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International Journal of Medicinal Mushrooms
IF: 1.211 5-Year IF: 1.394 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v12.i3.80
pages 287-297

Comparison of Some Metabolites Among Cultured Mycelia of Medicinal Fungus, Ophiocordyceps sinensis (Ascomycetes) from Different Geographical Regions

Caihong Dong
State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
Yi-Jian Yao
State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China; ITPB-IMCAS Key Joint Laboratory of Alpine Fungi, Lhasa, China


Ophiocordyceps sinensis, also named Dong Chong Xia Cao, is one of the best-known Chinese medical fungus, with great benefits to human health and huge economical values. In the present study, cultured mycelia were obtained from submerged cultures with 18 authentic and representative strains from different origins on the Tibetan plateau. The contents of the main metabolites, including adenosine, uridine, guanosine, cordycepin, and D-mannitol, were then determined. There was no obvious trend in the amount of nucleosides between the cultured O. sinensis mycelia and natural products. Among the tested nucleosides, uridine showed the highest concentration. Cordycepin has been confirmed in submerged cultured mycelia. Natural products have a significantly higher content of D-mannitol compared with the submerged cultured mycelia. Based on the content of nucleosides and D-mannitol, hierarchical clustering analysis was performed. The tested samples were divided into two main clusters for cultured mycelia and natural products, respectively. The cultured mycelia of strains from different regions did not group together, suggesting that sample diversity had a greater effect on metabolite content than did the geographical origin. The results also suggested that strain selection is important when O. sinensis is used to manufacture health foods.