Cordyceps Fungus

<p>1. Introduction<br>Part I Natural Cordyceps sinensis: Biological characteristics and environment conditions<br>2. Classification and nomenclature<br>3. Ecological environment and biological process for the growth of Cordyceps caterpillar fungus<br>Part II Cordyceps fungus Cs-HK1: Mycelial fermentation and exopolysaccharides<br>4. Development of Cs-HK1 mycelial fermentation processes<br>5. Bioactivities and pharmacological effects of cultivated Cs-HK1 fungus by fermentation<br>6. Exopolysaccharide production and isolation<br>7. Molecular properties and antioxidant activities of Cs-HK1 exopolysaccharides<br>8. An amino-polysaccharide and a glycoprotein from Cs-HK1 EPS<br>9. Structures and antitumor, and immunomodulation activities of intracellular and extracellular polysaccharides from Cs-HK1 mycelial fermentation<br>10. Ultrasound for extraction and modification of polysaccharides<br>11. Ultrasonic degradation of Cs-HK1 exopolysaccharides for modifying properties and bioactivities<br>12. Prebiotic properties of Cs-HK1 exopolysaccharides<br>13. Protective effects of Cs-HK1 EPS on probiotic bacteria in various conditions<br>14. Anti-inflammatory activities of Cs-HK1 extracellular polysaccharides<br>Part III Polysaccharides from natural and cultivated Cordyceps: Extraction, structure characterization and bioactivity<br>15. Biosynthesis of fungal polysaccharides<br>16. Extraction, purification, and structure characterization of polysaccharides<br>17. Molecular structures and physicochemical properties of Cordyceps sinensis polysaccharides<br>18. Biological activities and underlying mechanisms<br>19. Cordyceps polysaccharides for preparation of nanoparticles<br>Part IV Cordyceps health products with cultivated fungal mycelium by fermentation<br>20. Process technology for the production of Cordyceps fungal mycelium in industry<br>21. Cordyceps health products<br> </p>