Author's Organization:Department of Nutritional Science, Faculty of Health and Welfare, Okayama Prefectural University Laboratory of Organic Unit Reaction, Institute for Chemical Research, Kyoto University Department of Nutritional Science, Faculty of Health and Welfare, Okayama Prefectural University Arai Plant, Daicel Chemical Industries, Ltd. Laboratory of Microbial Biochemistry, Institute for Chemical Research, Kyoto University Laboratory of Microbial Biochemistry, Institute for Chemical Research, Kyoto University