About the Authors
- Takashi Ohtsuki
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Affiliation National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan
- Ryoichiro Nakamura
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Affiliation Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan
- Satoru Kubo
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Affiliation Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan
- Akira Otabe
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Affiliation Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan
- Yoko Oobayashi
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Affiliation Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo, Japan
- Shoko Suzuki
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Affiliation Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan
- Mika Yoshida
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Affiliation Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan
- Mitsuya Yoshida
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Affiliation Japan Food Research Laboratories, 6-11-10 Nagayama, Tama-shi, Tokyo, Japan
- Chiye Tatebe
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Affiliation National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan
- Kyoko Sato
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* E-mail: ksato@nihs.go.jp
Affiliation National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan
- Hiroshi Akiyama
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Affiliation National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo, Japan
Competing Interests
This study received funding from Ajinomoto Co., Ltd. RN, SK, AO, and YO are employees of Ajinomoto Co., Ltd. There are no patents, products in development or marketed products to declare. This does not alter the authors' adherence to all the PLOS ONE policies on sharing data and materials.
Author Contributions
Conceived and designed the experiments: TO RN SK AO YO CT KS HA. Performed the experiments: TO RN SK SS Mika Yoshida Mitsuya Yoshida KS. Analyzed the data: TO RN SK SS Mika Yoshida Mitsuya Yoshida KS. Contributed reagents/materials/analysis tools: RN SK AO YO. Wrote the paper: TO RN SK AO YO CT KS HA.