Jianli Zhong

Hainan Institute of Biotechnology, Haikou, 570206, Hainan, China
Author    Correspondence author
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

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.

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)

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.

Cordyceps residue; Bioactive compounds; Anti-aging; Fermentation technology; Functional food