Kondo, Yoshitaka http://orcid.org/0000-0002-0046-9429
Aoki, Hitoshi
Masuda, Masato
Nishi, Hiroki
Noda, Yoshihiro http://orcid.org/0000-0002-2657-2555
Hakuno, Fumihiko
Takahashi, Shin-Ichiro
Chiba, Takuya
Ishigami, Akihito http://orcid.org/0000-0001-7875-7482
Funding for this research was provided by:
Japan Society for the Promotion of Science (22K05482, 19H04043, 22H03547, JPHSCCA2021007)
Bio-oriented Technology Research Advancement Institution (ID#20350956)
Article History
Received: 15 November 2022
Accepted: 12 April 2023
First Online: 28 April 2023
Declarations
:
: 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.