TY  - JOUR
TI  - Comparative analysis of the bioactive composition in wild Ophiocordyceps sinensis and its fermented mycelia
AU  - Jin, Meng-Yuan
AU  - Zhang, Li-Da
AU  - Lan, Jun
AU  - Lin, Juan
AU  - Dawa, Drolma
AU  - Zhou, Xuan-Wei
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010124
DO  - 10.37349/eff.2026.1010124
UR  - https://www.explorationpub.com/Journals/eff/Article/1010124
AB  - Aim: This study aimed to analyze the non-volatile chemical components in wild Ophiocordyceps sinensis (O. sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life. Methods: An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis. Results: A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides. Conclusions: Wild O. sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wild O. sinensis or its mycelial products in daily diets or disease prevention.
ER  -