Heeju Ahn a,1, Heeju Kim b,1, Yeyoung Yoon a, Minju Jeong b, Sieun Lee c, Peng Chen d, Keke Wang e, Sujung Park a, Jae Hwan Kim b, Jiyun Ahn f,g, Qiantao Wang d, Yoonhee Jin c, Young Jin Jang a, Sanguine Byun b,h
aDepartment of Food Science and Technology, Seoul Women’s University, Seoul 01797, Republic of Korea
bDepartment of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea
cDepartment of Physiology, Yonsei University College of Medicine, Seoul 03722, Republic of Korea
dWest China School of Pharmacy, Sichuan University, Chengdu 610041, China
eChina-US (Henan) Hormel Cancer Institute, Zhengzhou 450003, China
fAging Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
gDivision of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
hPOSTECH Biotech Center, Pohang University of Science and Technology (POSTECH), Pohang 37673, Republic of Korea
Corresponding authors: Young Jin Jang, Sanguine Byun