PengYu Zhang a, JiaYing Bao b, ChenYu Yuan c, Hyun-Jin Kim d,e, Hee Soon Shin f,g, Zhen Nan Yu h, Ok Hee Chai a,i
aDepartment of Anatomy, Jeonbuk National University Medical School, Jeonju, 54896, Jeonbuk, Republic of Korea
bDepartment of Microbiology, Jeonbuk National University Medical School, Jeonju, 54896, Jeonbuk, Republic of Korea
cSchool of Pharmacy, Jeonbuk National University, Jeonju, 54896, Jeonbuk, Republic of Korea
dDivision of Applied Life Science (BK21 Four), Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinjudaero, Jinju 52828, Korea
eEZmass. Co., Ltd., 501 Jinjudaero, Jinju 55365, Korea
fDivision of Food Functionality Research, Korea Food Research Institute, Wanju 55365, Republic of Korea
gFood Biotechnology Program, Korea University of Science and Technology, Daejeon, 305-350, Republic of Korea
hCenter of Disease Immunity and Intervention, College of Medicine, Lishui University, Lishui 323000, China
iInstitute for Medical Sciences, Jeonbuk National University, Jeonju, 54896, Jeonbuk, Republic of Korea
Correspondence: Zhen Nan Yu, MD.Ph.D., Ok Hee Chai, Ph.D.