Cordyceps collected from Bhutan, an appropriate alternative of Cordyceps sinensis.
Cordyceps collected from Bhutan, an appropriate alternative of Cordyceps sinensis.
复制标题
DOI：
10.1038/srep37668
复制
发表时间：
2016-11-22
影响因子：
4.6
通讯作者：
Zhao J
中科院分区：
文献类型：
--
作者：
Wu DT;Lv GP;Zheng J;Li Q;Ma SC;Li SP;Zhao J
近年来，在不丹采集的天然冬虫夏草在世界各地被广泛用作天然冬虫夏草，冬虫夏草是冬虫夏草的官方品种，被用作中药。然而，来自不丹的虫草是否真的可以用作天然的中华虫草仍是个未知数。为此，首次对不丹12批冬虫夏草的DNA序列、核苷和多糖等生物活性成分进行了研究，并与天然冬虫夏草进行了比较。结果表明，不丹冬虫夏草的真菌为中华冬虫夏草，寄主昆虫为天牛科。此外，不丹冬虫夏草中的鸟苷、鸟苷、次黄嘌呤、尿苷、肌苷、胸腺苷、腺嘌呤和腺苷等核苷及其碱基，以及单糖、部分酸或酶水解物、多糖的相对分子质量和含量都与天然冬虫夏草相似。所有数据表明，不丹虫草是天然冬虫夏草的合理替代品，有利于提高其在保健和药用食品领域的表现。
Natural Cordyceps collected in Bhutan has been widely used as natural Cordyceps sinensis, an official species of Cordyceps used as Chinese medicines, around the world in recent years. However, whether Cordyceps from Bhutan could be really used as natural C. sinensis remains unknown. Therefore, DNA sequence, bioactive components including nucleosides and polysaccharides in twelve batches of Cordyceps from Bhutan were firstly investigated, and compared with natural C. sinensis. Results showed that the fungus of Cordyceps from Bhutan was C. sinensis and the host insect belonged to Hepialidae sp. In addition, nucleosides and their bases such as guanine, guanosine, hypoxanthine, uridine, inosine, thymidine, adenine, and adenosine, as well as compositional monosaccharides, partial acid or enzymatic hydrolysates, molecular weights and contents of polysaccharides in Cordyceps from Bhutan were all similar to those of natural C. sinensis. All data suggest that Cordyceps from Bhutan is a rational alternative of natural C. sinensis, which is beneficial for the improvement of their performance in health and medicinal food areas.
登录
查看更多内容
影响因子：
3.4
作者：
Cannon, Paul F.;Hywel-Jones, Nigel L.;Lhendup, Phurba
通讯作者：
Lhendup, Phurba
影响因子：
3
作者：
Quan, Qing-Mei;Wang, Qing-Xia;Cheng, Zhou
通讯作者：
Cheng, Zhou
影响因子：
7.7
作者：
Seifert, Keith A.
通讯作者：
Seifert, Keith A.
影响因子：
6.2
作者：
Fan, H.;Li, S. P.;Wang, Y. T.
通讯作者：
Wang, Y. T.
基于动态网络构建和系统分析破译复杂疾病恶化机制
影响因子：
4.6
作者：
Li, Yuanyuan;Jin, Suoqin;Zou, Xiufen
通讯作者：
Zou, Xiufen