Journal of Energy Bioscience 2025, Vol.16, No.2, 94-104 http://bioscipublisher.com/index.php/jeb 94 Research Insight Open Access Research on the Development of High-Value-Added Bioproducts Based on Cordyceps Residues Jianli Zhong Hainan Institute of Biotechnology, Haikou, 570206, Hainan, China Corresponding email: jianli.zhong@hibio.org Journal of Energy Bioscience, 2025, Vol.16, No.2 doi: 10.5376/jeb.2025.16.0010 Received: 25 Feb., 2025 Accepted: 02 Apr., 2025 Published: 17 Apr., 2025 Copyright © 2025 Zhong, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Zhong J.L., 2025, Research on the development of high-value-added bioproducts based on cordyceps residues, Journal of Energy Bioscience, 16(2): 94-104 (doi: 10.5376/jeb.2025.16.0010) Abstract This study focuses on the by-products remaining after the processing of Cordyceps sinensis, exploring their potential applications in pharmaceuticals and cosmetics. The residues contain biologically active compounds such as cordyceps polysaccharides, cordycepin, and other physiologically effective substances, which have demonstrated antioxidant, immunomodulatory, and anti-aging properties. The research further examines the use of cordyceps residues as additives in animal feed. Through techniques such as solid-state fermentation and microbial biotransformation, the structural composition of the residues can be modified to enhance nutrient bioavailability. Despite their potential, several challenges remain in the effective utilization of cordyceps residues. However, advances in biotechnology—including enzyme-assisted extraction and precision fermentation—are gradually addressing these limitations. Integrating modern technologies with traditional cordyceps cultivation practices may improve resource efficiency and promote the sustainable, circular development of the cordyceps industry. Keywords Cordyceps residue; Bioactive compounds; Anti-aging; Fermentation technology; Functional food 1 Introduction Cordyceps militaris is a medicinal fungus that has long been used in traditional Chinese medicine. It contains a variety of beneficial ingredients, such as cordycepin and polysaccharides, which have pharmacological effects such as regulating blood lipids, protecting the liver and anti-oxidation (Wang et al., 2015). In the past, after harvesting Cordyceps, people would treat the remaining culture medium and mycelium as waste, but in fact these residues are also rich in valuable ingredients and can be used in other industries, such as medicines and skin care products (Pintathong et al., 2021; Wu et al., 2021). At present, many studies have begun to focus on how to make use of these "wastes". The polysaccharides in the residues of Cordyceps have antioxidant and immune-enhancing effects (Bi et al., 2018; Zhang et al., 2020). This type of ingredient is very promising in health foods. There are also studies that have developed new extraction technologies, such as using macroporous resins to decolorize and remove proteins to extract purer active polysaccharides (He et al., 2019; Wang, 2024). In terms of the cultivation of Cordyceps, many improvements have also been made to increase the content of key ingredients such as cordycepin. This ingredient can inhibit skin aging and melanin production and is often used in functional skin care products (Kunhorm et al., 2019). The commercial value of Cordyceps is no longer limited to the main body, and its residues can also be developed into new uses. This study focuses on the residues from Cordyceps cultivation, exploring methods to extract active components and analyze their structural and functional properties, particularly their potential applications in health and beauty products. It also aims to optimize cultivation and extraction processes to enhance both the yield and quality of active substances. These efforts will provide better raw material sources for functional foods, pharmaceuticals, and cosmetics while reducing waste and promoting resource recycling (Pintathong et al., 2021).
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