Enhancing Cordycepin in Functional Porridge through Rice Varietal Fermentation with Cordyceps militaris (Ascomycetes)...

Area of Science:

• Mycology and Food Science
• Biotechnology and Fermentation Studies
• Medicinal Chemistry

Background:

• Cordyceps militaris is a medicinal fungus recognized for its rich cordycepin content.
• Cordycepin exhibits therapeutic potential for various diseases, including cancer, respiratory ailments, and COVID-19.
• Optimizing cordycepin production is crucial for its pharmaceutical and nutraceutical applications.

Purpose of the Study:

• To investigate the influence of diverse Taiwanese rice varieties on Cordyceps militaris solid-state fermentation.
• To determine the optimal rice substrate for maximizing cordycepin yield in both fruiting bodies and rice culture medium (RCM).
• To identify volatile compounds associated with cordycepin production for potential functional food development.

Main Methods:

• Solid-state fermentation of Cordyceps militaris using various Taiwanese rice substrates.
• Quantification of cordycepin yield in fruiting bodies and RCM.
• Analysis of volatile components using gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics.

Main Results:

• Cordycepin yield varied significantly based on the rice variety used.
• Germ rice yielded the highest cordycepin in fruiting bodies (13.1 ± 0.36 mg/g), followed by brown rice (11.9 ± 0.26 mg/g).
• Brown rice in RCM produced the highest cordycepin yield (4.77 ± 0.06 mg/g).
• Four key volatile compounds linked to cordycepin were identified.

Conclusions:

• The choice of rice substrate critically impacts cordycepin production in Cordyceps militaris fermentation.
• Germ rice and brown rice are promising substrates for enhancing cordycepin yield.
• Identification of volatile components provides a basis for developing cordycepin-rich functional foods, such as rice porridge, particularly for aging populations.