Acknowledgements
This research was supported by the 13th Five-Year the State Key Development Program (2018YFD0401100), National Natural Science Foundation of China (31771976), Support Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan (CIT & TCD201804018), Construction of Service Capability of Scientific and Technological Innovation (PXM2019_014213_000010, PXM2018_014213_000033, PXM2018_014213_000014, PXM2018_014213_000041, 19005857058), Cultivation and Development of Innovation Base (Z171100002217019), School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars (BTBUYP2020), Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease.