*
Corresponding authors
a
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
E-mail:
wanggang@jiangnan.edu.cn
Tel: (+86)510-85912155
b
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
c
International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi, Jiangsu, China
d
(Yangzhou) Institute of Food Biotechnology, Jiangnan University, Yangzhou, Jiangsu, China
e
National Engineering Center of Functional Food, Jiangnan University, Wuxi, Jiangsu, China
f
Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, P. R. China
g
Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China