So-HyunPark1,2, Pyeong Geun Choi1,2, Hee-Soo Kim1,2, Eunyoung Lee1, Da-Hye Lee1,3, Min Jung Kim4, Daedong Kim1,2, Hyo-Deok Seo1, Jeong-Hoon Hahm1, Tae-Il Jeon5, Yang-Hoon Huh6, Jiyun Ahn1,2, Tae-Youl Ha1,2, Chang Hwa Jung1,2
1Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
2Department of Food Biotechnology, University of Science and Technology, Wanju-gun, Jeollabuk-do, Republic of Korea
3Department of Biochemistry, Molecular Biology and Biophysics, University of Minnesota, Minneapolis, Minnesota, USA
4Personalized Diet Research Group, Korea Food Research Institute, Wanju-gun, Jeollabuk-do, Republic of Korea
5Department of Animal Science, Chonnam National University, Gwangju, Republic of Korea
6Electron Microscopy Research Center, Korea Basic Science Institute, Ochang, Chungbuk, Republic of Korea
Correspondence: Chang Hwa Jung