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Authors
Kondo, Yoshitaka https://orcid.org/0000-0002-0046-9429
Aoki, Hitoshi
Masuda, Masato
Nishi, Hiroki
Noda, Yoshihiro https://orcid.org/0000-0002-2657-2555
Hakuno, Fumihiko
Takahashi, Shin-Ichiro
Chiba, Takuya
Ishigami, Akihito https://orcid.org/0000-0001-7875-7482
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (22K05482)
Japan Society for the Promotion of Science (19H04043)
Japan Society for the Promotion of Science (22H03547)
Japan Society for the Promotion of Science (JPHSCCA2021007)
Bio-oriented Technology Research Advancement Institution (ID#20350956)
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Article History
Received: 15 November 2022
Accepted: 12 April 2023
First Online: 28 April 2023
Declarations
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: Animal experiments were conducted in accordance with animal care and protocols approved by the Institutional Animal Care and Use Committee of the Tokyo Metropolitan Institute of Gerontology (TMIG) (Permit Number:17059) and the Guidelines for the Care and Use of Laboratory Animals of TMIG.
: The HA is an employee of the Nichirei Foods Corporation and is dedicated to the functional evaluation of food. The authors declare no conflicts of interest.
