Funding
This work was supported in part by ASAHI GROUP FOODS Ltd. The funder had no role in the design, collection, analysis, or interpretation of data. Masaki Yoshioka, Masahiro Matsui, and Shoya Mori were recipients of a Grant-in-Aid for Research Fellowships from the Japan Society for the Promotion of Science for Young Scientists (21J10316, 20J20892, and 21J10952). Tomoko Kaneko, Natsumi Nishitani, and Hayate Namatame received a Grant-in-Aid for Research Fellowships of Japan Science and Technology (JPMJSP2124). Keisei Kosaki was a recipient of the MEXT Leading Initiative for Excellent Young Researchers (Grant Number JPMXS0320200234).