* Corresponding authors

^a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China

^b School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China
E-mail: wanggang@jiangnan.edu.cn
Fax: +(86)510-85912155
Tel: +(86)510-85912155

^c State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan National Laboratory for Optoelectronics, National Center for Magnetic Resonance in Wuhan, Key Laboratory of Magnetic Resonance in Biological Systems, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China

^d University of Chinese Academy of Sciences, Beijing, China

^e International Joint Research Laboratory for Probiotics, Jiangnan University, Wuxi 214122, P. R. China

^f (Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou 225004, P. R. China

^g Department of Microbiology & Immunology, National University of Singapore, Singapore 117597

^h National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, P. R. China

ⁱ Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi 214122, P. R. China

^j Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, P. R. China