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Dynamic alterations of chemical component profiles during Cordyceps sinensis maturation and comparisons with those for Hirsutella sinensis and Paecilomyces hepiali mycelia
Author(s) -
Zhu JiaShi,
Wu Zimei,
Qi Ying,
Lu Jihong,
Zhang Li,
Zhang Lijuan
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.1095.1
Subject(s) - cordyceps , mycelium , chemistry , chromatography , botany , food science , biology
Cordyceps sinensis (Cs) is a precious Chinese herb traditionally used for anti‐aging and rehabilitation from diseases. Co‐existence of Paecilomyces hepiali (Ph) and Hirsutella sinensis (Hs) in Cs has been reported (FESAB 19:A1033, 2005; 21:A1079, 2007). We examined maturational alterations of component proteins and small organic chemicals in fresh Cs (180 pieces) and compared the profiles with those for Ph and Hs. Cs of 2 maturation stages were used, less mature Cs (T1) with a plump caterpillar body (CB) and a short stroma (Stm), and mature Cs (T2) with a less plump CB and a long Stm. Cs (CB and Stm) and freeze‐dried mycelia of Ph and Hs were individually grinded in a mortar into powder in liquid nitrogen and dissolved in water or methanol before subjected to the profiling analysis. SELDI‐TOF MS was used for protein profiling and HPLC with an ODS‐C18 column for small molecule profiling. Different profiles were noted for Cs (CB, Stm) in 2 maturational stages. The profiles for Ph and Hs did not match completely to those for Cs. But Ph mycelia appears to show closer profile patterns to Cs, than Hs mycelia does. In conclusion, Cs maturation associates with dynamic changes in profiles of component chemicals, supporting its superior function profiles. As compared to Hs, the profiles for Ph are closer to those for Cs.