Cordyceps Fungus

Nyhet

Scientific Discoveries and Health Products

Häftad, Engelska, 2025

Av Jian-Yong wu, Shaoping Nie, Teik Khiang Goh, Hong Kong (SAR of China)) wu, Jian-Yong, PhD (Professor,The Hong Kong Polytechnic University <br>Department of Applied Biology & Chemical Technology <br>Hung Hom, Kowloon, China) Nie, Shaoping (Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, Taiwan) Khiang Goh, Teik, PhD, (Lecturer (Part time) Department of Plant Medicine, National Chiayi University, Jian-Yong Wu

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Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.

Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

Provides an essential reference for the commercial application of the results and products from previous studies on the Cordyceps fungus
Thoroughly discusses mycelial fermentation, analysis and characterization, bioactivity assessment and anti-inflammation activity of Cordyceps fungus
Covers health aspects, antioxidant activities, and the cosmetic functions of Cordyceps fungus

Produktinformation

Utgivningsdatum2025-11-28
Mått216 x 276 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor288
FörlagElsevier Science
ISBN9780443135040

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Wu is a Research Professor at the Department of Applied Biology & Chemical Technology, at The Hong Kong Polytechnic University. He has a bachelor of Science from Hebei Institute of Chemical Engineering, a PhD from Queen's University at Kingston and a Master of Science from Tianjin University. His major research interests are bioprocess engineering and technology with medicinal fungi and plant tissue cultures; food science and engineering; functional foods; and ultrasound-assisted extraction and processing of food and medicinal products. He has published several works in high impact factor journals, as well as book chapters. He has also served as a guest editor in Carbohydrate Polymers (Elsevier) and International Journal of Biological Macromolecules (Elsevier). Prof. Shaoping Nie received his Ph.D. in 2006 from Nanchang University. He is the dean of the School of Food Science and Technology and the deputy director of the State Key Laboratory of Food Science and Technology, Nanchang University. He has been long engaged in the structural analysis and physiological function research of food polysaccharides. He has obtained funding from the National Natural Science Foundation of China for the Outstanding Youth and Key International (Regional) Cooperative Research Projects and has won the second prize of the National Science and Technology Progress Award and the provincial and ministerial awards of Natural Science or Science and Technology Progress over ten times. The associated achievements have been published in journals like FEMS Microbiology Reviews, Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, and Food Chemistry. Over 30 invention patents have been authorized. Dr. Khiang is a Visiting Professor (Department of Plant Medicine) at National Chiayi University

1. IntroductionPart I Natural Cordyceps sinensis: Biological characteristics and environment conditions2. Classification and nomenclature3. Ecological environment and biological process for the growth of Cordyceps caterpillar fungusPart II Cordyceps fungus Cs-HK1: Mycelial fermentation and exopolysaccharides4. Development of Cs-HK1 mycelial fermentation processes5. Bioactivities and pharmacological effects of cultivated Cs-HK1 fungus by fermentation6. Exopolysaccharide production and isolation7. Molecular properties and antioxidant activities of Cs-HK1 exopolysaccharides8. An amino-polysaccharide and a glycoprotein from Cs-HK1 EPS9. Structures and antitumor, and immunomodulation activities of intracellular and extracellular polysaccharides from Cs-HK1 mycelial fermentation10. Ultrasound for extraction and modification of polysaccharides11. Ultrasonic degradation of Cs-HK1 exopolysaccharides for modifying properties and bioactivities12. Prebiotic properties of Cs-HK1 exopolysaccharides13. Protective effects of Cs-HK1 EPS on probiotic bacteria in various conditions14. Anti-inflammatory activities of Cs-HK1 extracellular polysaccharidesPart III Polysaccharides from natural and cultivated Cordyceps: Extraction, structure characterization and bioactivity15. Biosynthesis of fungal polysaccharides16. Extraction, purification, and structure characterization of polysaccharides17. Molecular structures and physicochemical properties of Cordyceps sinensis polysaccharides18. Biological activities and underlying mechanisms19. Cordyceps polysaccharides for preparation of nanoparticlesPart IV Cordyceps health products with cultivated fungal mycelium by fermentation20. Process technology for the production of Cordyceps fungal mycelium in industry21. Cordyceps health products