Fermented Antrodia Cinnamomea Mycelia & Hepasim

Booth No: i1116

Characteristic

Antrodia camphorata (synonym: Antrodia cinnamomea), or Ruby Mushroom®, is a famous folk medicine exclusively from Taiwan. In the wild A. camphorata grows solely on the tree Cinnamomum kanehirai, a species of cinnamon that grows at altitudes of between 450 and 2,000m in the mountains of Taiwan. As the fruiting body only develops fully once the tree is dead, in the past many trees were felled to supply demand for this unique and extremely lucrative mushroom (wild A. camphorata fetches up to US$55,000/kg dry wt.) and this, coupled with the fact that C. kanehirai itself is highly sought for furniture manufacture, has led to over-exploitation, with the result that C. kanehirai is now protected by the Taiwanese government

To replace the wild-collected material, commercial cultivation of A. camphorata has been developed using a variety of techniques to produce either cultivated fruiting body, pure mycelium (grown by liquid fermentation), or mycelial biomass (mycelium and residual substrate). Levels of triterpenes are highest in the fruiting body products, which are also the most expensive, with liquid fermentation mycelial products offering a cost-effective intermediate option.

To fulfill the demand, Simpson Biotech not only successfully uses a sub-merge process to ferment the mycelia with a very high (~12%) content but also solely owns all the IP of the active compounds Hepasim®.