Mi-Hyeon Jeong1, Soo-Yeon Park1, Seung-Hyun Lee1, JaeSung Seo1, Jung-Yoon Yoo1, Seung-Ho Park2, Mi Jeong Kim1, SooYeon Lee1, Subhin Jang1, Hyo-Kyoung Choi3, Jae Eun Lee4, Su-Jin Shin5, Kyung-Chul Choi6, Jae-Ho Cheong7,4, Ho-Geun Yoon7. 1. Department of Biochemistry and Molecular Biology, Brain Korea 21 PLUS Project for Medical Sciences, Yonsei University College of Medicine, Seoul, Korea. 2. Department of Biomedical Sciences, Asan Medical Center, AMIST, University of Ulsan College of Medicine, Seoul, Korea. 3. Division of Nutrition and Metabolism Research Group, Korea Food Research Institute, Gyeonggi-do, Korea. 4. Department of Surgery, Yonsei University College of Medicine, Seoul, Korea. 5. Department of Pathology, Hanyang University College of Medicine, Seoul, Korea. 6. Department of Biomedical Sciences, Asan Medical Center, AMIST, University of Ulsan College of Medicine, Seoul, Korea. choikc75@amc.seoul.kr jhcheong@yuhs.ac yhgeun@yuhs.ac. 7. Department of Biochemistry and Molecular Biology, Brain Korea 21 PLUS Project for Medical Sciences, Yonsei University College of Medicine, Seoul, Korea. choikc75@amc.seoul.kr jhcheong@yuhs.ac yhgeun@yuhs.ac.