Comparative Analysis of Proteins from Natural Cordyceps sinensis and Cultured Cordyceps mycelia

Cultured at 18～20℃,160 r/min for about 72 hours in shakers using liquid media, 266g∕L wet weight Cordyceps mycelia was obtain d. Analysised proteins from natural Cordyceps sinensis and cultured Cordyceps my celia by Lowry's methed, the result sh'owed the hydrosoluble proteins in them were 2.00% and 7.24% re'spectively. 12%SDS PAGE indicated the linear regression formula of low molecular weight marker is Y=5.01847 1.11588X. The correlation coefficient is r= 0.99131. The relative molecular mass of the protein subunits could be calculated by it. They were 95685,86681,58097,51087,46971,37231,28942,17142 and 12372 from natural Cordyceps sinensis and 95685,86681,55018,51087,46971,34920 and 28658 from cultured Cordyceps mycelia. In HPLC, TSK GEL G2000SW(7.5 mm×300 mm )was used. The moble phase consisted of 20 mmol/L pH 8.0 Tris HCl with a flow rate of 1.0ml/min . HPLC expressed the proteins from cultured Cordyceps mycelia were simple and ea sily separative to those from natured Cordyceps sinensis.out 72hoursinshakersusingliquidme