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Authors
Peng, Binying
Ma, Binghua
Lu, Hao
Chen, Zixin
Xiong, Wenxuan
Wang, Hui
Cai, Zhaopeng
Shi, Xingxing
Huang, Rongkang
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Funding
Funding for this research was provided by:
National Key Research Development Program of China (2021YFC2101700)
National Natural Science Foundation of China (22371312, 52203112, 22271320)
Sun Yat-sen University Clinical Research 5010 Program (2017008)
Shenzhen Science and Technology Program (RCBS20221008093103014)
Fundamental Research Funds for the Central Universities, Sun Yat-sen University (23qnpy155, 23yxqntd002)
the Futian Healthcare Research Project (FTWS2025001)
Guangdong Major Project of Basic and Applied Basic Research (2023B0303000025)
CIFST-Abbott Foundation of Food Nutrition and Safety (2021-M04)
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Article History
Received: 25 June 2025
Accepted: 7 October 2025
First Online: 5 November 2025
Change Date: 26 November 2025
Change Type: Update
Change Details: The original online version of this article was revised: Equal contribution symbol is updated for the author Zixin Chen.
Declarations
:
: The authors declare no competing interests.
