This work was supported by National Natural Science Foundation of China (61179032, 61672437, 61702428), the Special Scientific Research Fund of Food Public Welfare Profession of China (201513004-3), the Guiding Scientific Research Project of Hubei Provincial Education Department (2017078), the Humanities and Social Sciences Fund Project of Hubei Provincial Education Department (17Y071) and Sichuan Science and Technology Program (2018GZ0185, 2018GZ0085, 2017GZ0159).