Ji-Sun Kim a,b,1, Sungyun Cho a,c,1, Mi-Young Jeong a, Adriana Rivera-Piza a, Yeonji Kim a, Chunyan Wu a, Ye Eun Yoon a, InRyeong Lee a, Jung-Won Choi a, Ha Lim Lee a, Sung Won Shin a, Jaeeun Shin a, Hyeonmin Gil d, Min-Goo Lee e, NaNa Keum d,f, Jin-A Kim g,h, Dain Lee h, Yong Hun Jung g, Seok Chung g,h, Min-Jeong Shin b,i, SungHoi Hong b,i, Sung-Gil Chi e, Sung-Joon Lee b,j
aDepartment of Biotechnology, Graduate school of Biotechnology, Korea University, Seoul 02841, South Korea
bBK21 FOUR Institute of Precision Public Health, Interdisciplinary Program in Precision Public Health, Korea University, Seoul 02855, South Korea
cDepartment of Pharmacology, Weill Cornell Medicine, Cornell University, New York, NY 14853, USA
dDepartment of Food Science and Biotechnology, Dongguk University, Gyeonggi 10325, South Korea
eDepartment of Molecular Life Sciences, College of Life Sciences and Biotechnology, Korea University, Seoul 02838, South Korea
fDepartment of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02138, USA
gSchool of Mechanical Engineering, Korea University, Seoul 02841, South Korea
hKU-KIST Graduate School of Converging Science and Technology, Korea University, Seoul 02841, South Korea
iSchool of Biosystems and Biomedical Sciences, Korea University, Seoul 02841, South Korea
jDepartment of Food Bioscience & Technology, Korea University, Seoul 02841, South Korea
1These authors contributed equally to this work.
Correspondence to Sung-Joon Lee, Professor