Ji Hyun Moon a,1, Hyun-Soo Roh b,c,1, Young Jae Park a,1, Hyun Ho Song a, Jieun Choi a, Da Woon Jung a, Soo Jin Park d, Ho Jin Park d, So-Hyeon Park e, Da-Eun Kim b, Gahee Kim b,c, Joong-Hyuck Auh e, Dong Ha Bhang b,c, Hong Jin Lee e, Do Yup Lee a,f,g,h
aDepartment of Agricultural Biotechnology, Seoul National University, Seoul 00826, Republic of Korea
bDepartment of Molecular and Cellular Biology, Sungkyunkwan University School of Medicine, Suwon, Gyeonggi 16419, Republic of Korea
cAttislab Inc., Anyang, Gyeonggi-Do 14059, Republic of Korea
dDepartment of Inflammation and Immunity, Lerner Research Institute, Cleveland Clinic, Cleveland, OH 44195, USA
eDepartment of Food Science and Biotechnology, Chung-Ang University, Anseong 17546, South Korea
fDepartment of Food and Animal Biotechnology, Seoul National University, Seoul 00826, Republic of Korea
gCenter for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Interdisciplinary Programs in Agricultural Genomics, Seoul National University, Seoul 00826, Republic of Korea
hGreen Bio Science & Technology, Bio-Food Industrialization, Seoul National University, 1447 Pyeongchang-daero, Daehwa-myeon, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea
1These authors contributed equally to this study.
Corresponding author : Do Yup Lee