation, 3.Research Institute for Science and Technology, Tokyo University of Science)

*Shigesaburo Ogawa¹, Katsuya Iuchi², Taro Tsubomura³, Kiichiro Totani³ (1.Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 2.Department of Molecular Diagnosis and Cancer Prevention, Saitama Cancer Center, 3.Department of Materials and Life Science, Faculty of Science and Technology, Seikei University)

*Noboru Ohyagi¹, Takayuki Morita¹, Yoshiko Sugita Konishi², Mariko Mochizuki³, Yomi Watanabe⁴ (1.Settsu Inc., 2.Tokyo University of Agriculture, 3.Nippon Veterinary and Life Science University, 4.Osaka Research Insutitute of Industrial Science and Technology)

*Halida Rahmania¹, Shota Koishi^1,2, Ryunoshin Kono², Shigeo Nakajima², Yurika Otoki¹, Shunji Kato¹, Kiyotaka Nakagawa¹ (1.Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan, 2.Tsuno Food Industrial Co., Ltd., Wakayama, Japan)

*Rina Saeki¹, Kazuaki Yoshinaga², Arisa Tago¹, Seiya Tanaka¹, Aya Yoshinaga-Kiriake³, Toshiharu Nagai⁴, Akihiko Yoshida⁴, Naohiro Gotoho¹ (1.Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2.Faculty of Food and Agricultural Sciences, Fukushima University, 3.Department of Life Science, Akita University, 4.Tsukishima Foods Industry Co. Ltd.)

*Hirotada Saito¹, Junya Ito¹, Shunji Kato¹, Satoshi Kasatani², Kiyotaka Nakagawa¹ (1. Laboratory of Food Function Analysis, Graduate school of Agriculture, Tohoku University, 2.Mitsubishi Chemical Corporation)