Interviews with Faculty Researchers

– Interview with Prof. Wu Jian-yong
Research Professor, Department of Food Science and Nutrition

The Cordyceps fungus or Chinese caterpillar fungus has been recognised for its medicinal properties for centuries. Currently, Prof. Wu Jian-yong, Research Professor of the Department of Food Science and Nutrition, and his team are conducting research on the medicinal functions of Cs-HK1, a species of Cordyceps fungus. The focus of their investigation is on the fungal mycelium and polysaccharides of Cs-HK1, as well as the relationship between the structure and functions of these molecules.

Natural Cordyceps found in the Himalayan region take 8-10 months to develop in harsh environments and its artificial cultivation is extremely complicated and labour-intensive. Since natural Cordyceps is very rare and expensive, mycelial fermentation of Cordyceps fungi has become a major supply of the raw materials for Cordyceps healthcare products.

The Cs-HK1 mycelial fermentation has been found to offer very cost-effective cultivation under controlled production environments, and, importantly, its primary constituents are similar to those found in natural species. While these findings are limited to certain known ingredients, some of Cs-HK1's functions have even demonstrated greater efficacy in responding to diseases. Tests on animals have shown that the mycelium in Cs-HK1 has medicinal effects in treating tumours and anti-fatigue effects during exhaustive exercise, even stronger than the natural Cordyceps, while its polysaccharides have demonstrated stronger anti-inflammatory effects than those found in other medicinal fungi and plants. As a result, Cs-HK1 is the most promising alternative to natural Cordyceps in terms of its cost-effective cultivation, medicinal value, and commercial potential. Prof. Wu and his team intend to investigate the relationship between the structure and functions of the polysaccharides produced by Cs-HK1 further.

Given these possibilities, Prof. Wu has developed a roadmap for Cs-HK1 and hopes to incorporate the benefits found in its mycelium and polysaccharides into health foods, dietary supplements, and immune function boosters in the near future. He aims to develop commercial products that can protect and promote human health, and treat metabolic disorders. In the long run, he hopes to develop agents or molecules to treat specific diseases, although drug production is a lengthy process.

藥用真菌Cs-HK1及生物活性多醣體的發現及應用

– 吳建勇教授專訪
食品科學及營養學系研究教授

幾個世紀以來，冬蟲夏草最為人熟識的就是其藥用價值。食品科學及營養學系研究教授吳建勇教授和他的團隊目前正針對蟲草屬真菌Cs-HK1的藥用功效進行研究，當中的研究重點是Cs-HK1的真菌菌絲體和多醣體，以及這些分子在結構與功效之間的關係。

天然的冬蟲夏草生長於喜馬拉雅地區，並且需要8至10個月才能在當地嚴峻的環境中生長；至於人工培植蟲草則是一項相當複雜的程序，而且需涉及大量人手。由於天然的冬蟲夏草非常罕有，而且價格高昂，因此蟲草菌的菌絲體發酵已成為冬蟲夏草保健產品的主要原材料。

研究發現在人為控制的生產環境下，Cs-HK1菌絲體發酵能大幅提升培植程序的成本效益；更重要的是，當中的主要成份與天然生長的品種相似。雖然這些發現只局限於某些已知成份，但是Cs-HK1 所具備的某些功用，在治療疾病方面甚至比天然生長的蟲草有更強的功效。在動物身上進行的實驗顯示，Cs-HK1中的菌絲體具有治療腫瘤的藥用效能，以及在劇烈運動後提供抗疲勞的作用，效果比天然蟲草更強；而相比其他藥用真菌和植物中的多醣體，Cs-HK1的多醣體具有更強的抗炎功效。因此，從培植的成本效益、藥用價值以及商業潛力方面來看，Cs-HK1最有望成為天然冬蟲夏草的替代產品。正因如此，吳教授和團隊打算針對Cs-HK1所產生的多醣體，進一步研究其結構和功效之間的關係。

因應這些可能性，吳教授為Cs-HK1制訂了一個研究方案，期望在不久將來能夠將於Cs-HK1菌絲體和多醣體中所發現的功效引進到保健產品、膳食補充劑以及免疫功能加強劑中。他的目標是研發一些能保障和促進人體健康、治療代謝失調的商業產品。雖然藥物生產是一個漫長的程序，但長遠而言吳教授希望能研發出對特定疾病具治療功效的藥劑或成份因子。