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.
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Table of Contents
1. Introduction
Part I Natural Cordyceps sinensis: Biological characteristics and environment conditions
2. Classification and nomenclature
3. Ecological environment and biological process for the growth of Cordyceps caterpillar fungus
Part II Cordyceps fungus Cs-HK1: Mycelial fermentation and exopolysaccharides
4. Development of Cs-HK1 mycelial fermentation processes
5. Bioactivities and pharmacological effects of cultivated Cs-HK1 fungus by fermentation
6. Exopolysaccharide production and isolation
7. Molecular properties and antioxidant activities of Cs-HK1 exopolysaccharides
8. An amino-polysaccharide and a glycoprotein from Cs-HK1 EPS
9. Structures and antitumor, and immunomodulation activities of intracellular and extracellular polysaccharides from Cs-HK1 mycelial fermentation
10. Ultrasound for extraction and modification of polysaccharides
11. Ultrasonic degradation of Cs-HK1 exopolysaccharides for modifying properties and bioactivities
12. Prebiotic properties of Cs-HK1 exopolysaccharides
13. Protective effects of Cs-HK1 EPS on probiotic bacteria in various conditions
14. Anti-inflammatory activities of Cs-HK1 extracellular polysaccharides
Part III Polysaccharides from natural and cultivated Cordyceps: Extraction, structure characterization and bioactivity
15. Biosynthesis of fungal polysaccharides
16. Extraction, purification, and structure characterization of polysaccharides
17. Molecular structures and physicochemical properties of Cordyceps sinensis polysaccharides
18. Biological activities and underlying mechanisms
19. Cordyceps polysaccharides for preparation of nanoparticles
Part IV Cordyceps health products with cultivated fungal mycelium by fermentation
20. Process technology for the production of Cordyceps fungal mycelium in industry
21. Cordyceps health products
Authors
Jian-Yong wu Professor,The Hong Kong Polytechnic UniversityDepartment of Applied Biology & Chemical Technology
Hung Hom, Kowloon, Hong Kong (SAR of China). 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). Shaoping Nie Professor, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi Province, China. 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. Teik Khiang Goh Lecturer (Part time) Department of Plant Medicine, National Chiayi University, Taiwan. Dr. Khiang is a Visiting Professor (Department of Plant Medicine) at National Chiayi University
