Cordyceps Fungus
Scientific Discoveries and Health Products
- 1st Edition - September 26, 2025
- Latest edition
- Authors: Jian-Yong wu, Shaoping Nie, Teik Khiang Goh
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 5 0 4 - 0
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 5 0 5 - 7
Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions… Read more
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
Scientists and researchers, especially professors and postgraduate students in the related fields, food science and technology, chemical, Professionals and specialists in human nutrition and healthy living, General public interested in the related health food products
1. Introduction
- Medicinal fungi for human health
- Polysaccharides as major bioactive ingredients
2. Cordyceps sinensis: a precious medicinal fungus
- Biological characteristics
- Traditional uses as a tonic and therapeutic herb
- Mycelial fermentation of C. sinensis fungi
- Chemical composition and bioactivities
- Health foods from mycelial fermentation
3. Mycelial fermentation of Cordyceps fungus
- Isolation and identification of Cordyceps fungus Cs-HK1
- Development of liquid fermentation process
- Production and processing of mycelial biomass and polysaccharide (PS)
4. Analysis and characterization of Cs-HK1 fermentation products
- Composition and bioactive constituents of mycelial biomass
- Isolation, purification and characterization of PS
5. Bioactivity assessment of Cs-HK1 mycelia and PS
- Antitumor, immunomodulation and cytotoxicity
- Anti-fatigue and anti-stress effects
- Antioxidant/radical-scavenging activities
- Cosmetic functions
- Prebiotic effects on probiotic bacteria
- Anti-inflammation activity
6. Cordyceps health products
7. Conclusions and future perspectives
- Medicinal fungi for human health
- Polysaccharides as major bioactive ingredients
2. Cordyceps sinensis: a precious medicinal fungus
- Biological characteristics
- Traditional uses as a tonic and therapeutic herb
- Mycelial fermentation of C. sinensis fungi
- Chemical composition and bioactivities
- Health foods from mycelial fermentation
3. Mycelial fermentation of Cordyceps fungus
- Isolation and identification of Cordyceps fungus Cs-HK1
- Development of liquid fermentation process
- Production and processing of mycelial biomass and polysaccharide (PS)
4. Analysis and characterization of Cs-HK1 fermentation products
- Composition and bioactive constituents of mycelial biomass
- Isolation, purification and characterization of PS
5. Bioactivity assessment of Cs-HK1 mycelia and PS
- Antitumor, immunomodulation and cytotoxicity
- Anti-fatigue and anti-stress effects
- Antioxidant/radical-scavenging activities
- Cosmetic functions
- Prebiotic effects on probiotic bacteria
- Anti-inflammation activity
6. Cordyceps health products
7. Conclusions and future perspectives
- Edition: 1
- Latest edition
- Published: September 26, 2025
- Language: English
Jw
Jian-Yong wu
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).
Affiliations and expertise
Professor,The Hong Kong Polytechnic University
Department of Applied Biology & Chemical Technology
Hung Hom, Kowloon, Hong Kong (SAR of China)SN
Shaoping Nie
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.
Affiliations and expertise
Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, ChinaTK
Teik Khiang Goh
Dr. Khiang is a Visiting Professor (Department of Plant Medicine) at National Chiayi University
Affiliations and expertise
Lecturer (Part time) Department of Plant Medicine, National Chiayi University, Taiwan